Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation

The influence of different strains of Oenococcus oeni malolactic bacteria on profile of organic acids and phenolic compounds of red wine cultivars Rondo and Regent growing in a cold region

(2020) Aneta Wojdyło et al.   JOURNAL OF FOOD SCIENCE

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

(2020) Jinshui Zheng et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Momordica charantia juice with Lactobacillus plantarum fermentation: Chemical composition, antioxidant properties and aroma profile

(2019) He Gao et al.   Food Bioscience

Mixed fermentation of jujube juice ( Ziziphus jujuba Mill.) with L. rhamnosus GG and L. plantarum ‐1: effects on the quality and stability

(2019) Meng‐Ni Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices

(2019) N. Markkinen et al.   FOOD CHEMISTRY

Effect of Lactobacillus acidophilus, Oenococcus oeni, and Lactobacillus brevis on Composition of Bog Bilberry Juice

(2019) Yuqi Chen et al.   Foods

UPLC-PDA-Q/TOF-MS profiling of phenolic and carotenoid compounds and their influence on anticholinergic potential for AChE and BuChE inhibition and on-line antioxidant activity of selected Hippophaë rhamnoides L. cultivars

(2019) Karolina Tkacz et al.   FOOD CHEMISTRY

Exploitation of Prunus mahaleb fruit by fermentation with selected strains of Lactobacillus plantarum and Saccharomyces cerevisiae

(2019) Carmela Gerardi et al.   FOOD MICROBIOLOGY

Anti-Oxidant and Anti-Enzymatic Activities of Sea Buckthorn (Hippophaë rhamnoides L.) Fruits Modulated by Chemical Components

(2019) Karolina Tkacz et al.   Antioxidants

Effect of pH on malolactic fermentation in southern Italian wines

(2018) Luciano Cinquanta et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

(2018) Ronghao Chen et al.   JOURNAL OF FOOD QUALITY

Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions

(2018) Ming Wei et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Phenolic and carotenoid profile of new goji cultivars and their anti-hyperglycemic, anti-aging and antioxidant properties

(2018) Aneta Wojdyło et al.   Journal of Functional Foods

Comparative assessment of phytochemical profiles, antioxidant and antiproliferative activities of Sea buckthorn ( Hippophaë rhamnoides L.) berries

(2017) Ruixue Guo et al.   FOOD CHEMISTRY

Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties

(2016) Pasquale Filannino et al.   PLoS One

Emerging trends in the application of malolactic fermentation

(2015) E.J. Bartowsky et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree

(2015) Pasquale Filannino et al.   FOOD MICROBIOLOGY

Involvement of antioxidant activity of Lactobacillus plantarum on functional properties of olive phenolic compounds

(2015) Faten Kachouri et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices

(2014) P. Filannino et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Relation of sensory perception with chemical composition of bioprocessed lingonberry

(2014) Kaarina Viljanen et al.   FOOD CHEMISTRY

Effect of fermentation on the antioxidant activity in plant-based foods

(2014) Sun Jin Hur et al.   FOOD CHEMISTRY

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

Characterisation of malolactic conversion byOenococcus oenito reduce the acidity of apple juice

(2013) Jingfei Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Exploitation of vegetables and fruits through lactic acid fermentation

(2012) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Heterologous expression of Oenococcus oeni malolactic enzyme in Lactobacillus plantarum for improved malolactic fermentation

(2012) Christina Schümann et al.   AMB Express

Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies

(2011) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Sea buckthorn berries: A potential source of valuable nutrients for nutraceuticals and cosmoceuticals

(2011) Lalit M. Bal et al.   FOOD RESEARCH INTERNATIONAL

Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures—an Overview

(2010) Maret du Toit et al.   Food and Bioprocess Technology

Antiproliferative effects of sea buckthorn (Hippophae rhamnoides L.) extracts on human colon and liver cancer cell lines

(2009) Carl Grey et al.   FOOD CHEMISTRY

Metabolism of food phenolic acids by Lactobacillus plantarum CECT 748T

(2007) Héctor Rodríguez et al.   FOOD CHEMISTRY