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For: Leonard W, Zhang P, Ying D, Adhikari B, Fang Z. Fermentation transforms the phenolic profiles and bioactivities of plant-based foods. Biotechnol Adv 2021;49:107763. [PMID: 33961978 DOI: 10.1016/j.biotechadv.2021.107763] [Cited by in Crossref: 26] [Cited by in F6Publishing: 32] [Article Influence: 26.0] [Reference Citation Analysis]
Number Citing Articles
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3 Liao W, Shen J, Manickam S, Li S, Tao Y, Li D, Liu D, Han Y. Investigation of blueberry juice fermentation by mixed probiotic strains: regression modeling, machine learning optimization and comparison with fermentation by single strain in the phenolic and volatile profiles. Food Chemistry 2022. [DOI: 10.1016/j.foodchem.2022.134982] [Reference Citation Analysis]
4 Renato Da-silva J, Correia-lima L, Fernandes G, Ribeiro-filho N, Madruga M, dos Santos Lima M, Muniz M. Mandacaru fruit pulp (Cereus Jamacaru D.C.) as an adjunct and its influence on Beer properties. Food Chemistry 2022. [DOI: 10.1016/j.foodchem.2022.135066] [Reference Citation Analysis]
5 Lee K, Wu K, Chang S, Chang H, Chen C, Chen Y. Fermented Ginger Extract in Natural Deep Eutectic Solvent Enhances Cytotoxicity by Inhibiting NF-κB Mediated CXC Chemokine Receptor 4 Expression in Oxaliplatin-Resistant Human Colorectal Cancer Cells. Antioxidants 2022;11:2057. [DOI: 10.3390/antiox11102057] [Reference Citation Analysis]
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7 De la Peña-Armada R, Mateos-Aparicio I. Sustainable Approaches Using Green Technologies for Apple By-Product Valorisation as A New Perspective into the History of the Apple. Molecules 2022;27:6937. [PMID: 36296530 DOI: 10.3390/molecules27206937] [Reference Citation Analysis]
8 Pihurov M, Păcularu-burada B, Cotârleț M, Bahrim GE. Tailoring the Optimized Fermentation Conditions of SCOBY-Based Membranes and Milk Kefir Grains to Promote Various Functional Properties. Foods 2022;11:3107. [DOI: 10.3390/foods11193107] [Reference Citation Analysis]
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11 Soster Santetti G, Ribeiro da Silva Lima L, Biduski B, Cristina Barros Santos M, Thomaz dos Santos D'almeida C, Claudio Cameron L, Carlos Gutkoski L, Simões Larraz Ferreira M, Dias de Mello Castanho Amboni R. Untargeted metabolomics analysis reveals improved phenolic profile in whole wheat bread with yerba mate and the effects of the bread-making process. Food Research International 2022;159:111635. [DOI: 10.1016/j.foodres.2022.111635] [Reference Citation Analysis]
12 Starzyńska-janiszewska A, Fernández-fernández C, Martín-garcía B, Verardo V, Gómez-caravaca AM. Solid State Fermentation of Olive Leaves as a Promising Technology to Obtain Hydroxytyrosol and Elenolic Acid Derivatives Enriched Extracts. Antioxidants 2022;11:1693. [DOI: 10.3390/antiox11091693] [Reference Citation Analysis]
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14 Hassoun A, Bekhit AE, Jambrak AR, Regenstein JM, Chemat F, Morton JD, Gudjónsdóttir M, Carpena M, Prieto MA, Varela P, Arshad RN, Aadil RM, Bhat Z, Ueland Ø. The fourth industrial revolution in the food industry-part II: Emerging food trends. Crit Rev Food Sci Nutr 2022;:1-31. [PMID: 35930319 DOI: 10.1080/10408398.2022.2106472] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
15 Jeong CH, Hwang H, Lee HJ, Kim T, Ko HI, Jang DE, Sim J, Park B, Hong SW. Enhancement of the functional properties of vegetable sponge beverage fermented with Lactobacillus plantarum isolated from Korean dongchimi. LWT 2022;165:113721. [DOI: 10.1016/j.lwt.2022.113721] [Reference Citation Analysis]
16 Liu H, Wang Y, Zhu D, Xu J, Xu X, Liu J. Bioaccessibility and Application of Soybean Isoflavones: A Review. Food Reviews International. [DOI: 10.1080/87559129.2022.2103824] [Reference Citation Analysis]
17 Le Rouzic M, Bruniaux P, Raveschot C, Krier F, Phalip V, Ravallec R, Cudennec B, Coutte F. Lactobacillus Use for Plant Fermentation: New Ways for Plant-Based Product Valorization. Lactobacillus - A Multifunctional Genus [Working Title] 2022. [DOI: 10.5772/intechopen.104958] [Reference Citation Analysis]
18 Kwon H, Ahn H, Kim BS, Kang S, Lee K. Anti-bacterial and anti-inflammatory activities of lactic acid bacteria-bioconversioned indica rice (Oryza sativa L.) extract. Chem Biol Technol Agric 2022;9. [DOI: 10.1186/s40538-022-00311-5] [Reference Citation Analysis]
