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Destination: mk:title Children: Item: Title: 1 Introduction Destination: mk:H1_1 Item: Title: 2 Materials and methods Destination: mk:H1_2 Children: Item: Title: 2.1 Materials and chemicals Destination: mk:H2_1 Item: Title: 2.2 Methods Destination: mk:H2_2 Children: Item: Title: 2.2.1 Preparation of fungal inoculum Destination: mk:H3_3 Item: Title: 2.2.2 Preparation of AVS paste Destination: mk:H3_4 Item: Title: 2.2.3 Solid-state fermentation of AVS paste Destination: mk:H3_5 Item: Title: 2.2.4 Extraction of the fermented and unfermented AVS paste Destination: mk:H3_6 Item: Title: 2.2.5 Determination of reducing sugar concentration using PAHBAH assay Destination: mk:H3_7 Item: Title: 2.2.6 Protein and the total free amino acids content of the fermented and unfermented AVS paste Destination: mk:H3_8 Item: Title: 2.2.7 Determination of total phenolic content Destination: mk:H3_9 Item: Title: 2.2.8 Determination of flavonoids content Destination: mk:H3_10 Item: Title: 2.2.9 Condensate tannins assay Destination: mk:H3_11 Item: Title: 2.2.10 DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity Destination: mk:H3_12 Item: Title: 2.2.11 Determination of polyphenols Destination: mk:H3_13 Item: Title: 2.2.12 Total fat extraction and fatty acid profile (FAME) Destination: mk:H3_14 Item: Title: 2.2.13 Volatile organic compounds Destination: mk:H3_15 Item: Title: 2.2.14 Sensory evaluation of the aroma in unfermented and fermented AVS paste Destination: mk:H3_16 Item: Title: 2.2.15 Statistical analysis and modeling Destination: mk:H3_17 Item: Title: 3 Results and discussion Destination: mk:H1_3 Children: Item: Title: 3.1 pH changes during SSF Destination: mk:H2_18 Item: Title: 3.2 Chemical composition of fermented AVS Destination: mk:H2_19 Item: Title: 3.3 Bioactive compounds and antioxidant activity of un-fermented and fermented AVS Destination: mk:H2_20 Item: Title: 3.4 Change in fatty acid compositions during SSF of the AVS Destination: mk:H2_21 Item: Title: 3.5 A distinctive pattern of VOC is released during SSF by A. oryzae and A. awamori Destination: mk:H2_22 Item: Title: 3.6 Sensory evaluation of the aroma in unfermented and fermented AVS Destination: mk:H2_23 Item: Title: 3.7 Implications and limitations of the research Destination: mk:H2_24 Item: Title: 4 Conclusions Destination: mk:H1_4 Item: Title: CRediT authorship contribution statement Destination: mk:H1_5 Item: Title: Ethical approval Destination: mk:H1_6 Item: Title: Declaration of competing interest Destination: mk:HH1_2 Item: Title: Acknowledgements Destination: mk:HH1_3 Item: Title: Appendix A Supplementary data Destination: mk:H1_7 Item: Title: Data availability Destination: datalink4 Item: Title: References Destination: mk:HH2_1 Info: Title: Solid-state fermentation of avocado seed by aspergillus oryzae and aspergillus awamori : Effects on nutritional composition, antioxidant activity, and volatile compounds Author: Juliana Villasante Subject: Food Chemistry, 489 (2025) 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evaluation,Upcycling,Avocado by-product,Bioactive compounds,Volatile compounds 9th July 2025 sciencedirect.com elsevier.com true 2010-04-23 10.1016/j.foodchem.2025.144990 noindex journal © 2025 The Authors. 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