Effect of Lactiplantibacillus plantarum fermentation on the in-vitro antioxidant and angiotensin I-converting enzyme-inhibitory properties of turmeric, coriander, cumin, and red chili pepper suspensions-Reference-Cited by-同舟云学术

Effect of Lactiplantibacillus plantarum fermentation on the in-vitro antioxidant and angiotensin I-converting enzyme-inhibitory properties of turmeric, coriander, cumin, and red chili pepper suspensions

Published:2023-01 Issue: Volume:47 Page:102610
ISSN:1878-8181
Container-title:Biocatalysis and Agricultural Biotechnology
language:en
Short-container-title:Biocatalysis and Agricultural Biotechnology

Author:

Takamiya Daiki,Takahashi Hajime,Nakamura Ayaka,Xia Yumeng^ORCID,Kuda Takashi

Publisher

Elsevier BV

Subject

Agronomy and Crop Science,Applied Microbiology and Biotechnology,Bioengineering,Food Science,Biotechnology

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1. Effects of Sichuan pepper (huājiāo) powder on disease activity and caecal microbiota of dextran sodium sulphate-induced inflammatory bowel disease mouse model;Molecular Biology Reports;2024-01-18

2. Effects of cumin, coriander, and sichuan pepper on microbiota and the antioxidant capacities of human faecal cultures;Food and Humanity;2023-12

3. Effect of lactic acid fermentation on the quality and phytochemical constituent in smoothies made from the leaves of different sweet potato (Ipomoea batatas L.) cultivars;International Journal of Food Science & Technology;2023-07-11