Production of phenolic flavoring compounds from sugarcane bagasse by Lactobacillus acidophilus MTCC 10307

Sugarcane bagasse and leaves: foreseeable biomass of biofuel and bio‐products

Anuj Kumar Chandel, Sílvio Silvério da Silva, Walter Carvalho et al. · Journal of Chemical Technology & Biotechnology · 2011 · 435 citations

Life Sciences, Agricultural Biotechnology, Biotechnology +17

Bioconversion of sugarcane crop residue for value added products – An overview

Raveendran Sindhu, Edgard Gnansounou, Parameswaran Binod et al. · Renewable Energy · 2016 · 244 citations · Full text

Agriculture, Agricultural Biotechnology, Biotechnology +12

Ferulic acid and derivatives: molecules with potential application in the pharmaceutical field

Lívia Beatriz Brenelli, Rosana Goldbeck, Wanderley Dantas dos Santos et al. · Brazilian Journal of Pharmaceutical Sciences · 2013 · 220 citations · Full text

Life Sciences, Medicinal Chemistry, Pharmacology +17

Flavonoids from acai (Euterpe oleracea Mart.) pulp and their antioxidant and anti-inflammatory activities

Jie Kang, Cheng‐Hui Xie, Zhimin Li et al. · Food Chemistry · 2011 · 197 citations

Life Sciences, Botany, Food Science +12

In vitro antioxidant and antimicrobial properties of jambolan (Syzygium cumini) fruit polyphenols

Jatinder Pal Singh, Amritpal Kaur, Narpinder Singh et al. · LWT · 2015 · 196 citations

Agriculture, Biochemistry, Food Science +15