Production profiles of phenolics from fungal tannic acid biodegradation in submerged and solid-state fermentation

Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD–ESI/MSn

Ulrike A. Fischer, Reinhold Carle, Dietmar R. Kammerer · Food Chemistry · 2011 · 856 citations

Agriculture, Food Science, Chromatographic Analysis +15

Microbial degradation of tannins – A current perspective

T. K. Bhat, Bhupinder Pal Singh, O. P. Sharma · Biodegradation · 1998 · 487 citations

Agriculture, Food Science, Microbiology +13

Advantages of fungal enzyme production in solid state over liquid fermentation systems

Gustavo Viniegra‐González, Ernesto Favela‐Torres, Cristóbal N. Aguilar et al. · Biochemical Engineering Journal · 2003 · 447 citations

Life Sciences, Biotechnology, Microbiology +16

A Spectrophotometric Method for Assay of Tannase Using Rhodanine

Shweta Sharma, T. K. Bhat, Rajinder Dawra · Analytical Biochemistry · 2000 · 266 citations

Agriculture, Chemistry, Food Science +11

Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition

Tena Niseteo, Draženka Komes, Ana Belščak‐Cvitanović et al. · Food Chemistry · 2012 · 159 citations

Agriculture, Food Science, Nutritional Sciences +11