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[14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent

Singleton, V. L., Orthofer, R., & Lamuela-Raventós, R. M. (1999) · Methods in Enzymology · doi:10.1016/s0076-6879(99)99017-1 · Cited by 19,125

The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals

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Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity.

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Antioxidant capacity of phenolic phytochemicals from various cultivars of plums

Kim, D., Jeong, S. W., & Lee, C. Y. (2003) · Food Chemistry · doi:10.1016/s0308-8146(02)00423-5 · Cited by 1,835

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

Hur, S. J., Lee, S. Y., Kim, Y., Choi, I., & Kim, G. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.03.112 · Cited by 1,084

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Gil, M. I., Tomás-Barberán, F. A., Hess-Pierce, B. M., & Kader, A. A. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020136b · Cited by 881

Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential

Dubois, V., Breton, S., Linder, M., Fanni, J., & Parmentier, M. (2007) · European Journal of Lipid Science and Technology · doi:10.1002/ejlt.200700040 · Cited by 682

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Recent Advances in Anthocyanin Analysis and Characterization

Welch, C., Wu, Q., & Simon, J. E. (2008) · Current Analytical Chemistry · doi:10.2174/157341108784587795 · Cited by 295

Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean

Lee, I.-H., Hung, Y.-H., & Chou, C. (2007) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2007.09.008 · Cited by 235

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Nemeș, S. A., Fărcaș, A. C., Ranga, F., Teleky, B., Călinoiu, L. F., Dulf, F. V., & Vodnar, D. C. (2024) · New Biotechnology · doi:10.1016/j.nbt.2024.07.003 · Cited by 22

Fostering Lavender as a Source for Valuable Bioactives for Food and Pharmaceutical Applications through Extraction and Microencapsulation

Radu, S., Mihalcea, L., Aprodu, I., Socaci, S., Cotârleț, M., Enachi, E., Crăciunescu, O., Barbu, V., Oancea, A., Dulf, F. V., et al. (2020) · Molecules · doi:10.3390/molecules25215001 · Cited by 21

Investigation and dynamic changes of phenolic compounds during a new-type fermentation for ripened Pu-erh tea processing

Ma, C., Zhou, B., Wang, J., Ma, B., Lv, X., Chen, X., & Li, X. (2023) · LWT · doi:10.1016/j.lwt.2023.114683 · Cited by 20

Rapid identification of fermentation stages of bioethanol solid-state fermentation (SSF) using FT-NIR spectroscopy: comparisons of linear and non-linear algorithms for multiple classification issues

Jiang, H., Mei, C., & Chen, Q. (2017) · Analytical Methods · doi:10.1039/c7ay01861d · Cited by 19

Role of carbohydrate-cleaving enzymes in phenolic mobilization of guava leaves tea during solid state bio-processing with Monascus anka and Bacillus sp

Wang, L., Zhang, J., Zhang, W., Lin, X., Li, C., & Wu, Z. (2019) · Process Biochemistry · doi:10.1016/j.procbio.2019.04.003 · Cited by 19

Enrichment of a Plant Feedstuff Mixture’s Nutritional Value through Solid-State Fermentation

Filipe, D., Vieira, L., Ferreira, M., Oliva‐Teles, A., Salgado, J. M., Belo, I., & Perés, H. (2023) · Animals · doi:10.3390/ani13182883 · Cited by 19

Biologically Active Extracts from Different Medicinal Plants Tested as Potential Additives against Bee Pathogens

Paşca, C., Matei, I. A., Diaconeasa, Z. M., Rotaru, A., Erler, S., & Dezmirean, D. S. (2021) · Antibiotics · doi:10.3390/antibiotics10080960 · Cited by 18

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Rajan, M., Andrade, J. K. S., Barros, R. G. C., Guedes, T. J. F. L., & Narain, N. (2022) · Biocatalysis and Agricultural Biotechnology · doi:10.1016/j.bcab.2022.102589 · Cited by 18

Solid-state fermentation as a tool to enhance the polyphenolic compound contents of acidic Tamarindus indica by-products

