Enhancement of nutritional, sensory and storage stability by lactic fermentation of Auricularia auricula

Fermentation of African nightshade leaves with lactic acid bacterial starter cultures

(2021) Dominic A. Stoll et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of cold plasma pretreated hot‐air drying on the physicochemical characteristics, nutritional values, and antioxidant activity of shiitake mushroom

(2021) Naymul Karim et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Bee pollen as a novel substrate in pilot-scale probiotic-mediated lactic fermentation processes

(2021) William Ignacio Mora-Adames et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Flavor impartment of mushroom on egg whites and sensory properties of egg whites with mushroom topping using quantitative descriptive analysis

(2021) Adriana Muniz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Phenolic compounds, antioxidant activity and color in the fermentation of mixed blueberry and grape juice with different yeasts

(2021) Juan Martín-Gómez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional perspective of black fungi (Auricularia auricula): Major bioactive components, health benefits and potential mechanisms

(2021) SolJu Pak et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of Auricularia auricula aqueous extract on survival of Lactobacillus acidophilus La‐5 and Bifidobacterium bifidum Bb‐12 and on sensorial and functional properties of synbiotic yogurt

(2020) Azita Faraki et al.   Food Science & Nutrition

Effects of Auricularia auricula and its polysaccharide on diet-induced hyperlipidemia rats by modulating gut microbiota

(2020) Tingting Zhang et al.   Journal of Functional Foods

Functional fermented cherimoya (Annona cherimola Mill.) juice using autochthonous lactic acid bacteria

(2020) Ana Sofía Isas et al.   FOOD RESEARCH INTERNATIONAL

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

(2020) Wanying Peng et al.   FOOD CHEMISTRY

Selenium-enriched Lactobacillus plantarum improves the antioxidant activity and flavor properties of fermented Pleurotus eryngii

(2020) Bingyi Wang et al.   FOOD CHEMISTRY

Mixed fermentation of blueberry pomace with L. rhamnosus GG and L. plantarum-1: Enhance the active ingredient, antioxidant activity and health-promoting benefits

(2019) Yehua Yan et al.   FOOD AND CHEMICAL TOXICOLOGY

Effects of Leuconostoc mesenteroides on physicochemical and microbial succession characterization of soybean paste, Da-jiang

(2019) Ping Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer

(2019) Mengqi Li et al.   FOOD CHEMISTRY

Effects of probiotics on the content and bioaccessibility of phenolic compounds in red pitaya pulp

(2019) Suênia Gabriela Gonçalves Morais et al.   FOOD RESEARCH INTERNATIONAL

A novel combination of enzymatic hydrolysis and fermentation: Effects on the flavor and nutritional quality of fermented Cordyceps militaris beverage

(2019) Yanyan Lao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effects of carbohydrase, probiotic Lactobacillus paracasei and yeast Lindnera saturnus on the composition of a novel okara (soybean residue) functional beverage

(2018) Weng Chan Vong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactobacillus plantarum and Streptococcus thermophilus as starter cultures for a donkey milk fermented beverage

(2017) Barbara Turchi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster (Pleurotus ostreatus) and chanterelle (Cantharellus cibarius) mushrooms

(2016) Ewa Jabłońska-Ryś et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Complementary effects of cell wall degrading enzymes together with lactic acid fermentation on cassava tuber cell wall breakdown

(2016) Adeoluwa I. Adetunji et al.   INDUSTRIAL CROPS AND PRODUCTS

A universally calibrated microplate ferric reducing antioxidant power (FRAP) assay for foods and applications to Manuka honey

(2015) Amparo Angelica S. Bolanos de la Torre et al.   FOOD CHEMISTRY

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

(2014) Sun Jin Hur et al.   FOOD CHEMISTRY

Fermentation of Chinese sauerkraut in pure culture and binary co-culture with Leuconostoc mesenteroides and Lactobacillus plantarum

(2014) Tao Xiong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Probiotic beverage from cashew apple juice fermented with Lactobacillus casei

(2010) Ana Lúcia F. Pereira et al.   FOOD RESEARCH INTERNATIONAL

Variation in moisture, total sugar, and carotene content of Japanese carrots: Use in sample size determination

(2008) Yoshiki Tsukakoshi et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS