Functional fermented cherimoya (Annona cherimola Mill.) juice using autochthonous lactic acid bacteria

Enzymatic, Phyto-, and Physicochemical Evaluation of Apple Juice under High-Pressure Carbon Dioxide and Thermal Processing

(2020) Ayesha Murtaza et al.   Foods

Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.)

(2020) Pasquale Filannino et al.   FOOD CHEMISTRY

Chemical Profile and Biological Activity of Cherimoya (Annona cherimola Mill.) and Atemoya (Annona atemoya) Leaves

(2020) Giuseppe Mannino et al.   MOLECULES

Fermented Portulaca oleracea L. Juice: A Novel Functional Beverage with Potential Ameliorating Effects on the Intestinal Inflammation and Epithelial Injury

(2019) Raffaella Di Cagno et al.   Nutrients

Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation

(2019) Annalisa Ricci et al.   Nutrients

Effect of temperature and pH on the probiotication of Punica granatum juice using Lactobacillus species

(2019) Siti Marhaida Mustafa et al.   JOURNAL OF FOOD BIOCHEMISTRY

Mixed fermentation of blueberry pomace with L. rhamnosus GG and L. plantarum-1: Enhance the active ingredient, antioxidant activity and health-promoting benefits

(2019) Yehua Yan et al.   FOOD AND CHEMICAL TOXICOLOGY

Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina

(2019) Luciana G. Ruiz Rodríguez et al.   Frontiers in Microbiology

Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant Activity

(2019) E. Pontonio et al.   Frontiers in Microbiology

Survival of selenium-enriched lactic acid bacteria in a fermented drink under storage and simulated gastro-intestinal digestion

(2019) Fernando G. Martínez et al.   FOOD RESEARCH INTERNATIONAL

Abundance, diversity and plant‐specific adaptations of plant‐associated lactic acid bacteria

(2019) Annabelle O. Yu et al.   Environmental Microbiology Reports

Antiplatelet Activity of Natural Bioactive Extracts from Mango (Mangifera Indica L.) and its By-Products

(2019) María Elena Alañón et al.   Antioxidants

The pro-apoptotic effect of a Terpene-rich Annona cherimola leaf extract on leukemic cell lines

(2019) Carl Ammoury et al.   BMC Complementary and Alternative Medicine

Polyphenols: Modulators of Platelet Function and Platelet Microparticle Generation?

(2019) Borkwei Ed Nignpense et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth

(2018) Pasquale Filannino et al.   CURRENT OPINION IN BIOTECHNOLOGY

Evidence and prospective of plant derived flavonoids as antiplatelet agents: Strong candidates to be drugs of future

(2018) Harron Khan et al.   FOOD AND CHEMICAL TOXICOLOGY

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

Antioxidant and hypoglycemic effects of Diospyros lotus fruit fermented with Microbacterium flavum and Lactobacillus plantarum

(2018) Zhi-Peng Zhang et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Maqui (Aristotelia chilensis (Mol.) Stuntz) and murta (Ugni molinae Turcz): Native Chilean sources of polyphenol compounds

(2018) Pamela R Rivera-Tovar et al.   MINI-REVIEWS IN ORGANIC CHEMISTRY

Fermentation of Shiikuwasha (Citrus depressa Hayata) pomace by lactic acid bacteria to generate new functional materials

(2018) Hiromi Kimoto-Nira et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917

(2018) Zhongxi Li et al.   MOLECULES

The cAMP/PKA Pathway Inhibits Beta-amyloid Peptide Release from Human Platelets

(2018) C. Sepúlveda et al.   NEUROSCIENCE

In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria

(2018) Annalisa Ricci et al.   FOOD CHEMISTRY

Plant-based Food Cyanidin-3-Glucoside Modulates Human Platelet Glycoprotein VI Signaling and Inhibits Platelet Activation and Thrombus Formation

(2017) Yanling Yao et al.   JOURNAL OF NUTRITION

Rapid discrimination of strain-dependent fermentation characteristics among Lactobacillus strains by NMR-based metabolomics of fermented vegetable juice

(2017) Satoru Tomita et al.   PLoS One

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

Effect of fermentation parameters and their optimization on the phytochemical properties of lactic-acid-fermented mulberry juice

(2017) Emmanuel Kwaw et al.   Journal of Food Measurement and Characterization

Metabolism of Fructophilic Lactic Acid Bacteria Isolated from the Apis mellifera L. Bee Gut: Phenolic Acids as External Electron Acceptors

(2016) Pasquale Filannino et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Profiling of lipophilic and phenolic phytochemicals of four cultivars from cherimoya (Annona cherimola Mill.)

(2016) Sónia A.O. Santos et al.   FOOD CHEMISTRY

Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice

(2016) Blanca Escudero-López et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Lactobacillus plantarumWCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks

(2016) Ren-You Gan et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Efficient mannitol production by wild-type Lactobacillus reuteri CRL 1101 is attained at constant pH using a simplified culture medium

(2015) Maria Eugenia Ortiz et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

(2015) Cinzia Benincasa et al.   FOOD CHEMISTRY

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

(2015) Pasquale Filannino et al.   FOOD MICROBIOLOGY

Probiotic lactic acid bacteria for the production of multifunctional fresh-cut cantaloupe

(2015) Pasquale Russo et al.   FOOD RESEARCH INTERNATIONAL

Functional Beverages: The Emerging Side of Functional Foods

(2014) Maria Rosaria Corbo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

(2014) Sun Jin Hur et al.   FOOD CHEMISTRY

Strawberry extract presents antiplatelet activity by inhibition of inflammatory mediator of atherosclerosis (sP-selectin, sCD40L, RANTES, and IL-1β) and thrombus formation

(2014) Marcelo Alarcón et al.   PLATELETS

Aryl glycosidases from Lactobacillus plantarum increase antioxidant activity of phenolic compounds

(2014) José María Landete et al.   Journal of Functional Foods

Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil

(2013) Larissa Morais Ribeiro da Silva et al.   FOOD CHEMISTRY

Kinetic studies for the preparation of probiotic cabbage juice: Impact on phytochemicals and bioactivity

(2013) Amit Kumar Jaiswal et al.   INDUSTRIAL CROPS AND PRODUCTS

Exploitation of vegetables and fruits through lactic acid fermentation

(2012) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Fractions of aqueous and methanolic extracts from tomato (Solanum lycopersicum L.) present platelet antiaggregant activity

(2011) Eduado J. Fuentes et al.   BLOOD COAGULATION & FIBRINOLYSIS

Evaluation of the antioxidant and cytoprotective properties of the exotic fruit Annona cherimola Mill. (Annonaceae)

(2011) Davide Barreca et al.   FOOD RESEARCH INTERNATIONAL

A quantitative comparison of phytochemical components in global noni fruits and their commercial products

(2010) Shixin Deng et al.   FOOD CHEMISTRY

Probiotic beverage from cashew apple juice fermented with Lactobacillus casei

(2010) Ana Lúcia F. Pereira et al.   FOOD RESEARCH INTERNATIONAL

Food phenolics and lactic acid bacteria

(2009) Héctor Rodríguez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth

(2009) Deisy Hervert-Hernández et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Isolation and characterization of fructophilic lactic acid bacteria from fructose-rich niches

(2009) Akihito Endo et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

Antioxidant properties of mashua (Tropaeolum tuberosum) phenolic extracts against oxidative damage using biological in vitro assays

(2008) Rosana Chirinos et al.   FOOD CHEMISTRY

Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem

(2008) G. Vrancken et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows

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

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

Synbiotic potential of carrot juice supplemented withLactobacillusspp. and inulin or fructooligosaccharides

(2008) Filomena Nazzaro et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE