Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum

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

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

(2019) He Gao et al.   Food Bioscience

Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses

(2019) Scheling Wibowo et al.   Innovative Food Science & Emerging Technologies

High Hydrostatic Pressure and Co-Fermentation by Lactobacillus rhamnosus and Gluconacetobacter xylinus Improve Flavor of Yacon-Litchi-Longan Juice

(2019) Chen et al.   Foods

Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics

(2019) Xinxing Xu et al.   FOOD CHEMISTRY

Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation

(2019) Junnan Xu et al.   FOOD CHEMISTRY

Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production

(2018) You Tian et al.   CyTA-Journal of Food

Flavor profiling of apple ciders from the UK and Scandinavian region

(2018) Zihan Qin et al.   FOOD RESEARCH INTERNATIONAL

Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum , L. rhamnosus and L. casei strains

(2018) Annalisa Ricci et al.   FOOD RESEARCH INTERNATIONAL

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

Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production

(2018) You Tian et al.   CyTA-Journal of Food

Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice

(2018) Chen Chen et al.   Food Bioscience

Cultivar classification of cloudy apple juices from substandard fruits in China based on aroma profile analyzed by HS-SPME/GC-MS

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

Impact of fermentation conditions on the quality and sensory properties of a probiotic cupuassu ( Theobroma grandiflorum ) beverage

(2017) Ana Lúcia Fernandes Pereira et al.   FOOD RESEARCH INTERNATIONAL

Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice

(2017) Raffaella Di Cagno et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

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

Classification of commercial apple juices based on multivariate analysis of their chemical profiles

(2016) Katarzyna Włodarska et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Apple juice as a medium for fermentation by the probiotic Lactobacillus plantarum PCS 26 strain

(2015) Darko Dimitrovski et al.   ANNALS OF MICROBIOLOGY

Composition of clear and cloudy juices from French and Polish apples in relation to processing technology

(2015) Jarosław Markowski et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in the profile of volatile compounds and amino acids during cider fermentation using dessert variety of apples

(2014) Mengqi Ye et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of sequential mixed cultures ofWickerhamomyces anomalusandSaccharomyces cerevisiaeon apple cider fermentation

(2014) Mengqi Ye et al.   FEMS YEAST RESEARCH

Evolution of polyphenols and organic acids during the fermentation of apple cider

(2014) Mengqi Ye et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics

(2013) Cíntia Maia Braga et al.   FOOD CHEMISTRY

Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability

(2013) Mayra Garcia Maia Costa et al.   FOOD CHEMISTRY

Volatile composition and descriptive sensory analysis of pomegranate juice and wine

(2013) Antonio J. Andreu-Sevilla et al.   FOOD RESEARCH INTERNATIONAL

Effects of Pure and Mixed-Cultures ofSaccharomyces cerevisiaeandWilliopsis saturnuson the Volatile Profiles of Grape Wine

(2012) Pin-Rou Lee et al.   FOOD BIOTECHNOLOGY

Fermentation of three varieties of mango juices with a mixture of Saccharomyces cerevisiae and Williopsis saturnus var. mrakii

(2012) Xiao Li et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice

(2011) Hasim Kelebek et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

EFFECTS OF VARIOUS CLARIFICATION TREATMENTS ON PHENOLIC COMPOUNDS AND ORGANIC ACID COMPOSITIONS OF POMEGRANATE (PUNICA GRANATUM L.) JUICE

(2010) NESLIHAN ALPER et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Investigation of physico-chemical properties and antioxidant activity of twenty Iranian pomegranate (Punica granatum L.) cultivars

(2010) Ali Tehranifar et al.   SCIENTIA HORTICULTURAE

Fermentation of pomegranate juice by probiotic lactic acid bacteria

(2010) Z. E. Mousavi et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Single-cultivar cloudy juice made from table apples: an attempt to identify the driving force for sensory preference

(2009) Doris Jaros et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of Enzymatic Mash Treatment and Storage on Phenolic Composition, Antioxidant Activity, and Turbidity of Cloudy Apple Juice

(2009) Jan Oszmiański et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of organic acids evolution during apple cider fermentation using an improved HPLC analysis method

(2008) Hong Zhang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

(2008) Szilárd Kun et al.   PROCESS BIOCHEMISTRY