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Improved flavonoid content in mulberry leaves by solid-state fermentation: Metabolic profile, activity, and mechanism

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Conventional and emerging techniques for extraction of bioactive compounds from fruit waste

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Bio-sourcing from byproducts: A comprehensive review of bioactive molecules in Agri-Food Waste (AFW) streams for valorization and sustainable applications

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Ellagic Acid Recovery by Solid State Fermentation of Pomegranate Wastes by Aspergillus niger and Saccharomyces cerevisiae: A Comparison

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Chemical Constituents and Health Benefits of Four Chinese Plum Species

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Widely targeted metabolomics-based analysis of the impact of L. plantarum and L. paracasei fermentation on rosa roxburghii Tratt juice

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The Chemical and Biological Profiles of Leaves from Commercial Blueberry Varieties

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Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review

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Effects of solid-state fermentation with three higher fungi on the total phenol contents and antioxidant properties of diverse cereal grains

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Phytochemical Profile and Antimicrobial Potential of Extracts Obtained from Thymus marschallianus Willd

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Investigation of sugars, organic acids, phenolic compounds, antioxidant activity and the aroma fingerprint of small white apricots grown in Xinjiang

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Wheat Germ Fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum: Process Optimization for Enhanced Composition and Antioxidant Properties In Vitro

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Bioprocessing of pineapple waste biomass for sustainable production of bioactive compounds with high antioxidant activity

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Agricultural Residues as Animal Feed

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Valorisation of Fruits, their Juices and Residues into Valuable (Nano)materials for Applications in Chemical Catalysis and Environment

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Co-management of agro-industrial wastes by solid-state fermentation for the production of bioactive compounds

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Promoting plant resilience against stress by engineering root microenvironment with Streptomyces inoculants

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Optimization study on extraction of antioxidants from plum seeds (Prunus domestica L.)

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Fermented pearl millet: a product with enhanced bioactive compounds and DNA damage protection activity

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A New Generation of Probiotic Functional Beverages Using Bioactive Compounds From Agro-Industrial Waste

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The impact of solid-state fermentation on bee pollen phenolic compounds and radical scavenging capacity

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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

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Metabolomics analysis of soymilk fermented by Bacillus subtilis BSNK-5 based on UHPLC-Triple-TOF-MS/MS

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Release characteristic of bound polyphenols from tea residues insoluble dietary fiber by mixed solid-state fermentation with cellulose degrading strains CZ-6 and CZ-7

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Improvement of Protein Bioavailability by Solid-State Fermentation of Babassu Mesocarp Flour and Cassava Leaves

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Characterization of a Sea Buckthorn Extract and Its Effect on Free and Encapsulated Lactobacillus casei

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Two-step optimization of solid-state fermentation conditions of heilong48 soybean variety for maximum chlorogenic acid extraction yield with improved antioxidant activity

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Antioxidant Properties of Fermented Green Coffee Beans with Wickerhamomyces anomalus (Strain KNU18Y3)

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Effect of thermal and photo oxidation on the stability of cold-pressed plum and apricot kernel oils

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Sustainable and Health-Protecting Food Ingredients from Bioprocessed Food by-Products and Wastes

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Improving the quality of matured coconut (Cocos nucifera Linn.) water by low alcoholic fermentation with Saccharomyces cerevisiae: antioxidant and volatile profiles

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A Novel Antidiabetic Food Produced via Solid-State Fermentation of Tartary Buckwheat using L. plantarum TK9 and L. paracasei TK1501

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Cleavage of macromolecule (protein/polysaccharide)-phenolic bond in soybean cell wall through Lactobacillus casei and Lactobacillus helviticus mixed culture solid-state fermentation for chlorogenic acid extraction

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Solid-state fermentation with Zygomycetes fungi as a tool for biofortification of apple pomace with γ-linolenic acid, carotenoid pigments and phenolic antioxidants

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Cosmetic potentials of Prunus domestica L. leaves

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Effects of six different microbial strains on polyphenol profiles, antioxidant activity, and bioaccessibility of blueberry pomace with solid-state fermentation

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Carotenoids, Fatty Acids, and Volatile Compounds in Apricot Cultivars from Romania—A Chemometric Approach

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Computation of design-related engineering properties and fracture resistance of plum (Prunus domestica) kernels to compressive loading

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A Comparative and Comprehensive Characterization of Polyphenols of Selected Fruits from the Rosaceae Family

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Improvement of bioactive compounds content in granadilla ( Passiflora ligularis ) seeds after solid-state fermentation

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Solid-State Fermentation for Food Applications

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Solid-State Fermentation as Green Technology to Improve the Use of Plant Feedstuffs as Ingredients in Diets for European Sea Bass (Dicentrarchus labrax) Juveniles

Vieira, L., Filipe, D., Amaral, D., Magalhães, R., Martins, N., Ferreira, M., Ozório, R. O. A., Salgado, J. M., Belo, I., Oliva‐Teles, A., et al. (2023) · Animals · doi:10.3390/ani13172692 · Cited by 24 · see citing works

Insights into physicochemical and sensory properties and metabolomic changes of antioxidant-rich jackfruit juice fermented by lactic acid bacteria

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Waste-to-Energy Pipeline through Consolidated Fermentation–Microbial Fuel Cell (MFC) System

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Strategies to Increase the Value of Pomaces with Fermentation

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Combined effect of microwave and hydrothermal treatment on anti-nutritional factors, antioxidant potential and bioactive compounds of plum (Prunus domestica L.) kernels

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Filamentous fungi processing by solid-state fermentation

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Valorization of Brewer’s Spent Grain Using Biological Treatments and its Application in Feeds for European Seabass (Dicentrarchus labrax)

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Phenolic compounds, flavonoids, lipids and antioxidant potential of apricot (Prunus armeniaca L.) pomace fermented by two filamentous fungal strains in solid state system

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Total Phenolic Contents, Antioxidant Activities, and Lipid Fractions from Berry Pomaces Obtained by Solid-State Fermentation of Two Sambucus Species with Aspergillus niger

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Enhancement of polyphenolics and antioxidant activities of jambolan (Syzygium cumini) fruit pulp using solid state fermentation by Aspergillus niger and A. flavus

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