Alkaline-extracted thinned young apple polyphenols as an effective scavenger against nitrite in pickles: A comparative study with ethanol-extracted polyphenols

Effects of garlic addition on bacterial communities and the conversions of nitrate and nitrite in a simulated pickle fermentation system

(2020) Huang Ting-Ting et al.   FOOD CONTROL

Chemical profile and antioxidant potential of extractable and non‐extractable polyphenols in commercial teas at different fermentation degrees

(2020) Shuaishuai Yan et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Nitrite scavenging impact of fermented soy sauce in vitro and in a pork sausage model

(2019) Ji-Hun Choi et al.   MEAT SCIENCE

Effect of different fermenting containers on the deterioration of Sichuan pickle

(2019) Lei Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of salt concentration on quality of Chinese northeast sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum

(2019) Xiaozhe Yang et al.   Food Bioscience

Effect of Weissella cibaria co-inoculation on the quality of Sichuan Pickle fermented by Lactobacillus plantarum

(2019) Wen-Liang Xiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isolation of virulent phages infecting dominant mesophilic aerobic bacteria in cucumber pickle fermentation

(2019) Xiang-Feng Zheng et al.   FOOD MICROBIOLOGY

Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products

(2018) Zhansheng Ding et al.   FOOD CONTROL

Lactobacillus casei starter culture improves vitamin content, increases acidity and decreases nitrite concentration during sauerkraut fermentation

(2018) Renpeng Du et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Contents of extractable and non-extractable polyphenols in the leaves of blueberry

(2018) A. Cheng et al.   CZECH JOURNAL OF FOOD SCIENCES

Acid and alkaline hydrolysis extraction of non-extractabke polyphenols in blueberries optimisation by response surface methodology 

(2018) A. Cheng et al.   CZECH JOURNAL OF FOOD SCIENCES

Multivariate statistical analysis combined with e-nose and e-tongue assays simplifies the tracing of geographical origins of Lycium ruthenicum Murray grown in China

(2018) Zi-Chao Wang et al.   FOOD CONTROL

Characterization and selection of Lactobacillus brevis starter for nitrite degradation of Chinese pickle

(2017) Yongjun Xia et al.   FOOD CONTROL

Evaluation of Quality Changes of Leisure Dried Tofu During Storage Based on Electronic Nose

(2017) Liangzhong Zhao et al.   Nanoscience and Nanotechnology Letters

Reactions of polyphenols in masticated apple fruit with nitrite under stomach simulating conditions: Formation of nitroso compounds and thiocyanate conjugates

(2015) Sachiko Hirota et al.   FOOD RESEARCH INTERNATIONAL

Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food

(2014) Kun-Young Park et al.   JOURNAL OF MEDICINAL FOOD

Fruit-based Natural Antioxidants in Meat and Meat Products: A Review

(2013) S. R. Ahmad et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Simultaneous separation and purification of total polyphenols, chlorogenic acid and phlorizin from thinned young apples

(2012) Lijun Sun et al.   FOOD CHEMISTRY

Phenolic content and antioxidant capacity of Chinese raisins produced in Xinjiang Province

(2011) Jiangfei Meng et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant and Antiproliferation Effects of Extractable and Nonextractable Polyphenols Isolated from Apple Waste Using Different Extraction Methods

(2011) Wei Wei Tow et al.   JOURNAL OF FOOD SCIENCE

Formation of an oxathiolone compound from rutin in acidic mixture of saliva and buckwheat dough: Possibility of its occurrence in the stomach

(2009) Umeo Takahama et al.   FOOD CHEMISTRY