Santos, T. R. J., Vasconcelos, A. G. S., Santana, L. C. L. D. A., Gualberto, N. C., Feitosa, P. R. B., & de Siqueira, A. C. P. (2020) · Biocatalysis and Agricultural Biotechnology · doi:10.1016/j.bcab.2020.101851 · Cited by 18

Enhancement of functional and sensory properties of eastern prickly pear (Opuntia humifusa) by fermentation with yuza peel and guava leaf

Park, S., Jeong, B.-G., Song, W., Jung, J., & Chun, J. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.100921 · Cited by 18

Assessment of fermented broken rice extracts for their potential as functional ingredients in cosmeceutical products

Razak, D. L. A., Jamaluddin, A. B., Rashid, N. Y. A., Ghani, A. A., & Manan, M. A. (2019) · Annals of Agricultural Science Cairo · doi:10.1016/j.aoas.2019.11.003 · Cited by 17

Regulation of phenolic release in corn seeds (Zea mays L.) for improving their antioxidant activity by mix-culture fermentation with Monascus anka, Saccharomyces cerevisiae and Bacillus subtilis

Luo, D., Li, X., Zhao, L., & Chen, G. (2020) · Journal of Biotechnology · doi:10.1016/j.jbiotec.2020.10.002 · Cited by 17

Chemical profile and antioxidant activity of bidirectional metabolites from Tremella fuciformis and Acanthopanax trifoliatus as assessed using response surface methodology

Wu, Y., Liu, Y., Wu, J., Ou, K., Huang, Q., Cao, J., Duan, T., Zhou, L. M., & Pan, Y. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2022.1035788 · Cited by 16

Fungal Growth on Solid Substrates

Gomes, E., da Silva, R., Pereira, J. D. C., & Ladino-Orjuela, G. (2017) · Elsevier eBooks · doi:10.1016/b978-0-444-63990-5.00003-7 · Cited by 16

Optimization of the biotechnological process using Rhodotorula mucilaginosa and acerola (Malpighia emarginata L.) seeds for the production of bioactive compounds

Gualberto, N. C., Nogueira, J. P., da Silva, A. D. S., Barbosa, P. F., Matos, C. M. S., Rajan, M., Neta, M. T. S. L., & Narain, N. (2022) · LWT · doi:10.1016/j.lwt.2022.113190 · Cited by 15

Organic Acid Content, Antioxidant Capacity, and Fermentation Kinetics of Matured Coconut ( Cocos nucifera ) Water Fermented by Saccharomyces cerevisiae D254

Zhang, G., Li, X., Chen, W., Chen, P., Jin, X., Chen, W., & Chen, H. (2018) · International Journal of Food Engineering · doi:10.1515/ijfe-2017-0331 · Cited by 15

Application of Fermentation to Recover High‐Added Value Compounds from Food By‐Products

Khubber, S., Martí-Quijal, F. J., Tomasevic, I. B., Remize, F., & Barba, F. J. (2021) · doi:10.1002/9781119505822.ch7 · Cited by 14

Enhancing the phenolic profile and antioxidant activity in corn silk via solid-state fermentation with Aspergillus niger

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Valorization of plum (Prunus domestica) peels: microwave-assisted extraction, encapsulation and storage stability of its phenolic extract

Mzoughi, M., Demircan, E., Turan, O. Y., Fıratlıgil, E., & Özçelik, B. (2023) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-023-01893-w · Cited by 13

Valorization of Date By-Products: Enhancement of Antioxidant and Antimicrobial Potentials through Fermentation

Khosravi, A., Razavi, S. H., Castangia, I., & Manca, M. L. (2024) · Antioxidants · doi:10.3390/antiox13091102 · Cited by 14

Dynamic changes in the phenolic profile, enzymatic, and antioxidant activity of grape skin during solid‐state fermentation by Eurotium cristatum

Yi, J., Han, Y., Li, X., Gao, Y., Liu, W., Duan, X., Sun, Y., Guo, S., & Wei, X. (2025) · Journal of Food Science · doi:10.1111/1750-3841.70095 · Cited by 13

Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and In Vitro Starch Digestibility of Tartary Buckwheat Dried Noodles

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Insights into the effect mechanism of acidic pH condition on the in vitro starch digestion of black highland barley semi-dried noodles

Cui, X.-R., Bai, Y., Guo, X., & Zhu, K. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.130928 · Cited by 12

Phytochemical evaluation and antibacterial effects of Medicago sativa, Onosma sericeum, Parietaria judaica L., Phlomis persica and Echinophora platyloba DC. on Enterococcus faecalis

Khaledi, M., Khaledi, F., Asadi-Samani, M., Gholipour, A., & Kouhi, A. M. (2018) · Biomedical Research and Therapy · doi:10.15419/bmrat.v5i1.408 · Cited by 12

Enhancing Nutritional Quality and Functionality of Legumes: Application of Solid‐State Fermentation With Pleurotus ostreatus

Noori, S. M. A., Hojjati, M., & Sorourian, R. (2025) · Food Science & Nutrition · doi:10.1002/fsn3.70783 · Cited by 11

Enhancing Bioactive Components of Euryale ferox with Lactobacillus curvatus to Reduce H2O2-Induced Oxidative Stress in Human Skin Fibroblasts

Jiang, Y., You, S., Zhang, Y., Zhao, J., Wang, D., Zhao, D., Li, M., & Wang, C. (2022) · Antioxidants · doi:10.3390/antiox11101881 · Cited by 11

Enhancing nutritional quality and bioactivity of wheat bran through acid and alkaline pretreatments

Nemeș, S. A., Teleky, B., Ranga, F., Călinoiu, L. F., Elekes, D.-G.-A., Odocheanu, R., Dulf, F. V., & Vodnar, D. C. (2024) · Journal of Cereal Science · doi:10.1016/j.jcs.2024.103979 · Cited by 11

76. Sustainable use of agro-industrial wastes for feeding 10 billion people by 2050

Călinoiu, L. F., Mitrea, L., Precup, G., Bindea, M., Rusu, B., Szabo, K., Dulf, F. V., Ștefănescu, B. E., & Vodnar, D. C. (2018) · Congress of the European Society for Agricultural and Food Ethics (EurSafe) · doi:10.3920/978-90-8686-869-8_76 · Cited by 11

Enhancing Antioxidants Extraction from Agro-Industrial By-Products by Enzymatic Treatment

Leite, P., Belo, I., & Salgado, J. M. (2022) · Foods · doi:10.3390/foods11223715 · Cited by 10

Phytochemical Properties and Antibacterial Effects of Salvia multicaulis Vahl., Euphorbia microsciadia Boiss., and Reseda lutea on Staphylococcus aureus and Acinetobacter baumanii

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Scavenging effect of pasipay (passiflora incarnate L.) on singlet oxygen generation and fatty acid photooxygenation

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Sustainable Valorization of Plant-Derived Agri-Food Side-Streams Through Fungal Biorefinery: Supporting Bioeconomy Strategy

Hoxha, L., & Taherzadeh, M. J. (2026) · Current Pollution Reports · doi:10.1007/s40726-026-00399-5 · Cited by 9

Solid State Fermentation of Olive Leaves as a Promising Technology to Obtain Hydroxytyrosol and Elenolic Acid Derivatives Enriched Extracts

Starzyńska‐Janiszewska, A., Fernández-Fernández, C., Martín-García, B., Verardo, V., & Gómez‐Caravaca, A. M. (2022) · Antioxidants · doi:10.3390/antiox11091693 · Cited by 9

Attenuating UVA-induced oxidative stress of human skin fibroblasts by enhancing bioactive components of Armillaria luteo-virens by Lactobacillus delbrueckii subsp. Bulgaricus fermentation

Zhao, J., You, S., Wang, D., Su, N., Li, Y., Zhao, D., Zhang, J., Li, M., & Wang, C. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.102899 · Cited by 8

Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil

Rabrenović, B., Demin, M. A., Basić, M. G., Pezo, L. L., Paunović, D., & Sovtić, F. S. (2021) · Grasas y Aceites · doi:10.3989/gya.0100201 · Cited by 9

In vivo study of orange peel fermentation and improvement of androgen overproduction causing acne

