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Antibacterial and Antioxidant Activity of Ecoenzyme Solution Prepared from Papaya, Pineapple, and Kasturi Orange Fruits: Experimental and Molecular Docking Studies
Fermentation, Free Full-Text
Brazilian fruits positively impact gut health and chronic disease prevention
Fermentation, Free Full-Text
Current insights into date by-product valorization for sustainable food industries and technology - Sustainable Food Technology (RSC Publishing) DOI:10.1039/D3FB00224A
Opportunities and challenges for olive oil byproducts in aquafeeds - Responsible Seafood Advocate
Food fermentation
Full article: Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products
PDF) Effects of solid-state fungi fermentation on phenolic content, antioxidant properties and fiber composition of lime cooked maize by-product (nejayote)
What Is Kombucha? Kombucha Health Benefits
Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by lactic acid bacteria: a promising method to improve antioxidant activity and flavor of plant functional beverage, Applied Biological Chemistry
Bioprocessing of pineapple waste biomass for sustainable production of bioactive compounds with high antioxidant activity
Frontiers Effects of six different microbial strains on polyphenol profiles, antioxidant activity, and bioaccessibility of blueberry pomace with solid-state fermentation