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2022
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Co-microbiological regulation of phenolic release through solid-state fermentation of corn kernels (Zea mays L.) to improve their antioxidant activity
LWT,
2021
DOI:10.1016/j.lwt.2021.111003
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[3]
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Co-microbiological regulation of phenolic release through solid-state fermentation of corn kernels (Zea mays L.) to improve their antioxidant activity
LWT,
2021
DOI:10.1016/j.lwt.2021.111003
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Solid-state fermentation of lentil (Lens culinaris
L.) with Aspergillus awamori
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Legume Science,
2020
DOI:10.1002/leg3.37
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The Importance of Yeasts on Fermentation Quality and Human Health-Promoting Compounds
Fermentation,
2019
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Fusarium culmorum multi-toxin screening in malting and brewing by-products
LWT,
2018
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[7]
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Evaluation of natural occurring bioactive compounds and antioxidant activity in Nuragus white wines
Food Research International,
2017
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Patulin biodegradation and quality improvement of apple puree fermented with Byssochlamys nivea FF1-2
Food Bioscience,
2017
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Evaluation of natural occurring bioactive compounds and antioxidant activity in Nuragus white wines
Food Research International,
2017
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Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review
Trends in Food Science & Technology,
2016
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