Yuan, Y., Zhou, J., Zhang, N., Xing, X., Zhao, L., & Zhou, F. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.103124 · Cited by 8

Bioprocessing of agri-food processing residues into nutraceuticals and bioproducts

Kumar, V., Yadav, S. K., Patel, A. K., Mishra, B. B., Ahluwalia, V., Thakur, L. K., & Kumar, J. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-823506-5.00010-2 · Cited by 8

Biochemical evaluation of autoclaved and solid state fermented tropical pasture grasses

Ezedom, T., Egbune, E. O., Marian, E., Nwabuaku, E., Favour, E., Juliet, E., Joan, E., Oluchukwu, E., Charity, F., Chidiebere, E., et al. (2022) · Journal of Agricultural Biotechnology and Sustainable Development · doi:10.5897/jabsd2022.0393 · Cited by 8

Biotransformation of Phlorizin by Eurotium cristatum to Increase the Antioxidant and Antibacterial Activity of Docynia indica Leaves

Xie, J., Chen, J., Mei, X., Zhu, M., Li, X., Du, J., & Zhang, X. (2021) · Current Microbiology · doi:10.1007/s00284-021-02366-3 · Cited by 8

In Vitro Fermentation Characteristics of Pine Needles (Pinus densiflora) as Feed Additive

Hwang, Y.-A., Lee, W., Kim, J., Kim, S., Choi, M.-G., On, J.-Y., Jeon, S., Han, S. G., & Kim, S. (2023) · Fermentation · doi:10.3390/fermentation9050415 · Cited by 8

In vitro Antioxidant Effects of Porphyra haitanensis Peptides on H2O2-Induced Damage in HepG2 Cells

Chen, S., Yu, J., Hu, X., Yang, X., Li, L., Qi, B., & Deng, J. (2021) · Journal of Ocean University of China · doi:10.1007/s11802-021-4551-4 · Cited by 8

Fermentation alters the bioactive properties of kaempferol derived from horse gram extract

Rizwan, A., Shaikh, H., Latief, I., Ali, W., Parvez, A., Malik, K., Grover, S., & Farooqi, H. (2024) · Phytomedicine Plus · doi:10.1016/j.phyplu.2024.100647 · Cited by 7

Influence of edible flower inclusion on the nutritional and flavor changes of fermented pear wine

Yang, M., Wang, J., Li, L., Xiong, Q., Li, X., & Zhou, X. (2025) · Frontiers in Nutrition · doi:10.3389/fnut.2025.1604754 · Cited by 7

Bioconversion of Agro-Industrial Byproducts by Applying the Solid-State Fermentation Bioprocess to Increase Their Antioxidant Potency

Eliopoulos, C., Arapoglou, D., & Haroutounian, S. A. (2025) · Antioxidants · doi:10.3390/antiox14080910 · Cited by 7

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

Ghasemi, A., Karboune, S., Groleau, D., & Fliss, I. (2025) · Food Frontiers · doi:10.1002/fft2.70099 · Cited by 7

Study on chemical constituents and antioxidant activities of Dianthus caryophyllus L.

Wang, M., Shen, Q., Pang, J., Mao, Y., Li, X., Tao, Y., Tang, W., Sun, R., & Zhou, X. (2024) · Frontiers in Plant Science · doi:10.3389/fpls.2024.1438967 · Cited by 7

Valorization of Defatted Cherry Seed Residues from Liquor Processing by Matrix Solid-Phase Dispersion Extraction: A Sustainable Strategy for Production of Phenolic-Rich Extracts with Antioxidant Potential

Rodríguez-Blázquez, S., Fernández-Ávila, L., Gómez-Mejía, E., Rosales‐Conrado, N., León‐González, M. E., & Miranda, R. (2023) · Antioxidants · doi:10.3390/antiox12122041 · Cited by 7

Pro and prebiotics foods that modulate human health

Pop, O. L., Socaci, S., Suharoschi, R., & Vodnar, D. C. (2019) · Elsevier eBooks · doi:10.1016/b978-0-12-816453-2.00010-3 · Cited by 7

