Application of ultrasonication at different microbial growth stages during apple juice fermentation by Lactobacillus plantarum: Investigation on the metabolic response

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

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

(2020) Pasquale Filannino et al.   FOOD CHEMISTRY

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

(2019) He Gao et al.   Food Bioscience

Rethinking the Mechanism of the Health Benefits of Proanthocyanidins: Absorption, Metabolism, and Interaction with Gut Microbiota

(2019) Wenyang Tao et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Biotransformation of Cranberry Proanthocyanidins to Probiotic Metabolites by Lactobacillus rhamnosus Enhances Their Anticancer Activity in HepG2 Cells In Vitro

(2019) H. P. Vasantha Rupasinghe et al.   Oxidative Medicine and Cellular Longevity

Stimulatory effects of low intensity ultrasound on the growth kinetics and metabolic activity of Lactococcus lactis subsp. Lactis

(2019) Sajad Shokri et al.   PROCESS BIOCHEMISTRY

Ultrasound-assisted fermentation for cider production from Lebanese apples

(2019) Marina Al Daccache et al.   ULTRASONICS SONOCHEMISTRY

Effect of ultrasound on lactic acid production by Lactobacillus strains in date (Phoenix dactylifera var. Kabkab) syrup

(2018) Seyed Mohammad Bagher Hashemi et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

Investigating on the fermentation behavior of six lactic acid bacteria strains in barley malt wort reveals limitation in key amino acids and buffer capacity

(2018) Sorelle Dongmo Nsogning et al.   FOOD MICROBIOLOGY

Application of nisin-assisted thermosonication processing for preservation and quality retention of fresh apple juice

(2018) Hongmei Liao et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound assisted adsorption and desorption of blueberry anthocyanins using macroporous resins

(2018) Yue Wu et al.   ULTRASONICS SONOCHEMISTRY

Stimulation of low intensity ultrasound on fermentation of skim milk medium for yield of yoghurt peptides by Lactobacillus paracasei

(2018) Guoping Huang 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

Aerobic metabolism in the genusLactobacillus: impact on stress response and potential applications in the food industry

(2017) T. Zotta et al.   JOURNAL OF APPLIED MICROBIOLOGY

Metabolite profile of koji amazake and its lactic acid fermentation product by Lactobacillus sakei UONUMA

(2017) Yoshifumi Oguro et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Combined ANFIS and numerical methods to simulate ultrasound-assisted extraction of phenolics from chokeberry cultivated in China and analysis of phenolic composition

(2017) Yang Tao et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Ultrasound technology for food fermentation applications

(2017) K. Shikha Ojha et al.   ULTRASONICS SONOCHEMISTRY

Effects of ultrasound on microbial growth and enzyme activity

(2017) Guoping Huang et al.   ULTRASONICS SONOCHEMISTRY

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 colonic metabolites dihydrocaffeic acid and dihydroferulic acid are more effective inhibitors of in vitro platelet activation than their phenolic precursors

(2017) Gema Baeza et al.   Food & Function

Phenolic acid degradation potential and growth behavior of lactic acid bacteria in sunflower substrates

(2016) Caroline Fritsch et al.   FOOD MICROBIOLOGY

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

Effect of high intensity ultrasound on the fermentation profile of Lactobacillus sakei in a meat model system

(2016) Kumari Shikha Ojha et al.   ULTRASONICS SONOCHEMISTRY

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

Lactic acid bacterial fermentation modified phenolic composition in tea extracts and enhanced their antioxidant activity and cellular uptake of phenolic compounds following in vitro digestion

(2016) Danyue Zhao et al.   Journal of Functional Foods

Transcriptional reprogramming and phenotypic switching associated with the adaptation of Lactobacillus plantarum C2 to plant niches

(2016) Pasquale Filannino et al.   Scientific Reports

Effects of drying methods on the tasty compounds of Pleurotus eryngii

(2015) Xiaobei Li 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

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

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

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

(2014) Sun Jin Hur et al.   FOOD CHEMISTRY

Amino acids and biogenic amines in red varietal wines: the role of grape variety, malolactic fermentation and vintage

(2013) O. Martínez-Pinilla et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation

(2013) Pasquale Filannino et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Absorption and metabolism of proanthocyanidins

(2013) Keqin Ou 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 ultrasound on bioconversion of isoflavones and probiotic properties of parent organisms and subsequent passages of Lactobacillus

(2012) Siok-Koon Yeo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of ultrasound on growth, bioconversion of isoflavones and probiotic properties of parent and subsequent passages of Lactobacillus fermentum BT 8633 in biotin-supplemented soymilk

(2012) Joo-Ann Ewe et al.   ULTRASONICS SONOCHEMISTRY

Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria

(2011) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice

(2011) Liesbeth Vervoort et al.   Innovative Food Science & Emerging Technologies

Structure-function relationships of the antibacterial activity of phenolic acids and their metabolism by lactic acid bacteria

(2011) A.F. Sánchez-Maldonado et al.   JOURNAL OF APPLIED MICROBIOLOGY

FERMENTATION OF WHOLE APPLE JUICE USINGLACTOBACILLUS ACIDOPHILUSFOR POTENTIAL DIETARY MANAGEMENT OF HYPERGLYCEMIA, HYPERTENSION, AND MODULATION OF BENEFICIAL BACTERIAL RESPONSES

(2011) CHANDRAKANT ANKOLEKAR et al.   JOURNAL OF FOOD BIOCHEMISTRY

Antioxidant Properties of Probiotics and Their Protective Effects in the Pathogenesis of Radiation-Induced Enteritis and Colitis

(2010) Basileios G. Spyropoulos et al.   DIGESTIVE DISEASES AND SCIENCES

Food phenolics and lactic acid bacteria

(2009) Héctor Rodríguez 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

Effects of Sonication on the Kinetics of Orange Juice Quality Parameters

(2008) B. K. Tiwari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

HPLC-DAD-ESI-MS/MS Analysis and Antioxidant Activities of Nonanthocyanin Phenolics in Mulberry (Morus albaL.)

(2008) W. Zhang et al.   JOURNAL OF FOOD SCIENCE

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