Whole-grain cereals have received considerable attention in the last several decades due to
the presence of unique blend of bioactive components like phytochemicals and antioxidants …

Current research on dietary antioxidants misses the so-called non-extractable polyphenols
(NEPP), which are not significantly released from the food matrix either by mastication, acid …

The solid-state fermentation (SSF) has been employed as a form making available a higher
content of functional compounds from agroindustrial wastes. In this work, the effect of SSF …

Dye decolorizing potential of the white rot fungus Ganoderma lucidum KMK2 was
demonstrated for recalcitrant textile dyes. G. lucidum produced laccase as the dominant …

More than 500 phenolic compounds have been reported as present in foodstuffs, and their
intake has been related to the prevention of several chronic diseases. Most of the literature …

Ferulic acid (FA) is one of the most abundant hydroxycinnamic acids in the plant world,
especially in the cell wall of grain bran, in comparison with forage and crop residues …

Olive pomace is characterized by its low nutritional value and high phenolic content, which
hinders its direct use as animal feed, fertilizer, or as a substrate in bioprocesses such as …

With increasing focus on sustainable energy, bio-refining from lignocellulosic biomass has
become a thrust area of research. With most of the works being focused on biofuels …

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 …

The fermentation based enrichment of polyphenolics and antioxidants of commonly used
cereals ie wheat, rice, oat, maize and sorghum was done using GRAS fungal strain A …