211 related articles for article (PubMed ID: 33292965)
1. Functional fermented cherimoya (Annona cherimola Mill.) juice using autochthonous lactic acid bacteria.
Isas AS; Mariotti Celis MS; Pérez Correa JR; Fuentes E; Rodríguez L; Palomo I; Mozzi F; Van Nieuwenhove C
Food Res Int; 2020 Dec; 138(Pt A):109729. PubMed ID: 33292965
[TBL] [Abstract][Full Text] [Related]
2. Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles.
Li S; Tao Y; Li D; Wen G; Zhou J; Manickam S; Han Y; Chai WS
Chemosphere; 2021 Aug; 276():130090. PubMed ID: 33740651
[TBL] [Abstract][Full Text] [Related]
3. Nutritional and phytochemical composition of Annona cherimola Mill. fruits and by-products: Potential health benefits.
Albuquerque TG; Santos F; Sanches-Silva A; Beatriz Oliveira M; Bento AC; Costa HS
Food Chem; 2016 Feb; 193():187-95. PubMed ID: 26433307
[TBL] [Abstract][Full Text] [Related]
4. Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages.
Ruiz Rodríguez LG; Zamora Gasga VM; Pescuma M; Van Nieuwenhove C; Mozzi F; Sánchez Burgos JA
Food Res Int; 2021 Feb; 140():109854. PubMed ID: 33648172
[TBL] [Abstract][Full Text] [Related]
5. Browning in Annona cherimola fruit: role of polyphenol oxidase and characterization of a coding sequence of the enzyme.
Prieto H; Utz D; Castro A; Aguirre C; González-Agüero M; Valdés H; Cifuentes N; Defilippi BG; Zamora P; Zúñiga G; Campos-Vargas R
J Agric Food Chem; 2007 Oct; 55(22):9208-18. PubMed ID: 17907770
[TBL] [Abstract][Full Text] [Related]
6. Molecular identification and technological characterization of lactic acid bacteria isolated from fermented kidney beans flours (Phaseolus vulgaris L. and P. coccineus) in northwestern Argentina.
Sáez GD; Hébert EM; Saavedra L; Zárate G
Food Res Int; 2017 Dec; 102():605-615. PubMed ID: 29195991
[TBL] [Abstract][Full Text] [Related]
7. Profiling of lipophilic and phenolic phytochemicals of four cultivars from cherimoya (Annona cherimola Mill.).
Santos SA; Vilela C; Camacho JF; Cordeiro N; Gouveia M; Freire CS; Silvestre AJ
Food Chem; 2016 Nov; 211():845-52. PubMed ID: 27283704
[TBL] [Abstract][Full Text] [Related]
8. An improved method for a fast screening of α-glucosidase inhibitors in cherimoya fruit (Annona cherimola Mill.) applying effect-directed analysis via high-performance thin-layer chromatography-bioassay-mass spectrometry.
Galarce-Bustos O; Pavón-Pérez J; Henríquez-Aedo K; Aranda M
J Chromatogr A; 2019 Dec; 1608():460415. PubMed ID: 31402104
[TBL] [Abstract][Full Text] [Related]
9. Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices.
Sevindik O; Guclu G; Agirman B; Selli S; Kadiroglu P; Bordiga M; Capanoglu E; Kelebek H
Food Chem; 2022 Jun; 378():132079. PubMed ID: 35042105
[TBL] [Abstract][Full Text] [Related]
10. The Unusual Acid-Accumulating Behavior during Ripening of Cherimoya (Annona cherimola Mill.) is Linked to Changes in Transcription and Enzyme Activity Related to Citric and Malic Acid Metabolism.
González-Agüero M; Tejerina Pardo L; Zamudio MS; Contreras C; Undurraga P; Defilippi BG
Molecules; 2016 Apr; 21(5):. PubMed ID: 27120592
[TBL] [Abstract][Full Text] [Related]
11. Chemical Profile and Biological Activity of Cherimoya (
Mannino G; Gentile C; Porcu A; Agliassa C; Caradonna F; Bertea CM
Molecules; 2020 Jun; 25(11):. PubMed ID: 32512771
[No Abstract] [Full Text] [Related]
12. Mineral composition, nutritional properties, total phenolics and flavonoids compounds of the atemoya fruit (Annona squamosa L. x Annona cherimola Mill.) and evaluation using multivariate analysis techniques.
Santos WN; Sauthier MC; Cavalcante DD; Benevides CM; Dias FS; Santos DC
An Acad Bras Cienc; 2016 Sep; 88(3):1243-52. PubMed ID: 27598843
[TBL] [Abstract][Full Text] [Related]
13. Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks.
Bontsidis C; Mallouchos A; Terpou A; Nikolaou A; Batra G; Mantzourani I; Alexopoulos A; Plessas S
Foods; 2021 Apr; 10(4):. PubMed ID: 33916805
[TBL] [Abstract][Full Text] [Related]
14. Identification and characterization of genes differentially expressed in cherimoya (Annona cherimola Mill) after exposure to chilling injury conditions.
González-Agüero M; Cifuentes-Esquivel N; Ibañez-Carrasco F; Gudenschwager O; Campos-Vargas R; Defilippi BG
J Agric Food Chem; 2011 Dec; 59(24):13295-9. PubMed ID: 22087802
[TBL] [Abstract][Full Text] [Related]
15. Effect of lactic acid bacteria co-fermentation on antioxidant activity and metabolomic profiles of a juice made from wolfberry and longan.
Zheng Z; Wei L; Zhu M; Qian Z; Liu J; Zhang L; Xu Y
Food Res Int; 2023 Dec; 174(Pt 1):113547. PubMed ID: 37986427
[TBL] [Abstract][Full Text] [Related]
16. Two cold-induced family 19 glycosyl hydrolases from cherimoya (Annona cherimola) fruit: an antifungal chitinase and a cold-adapted chitinase.
Goñi O; Sanchez-Ballesta MT; Merodio C; Escribano MI
Phytochemistry; 2013 Nov; 95():94-104. PubMed ID: 23890591
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. A catechol oxidase AcPPO from cherimoya (Annona cherimola Mill.) is localized to the Golgi apparatus.
Olmedo P; Moreno AA; Sanhueza D; Balic I; Silva-Sanzana C; Zepeda B; Verdonk JC; Arriagada C; Meneses C; Campos-Vargas R
Plant Sci; 2018 Jan; 266():46-54. PubMed ID: 29241566
[TBL] [Abstract][Full Text] [Related]
19. Probiotic Beverage From Pineapple Juice Fermented With
Nguyen BT; Bujna E; Fekete N; Tran ATM; Rezessy-Szabo JM; Prasad R; Nguyen QD
Front Nutr; 2019; 6():54. PubMed ID: 31143765
[TBL] [Abstract][Full Text] [Related]
20. Survival of selenium-enriched lactic acid bacteria in a fermented drink under storage and simulated gastro-intestinal digestion.
Martínez FG; Cuencas Barrientos ME; Mozzi F; Pescuma M
Food Res Int; 2019 Sep; 123():115-124. PubMed ID: 31284959
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
