233 related articles for article (PubMed ID: 25475296)
1. Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree.
Filannino P; Bai Y; Di Cagno R; Gobbetti M; Gänzle MG
Food Microbiol; 2015 Apr; 46():272-279. PubMed ID: 25475296
[TBL] [Abstract][Full Text] [Related]
2. Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation.
Ricci A; Cirlini M; Maoloni A; Del Rio D; Calani L; Bernini V; Galaverna G; Neviani E; Lazzi C
Nutrients; 2019 Jan; 11(2):. PubMed ID: 30678152
[TBL] [Abstract][Full Text] [Related]
3. Fermentation-based biotransformation of glucosinolates, phenolics and sugars in retorted broccoli puree by lactic acid bacteria.
Ye JH; Huang LY; Terefe NS; Augustin MA
Food Chem; 2019 Jul; 286():616-623. PubMed ID: 30827654
[TBL] [Abstract][Full Text] [Related]
4. Genetic Determinants of Hydroxycinnamic Acid Metabolism in Heterofermentative Lactobacilli.
Gaur G; Oh JH; Filannino P; Gobbetti M; van Pijkeren JP; Gänzle MG
Appl Environ Microbiol; 2020 Feb; 86(5):. PubMed ID: 31862715
[TBL] [Abstract][Full Text] [Related]
5. Food phenolics and lactic acid bacteria.
Rodríguez H; Curiel JA; Landete JM; de las Rivas B; López de Felipe F; Gómez-Cordovés C; Mancheño JM; Muñoz R
Int J Food Microbiol; 2009 Jun; 132(2-3):79-90. PubMed ID: 19419788
[TBL] [Abstract][Full Text] [Related]
6. Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria.
Di Cagno R; Surico RF; Minervini G; Rizzello CG; Lovino R; Servili M; Taticchi A; Urbani S; Gobbetti M
Food Microbiol; 2011 Aug; 28(5):900-9. PubMed ID: 21569932
[TBL] [Abstract][Full Text] [Related]
7. Biotransformation of phenolics and metabolites and the change in antioxidant activity in kiwifruit induced by Lactobacillus plantarum fermentation.
Zhou Y; Wang R; Zhang Y; Yang Y; Sun X; Zhang Q; Yang N
J Sci Food Agric; 2020 Jun; 100(8):3283-3290. PubMed ID: 31960435
[TBL] [Abstract][Full Text] [Related]
8. Role of non-thermal treatments and fermentation with probiotic Lactobacillus plantarum on in vitro bioaccessibility of bioactives from vegetable juice.
Dogan K; Akman PK; Tornuk F
J Sci Food Agric; 2021 Aug; 101(11):4779-4788. PubMed ID: 33502754
[TBL] [Abstract][Full Text] [Related]
9. Metabolism of Fructophilic Lactic Acid Bacteria Isolated from the Apis mellifera L. Bee Gut: Phenolic Acids as External Electron Acceptors.
Filannino P; Di Cagno R; Addante R; Pontonio E; Gobbetti M
Appl Environ Microbiol; 2016 Dec; 82(23):6899-6911. PubMed ID: 27637884
[TBL] [Abstract][Full Text] [Related]
10. Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice.
Kwaw E; Ma Y; Tchabo W; Apaliya MT; Wu M; Sackey AS; Xiao L; Tahir HE
Food Chem; 2018 Jun; 250():148-154. PubMed ID: 29412905
[TBL] [Abstract][Full Text] [Related]
11. Widely targeted metabolomics-based analysis of the impact of L. plantarum and L. paracasei fermentation on rosa roxburghii Tratt juice.
Luo Y; Tang R; Qiu H; Song A
Int J Food Microbiol; 2024 Jun; 417():110686. PubMed ID: 38593553
[TBL] [Abstract][Full Text] [Related]
12. Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria.
Servili M; Rizzello CG; Taticchi A; Esposto S; Urbani S; Mazzacane F; Di Maio I; Selvaggini R; Gobbetti M; Di Cagno R
Int J Food Microbiol; 2011 May; 147(1):45-52. PubMed ID: 21458095
[TBL] [Abstract][Full Text] [Related]
13. Influence of Fermentation with Different Lactic Acid Bacteria and in Vitro Digestion on the Biotransformation of Phenolic Compounds in Fermented Pomegranate Juices.
Valero-Cases E; Nuncio-Jáuregui N; Frutos MJ
J Agric Food Chem; 2017 Aug; 65(31):6488-6496. PubMed ID: 28274113
[TBL] [Abstract][Full Text] [Related]
14. Changes of quality in the fruits of Prunus mume during deacidification by fermentation with Lactobacillus fermentium.
Yu Y; Xiao G; Xu Y; Wu J; Zhang Y; Chen W
J Food Sci; 2015 Feb; 80(2):M405-10. PubMed ID: 25585519
[TBL] [Abstract][Full Text] [Related]
15. Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation.
Septembre-Malaterre A; Remize F; Poucheret P
Food Res Int; 2018 Feb; 104():86-99. PubMed ID: 29433787
[TBL] [Abstract][Full Text] [Related]
16. Bioconversion Using Lactic Acid Bacteria: Ginsenosides, GABA, and Phenolic Compounds.
Lee NK; Paik HD
J Microbiol Biotechnol; 2017 May; 27(5):869-877. PubMed ID: 28297748
[TBL] [Abstract][Full Text] [Related]
17. Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly heterofermentative lactic acid bacteria.
Filannino P; Gobbetti M; De Angelis M; Di Cagno R
Appl Environ Microbiol; 2014 Dec; 80(24):7574-82. PubMed ID: 25261518
[TBL] [Abstract][Full Text] [Related]
18. In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria.
Ricci A; Cirlini M; Calani L; Bernini V; Neviani E; Del Rio D; Galaverna G; Lazzi C
Food Chem; 2019 Mar; 276():692-699. PubMed ID: 30409649
[TBL] [Abstract][Full Text] [Related]
19. Applicability of Lactobacillus plantarum IMDO 788 as a starter culture to control vegetable fermentations.
Wouters D; Grosu-Tudor S; Zamfir M; De Vuyst L
J Sci Food Agric; 2013 Oct; 93(13):3352-61. PubMed ID: 23605727
[TBL] [Abstract][Full Text] [Related]
20. Fermentation with mono- and mixed cultures of Lactobacillus plantarum and L. casei enhances the phytochemical content and biological activities of cherry silverberry (Elaeagnus multiflora Thunb.) fruit.
Lizardo RCM; Cho HD; Won YS; Seo KI
J Sci Food Agric; 2020 Jul; 100(9):3687-3696. PubMed ID: 32246468
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
