Publications in collaboration with researchers from University of Tehran (2)

2024

  1. Optimization of solid-state fermentation conditions to improve phenolic content in corn bran, followed by extraction of bioactive compounds using natural deep eutectic solvents

    Innovative Food Science and Emerging Technologies, Vol. 93

2023

  1. Fermented corn bran: A by-product with improved total phenolic content and antioxidant activity

    LWT, Vol. 184