研究论文
Regulation of the phenolic release and conversion in oats (Avena sativa L.) by co-microbiological fermentation with Monascus anka, Saccharomyces cerevisiae and Bacillus subtilis
Zixuan Wang, Du Luo, Wenjing Xu, Haoqun Liu, Mei Pang, Gong Chen
Wuhan Institute of Technology
来源Bioprocess and Biosystems Engineering
年份2024
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逐年被引趋势
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1.19
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学术脉络
学科主题
生物医学Phytochemicals and Antioxidant Activities
Food composition and properties · Food and Agricultural Sciences
参考文献 28
Nutritional advantages of oats and opportunities for its processing as value added foods - a review
被引 489Prasad Rasane, Alok Jha, Latha Sabikhi · Journal of Food Science and Technology · 2013
Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review
被引 316Tao Wang, Fuli He, Guibing Chen · Journal of Functional Foods · 2014
Metabolite induction via microorganism co-culture: A potential way to enhance chemical diversity for drug discovery
被引 489Samuel Bertrand, Nadine Bohni, Sylvain Schnée · Biotechnology Advances · 2014
此处列出前 3 条
引用本文 5
Biotransformation of Phenolic Acids in Foods: Pathways, Key Enzymes, and Technological Applications
被引 46Chenxi Lu, Jiayan Zhang, Xiangcheng Zhao · Foods · 2025
Effects of different solid-state fermentation strategies on phenolic bioactivity of wheat bran and gluten protein stability in dough fortified with fermented wheat bran
被引 1Zhanying Xue, L F Zhang, Xinran Cui · LWT · 2026
Panax ginseng extract reduces citrinin production and attenuates nephrotoxicity in Monascus purpureus
被引 1Qingsong Qu, Qing Shan Zhou, Yueyang Xie · Journal of Applied Microbiology · 2025
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