Effect of fermentation on the antioxidant activity in plant-based foods.

By S. Hur, Seung Yuan Lee, Young‐Chan Kim, I. Choi, Geun-Bae Kim. Food Chemistry, 2014

852 citations recorded by the source corpus.

Subfields: Biochemistry, Molecular Biology, Plant Science

View Paper: https://www.semanticscholar.org/paper/9cac1ddd89c71a75fd8776b921f94028cef8d7cc

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In Molecular Biology

1. Amandine Fessard
2. F. Remize

Citations in the corpus

• Phytochemistry and biological activity of mustard (Brassica juncea): a review (2020, neutral): “Fermented mustard has high value as a natural antioxidant, although, its antioxidant activity may be affected by numerous factors such as fermentation time, temperature, pH, solvent, aerobic environment (Hur et al., 2014; Oh et al., 2017; S.Y. Park et al., 2017).”
• Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation (2017, background): “This increase is mainly explained by enzymatic depolymerization of phenolic compounds by LAB [137], leading to more efficient uptake and higher bioavailability of plant polyphenols.”