Sher Ali Khan

TL;DR: In this article, differences of the changes of phenolic profiles and antioxidant activities induced by extrusion process in milled fractions of brown rice were explored in a study, which provided basis for screening resources of functional foods from different milled fraction of brown Rice to meet growing demands of functional food market.

TL;DR: The co-culture fermented SS-EBR, can be utilized as a functional supplement to provide more bioaccessible antioxidants and improve the oxygen radical absorption capacity (ORAC) and the bioaccessible phenolics in SS- EBR.

TL;DR: Wang et al. as mentioned in this paper investigated the phytochemical composition and antioxidant activity of 24 longan cultivars from southern China, and the mean contributions of free phenolics and flavonoids to the total were 82.5% and 94.0%, respectively.

TL;DR: This study provides basis for the production of fermented longan-based functional products with improved antioxidant activity and fermentation was observed to reduce the contents of free amino acids with bitter taste, and increase amino acids having antioxidant potential.

TL;DR: In this article , the porosity study reveals that the doped sol-gel contains pores which are responsible for the adsorption of metal ions, besides pores present in the material, the ligand possesses active sites (NH, = O, = Se) readily available for coordination with metal ions.