Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles

Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation

(2021) Yue Wu et al.   FOOD CHEMISTRY

Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice

(2020) Caiyun Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Lactobacillus spp. on the phytochemical composition of juices from two varieties of Citrus sinensis L. Osbeck: ‘Tarocco’ and ‘Washington navel’

(2020) Salvatore Multari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of solid-state fermentation with Lactobacillus casei on the nutritional value, isoflavones, phenolic acids and antioxidant activity of whole soybean flour

(2020) Songlin Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of cholesterol-assimilating actinomycetes strain and application of statistical modeling approaches for improvement of cholesterol oxidase production by Streptomyces anulatus strain NEAE-94

(2020) Noura El-Ahmady El-Naggar et al.   BMC MICROBIOLOGY

In vitro gastrointestinal digestion and fecal fermentation reveal the effect of different encapsulation materials on the release, degradation and modulation of gut microbiota of blueberry anthocyanin extract

(2020) Yue Wu et al.   FOOD RESEARCH INTERNATIONAL

Extraction of phenolic compounds from fresh and wilt kesum plant using liquid biphasic flotation

(2020) Shir Reen Chia et al.   SEPARATION AND PURIFICATION TECHNOLOGY

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

(2020) Karolina Tkacz et al.   FOOD CHEMISTRY

Enhancement of functional characteristics of blueberry juice fermented by Lactobacillus plantarum

(2020) Yu Zhang et al.   LWT-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

Genetic and technological characterization of lactic acid bacteria isolated from tropically grown fruits and vegetables

(2019) Amandine Fessard et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A comprehensive review of anticancer, immunomodulatory and health beneficial effects of the lactic acid bacteria exopolysaccharides

(2019) Yalda Rahbar Saadat et al.   CARBOHYDRATE POLYMERS

Application of lactic acid fermentation to elderberry juice: Changes in acidic and glucidic fractions

(2019) Martina Cirlini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Integration process of fermentation and liquid biphasic flotation for lipase separation from Burkholderia cepacia

(2018) Revathy Sankaran et al.   BIORESOURCE TECHNOLOGY

The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream

(2018) Celso F. Balthazar et al.   FOOD CHEMISTRY

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

Ultrasound assisted adsorption and desorption of blueberry anthocyanins using macroporous resins

(2018) Yue Wu et al.   ULTRASONICS SONOCHEMISTRY

Metabolic profile of ginkgo kernel juice fermented with lactic aicd bacteria: A potential way to degrade ginkgolic acids and enrich terpene lactones and phenolics

(2018) Yuchen Wang et al.   PROCESS BIOCHEMISTRY

Probiotic-mediated blueberry ( Vaccinium corymbosum L.) fruit fermentation to yield functionalized products for augmented antibacterial and antioxidant activity

(2017) Byung-Taek Oh et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria

(2017) Ratchadaporn Kaprasob et al.   PROCESS BIOCHEMISTRY

Bioprocessing technology to exploit organic palm date ( Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement

(2017) Raffaella Di Cagno et al.   Journal of Functional Foods

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

Alcohol-free fermented blueberry–blackberry beverage phenolic extract attenuates diet-induced obesity and blood glucose in C57BL/6J mice

(2016) Michelle H. Johnson et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Determination of phenolic acid decarboxylase produced by lactic acid bacteria isolated from shalgam (şalgam) juice using green analytical chemistry method

(2016) Gozde Okcu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review

(2016) Tapati Bhanja Dey et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Power ultrasound as a pretreatment to convective drying of mulberry ( Morus alba L.) leaves: Impact on drying kinetics and selected quality properties

(2016) Yang Tao et al.   ULTRASONICS SONOCHEMISTRY

Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage

(2015) Kuntal Ghosh et al.   BIORESOURCE TECHNOLOGY

Metabolic engineering in the biotechnological production of organic acids in the tricarboxylic acid cycle of microorganisms: Advances and prospects

(2015) Xian Yin et al.   BIOTECHNOLOGY ADVANCES

Establishment of a yeast platform strain for production of p- coumaric acid through metabolic engineering of aromatic amino acid biosynthesis

(2015) Angelica Rodriguez et al.   METABOLIC ENGINEERING

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

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

Adsorption/desorption characteristics and separation of anthocyanins and polyphenols from blueberries using macroporous adsorbent resins

(2014) Timothy J. Buran et al.   JOURNAL OF FOOD ENGINEERING

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

Effect of Saccharomyces strains on the quality of red wines aged on lees

(2013) I. Loira 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

Berries Reduce Postprandial Insulin Responses to Wheat and Rye Breads in Healthy Women

(2013) Riitta Törrönen et al.   JOURNAL OF NUTRITION

In vitro transformation of chlorogenic acid by human gut microbiota

(2013) Francisco Tomas-Barberan et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Edible berries: Bioactive components and their effect on human health

(2013) Shivraj Hariram Nile et al.   NUTRITION

Blueberry anthocyanins in health promotion: A metabolic overview

(2013) Sónia Norberto et al.   Journal of Functional Foods

Exploitation of vegetables and fruits through lactic acid fermentation

(2012) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

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

Food phenolics and lactic acid bacteria

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

Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature

(2009) Raffaella Di Cagno et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Phenylpropanoid Biosynthesis

(2009) Thomas Vogt   Molecular Plant

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

Metabolism of food phenolic acids by Lactobacillus plantarum CECT 748T

(2007) Héctor Rodríguez et al.   FOOD CHEMISTRY

Interaction between starter bacteria and adjunct Lactobacillus plantarum INF15D on the degradation of citrate, asparagine and aspartate in a washed-curd cheese

(2007) S. Skeie et al.   INTERNATIONAL DAIRY JOURNAL