Improvement in palm kernel meal quality by solid-state fermentation with Bacillus velezensis, Saccharomyces cerevisiae and Lactobacillus paracasei
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Improvement of the nutritional quality of rapeseed meal through solid-state fermentation with B. Subtilis, S. Cerevisiae, and B. Amyloliquefaciens
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Effects of solid-state fermentation and proteolytic hydrolysis on defatted soybean meal
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Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran
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Optimization of soybean meal fermentation for aqua-feed with Bacillus subtilis natto using the response surface methodology
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Solid-state fermentation of soybean meal using Bacillus subtilis seed liquid prepared with ultrasound assistance
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The variation of two extracellular enzymes and soybean meal bitterness during solid-state fermentation of Bacillus subtilis
10.1016/j.gaost.2019.05.001 · doi-reference
Solid-state fermentation as a strategy for improvement of bioactive properties of the plant-based food resources
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Anaerobic solid-state fermentation of soybean meal with Bacillus sp. to improve nutritional quality
10.3389/fnut.2021.706977 · doi-reference
Biotransformation of agro-industrial waste via fungal co-culture: Unlocking nutritional and functional potentials
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A value-added approach to improve the nutritional quality of soybean meal byproduct: Enhancing its antioxidant activity through fermentation by Bacillus amyloliquefaciens SWJS22
10.1016/j.foodchem.2018.08.037 · doi-reference
Comparison of solid-state fermentation with different Bacillus species on the volatile organic compounds and non-volatile metabolites of dark teas
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Effect of solid-state fermentation with Bacillus pumilus on the nutritional value, anti-nutritional factors and antioxidant activity of faba bean (Vicia faba L.) meal
10.1016/j.lwt.2023.115117 · doi-reference
Solid-state fermentation with Ganoderma lucidum improves nutritional quality and processing characteristics of wheat (Triticum aestivum L.)
10.1016/j.lwt.2025.117437 · doi-reference
Plant-based protein processing and undesirable consequences of food processing: A focus on protein quality, sulfur amino acid bioavailability, and quantification
10.1039/d5fb00653h · doi-reference
Small peptides isolated from enzymatic hydrolyzate of fermented soybean meal promote endothelium-independent vasorelaxation and ACE inhibition
10.1021/acs.jafc.7b05026 · doi-reference
Increasing peptide yield of soybean meal solid-state fermentation of ultrasound-treated Bacillus amyloliquefaciens
10.1016/j.ifset.2021.102704 · doi-reference
Bacterial community dynamics reveal its key bacterium, Bacillus amyloliquefaciens ZB, involved in soybean meal fermentation for efficient water-soluble protein production
10.1016/j.lwt.2020.110068 · doi-reference
Evaluation of biochemical and antioxidant dynamics during the co-fermentation of dehusked barley with Rhizopus oryzae and Lactobacillus plantarum
10.1111/jfbc.13106 · doi-reference
Potential of food hydrolyzed proteins and peptides to chelate iron or calcium and enhance their absorption
10.3390/foods7100172 · doi-reference
The yeast fermentation effect on content of bioactive, nutritional and anti-nutritional factors in rapeseed meal
10.3390/foods11192972 · doi-reference
Changes in nutritional and antinutritional aspects of soybean meals by mechanical and solid-state fermentation treatments with Bacillus subtilis and Aspergillus oryzae
10.1016/j.biteb.2021.100925 · doi-reference
Dynamics of defatted rice bran in physicochemical characteristics, microbiota and metabolic functions during two-stage co-fermentation
10.1016/j.ijfoodmicro.2021.109489 · doi-reference
Nutritional implications and flour functionality of popped/expanded horse gram
10.1016/j.foodchem.2007.11.055 · doi-reference
Hydrolysis degree, peptide profile and phenylalanine removal from whey protein concentrate hydrolysates obtained by various proteases
10.1111/ijfs.12003 · doi-reference
Soybean meal and fermented soybean meal as functional ingredients for the production of low-carb, high-protein, high-fiber and high isoflavones biscuits
10.1016/j.lwt.2017.12.035 · doi-reference
Changes in allergenic and antinutritional protein profiles of soybean meal during solid-state fermentation with Bacillus subtilis
10.1016/j.lwt.2016.02.035 · doi-reference
Interactions between phenolic acids, proteins, and carbohydrates-influence on dough and bread properties
10.3390/foods10112798 · doi-reference
Methodology for determining degree of hydrolysis of proteins
10.1093/jaoac/93.5.1515 · doi-reference
Dynamic changes in nutritions and antioxidant activities of germinated black bean based on solid-state fermentation of Ganoderma oregonense
10.1016/j.ifset.2025.103934 · doi-reference
Enhanced emulsifying and calcium-binding properties of fermented soybean meal
10.1007/s12257-018-0237-1 · doi-reference
Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread
10.1016/j.lwt.2020.110206 · doi-reference
