Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities-Reference-Cited by-同舟云学术

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Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities

Published:2017-03-24 Issue:3 Volume:16 Page:489-531
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Author:

Gan Ren-You¹²,Li Hua-Bin³,Gunaratne Anil⁴,Sui Zhong-Quan¹,Corke Harold¹

Affiliation:

1. Dept. of Food Science and Engineering, School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai 200240 China

2. School of Biological Sciences; The Univ. of Hong Kong; Pokfulam Road Hong Kong

3. Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health; Sun Yat-sen Univ.; Guangzhou 510080 China

4. Faculty of Agricultural Sciences; Sabaragamuwa Univ. of Sri Lanka; P.O. Box 02 Belihuloya Sri Lanka

Funder

Shanghai Committee of Science and Technology

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12257/fullpdf

Reference216 articles.

1. Angiotensin I-converting enzyme inhibitory activity and hypocholesterolemic effect of some fermented tropical legumes in streptozotocin-induced diabetic rats;Ademiluyi;Intl J Diabetes Dev Ctries,2015

2. Flavonoids as antioxidants in plants: location and functional significance;Agati;Plant Sci,2012

3. Anti-tumor-initiating effects of monascin, an azaphilonoid pigment from the extract of Monascus pilosus fermented rice (red-mold rice);Akihisa;Chem Biodivers,2005a

4. Azaphilones, furanoisophthalides, and amino acids from the extracts of Monascus pilosus-fermented rice (red-mold rice) and their chemopreventive effects;Akihisa;J Agric Food Chem,2005b

5. Comparison of free amino acids, antioxidants, soluble phenolic acids, cytotoxicity and immunomodulation of fermented mung bean and soybean;Ali;J Sci Food Agric,2016

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1. Gut health benefits and associated systemic effects provided by functional components from the fermentation of natural matrices;Comprehensive Reviews in Food Science and Food Safety;2024-05

2. Plant-Derived Fermented Products: An Interesting Concept for Human Health;Current Developments in Nutrition;2024-05

3. The polyphenols profile of co-fermented quinoa and black barley with Lactobacillus kisonensis and its in vitro bioactivities;Food Bioscience;2024-04

4. A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods;Critical Reviews in Food Science and Nutrition;2024-03-26

5. Autochthonous Fermentation as a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour;Foods;2024-02-22

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