Effects of Fermentation Process on the Antioxidant Capacity of Fruit Byproducts

Probiotic fermentation of polyphenols: potential sources of novel functional foods, Food Production, Processing and Nutrition

PDF] High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation

Antioxidants, Free Full-Text

Frontiers Effects of six different microbial strains on polyphenol profiles, antioxidant activity, and bioaccessibility of blueberry pomace with solid-state fermentation

Improved Extraction of High Value-Added Polyphenols from Pomegranate Peels by Solid-State Fermentation[v1]

Characterization of physicochemical, antioxidants and sensory properties of cookies enriched with shea (Vitellaria paradoxa) fruit pulp as a functional ingredient, Food Production, Processing and Nutrition

What Is Kombucha? Kombucha Health Benefits

Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages - ScienceDirect

Potential Properties of Guabiroba (Campomanesia xanthocarpa O. Berg) Processing: A Native Brazilian Fruit