ArticleFoods (Basel, Switzerland)2022
Valorization of Wheat Bran by Three Fungi Solid-State Fermentation: Physicochemical Properties, Antioxidant Activity and Flavor Characteristics.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
10 citing papers in PubMed.
- Effect of solid-state fermentation on the release and antioxidant activity of soluble polyphenols from wheat bran.Food chemistry: X · 2026Article
- Solid-State Fermentation Using Mushrooms Enhances Wheat Bran Functionality and Whole-Wheat Bread Quality.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Processing and Valorization of Wheat Bran, Germ and Their Fractions: An Evidence-Graded Review of Composition, Technologies and Applications.Foods (Basel, Switzerland) · 2026Review
- Mechanistic insights intoFood chemistry: X · 2026Article
- Study on the Modification of Dietary Fiber and Degradation of Zearalenone in Corn Germ Meal by Solid-State Fermentation withFoods (Basel, Switzerland) · 2025Article
- Antioxidant activity and metabolic profile changes inFrontiers in nutrition · 2025Article
- Effects of fermented wheat bran on growth performance, nutrient digestibility and intestinal microbiota of weaned piglets.Frontiers in veterinary science · 2025Article
- Correlation Analyses of Amylase and Protease Activities and Physicochemical Properties of Wheat Bran During Solid-State Fermentation.Foods (Basel, Switzerland) · 2024Article
- Decolorization of Textile Azo Dye via Solid-State Fermented Wheat Bran byJournal of fungi (Basel, Switzerland) · 2023Article
- The Flavor Profiles of Highland Barley Fermented with Different Mushroom Mycelium.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
Three medicinal fungi were used to carry out solid-state fermentation (SSF) of wheat bran. The results showed that the use of these fungi for SSF significantly improved wheat bran's nutritional properties including the extraction yield of soluble dietary fiber (SDF), total phenolic content (TPC), total flavonoid content (TFC), physical properties containing swelling capacity (SC) and oil absorption capacity (OAC), as well as antioxidant activities. Electronic nose and GC-MS analyses showed that fermented wheat bran had different volatiles profiles compared to unfermented wheat bran. The results suggest that SSF by medicinal fungi is a promising way for the high-value utilization of wheat bran.
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Registered trials
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