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For: Fujita A, Sarkar D, Genovese MI, Shetty K. Improving anti-hyperglycemic and anti-hypertensive properties of camu-camu (Myriciaria dubia Mc. Vaugh) using lactic acid bacterial fermentation. Process Biochemistry 2017;59:133-40. [DOI: 10.1016/j.procbio.2017.05.017] [Cited by in Crossref: 22] [Cited by in F6Publishing: 5] [Article Influence: 4.4] [Reference Citation Analysis]
Number Citing Articles
1 Tong T, Wang Y, Zhang C, Kang S. In vitro and in vivo antihypertensive and antioxidant activities of fermented roots of Allium hookeri. Chinese Herbal Medicines 2021;13:541-8. [DOI: 10.1016/j.chmed.2021.08.003] [Reference Citation Analysis]
2 Hashemi SMB, Jafarpour D, Jouki M. Improving bioactive properties of peach juice using Lactobacillus strains fermentation: Antagonistic and anti-adhesion effects, anti-inflammatory and antioxidant properties, and Maillard reaction inhibition. Food Chem 2021;365:130501. [PMID: 34247050 DOI: 10.1016/j.foodchem.2021.130501] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
3 Marrero SC, Martínez-rodríguez A, Pérez SEM, Moya SP. New Trends and Applications in Fermented Beverages. Fermented Beverages. Elsevier; 2019. pp. 31-66. [DOI: 10.1016/b978-0-12-815271-3.00002-6] [Cited by in Crossref: 4] [Article Influence: 1.3] [Reference Citation Analysis]
4 Sarkar D, Christopher A, Shetty K. Phenolic Bioactives From Plant-Based Foods for Glycemic Control. Front Endocrinol 2022;12:727503. [DOI: 10.3389/fendo.2021.727503] [Reference Citation Analysis]
5 Tang S, Cheng Y, Wu T, Hu F, Pan S, Xu X. Effect of Lactobacillus plantarum-fermented mulberry pomace on antioxidant properties and fecal microbial community. LWT 2021;147:111651. [DOI: 10.1016/j.lwt.2021.111651] [Cited by in Crossref: 5] [Cited by in F6Publishing: 2] [Article Influence: 5.0] [Reference Citation Analysis]
6 Yang C, Zhao F, Hou Q, Wang J, Li M, Sun Z. PacBio sequencing reveals bacterial community diversity in cheeses collected from different regions. J Dairy Sci 2020;103:1238-49. [PMID: 31864732 DOI: 10.3168/jds.2019-17496] [Cited by in Crossref: 6] [Cited by in F6Publishing: 4] [Article Influence: 2.0] [Reference Citation Analysis]
7 Pucel N, Sarkar D, Labbe RG, Khanongnuch C, Shetty K. Improving Health Targeted Food Quality of Blackberry: Pear Fruit Synergy Using Lactic Acid Bacterial Fermentation. Front Sustain Food Syst 2021;5:703672. [DOI: 10.3389/fsufs.2021.703672] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
8 Kaprasob R, Sarkar D, Kerdchoechuen O, Laohakunjit N, Khanongnuch C, Shetty K. Beneficial lactic acid bacteria based bioprocessing of cashew apple juice for targeting antioxidant nutraceutical inhibitors as relevant antidotes to type 2 diabetes. Process Biochemistry 2019;82:40-50. [DOI: 10.1016/j.procbio.2019.05.005] [Cited by in Crossref: 6] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
9 Klongklaew A, Banwo K, Soodsawaeng P, Christopher A, Khanongnuch C, Sarkar D, Shetty K. Lactic acid bacteria based fermentation strategy to improve phenolic bioactive-linked functional qualities of select chickpea (Cicer arietinum L.) varieties. NFS Journal 2022;27:36-46. [DOI: 10.1016/j.nfs.2022.03.004] [Reference Citation Analysis]
10 Ramakrishna R, Sarkar D, Dogramaci M, Shetty K. Kefir Culture-Mediated Fermentation to Improve Phenolic-Linked Antioxidant, Anti-Hyperglycemic and Human Gut Health Benefits in Sprouted Food Barley. Applied Microbiology 2021;1:377-407. [DOI: 10.3390/applmicrobiol1020026] [Reference Citation Analysis]
11 Wang X, Wang Y, Han M, Liang J, Zhang M, Bai X, Yue T, Gao Z. Evaluating the changes in phytochemical composition, hypoglycemic effect, and influence on mice intestinal microbiota of fermented apple juice. Food Research International 2022;155:110998. [DOI: 10.1016/j.foodres.2022.110998] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
12 Koh W, Uthumporn U, Rosma A, Yuen K. Fermented pumpkin-based beverage inhibits key enzymes of carbohydrate digesting and extenuates postprandial hyperglycemia in type-2 diabetic rats. Acta Alimentaria 2018;47:495-503. [DOI: 10.1556/066.2018.47.4.13] [Reference Citation Analysis]
13 Magro AEA, Silva LC, Rasera GB, de Castro RJS. Solid-state fermentation as an efficient strategy for the biotransformation of lentils: enhancing their antioxidant and antidiabetic potentials. Bioresour Bioprocess 2019;6. [DOI: 10.1186/s40643-019-0273-5] [Cited by in Crossref: 12] [Cited by in F6Publishing: 3] [Article Influence: 4.0] [Reference Citation Analysis]
14 Santos IL, Miranda LCF, da Cruz Rodrigues AM, da Silva LHM, Amante ER. Camu-camu [Myrciaria dubia (HBK) McVaugh]: A review of properties and proposals of products for integral valorization of raw material. Food Chem 2022;372:131290. [PMID: 34818735 DOI: 10.1016/j.foodchem.2021.131290] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
15 Banwo K, Sanni A, Sarkar D, Ale O, Shetty K. Phenolics-Linked Antioxidant and Anti-hyperglycemic Properties of Edible Roselle (Hibiscus sabdariffa Linn.) Calyces Targeting Type 2 Diabetes Nutraceutical Benefits in vitro. Front Sustain Food Syst 2022;6:660831. [DOI: 10.3389/fsufs.2022.660831] [Reference Citation Analysis]