Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components
2021 · Antioxidants · 226 citations
https://doi.org/10.3390/antiox10122004
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Xiang Xiao
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Xiang Xiao is an academic researcher from Jiangsu University. The author has contributed to research in topics: Food composition and properties & Microbial Metabolites in Food Biotechnology & Probiotics and Fermented Foods. The author has an h-index of 25, co-authored 133 publications.
ORCID: 0000-0002-4267-9918Papers by this author
worksEffects of fermentation on structural characteristics and in vitro physiological activities of barley β-glucan
2019 · Carbohydrate Polymers · 71 citations
https://doi.org/10.1016/j.carbpol.2019.115685
Fermented barley <i>β</i>‐glucan regulates fat deposition in <i>Caenorhabditis elegans</i>
2020 · Journal of the Science of Food and Agriculture · 50 citations
https://doi.org/10.1002/jsfa.10375
Metabolomics strategy for revealing the components in fermented barley extracts with Lactobacillus plantarum dy-1
2020 · Food Research International · 48 citations
https://doi.org/10.1016/j.foodres.2020.109808
Effect of Fermented Wheat Germ Extract with<i>Lactobacillus plantarum dy-1</i>on HT-29 Cell Proliferation and Apoptosis
2015 · Journal of Agricultural and Food Chemistry · 44 citations
https://doi.org/10.1021/acs.jafc.5b00041
Dietary supplementation with <i>Lactobacillus plantarum</i> dy‐1 fermented barley suppresses body weight gain in high‐fat diet‐induced obese rats
2016 · Journal of the Science of Food and Agriculture · 41 citations
https://doi.org/10.1002/jsfa.7786
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