- AACC. (2000). Approved Methods of the AACC. American Association of Cereal Chemists, St. Paul, Minnesota. (Methods 08-01, 30-10, 44-19, 46-10).
- Adedoyin, R.A., Afolabi, A., Adegoke, O.O., Akintomide, A.O., & Awotidebe, T.O. (2013). Relationship between socioeconomic status and metabolic syndrome among Nigerian adults. Diabetes & Metabolic Syndrome: Clinical Research & Reviews,7(2), 91-94. https://doi.org/10.1016/j.dsx.2013.02.014
- Babu, C.R., Ketanapalli, H., Beebi, S.K., & Kolluru, V.C. (2018). Wheat bran-composition and nutritional quality: a review. Advanced Biotechnology Microbiology,9(1), 1-7.
- Donkor, O.N., Stojanovska, L., Ginn, P., Ashton, J., & Vasiljevic, T. (2012). Germinated grains–Sources of bioactive compounds. Food Chemistry,135(3), 950-959. https://doi.org/10.1016/j.foodchem.2012.05.058
- Đorđević, T.M., Šiler-Marinković, S.S., & Dimitrijević-Branković, S.I. (2010). Effect of fermentation on antioxidant properties of some cereals and pseudo cereals. Food Chemistry,119(3), 957-963. https://doi.org/10.1016/j.foodchem.2009.07.049
- Hur, S.J., Lee, S.Y., Kim, Y.C., Choi, I., & Kim, G.B. (2014). Effect of fermentation on the antioxidant activity in plant-based foods. Food Chemistry,160, 346-356. https://doi.org/10.1016/j.foodchem.2014.03.112
- Karovičová, Z.K.J., & Kohajdova, J. (2007). Fermentation of cereals for specific purpose. Journal of Food and Nutrition Researc,46(2), 51-57. https://doi.org/10.4014/jmb.1004.04037
- Katina, K., Juvonen, R., Laitila, A., Flander, L., Nordlund, E., Kariluoto, S., & Poutanen, K. (2012). Fermented wheat bran as a functional ingredient in baking. Cereal Chemistry,89(2), 126-134. https://doi.org/10.1094/CCHEM-08-11-0106
- Kim, M.H., Jo, S.H., Ha, K.S., Song, J.H., Jang, H.D., & Kwon, Y.I. (2010). Antimicrobial activities of 1, 4-benzoquinones and wheat germ extract. Journal of Microbiology and Biotechnology,20(8), 1204-1209.
- Liu, F., Chen, Z., Shao, J., Wang, C., & Zhan, C. (2017). Effect of fermentation on the peptide content, phenolics and antioxidant activity of defatted wheat germ. Food Bioscience,20, 141-148. https://doi.org/10.1016/j.fbio.2017.10.002
- Lu, Q., Bjørnstad, Å., Ren, Y., Asad, M. A., Xia, X., Chen, X., & Lillemo, M. (2012). Partial resistance to powdery mildew in German spring wheat ‘Naxos’ is based on multiple genes with stable effects in diverse environments. Theoretical and Applied Genetics,125, 297-309. https://doi.org/10.1007/s00122-012-1834-6
- Niu, L.Y., Jiang, S.T., & Pan, L.J. (2013). Preparation and evaluation of antioxidant activities of peptides obtained from defatted wheat germ by fermentation. Journal of Food Science and Technology,50, 53-61. https://doi.org/10.1007/s13197-011-0318-z
- Rizzello, C. G., Cassone, A., Coda, R., & Gobbetti, M. (2011). Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making. Food Chemistry,127(3), 952-959. https://doi.org/10.1016/j.foodchem.2011.01.063
- Rizzello, C. G., Mueller, T., Coda, R., Reipsch, F., Nionelli, L., Curiel, J. A., & Gobbetti, M. (2013). Synthesis of 2-methoxy benzoquinone and 2, 6-dimethoxybenzoquinone by selected lactic acid bacteria during sourdough fermentation of wheat germ. Microbial Cell Factories,12(1), 1-9. https://doi.org/10.1186/1475-2859-12-105
- Rizzello, C.G., Nionelli, L., Coda, R., De Angelis, M., & Gobbetti, M. (2010). Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ. Food Chemistry,119(3), 1079-1089. https://doi.org/10.1016/j.foodchem.2009.08.016
- Sandhu, K.S., Punia, S., & Kaur, M. (2016). Effect of duration of solid state fermentation by Aspergillus awamorinakazawa on antioxidant properties of wheat cultivars. LWT-Food Science and Technology,71, 323-328. https://doi.org/10.1016/j.lwt.2016.04.008
- Zhang, J. Y., Xiao, X., Dong, Y., Wu, J., Yao, F., & Zhou, X. H. (2015). Effect of fermented wheat germ extract with lactobacillus plantarum dy-1 on HT-29 cell proliferation and apoptosis. Journal of Agricultural and Food Chemistry,63(9), 2449-2457. https://doi.org/10.1021/acs.jafc.5b00041
- Zhang, X.Y., Chen, J., Li, X.L., Yi, K., Ye, Y., Liu, G., & Wang, Z.G. (2017). Dynamic changes in antioxidant activity and biochemical composition of tartary buckwheat leaves during Aspergillus niger fermentation. Journal of Functional Foods,32, 375-381. https://doi.org/10.1016/j.jff.2017.03.022
- Zheng, Z. Y., Guo, X. N., Zhu, K. X., Peng, W., & Zhou, H.M. (2017). Artificial neural network–Genetic algorithm to optimize wheat germ fermentation condition: Application to the production of two anti-tumor benzoquinones. Food Chemistry,227, 264-270. https://doi.org/10.1039/C5RA27004A
- Zheng, Z., Guo, X., Zhu, K., Peng, W., & Zhou, H. (2016). The optimization of the fermentation process of wheat germ for flavonoids and two benzoquinones using EKF-ANN and NSGA-II. RSC Advances,6(59), 53821-53829. https://doi.org/10.1016/j.foodchem.2017.01.077
- Zhu, K., Zhou, H., & Qian, H. (2006). Antioxidant and free radical-scavenging activities of wheat germ protein hydrolysates (WGPH) prepared with alcalase. Process Biochemistry,41(6), 1296-1302. https://doi.org/10.1016/j.procbio.2005.12.029
|
