Sizeable scientific evidence indicates the health benefits related to phenolic compounds
and dietary fiber. Various phenolic compounds‐rich foods or ingredients are also rich in …

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 …

Agricultural, forestry, and food industries produce large amounts of lignocellulosic wastes
every year. Land disposal of these residues without proper treatment leads to environmental …

The objective of this study was to evaluate the effect of solid-state fermentation, utilizing
Saccharomyces boulardii on brown rice husk, black rice husk, and smoked rice husk …

Current research focuses on improving the bioaccessibility of functional components bound
to cereal bran cell walls. The main bioactive components in cereal bran that have major …

Rice bran (RB) and wheat bran (WB) fermented with L. plantarum 423 had enhanced odor
intensity, especially for sulfides and aromatics. The hydroxyl radical-scavenging activity …

This study aims to investigate the total phenolics, carotenoid contents and antioxidant
activity of twenty-eight edible flowers in Sri Lanka. DPPH radical scavenging assay, ferric …

This study aimed to use a novel Lactobacillus strain (L. apis) isolated from the bee gut to
develop a wheat bran (WB) deep-processing technology. Compared to the most popular …

Oxidative stress has been postulated to play a role in several diseases, including
cardiovascular diseases, diabetes, and stress-related disorders (anxiety/depression) …

Wheat and rice play a vital role in human nutrition and food security. A better understanding
of the potential health benefits associated with consuming these cereals, combined with …