Resveratrol, total phenolic and flavonoid contents, and antioxidant potential of seeds and sprouts of Korean peanuts

Por Adhikari, Bishnu, Dhungana, Sanjeev Kumar, Ali, Muhammad Waqas, Adhikari, Arjun, Kim, Il-Doo, Shin, Dong-Hyun
Publicado no Food Sci Biotechnol (2018)

Comparison of antioxidants potential, metabolites, and nutritional profiles of Korean fermented soybean (Cheonggukjang) with Bacillus subtilis KCTC 13241

Por Ali, Muhammad Waqas, Shahzad, Raheem, Bilal, Saqib, Adhikari, Bishnu, Kim, Il-Doo, Lee, Jeong-Dong, Lee, In-Jung, Kim, Byung Oh, Shin, Dong-Hyun
Publicado no J Food Sci Technol (2018)

Effects of Bacterial Fermentation on the Biochemical Constituents and Antioxidant Potential of Fermented and Unfermented Soybeans Using Probiotic Bacillus subtilis (KCTC 13241)

Por Ali, Muhammad Waqas, Kim, Il-Doo, Bilal, Saqib, Shahzad, Raheem, Saeed, Muhammad Tariq, Adhikari, Bishnu, Nabi, Rizwana Begum Syed, Kyo, Jeong Rae, Shin, Dong-Hyun
Publicado no Molecules (2017)