Comprehensive Analysis of 50 Edible Flowers From Yunnan Province: Active Components, Antioxidant Capacity, Tyrosinase Inhibition, and Antimicrobial Activity

Tao, Y., Zhang, X., Li, Z., Tian, S., Li, L., & Zhou, X. (2025) · Food Science & Nutrition · doi:10.1002/fsn3.70666 · Cited by 6

Microbial fermentation alters the phytochemical profile of Ginkgo biloba leaves

Yan, Z., Niu, W., Liu, Y., Qu, L., Pandit, S., Mijakovic̀, I., & Wei, Y. (2025) · Future Foods · doi:10.1016/j.fufo.2025.100764 · Cited by 6

From Agricultural Waste to Functional Food Products: An Overview

Šovljanski, O., Travičić, V., Tomić, A., Vulić, J., Šaponjac, V. T., Ćetković, G., & Čanadanović‐Brunet, J. M. (2023) · Sustainable development and biodiversity · doi:10.1007/978-981-19-8774-8_18 · Cited by 6

Production of bacterial cellulose biopolymers in media containing rice and corn hydrolysate as carbon sources

de Souza, K. C., dos Santos, G. R., Trindade, F. C. D. S., Costa, A. F. D. S., de Almeida, Y. M. B., Sarubbo, L. A., & Vinhas, G. M. (2021) · Polymers and Polymer Composites · doi:10.1177/09673911211059706 · Cited by 6

Closing the Loop in Plant-Based Food Systems: Polyphenol Recovery from Agro-Food Chain By-Products

Paul, A., Chiș, M. S., Păucean, A., Fărcaș, A. C., García-Segovia, P., Negrea, M., Voica, D. V., Oros, S., & Oliveira, M. B. P. P. (2026) · Agriculture · doi:10.3390/agriculture16080899 · Cited by 5

Optimizing Cellulase—Limosilactobacillus fermentum ZC529 Synergy Fermentation for Preserving Macadamia integrifolia Pericarp’s Potential Use as Antioxidants

Zhang, C., Huang, H., Liu, B., Tang, X., Tan, B., Jiang, Q., & Yin, Y. (2024) · Antioxidants · doi:10.3390/antiox13070783 · Cited by 5

Bioactivity assessment of ethanolic extracts from Theobroma cacao and Cola spp. wastes after solid state fermentation by Pleurotus ostreatus and Calocybe indica

Ogidi, C. O., Abioye, S. A., Akinyemi, D. D., Fadairo, F. B., Bolaniran, T., & Akinyele, B. J. (2021) · Oriental Pharmacy and Experimental Medicine · doi:10.1007/s13596-020-00543-6 · Cited by 5

Extracts from Fermented and Unfermented Jatoba (Hymenaea courbaril) Fruit Peel for Preservation of Minced Beef Meat

de Carvalho, D. J., Soares, L. A., & Santana, L. C. L. D. A. (2024) · Food and Bioprocess Technology · doi:10.1007/s11947-024-03342-y · Cited by 5

Antioxidant activity of selected parts of Prunus domestica L. harvested at two ripening stages

Nowak, A., Szatan, D., Zielonka-Brzezicka, J., Florkowska, K., Muzykiewicz-Szymańska, A., & Klimowicz, A. (2020) · Pomeranian Journal of Life Sciences · doi:10.21164/pomjlifesci.591 · Cited by 5

Synchronous determination with double-wavelength by RP-HPLC-UV and optimization of ultrasound-assisted extraction of phenolic acids from Caragana species using response surface methodology

Zeng, Z., Ji, Z., Hu, N., Chen, S., Bai, B., Wang, H., & Suo, Y. (2017) · Journal of Pharmaceutical and Biomedical Analysis · doi:10.1016/j.jpba.2017.03.017 · Cited by 5

Quality formation mechanism of pomegranate (Punica granatum L.) fruit wines based on different cultivars: A comprehensive comparative quality analysis of color, volatiles and phenolics

Zou, W., Yun, Y., & Zhou, L. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.145827 · Cited by 5

Solid-State Fermentation with Rhizopus oryzae: Enhancing Antioxidant and Phenolic Content in Pigmented Corn

