Flavonoids are phytochemical compounds present in many plants, fruits, vegetables, and
leaves, with potential applications in medicinal chemistry. Flavonoids possess a number of …

Urbanization, emergence, and prominence of diseases and ailments have led to conscious
and deliberate consumption of health beneficial foods. Whole grain (WG) cereals are one …

Phenolics are a group of compounds derived from plants that have displayed potent
biological activities and health-promoting effects. Fermentation is one of the most …

Globally, sorghum is one of the most important but least utilized staple crops. Sorghum grain
is a rich source of nutrients and health‐beneficial phenolic compounds. The phenolic profile …

Sourdough production is an ancient method to ferment flour from cereals for the
manufacturing of baked goods. This review deals with the state-of-the-art of current …

This study was conducted to investigate the effect of lactic acid bacteria (LAB) strains on
color properties, phenolic profile and antioxidant activities of mulberry juice. Mulberry juice …

Lactobacillaceae are among the major fermentation organisms in most food fermentations
but the metabolic pathways for conversion of (poly) phenolic compounds by lactobacilli have …

Interest in fermented foods is increasing because fermented foods are promising solutions
for more secure food systems with an increased proportion of minimally processed plant …

As one of the most traditional biotechnologies, sourdough fermentation has deep effects on
rheology, sensory and shelf life attributes of baked goods. The most recent literature has …

Background Bioactive phenolic compounds have recently received great attention in the
food and clinical sectors due to their antioxidant potential. Extensive studies have been …