264 related articles for article (PubMed ID: 30483436)
1. Antioxidant properties of a vegetable-fruit beverage fermented with two
Yang X; Zhou J; Fan L; Qin Z; Chen Q; Zhao L
Food Sci Biotechnol; 2018 Dec; 27(6):1719-1726. PubMed ID: 30483436
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. Scavenging peptides, antioxidant activity, and hypoglycemic activity of a germinated amaranth (Amaranthus hypochondriacus L.) beverage fermented by Lactiplantibacillus plantarum.
Hernández-García Y; Melgar-Lalanne G; Téllez-Medina DI; Ruiz-May E; Salgado-Cruz MP; Andrade-Velásquez A; Dorantes-Álvarez L; López-Hernández D; Santiago Gómez MP
J Food Biochem; 2022 Jul; 46(7):e14139. PubMed ID: 35348225
[TBL] [Abstract][Full Text] [Related]
5. Enhanced Antioxidant Activity for Apple Juice Fermented with
Li Z; Teng J; Lyu Y; Hu X; Zhao Y; Wang M
Molecules; 2018 Dec; 24(1):. PubMed ID: 30586844
[TBL] [Abstract][Full Text] [Related]
6. Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies.
Jabłońska-Ryś E; Sławińska A; Radzki W; Gustaw W
Acta Sci Pol Technol Aliment; 2016; 15(4):399-407. PubMed ID: 28071017
[TBL] [Abstract][Full Text] [Related]
7. Cactus pear (Opuntia ficus-indica) juice fermented with autochthonous Lactobacillus plantarum S-811.
Verón HE; Gauffin Cano P; Fabersani E; Sanz Y; Isla MI; Fernández Espinar MT; Gil Ponce JV; Torres S
Food Funct; 2019 Feb; 10(2):1085-1097. PubMed ID: 30720817
[TBL] [Abstract][Full Text] [Related]
8. Use of a Potential Probiotic,
Giri SS; Sen SS; Saha S; Sukumaran V; Park SC
Front Microbiol; 2018; 9():473. PubMed ID: 29593702
[TBL] [Abstract][Full Text] [Related]
9. Beneficial Effects of Tomato Juice Fermented by
Liu Y; Chen H; Chen W; Zhong Q; Zhang G; Chen W
Molecules; 2018 Sep; 23(9):. PubMed ID: 30223615
[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. Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organic acids of an orange juice-milk based beverage.
de la Fuente B; Luz C; Puchol C; Meca G; Barba FJ
Food Chem; 2021 May; 343():128414. PubMed ID: 33131951
[TBL] [Abstract][Full Text] [Related]
12. Production of Functional High-protein Beverage Fermented with Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food.
Cho YH; Shin IS; Hong SM; Kim CH
Korean J Food Sci Anim Resour; 2015; 35(2):189-96. PubMed ID: 26761827
[TBL] [Abstract][Full Text] [Related]
13. Evaluation of co-fermentation of L. plantarum and P. kluyveri of a plant-based fermented beverage: Physicochemical, functional, and sensory properties.
Liu H; Ni Y; Yu Q; Fan L
Food Res Int; 2023 Oct; 172():113060. PubMed ID: 37689854
[TBL] [Abstract][Full Text] [Related]
14. Metabolic and Lipidomic Profiling of Vegetable Juices Fermented with Various Probiotics.
Chung HJ; Lee H; Na G; Jung H; Kim DG; Shin SI; Jung SE; Choi ID; Lee JH; Sim JH; Choi HK
Biomolecules; 2020 May; 10(5):. PubMed ID: 32384794
[TBL] [Abstract][Full Text] [Related]
15. Exploitation of Prunus mahaleb fruit by fermentation with selected strains of Lactobacillus plantarum and Saccharomyces cerevisiae.
Gerardi C; Tristezza M; Giordano L; Rampino P; Perrotta C; Baruzzi F; Capozzi V; Mita G; Grieco F
Food Microbiol; 2019 Dec; 84():103262. PubMed ID: 31421756
[TBL] [Abstract][Full Text] [Related]
16. Changes Over the Fermentation Period in Phenolic Compounds and Antioxidant and Anticancer Activities of Blueberries Fermented by Lactobacillus plantarum.
Ryu JY; Kang HR; Cho SK
J Food Sci; 2019 Aug; 84(8):2347-2356. PubMed ID: 31313311
[TBL] [Abstract][Full Text] [Related]
17. Lactobacillus plantarum and Streptococcus thermophilus as starter cultures for a donkey milk fermented beverage.
Turchi B; Pedonese F; Torracca B; Fratini F; Mancini S; Galiero A; Montalbano B; Cerri D; Nuvoloni R
Int J Food Microbiol; 2017 Sep; 256():54-61. PubMed ID: 28599175
[TBL] [Abstract][Full Text] [Related]
18. Antioxidant and hypoglycemic effects of Diospyros lotus fruit fermented with Microbacterium flavum and Lactobacillus plantarum.
Zhang ZP; Ma J; He YY; Lu J; Ren DF
J Biosci Bioeng; 2018 Jun; 125(6):682-687. PubMed ID: 29395958
[TBL] [Abstract][Full Text] [Related]
19. Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices.
Filannino P; Cardinali G; Rizzello CG; Buchin S; De Angelis M; Gobbetti M; Di Cagno R
Appl Environ Microbiol; 2014 Apr; 80(7):2206-15. PubMed ID: 24487533
[TBL] [Abstract][Full Text] [Related]
20. Selenium-enriched Lactobacillus plantarum improves the antioxidant activity and flavor properties of fermented Pleurotus eryngii.
Wang B; Zhao N; Li J; Xu R; Wang T; Guo L; Ma M; Fan M; Wei X
Food Chem; 2021 May; 345():128770. PubMed ID: 33302107
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