Ramírez-Esparza, U., Ordoñez-Cano, A. J., López-Martínez, L. X., Espinoza-Hicks, J. C., Alvarado-González, M., Ascacio-Valdés, J. A., & Buenrostro-Figueroa, J. J. (2025) · Resources · doi:10.3390/resources14100158 · Cited by 4

Fermented Grapevine Leaves: Potential Preserving Agent in Yogurt

Freitas, L., Sousa-Dias, M. L., Paula, V. M. B., Dias, L. G., & Estevinho, L. M. (2024) · Foods · doi:10.3390/foods13132053 · Cited by 4

Enhancement of phenolics extraction from red algae (Kappaphycus spp.) using solid-state fermentation

Norakma, M. N., Zaibunnisa, A. H., Razak, W. R. W. A., Zarei, M., Sobah, A., Hamid, N., & Astuti, P. D. (2023) · Food Research · doi:10.26656/fr.2017.7(s4).13 · Cited by 3

From by-product to resource: Matrix-guided processing and protein enrichment of brewer's spent grain

Aradwad, P. P., Greiner, J., Abdelfattah, A., Först, P., Rauh, C., & Sturm, B. (2026) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2026.104589 · Cited by 3

Solid-state bioprocessing of sugarcane bagasse with Auricularia fuscosuccinea for phenolic compounds extraction

Coniglio, R. O., Díaz, G. V., López, C. A. M., Restelli, M., Grassi, E., Albertó, E., & Zapata, P. D. (2021) · Preparative Biochemistry & Biotechnology · doi:10.1080/10826068.2021.1986722 · Cited by 4

Determination of Phenolic Compounds in Blue Corn Flour (Zea mays L.) Produced and/or Metabolized by Colletotrichum gloeosporioides in a Fermentation Process

Villarreal-Rodríguez, G., Escajeda-García, J. M., Amaya-Olivas, N. I., Chávez‐Flores, D., Neder‐Suárez, D., Ayala-Soto, J. G., Quintero‐Ramos, A., Ruiz-Anchondo, T. D. J., & Hernández-Ochoa, L. R. (2022) · Fermentation · doi:10.3390/fermentation8060243 · Cited by 3

Effect of solid-state fermentation using strains of Rhizopus oligosporus C1 on chemical characteristics and antioxidant activity of peas

Budiari, S., Devi, A. F., Mulyani, H., Maryati, Y., Filailla, E., & Susilowati, A. (2023) · AIP conference proceedings · doi:10.1063/5.0173268 · Cited by 3

Enhancement of nutritional and functional qualities of tropical leaf meal as feed ingredients in chickens through the use of fermentation technology

Ogbuewu, I. P., & Mbajiorgu, C. A. (2024) · Tropical Animal Health and Production · doi:10.1007/s11250-024-04223-4 · Cited by 8

Fermented Fruits and Vegetables

Yadav, S., Saini, P., Iqbal, U., & Ahmed, M. (2025) · Springer eBooks · doi:10.1007/978-981-96-8433-5_10 · Cited by 3

Productivity of Aspergillus niger InaCC F57 Isolate as Cellulase Agent in OPEFB Hydrolysis for Glucose High Yield

Nurdin, M., Mulkiyan, L. O. M. Z., Sugiwati, S., Abimayu, H., Arifin, Z. S., Muryanto, M., Maulidiyah, M., Arham, Z., Salim, L. O. A., Irwan, I., et al. (2023) · BioNanoScience · doi:10.1007/s12668-023-01066-5 · Cited by 3

Activation of polyphenolic compounds as new ingredients for sustainable cosmetic formulation

Bella, C. E. D., Censi, R., Zara, S., Martino, P. D., & Gigliobianco, M. R. (2025) · Journal of Drug Delivery Science and Technology · doi:10.1016/j.jddst.2025.106918 · Cited by 3

Yellow mombin and jackfruit seeds residues applied in the production of reducing sugars by a crude multi‐enzymatic extract produced by Penicillium roqueforti ATCC 101110

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Production of Polyunsaturated Fatty Acids by Solid State Fermentation

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