Different lactic acid bacteria strains affecting the flavor profile of fermented jujube juice

Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice

(2018) Emmanuel Kwaw et al.   FOOD CHEMISTRY

Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC–MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation

(2018) Xu-Hui Huang et al.   FOOD RESEARCH INTERNATIONAL

Fermented sweet lemon juice ( Citrus limetta ) using Lactobacillus plantarum LS5: Chemical composition, antioxidant and antibacterial activities

(2017) Seyed Mohammad Bagher Hashemi et al.   Journal of Functional Foods

Application of electronic senses to characterize espresso coffees brewed with different thermal profiles

(2016) Susanna Buratti et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Use of Lactobacillus plantarum Strains as a Bio-Control Strategy against Food-Borne Pathogenic Microorganisms

(2016) Mattia Pia Arena et al.   Frontiers in Microbiology

Phenolic trend and hygienic quality of green table olives fermented with Lactobacillus plantarum starter culture

(2015) Cinzia Benincasa et al.   FOOD CHEMISTRY

A feasibility study ofLactobacillus plantarumin fruit powders after processing and storage

(2015) Sandra Borges et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujubaMill.) fruits

(2015) Francisca Hernández et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Instrumental measurement of wine sensory descriptors using a voltammetric electronic tongue

(2015) Xavier Cetó et al.   SENSORS AND ACTUATORS B-CHEMICAL

Classification of Rice by Combining Electronic Tongue and Nose

(2014) Lin Lu et al.   Food Analytical Methods

Antifungal activity of lactobacilli and its relationship with 3-phenyllactic acid production

(2014) O. Cortés-Zavaleta et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

On-line monitoring of food fermentation processes using electronic noses and electronic tongues: A review

(2013) Miguel Peris et al.   ANALYTICA CHIMICA ACTA

Nondestructive detection of fish freshness during its preservation by combining electronic nose and electronic tongue techniques in conjunction with chemometric analysis

(2013) Fangkai Han et al.   Analytical Methods

Cell-Free Supernatants Obtained from Fermentation of Cheese Whey Hydrolyzates and Phenylpyruvic Acid by Lactobacillus plantarum as a Source of Antimicrobial Compounds, Bacteriocins, and Natural Aromas

(2013) Noelia Rodríguez-Pazo et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Possible Mechanism Involved in the Sedative Activity of Jujubasaponins I in Mice

(2013) Guo-Bing Shi et al.   CNS Neuroscience & Therapeutics

Effect of Fermentation of Pomegranate Juice byLactobacillus plantarumandLactobacillus acidophiluson the Antioxidant Activity and Metabolism of Sugars, Organic Acids and Phenolic Compounds

(2013) Zeinab E. Mousavi et al.   FOOD BIOTECHNOLOGY

Lactobacillus plantarum29 InhibitsPenicilliumspp. Involved in the Spoilage of Black Truffles (Tuber aestivum)

(2013) Elena Sorrentino et al.   JOURNAL OF FOOD SCIENCE

Effects of ripening stage and cultivar on physicochemical properties and pectin nanostructures of jujubes

(2012) Hongjuan Wang et al.   CARBOHYDRATE POLYMERS

Application of bacteriocinogenic Enterococcus mundtii CRL35 and Enterococcus faecium ST88Ch in the control of Listeria monocytogenes in fresh Minas cheese

(2012) Esteban Vera Pingitore et al.   FOOD MICROBIOLOGY

Data Processing System (DPS) software with experimental design, statistical analysis and data mining developed for use in entomological research

(2012) Qi-Yi Tang et al.   Insect Science

Textural Characteristic, Antioxidant Activity, Sugar, Organic Acid, and Phenolic Profiles of 10 Promising Jujube (Ziziphus jujubaMill.) Selections

(2012) Qing-Han Gao et al.   JOURNAL OF FOOD SCIENCE

Screening of a functional polysaccharide from Zizyphus Jujuba cv. Jinsixiaozao and its property

(2011) Jinwei Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Distribution of Free Amino Acids, Flavonoids, Total Phenolics, and Antioxidative Activities of Jujube (Ziziphus jujuba) Fruits and Seeds Harvested from Plants Grown in Korea

(2011) Suk-Hyun Choi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metagenomic biomarker discovery and explanation

(2011) Nicola Segata et al.   GENOME BIOLOGY

Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis

(2010) J. Rodriguez-Campos et al.   FOOD RESEARCH INTERNATIONAL

Structural characterization of polysaccharides from Zizyphus jujuba and evaluation of antioxidant activity

(2010) S.C. Chang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Chemical characterization and Ameliorating effect of polysaccharide from Chinese jujube on intestine oxidative injury by ischemia and reperfusion

(2010) Bing Wang   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Space Microbiology

(2010) G. Horneck et al.   MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS

A 21st century technique for food control: Electronic noses

(2009) Miguel Peris et al.   ANALYTICA CHIMICA ACTA

Spaceflight and modeled microgravity effects on microbial growth and virulence

(2009) Jason A. Rosenzweig et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

The protective effect of Zizyphus jujube fruit on carbon tetrachloride-induced hepatic injury in mice by anti-oxidative activities

(2009) Xiangchun Shen et al.   JOURNAL OF ETHNOPHARMACOLOGY

Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices

(2008) Raffaella Di Cagno et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains

(2008) Szilárd Kun et al.   PROCESS BIOCHEMISTRY

Safety assessment of dairy microorganisms: The Enterococcus genus☆

(2007) J OGIER et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY