| 1 |
Co-fermentation of lentils using lactic acid bacteria and
Bacillus subtilis
natto increases functional and antioxidant components
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| | Kaiyang Chen, Congcong Gao, Xuemei Han, Dan Li, Haikuan Wang, Fuping Lu | | | Journal of Food Science. 2021; 86(2): 475 | | | [Pubmed] [Google Scholar] [DOI] | | | 2 |
Interactions between phenolic compounds, amylolytic enzymes and starch: an updated overview |
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| | Gianluca Giuberti, Gabriele Rocchetti, Luigi Lucini | | | Current Opinion in Food Science. 2020; 31: 102 | | | [Pubmed] [Google Scholar] [DOI] | | | 3 |
Subcritical water extraction as a cutting edge technology for the extraction of bioactive compounds from chamomile: Influence of pressure on chemical composition and bioactivity of extracts |
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| | Aleksandra Cvetanovic, Jaroslava Švarc-Gajic, Zoran Zekovic, Uroš Gašic, Živoslav Tešic, Gokhan Zengin, Pavle Maškovic, Mohamad Fawzi Mahomoodally, Saša Đurovic | | | Food Chemistry. 2018; 266: 389 | | | [Pubmed] [Google Scholar] [DOI] | |
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