Every reference with a DOI in the deposited reference list resolved to a known
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The 37 checked references that resolve
resolves10.1016/j.foodchem.2018.09.031In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus spp.
resolves10.3892/etm.2013.942Protective effects of Radix Pseudostellariae polysaccharides against exercise-induced oxidative stress in male rats
resolves10.1038/s41598-018-25514-5Understanding the ontogeny and succession of Bacillus velezensis and B. subtilis subsp. subtilis by focusing on kimchi fermentation
resolves10.3746/jkfn.2008.37.2.141Isoflavones Contents and Physiological Activities of Soybeans Fermented with Aspergillus oryzae or Bacillus natto
resolves10.1155/2017/3159358Antifatigue Effect of Luteolin‐6‐C‐Neohesperidoside on Oxidative Stress Injury Induced by Forced Swimming of Rats through Modulation of Nrf2/ARE Signaling Pathways
resolves10.3390/molecules22030482In Vitro Antioxidant Activity and In Vivo Anti-Fatigue Effect of Sea Horse (Hippocampus) Peptides
resolves10.1039/C5FO00290GA comparison of antioxidative and anti-inflammatory activities of sword beans and soybeans fermented with Bacillus subtilis
resolves10.1006/fstl.2001.0859Simultaneous HPLC Determination of Sugars, Organic Acids and Ethanol in Sourdough Process
resolves10.1016/j.foodchem.2019.125701Increasing antioxidant activities of the glutamine-cysteine mixture by the glutaminase from Bacillus amyloliquefaciens
resolves10.1002/fsn3.171Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean–maize blends
resolves10.2478/abm-2010-0078Effects of intense exercise on biochemical and histological changes in rat liver and pancreas
resolves10.1016/j.foodchem.2017.06.106A novel antioxidant peptide, purified from Bacillus amyloliquefaciens, showed strong antioxidant potential via Nrf-2 mediated heme oxygenase-1 expression
resolves10.1016/j.biortech.2017.03.139Production of bioactive hydrolysate using protease, β-glucosidase and α-amylase of Bacillus spp. isolated from kinema
resolves10.1016/j.jff.2015.02.033Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation
resolves10.1016/j.tifs.2016.01.010Production of bioactive peptides during soybean fermentation and their potential health benefits
resolves10.1186/s40104-017-0184-2Solid-state fermentation of corn-soybean meal mixed feed with Bacillus subtilis and Enterococcus faecium for degrading antinutritional factors and enhancing nutritional value
resolves10.1128/AEM.00113-08Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches
resolves10.1016/j.jff.2014.10.033Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–6
resolves10.1016/j.foodchem.2010.06.007In vitro antioxidant activity and in vivo anti-fatigue effect of loach (Misgurnus anguillicaudatus) peptides prepared by papain digestion
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