19 Bo S, Chang SK, Zhou T, Zhu H, Jiang Y, Yang B. Heterologous biosynthesis of prenylated resveratrol and evaluation of antioxidant activity. Food Chem 2022;378:132118. [PMID: 35038627 DOI: 10.1016/j.foodchem.2022.132118] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
20 Leonard W, Zhang P, Ying D, Fang Z. Surmounting the off-flavor challenge in plant-based foods. Crit Rev Food Sci Nutr 2022;:1-22. [PMID: 35603719 DOI: 10.1080/10408398.2022.2078275] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
21 Rul F, Béra-Maillet C, Champomier-Vergès MC, El-Mecherfi KE, Foligné B, Michalski MC, Milenkovic D, Savary-Auzeloux I. Underlying evidence for the health benefits of fermented foods in humans. Food Funct 2022;13:4804-24. [PMID: 35384948 DOI: 10.1039/d1fo03989j] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
22 Qiu S, Chen K, Liu C, Wang Y, Chen T, Yan G, Li J. Non-Saccharomyces Yeasts Highly Contribute to Characterisation of Flavour Profiles in Greengage Fermentation. Food Research International 2022. [DOI: 10.1016/j.foodres.2022.111391] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
23 Zapaśnik A, Sokołowska B, Bryła M. Role of Lactic Acid Bacteria in Food Preservation and Safety. Foods 2022;11:1283. [DOI: 10.3390/foods11091283] [Cited by in Crossref: 4] [Cited by in F6Publishing: 2] [Article Influence: 4.0] [Reference Citation Analysis]
24 Khubber S, Marti-quijal FJ, Tomasevic I, Remize F, Barba FJ. Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products. Current Opinion in Food Science 2022;43:189-98. [DOI: 10.1016/j.cofs.2021.11.013] [Cited by in Crossref: 8] [Cited by in F6Publishing: 9] [Article Influence: 8.0] [Reference Citation Analysis]
25 Fentie EG, Jeong M, Emire SA, Demsash HD, Kim MA, Jeon H, Lee S, Tagele SB, Park Y, Shin J. Physicochemical properties, antioxidant activities and microbial communities of Ethiopian honey wine, Tej. Food Research International 2022;152:110765. [DOI: 10.1016/j.foodres.2021.110765] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
26 Bian S, Zhang R, Liu Q, Guan Z, Jin Z, Zhu K, Jiao A. Effects of the addition of thermostable α-amylase on the physicochemical and antioxidant properties of extrusion-pretreated Apios fortunei used for yellow wine fermentation. LWT 2022;154:112845. [DOI: 10.1016/j.lwt.2021.112845] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
27 Yang P, Huang K, Zhang Y, Li S, Cao H, Song H, Zhang Y, Guan X. Biotransformation of quinoa phenolic compounds with Monascus anka to enhance the antioxidant capacity and digestive enzyme inhibitory activity. Food Bioscience 2022. [DOI: 10.1016/j.fbio.2022.101568] [Cited by in Crossref: 2] [Article Influence: 2.0] [Reference Citation Analysis]
28 De Villa R, Roasa J, Mine Y, Tsao R. Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products. Crit Rev Food Sci Nutr 2021;:1-26. [PMID: 34955050 DOI: 10.1080/10408398.2021.2018989] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
29 Koval D, Alishevich K, Sasínová K, Ramešová A, Marhons Š, Nešporová T, Čurda L, Kumherová M, Bárta J, Filip V, Kyselka J. Formation of dihydrophenolic acids and aroma-active volatile phenols by new strains of Limosilactobacillus fermentum. Eur Food Res Technol. [DOI: 10.1007/s00217-021-03907-7] [Reference Citation Analysis]
30 Adebo OA, Oyedeji AB, Adebiyi JA, Chinma CE, Oyeyinka SA, Olatunde OO, Green E, Njobeh PB, Kondiah K. Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation. Molecules 2021;26:6702. [PMID: 34771110 DOI: 10.3390/molecules26216702] [Cited by in Crossref: 6] [Cited by in F6Publishing: 7] [Article Influence: 6.0] [Reference Citation Analysis]
31 Javourez U, O'Donohue M, Hamelin L. Waste-to-nutrition: a review of current and emerging conversion pathways. Biotechnol Adv 2021;53:107857. [PMID: 34699952 DOI: 10.1016/j.biotechadv.2021.107857] [Cited by in Crossref: 10] [Cited by in F6Publishing: 9] [Article Influence: 10.0] [Reference Citation Analysis]
32 Mikulajová A, Matejčeková Z, Mošovská S, Kohajdová Z, Valík Ľ, Hybenová E. Fermented Cranberry Fortified Buckwheat Product—Phenolic Composition, Antioxidant and Microbiological Properties. Applied Sciences 2021;11:9241. [DOI: 10.3390/app11199241] [Reference Citation Analysis]
33 Martí-quijal FJ, Khubber S, Remize F, Tomasevic I, Roselló-soto E, Barba FJ. Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review. Fermentation 2021;7:106. [DOI: 10.3390/fermentation7030106] [Cited by in Crossref: 7] [Cited by in F6Publishing: 7] [Article Influence: 7.0] [Reference Citation Analysis]