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Page 1
Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components.
Antioxidants (Basel). 2021 Dec 16;10(12):2004. doi: 10.3390/antiox10122004.
Antioxidants (Basel). 2021.
PMID: 34943107
Free PMC article.
Review.
Cinnamaldehyde Alleviates the Oxidative Stress of Caenorhabditis elegans in the Presence of Lactic Acid.
Zhao Y, Xiao M, Eweys AS, Bai J, Darwesh OM, Xiao X.
Zhao Y, et al. Among authors: eweys as.
Plant Foods Hum Nutr. 2023 Dec;78(4):683-690. doi: 10.1007/s11130-023-01094-2. Epub 2023 Sep 9.
Plant Foods Hum Nutr. 2023.
PMID: 37688685
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Metabolomics strategy for revealing the components in fermented barley extracts with Lactobacillus plantarum dy-1.
Zhao Y, Wu C, Zhu Y, Zhou C, Xiong Z, Samy Eweys A, Zhou H, Dong Y, Xiao X.
Zhao Y, et al. Among authors: samy eweys a.
Food Res Int. 2021 Jan;139:109808. doi: 10.1016/j.foodres.2020.109808. Epub 2020 Oct 29.
Food Res Int. 2021.
PMID: 33509451
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