Use of autochthonous lactic acid bacteria starters to ferment mango juice for promoting its probiotic roles

Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice

(2013) Vicknesha Santhirasegaram et al.   ULTRASONICS SONOCHEMISTRY

Fermentation of three varieties of mango juices with a mixture of Saccharomyces cerevisiae and Williopsis saturnus var. mrakii

(2012) Xiao Li et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Improving the safety and shelf-life of orange and mango juices using Panax ginseng, malic acid and potassium sorbate

(2012) Rosa Raybaudi-Massilia et al.   Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety

Potential use of physical measurements including ultrasound for a better mango fruit quality characterization

(2012) Marc Valente et al.   JOURNAL OF FOOD ENGINEERING

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

Mannitol Production by Leuconostoc citreum KACC 91348P Isolated from Kimchi

(2011) Gan-Erdene Otgonbayar   JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY

Mannitol production by lactic acid bacteria grown in supplemented carob syrup

(2010) Florbela Carvalheiro et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing

(2009) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Food phenolics and lactic acid bacteria

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

Use of autochthonous starters to ferment red and yellow peppers (Capsicum annum L.) to be stored at room temperature

(2009) Raffaella Di Cagno et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Total phenolic compounds and antioxidant capacities of major fruits from Ecuador

(2008) Catalina Vasco et al.   FOOD CHEMISTRY

Study of the DPPH-scavenging activity: Development of a free software for the correct interpretation of data

(2008) Monica Locatelli et al.   FOOD CHEMISTRY

Antimicrobial activity of malic acid against Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in apple, pear and melon juices

(2008) Rosa M. Raybaudi-Massilia et al.   FOOD CONTROL

Combination of high-intensity pulsed electric fields with natural antimicrobials to inactivate pathogenic microorganisms and extend the shelf-life of melon and watermelon juices

(2008) Jonathan Mosqueda-Melgar et al.   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

Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices

(2008) Raffaella Di Cagno et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fructans and major compounds in onion cultivars (Allium cepa)

(2008) B. Rodríguez Galdón et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS