In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus spp.

Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses

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Agriculture, Agronomy, Food Science +15

Improved Method for Determining Food Protein Degree of Hydrolysis

Per Munk Nielsen, Daphne Elaine Leslie Petersen, C. Dambmann · Journal of Food Science · 2001 · 1.7K citations

Life Sciences, Biochemistry, Enzymology +14

Effect of fermentation on antioxidant properties of some cereals and pseudo cereals

Tijana Đorđević, Slavica Šiler-Marinković, Suzana Dimitrijević‐Branković · Food Chemistry · 2009 · 444 citations

Agriculture, Food Science, Nutritional Sciences +14

Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

Michael G. Gänzle, Jussi Loponen, Marco Gobbetti · Trends in Food Science & Technology · 2008 · 348 citations

Agriculture, Food Science, Microbiology +14

A novel α-glucosidase inhibitor from pine bark

Yong-Mu Kim, Myeong‐Hyeon Wang, Hae-Ik Rhee · Carbohydrate Research · 2004 · 317 citations

Life Sciences, Biochemistry, Medicinal Chemistry +11