Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

Monitoring the evolution of free and cysteinylated aldehydes from malt to fresh and forced aged beer

(2021) P. Bustillo Trueba et al.   FOOD RESEARCH INTERNATIONAL

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

Chokeberry (Aronia melanocarpa) fruit extract modulates immune response in vivo and in vitro

(2020) Dragica Gajic et al.   Journal of Functional Foods

Safety of Probiotics: Functional Fruit Beverages and Nutraceuticals

(2020) Irena Žuntar et al.   Foods

Helichrysum italicum (Roth) G. Don essential oil: Composition and potential antineoplastic effect

(2020) Angelo Gismondi et al.   SOUTH AFRICAN JOURNAL OF BOTANY

Probiotic Properties and Antioxidant Activities of Pediococcus pentosaceus SC28 and Levilactobacillus brevis KU15151 in Fermented Black Gamju

(2020) Seo Jin Yang et al.   Foods

Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria

(2020) Tianlin Li et al.   FOOD CHEMISTRY

Production of a Potentially Synbiotic Pomegranate Beverage by Fermentation with Lactobacillus plantarum ATCC 14917 Adsorbed on a Prebiotic Carrier

(2019) Ioanna Mantzourani et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Assessment of the probiotic potential of lactic acid bacteria isolated from kefir grains: evaluation of adhesion and antiproliferative properties in in vitro experimental systems

(2019) Ioanna Mantzourani et al.   ANNALS OF MICROBIOLOGY

Novel frozen yogurt production fortified with sea buckthorn berries and probiotics

(2019) Antonia Terpou 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

Black chokeberry (Aronia melanocarpa) and its products as potential health-promoting factors - An overview

(2019) Andrzej Sidor et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value

(2019) Antonia Terpou et al.   Nutrients

A ready-to-use freeze-dried juice and immobilized yeast mixture for low temperature sour cherry (Prunus cerasus) wine making

(2019) Vassilios Ganatsios et al.   FOOD AND BIOPRODUCTS PROCESSING

Nutritional and bioactive value of Rubus berries

(2019) Mayara Schulz et al.   Food Bioscience

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

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

Enhanced Aromatic Profile and Functionality of Cheese Whey Beverages by Incorporation of Probiotic Cells Immobilized on Pistacia terebinthus Resin

(2019) Vasiliki Schoina et al.   Foods

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

Evaluation of Chios mastic gum as antimicrobial agent and matrix forming material targeting probiotic cell encapsulation for functional fermented milk production

(2018) Antonia Terpou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metabolism and prebiotics activity of anthocyanins from black rice (Oryza sativa L.) in vitro

(2018) Yongsheng Zhu et al.   PLoS One

Fermentation alters the bioaccessible phenolic compounds and increases the alpha-glucosidase inhibitory effects of aronia juice in a dairy matrix following in vitro digestion

(2018) Xue Du et al.   Food & Function

Ultrasonication effects on the phytochemical, volatile and sensorial characteristics of lactic acid fermented mulberry juice

(2018) Emmanuel Kwaw et al.   Food Bioscience

Raw cow’s milk consumption and allergic diseases – The potential role of bioactive whey proteins

(2018) Suzanne Abbring et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

Chemical and bioactivity screening of subcritical water extracts of chokeberry (Aronia melanocarpa) stems

(2018) Jaroslava Švarc-Gajić et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Isolation, characterization and evaluation of the probiotic potential of a novel Lactobacillus strain isolated from Feta-type cheese

(2017) Stavros Plessas et al.   FOOD CHEMISTRY

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

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

Assessment of free and immobilized kefir culture in simultaneous alcoholic and malolactic cider fermentations

(2017) Anastasios Nikolaou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Novel cheese production by incorporation of sea buckthorn berries ( Hippophae rhamnoides L.) supported probiotic cells

(2017) Antonia Terpou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pomological Traits, Sensory Profile and Nutraceutical Properties of Nine Cultivars of Loquat (Eriobotrya japonica Lindl.) Fruits Grown in Mediterranean Area

(2016) C. Gentile et al.   PLANT FOODS FOR HUMAN NUTRITION

Harvest date affects aronia juice polyphenols, sugars, and antioxidant activity, but not anthocyanin stability

(2015) Bradley W. Bolling et al.   FOOD CHEMISTRY

Involvement of antioxidant activity of Lactobacillus plantarum on functional properties of olive phenolic compounds

(2015) Faten Kachouri et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Influence of HTST extrusion cooking process parameters on the stability of anthocyanins, procyanidins and hydroxycinnamic acids as the main bioactive chokeberry polyphenols

(2015) Mario Hirth et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Classification of fruits based on anthocyanin types and relevance to their health effects

(2015) Jim Fang   NUTRITION

Hydroxycinnamic Acids Used as External Acceptors of Electrons: an Energetic Advantage for Strictly Heterofermentative Lactic Acid Bacteria

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

Effect of tea extract on lactic acid bacterial growth, their cell surface characteristics and isoflavone bioconversion during soymilk fermentation

(2014) Danyue Zhao et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Aronia melanocarpa Volatiles by Headspace-Solid-Phase Microextraction (HS-SPME), Simultaneous Distillation/Extraction (SDE), and Gas Chromatography-Olfactometry (GC-O) Methods

(2013) Vilma Kraujalytė et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactive compounds and health benefits of exotic tropical red–black berries

(2013) André Gustavo Vasconcelos Costa et al.   Journal of Functional Foods

Investigation of the factors influencing the survival of Bifidobacterium longum in model acidic solutions and fruit juices

(2011) Sawaminee Nualkaekul et al.   FOOD CHEMISTRY

Survival of Lactobacillus plantarum in model solutions and fruit juices

(2011) Sawaminee Nualkaekul et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Food phenolics and lactic acid bacteria

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

Chokeberry(Aronia melanocarpa)– A Review on the Characteristic Components and Potential Health Effects

(2008) Sabine Kulling et al.   PLANTA MEDICA