These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
2. Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice. Szutowska J; Gwiazdowska D Arch Microbiol; 2021 Apr; 203(3):975-988. PubMed ID: 33104821 [TBL] [Abstract][Full Text] [Related]
3. Antioxidant Properties and Phenolic Compounds of Vitamin C-Rich Juices. Nowak D; Gośliński M; Wojtowicz E; Przygoński K J Food Sci; 2018 Aug; 83(8):2237-2246. PubMed ID: 30044505 [TBL] [Abstract][Full Text] [Related]
4. Probiotics-fermented blueberry juices as potential antidiabetic product: antioxidant, antimicrobial and antidiabetic potentials. Zhong H; Abdullah ; Zhao M; Tang J; Deng L; Feng F J Sci Food Agric; 2021 Aug; 101(10):4420-4427. PubMed ID: 33421121 [TBL] [Abstract][Full Text] [Related]
5. Controlled fermentation of curly kale juice with the use of autochthonous starter cultures. Szutowska J; Gwiazdowska D; Rybicka I; Pawlak-Lemańska K; Biegańska-Marecik R; Gliszczyńska-Świgło A Food Res Int; 2021 Nov; 149():110674. PubMed ID: 34600676 [TBL] [Abstract][Full Text] [Related]
6. Composition and antioxidant activity of kale (Brassica oleracea L. var. acephala) raw and cooked. Sikora E; Bodziarczyk I Acta Sci Pol Technol Aliment; 2012; 11(3):239-48. PubMed ID: 22744944 [TBL] [Abstract][Full Text] [Related]
7. Characterization of phenolics, glucosinolates and antioxidant activity of beverages based on apple juice with addition of frozen and freeze-dried curly kale leaves (Brassica oleracea L. var. acephala L.). Biegańska-Marecik R; Radziejewska-Kubzdela E; Marecik R Food Chem; 2017 Sep; 230():271-280. PubMed ID: 28407911 [TBL] [Abstract][Full Text] [Related]
8. Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice. Escudero-López B; Cerrillo I; Gil-Izquierdo Á; Hornero-Méndez D; Herrero-Martín G; Berná G; Medina S; Ferreres F; Martín F; Fernández-Pachón MS Int J Food Sci Nutr; 2016 Nov; 67(7):779-88. PubMed ID: 27385558 [TBL] [Abstract][Full Text] [Related]
9. 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]
10. 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]
11. Composition of lactic acid bacteria during spontaneous curly kale (Brassica oleracea var. sabellica) fermentation. Michalak M; Gustaw K; Waśko A; Polak-Berecka M Microbiol Res; 2018 Jan; 206():121-130. PubMed ID: 29146249 [TBL] [Abstract][Full Text] [Related]
12. [Juices in a healthy diet: recommendations for consumption based on chemical composition data]. Khomich LM; Kopytko MV Vopr Pitan; 2022; 91(6):102-109. PubMed ID: 36648188 [TBL] [Abstract][Full Text] [Related]
13. The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices. Saud S; Xiaojuan T; Fahad S Food Chem X; 2024 Mar; 21():101209. PubMed ID: 38384684 [TBL] [Abstract][Full Text] [Related]
14. 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]
15. Analysis of antioxidant potential of fruit and vegetable juices available in Serbian markets. Šeregelj V; Tumbas Šaponjac V; Pezo L; Kojić J; Cvetković B; Ilic N Food Sci Technol Int; 2024 Jul; 30(5):472-484. PubMed ID: 36803123 [TBL] [Abstract][Full Text] [Related]
16. Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice. Wang H; He X; Li J; Wu J; Jiang S; Xue H; Zhang J; Jha R; Wang R Food Chem; 2024 Sep; 453():139646. PubMed ID: 38762948 [TBL] [Abstract][Full Text] [Related]
17. Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation. Wu Y; Li S; Tao Y; Li D; Han Y; Show PL; Wen G; Zhou J Food Chem; 2021 Jun; 348():129083. PubMed ID: 33517000 [TBL] [Abstract][Full Text] [Related]
18. Fresh-Squeezed Orange Juice Properties Before and During In Vitro Digestion as Influenced by Orange Variety and Processing Method. Mennah-Govela YA; Bornhorst GM J Food Sci; 2017 Oct; 82(10):2438-2447. PubMed ID: 28833183 [TBL] [Abstract][Full Text] [Related]
19. Changes in Organic Acids, Phenolic Compounds, and Antioxidant Activities of Lemon Juice Fermented by Liu B; Yuan D; Li Q; Zhou X; Wu H; Bao Y; Lu H; Luo T; Wang J Molecules; 2021 Nov; 26(21):. PubMed ID: 34771119 [TBL] [Abstract][Full Text] [Related]
20. Lactic acid fermentation in the development of a seaweed sauerkraut-style product: Microbiological, physicochemical, and sensory evaluation. Skonberg DI; Fader S; Perkins LB; Perry JJ J Food Sci; 2021 Feb; 86(2):334-342. PubMed ID: 33483957 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]