Changes Over the Fermentation Period in Phenolic Compounds and Antioxidant and Anticancer Activities of Blueberries Fermented by Lactobacillus plantarum

2,4‑Di‑tert‑butylphenol, a potential HDAC6 inhibitor, induces senescence and mitotic catastrophe in human gastric adenocarcinoma AGS cells

(2018) Yeon Woo Song et al.   BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR CELL RESEARCH

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

Increases in Phenolic, Fatty Acid, and Phytosterol Contents and Anticancer Activities of Sweet Potato after Fermentation by Lactobacillus acidophilus

(2018) Yixiao Shen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anticancer potential against cervix cancer (HeLa) cell line of probiotic Lactobacillus casei and Lactobacillus paracasei strains isolated from human breast milk

(2018) Muhammad Shahid Riaz Rajoka et al.   Food & Function

Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity

(2017) Daniela Campanella et al.   FOOD MICROBIOLOGY

Probiotic-mediated blueberry ( Vaccinium corymbosum L.) fruit fermentation to yield functionalized products for augmented antibacterial and antioxidant activity

(2017) Byung-Taek Oh et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Mulberry anthocyanin biotransformation by intestinal probiotics

(2016) Jing-Rong Cheng et al.   FOOD CHEMISTRY

Enzymatic biotransformation of polyphenolics increases antioxidant activity of red and white grape pomace

(2016) Isabela M. Martins et al.   FOOD RESEARCH INTERNATIONAL

Effect of fermentation and sterilization on anthocyanins in blueberry

(2016) Qixing Nie et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Sageone, a diterpene from Rosmarinus officinalis, synergizes with cisplatin cytotoxicity in SNU-1 human gastric cancer cells

(2016) Sabina Shrestha et al.   PHYTOMEDICINE

Lactobacillus plantarum mediated fermentation of Psidium guajava L. fruit extract

(2015) Ravish Bhat et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

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

(2014) Sun Jin Hur et al.   FOOD CHEMISTRY

Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives

(2013) Vasiliki A. Blana et al.   FOOD MICROBIOLOGY

Improving the chemopreventive potential of orange juice by enzymatic biotransformation

(2013) Lívia Rosas Ferreira et al.   FOOD RESEARCH INTERNATIONAL

Changes in polyphenol and polysaccharide content of grape seed extract and grape pomace after enzymatic treatment

(2012) S. Chamorro et al.   FOOD CHEMISTRY

Bioconversion of anthocyanin glycosides by Bifidobacteria and Lactobacillus

(2009) Marta Ávila et al.   FOOD RESEARCH INTERNATIONAL