Bioactive phenolic compounds of cowpeas (Vigna sinensis L). Modifications by fermentation with natural microflora and with Lactobacillus plantarum ATCC 14917

By M. Dueñas, D. Fernández, T. Hernández, I. Estrella, R. Muñoz. 2005

214 citations recorded by the source corpus.

Subfields: Biochemistry, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/149bcb9b091b441923497bfdae792a207edfa1d0

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In Nutrition and Dietetics

1. Hyun‐Jung Chung
2. M. Martín-Cabrejas
3. Alberta N. A. Aryee
4. M. V. Vaz Patto
5. J. Boye
6. José António Couto Teixeira
7. R. Amarowicz
8. C. Domoney

Citations in the corpus

• Achievements and Challenges in Improving the Nutritional Quality of Food Legumes (2015, methodology): “Washing cowpea seeds with sterile distilled water and drying at 55◦C for 24 h slightly modified the content of phenolic acids (Dueñas et al., 2005).”
• Bioactive phenolic compounds: production and extraction by solid-state fermentation. A review. (2011, background): “Phenolic compounds, also referred as polyphenols, are considered to be natural antioxidants and represent an important group of bioactive compounds in foods (Dueñas et al., 2005).”