Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices

Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry

(2021) Yaqi Wang et al.   Frontiers in Bioengineering and Biotechnology

Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds

(2021) Juliana Mandha et al.   FOOD CHEMISTRY

Aromatic Characterization of Mangoes (Mangifera indica L.) Using Solid Phase Extraction Coupled with Gas Chromatography–Mass Spectrometry and Olfactometry and Sensory Analyses

(2020) Haocheng Liu et al.   Foods

Mango By‐Products As Natural Source of Valuable Odor‐Active Compounds

(2020) Rodrigo Oliver‐Simancas et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Monoterpenes and Their Derivatives—Recent Development in Biological and Medical Applications

(2020) Mariola Zielińska-Błajet et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Screening of physicochemical and functional attributes of fermented beverage (wine) produced from local mango (Mangifera indica) varieties of Uttar Pradesh using novel saccharomyces strain

(2020) Vikash Patel et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Survival and Behavior of Encapsulated Probiotics (Lactobacillus plantarum) in Calcium-Alginate-Soy Protein Isolate-Based Hydrogel Beads in Different Processing Conditions (pH and Temperature) and in Pasteurized Mango Juice

(2019) Ong-Ard Praepanitchai et al.   Biomed Research International

Viability of probiotic bacteria in tropical mango juice and the resistance of the strains to gastrointestinal conditions simulated in vitro

(2019) Lívia Ladeira Furtado et al.   Semina-Ciencias Agrarias

Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices

(2019) Wentao Zhang et al.   FOOD CHEMISTRY

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

Combination of Lactobacillus plantarum and Saccharomyces cerevisiae DV10 as Starter Culture to Produce Mango Slurry: Microbiological, Chemical Parameters and Antioxidant Activity

(2019) Xiaofan Jin et al.   MOLECULES

Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits

(2018) Adeline Bonneau et al.   FOOD CHEMISTRY

Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans

(2018) Michael Hinneh et al.   FOOD RESEARCH INTERNATIONAL

Sensory characterization of juice obtained via rehydration of freeze-dried and spray-dried grapefruit

(2018) Nuria Martínez-Navarrete et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

(2018) Sudhanshu S. Behera et al.   Biomed Research International

Juçara (Euterpe edulis) pulp as a substrate for probiotic bacteria fermentation: Optimisation process and antioxidant activity

(2018) Karla Bigetti Guergoletto Sandra Garcia   Emirates Journal of Food and Agriculture

Influence of organic labels on consumer's flavor perception and emotional profiling: Comparison between a central location test and home-use-test

(2018) Joachim J. Schouteten et al.   FOOD RESEARCH INTERNATIONAL

Comparative Evaluation of the Antioxidant Capacities and Organic Acid and Volatile Contents of Mango Slurries Fermented with Six Different Probiotic Microorganisms

(2018) Xiaofan Jin et al.   JOURNAL OF FOOD SCIENCE

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

(2018) Chen Chen et al.   Food Bioscience

Stable isotope dilution assay (SIDA) and HS-SPME-GCMS quantification of key aroma volatiles for fruit and sap of Australian mango cultivars

(2017) Anh T. San et al.   FOOD CHEMISTRY

Changes in antioxidant activities and volatile compounds of mixed berry juice through fermentation by lactic acid bacteria

(2017) Jae-Bum Park et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Linking wine lactic acid bacteria diversity with wine aroma and flavour

(2017) Maria Stella Cappello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Potential prebiotic properties of cashew apple (Anacardium occidentale L.) agro-industrial byproduct on Lactobacillus species

(2017) Francisca Nayara Dantas Duarte et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Context and wine quality effects on consumers' mood, emotions, liking and willingness to pay for Australian Shiraz wines

(2016) Lukas Danner et al.   FOOD RESEARCH INTERNATIONAL

Identification of Lactic Acid Bacteria in Fruit Pulp Processing Byproducts and Potential Probiotic Properties of Selected Lactobacillus Strains

(2016) Estefânia F. Garcia et al.   Frontiers in Microbiology

Apple, grape or orange juice: Which one offers the best substrate for lactobacilli growth? — A screening study on bacteria viability, superoxide dismutase activity, folates production and hedonic characteristics

(2015) Ana Paula Espirito-Santo et al.   FOOD RESEARCH INTERNATIONAL

Mechanistic Studies on the Autoxidation of α-Guaiene: Structural Diversity of the Sesquiterpenoid Downstream Products

(2015) An-Cheng Huang et al.   JOURNAL OF NATURAL PRODUCTS

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

(2015) Xue-Yi Liao et al.   PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY

Viability of Lactobacillus reuteri in fruit juices

(2014) Marianne Perricone et al.   Journal of Functional Foods

Production of Aroma Compounds in Lactic Fermentations

(2014) E.J. Smid et al.   Annual Review of Food Science and Technology

Statistical penalty analysis

(2013) J. Pagès et al.   FOOD QUALITY AND PREFERENCE

Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization

(2012) Paula Varela et al.   FOOD RESEARCH INTERNATIONAL

Experimental consideration for the use of check-all-that-apply questions to describe the sensory properties of orange juices

(2012) Youngseung Lee et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Identification of Aroma-Active Compounds in Jiashi Muskmelon Juice by GC-O-MS and OAV Calculation

(2012) Xueli Pang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sensory and Consumer Perception of the Addition of Grape Seed Extracts in Cookies

(2012) G. Davidov-Pardo et al.   JOURNAL OF FOOD SCIENCE

Effect of inulin on the growth and metabolism of a probiotic strain of Lactobacillus rhamnosus in co-culture with Streptococcus thermophilus

(2012) Ricardo Pinheiro de Souza Oliveira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

APPLICATION OF A CHECK-ALL-THAT-APPLY QUESTION TO THE DEVELOPMENT OF CHOCOLATE MILK DESSERTS

(2010) GASTÓN ARES et al.   JOURNAL OF SENSORY STUDIES