Lemon juice bioactivity in vitro increased with lactic acid fermentation

Probiotic characteristics of Lactobacillus brevis B13-2 isolated from kimchi and investigation of antioxidant and immune-modulating abilities of its heat-killed cells

(2020) Myung Wook Song et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant and antibacterial activity of seven predominant terpenoids

(2019) Chung-Yi Wang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Statistical comparative study between the conventional DPPH spectrophotometric and dropping DPPH analytical method without spectrophotometer: Evaluation for the advancement of antioxidant activity analysis

(2019) Sridhar Kandi et al.   FOOD CHEMISTRY

Antimicrobial influence of nanoemulsified lemon essential oil and pure lemon essential oil on food-borne pathogens and fish spoilage bacteria

(2019) Hatice Yazgan et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Exopolysaccharide production by a new Lactobacillus lactis isolated from the fermented milk and its antioxidant properties

(2019) Mohammed A. Almalki   JOURNAL OF KING SAUD UNIVERSITY SCIENCE

Amelioration of neurodegeneration and cognitive impairment by Lemon oil in experimental model of Stressed mice

(2018) Neha Falls et al.   BIOMEDICINE & PHARMACOTHERAPY

Quality of limes juices based on the aroma and antioxidant properties

(2018) Martyna Lubinska-Szczygieł et al.   FOOD CONTROL

Effect of Lactobacillus rhamnosus on the antioxidant activity of Cheddar cheese during ripening and under simulated gastrointestinal digestion

(2018) Lu Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Combating oxidative stress disorders with citrus flavonoid: Naringenin

(2018) Nurul Hannim Zaidun et al.   LIFE SCIENCES

Stability of resveratrol esters with caprylic acid during simulated in vitro gastrointestinal digestion

(2018) Xiao-Pei Hu et al.   FOOD CHEMISTRY

Hesperidin, a citrus bioflavonoid, alleviates trichloroethylene-induced oxidative stress in Drosophila melanogaster

(2017) Amos Olalekan Abolaji et al.   ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY

Effect of the lemon essential oils on the safety and sensory quality of salted sardines ( Sardina pilchardus Walbaum 1792)

(2017) Antonio Alfonzo et al.   FOOD CONTROL

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

The effects of treatment on quality parameters of smoothie-type ‘Hayward’ kiwi fruit beverages

(2016) Yong Seo Park et al.   FOOD CONTROL

The role of antioxidants in the chemistry of oxidative stress: A review

(2015) Aurelia Magdalena Pisoschi et al.   EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY

In vitro antioxidative and binding properties of phenolics in traditional, citrus and exotic fruits

(2015) Yong-Seo Park et al.   FOOD RESEARCH INTERNATIONAL

Rheological, antioxidative and sensory properties of dough and Mantou (steamed bread) enriched with lemon fiber

(2015) Jhong-Tai Fu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical guide parameters for Spanish lemon (Citrus limon (L.) Burm.) juices

(2014) José Lorente et al.   FOOD CHEMISTRY

Influence of technological processes on phenolic compounds, organic acids, furanic derivatives, and antioxidant activity of whole-lemon powder

(2013) Patricia García-Salas et al.   FOOD CHEMISTRY

Flavonoid profile and radical-scavenging activity of Mediterranean sweet lemon (Citrus limetta Risso) juice

(2011) Davide Barreca et al.   FOOD CHEMISTRY

In vitro human digestion models for food applications

(2010) Sun Jin Hur et al.   FOOD CHEMISTRY