Enzymes produced by solid state fermentation of agro-industrial by-products release ferulic acid in bioprocessed whole-wheat breads
Rodrigo dos Santos Costa(Universidade Federal do Rio de Janeiro), Daniel Perrone(Universidade Federal do Rio de Janeiro), Suellen Silva de Almeida(Universidade Federal do Rio de Janeiro), Nathália Moura‐Nunes(Universidade do Estado do Rio de Janeiro), Mariana Monteiro(Universidade do Porto), Denise Maria Guimarães Freire(Universidade Federal do Rio de Janeiro), Elisa D. Cavalcanti‐Oliveira(Universidade Federal do Rio de Janeiro)
Cited by 42
Related Papers
Chlorogenic Acid Compounds from Coffee Are Differentially Absorbed and Metabolized in Humans ,
|Journal of Nutrition|2007|322
Screening of the chemical composition and occurring antioxidants in jabuticaba (Myrciaria jaboticaba) and jussara (Euterpe edulis) fruits and their fractions
|Journal of Functional Foods|2015|225
Comprehensive analysis of major and minor chlorogenic acids and lactones in economically relevant Brazilian coffee cultivars
|Food Chemistry|2007|203