Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles

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

Fermentation of bergamot juice with Lactobacillus plantarum strains in pure and mixed fermentations: Chemical composition, antioxidant activity and sensorial properties

(2020) Seyed Mohammad Bagher Hashemi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2020) Tianlin Li et al.   FOOD CHEMISTRY

Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation

(2019) Annalisa Ricci et al.   Nutrients

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

High-intensity ultrasound processing of kiwifruit juice: Effects on the ascorbic acid, total phenolics, flavonoids and antioxidant capacity

(2019) Jin Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

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

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

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

Effects of Lactobacillus acidophilus LA-3 on physicochemical and sensory parameters of açaí and mango based smoothies and its survival following simulated gastrointestinal conditions

(2018) Winnie Alencar Luciano et al.   FOOD RESEARCH INTERNATIONAL

Composition and Characteristics of Yam Juice Fermented by Lactobacillus plantarum and Streptococcus thermophilus

(2018) Wenxue Chen et al.   International Journal of Food Engineering

Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917

(2018) Zhongxi Li et al.   MOLECULES

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

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

(2018) Chen Chen et al.   Food Bioscience

In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria

(2018) Annalisa Ricci et al.   FOOD CHEMISTRY

Bioaccessibility and antioxidant activity of phenolic compounds in frozen pulps of Brazilian exotic fruits exposed to simulated gastrointestinal conditions

(2017) Rodrigo Luiz Targino Dutra 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

A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine

(2016) Yang Tao et al.   FOOD CHEMISTRY

Bioactive compounds in banana and their associated health benefits – A review

(2016) Balwinder Singh et al.   FOOD CHEMISTRY

Formation of volatile compounds during cupuassu fermentation: Influence of pulp concentration

(2016) Simone de Nazaré Melo Ramos et al.   FOOD RESEARCH INTERNATIONAL

Physiological components of kiwifruits with in vitro antioxidant and acetylcholinesterase inhibitory activities

(2014) You Jin Lim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Fermented Orange Juice: Source of Higher Carotenoid and Flavanone Contents

(2013) Blanca Escudero-López et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Influence of alcoholic fermentation process on antioxidant activity and phenolic levels from mulberries (Morus nigra L.)

(2011) M.R. Pérez-Gregorio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactic acid bacterial fermentation on the production of functional antioxidant herbal Anoectochilus formosanus Hayata

(2010) Chang-Chai Ng et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING