238 related articles for article (PubMed ID: 35010138)
1. Phenolics Profile, Antioxidant Activity and Flavor Volatiles of Pear Juice: Influence of Lactic Acid Fermentation Using Three
Wang L; Zhang H; Lei H
Foods; 2021 Dec; 11(1):. PubMed ID: 35010138
[TBL] [Abstract][Full Text] [Related]
2. Influence of lactic acid fermentation on the phenolic profile, antioxidant activities, and volatile compounds of black chokeberry (Aronia melanocarpa) juice.
Wang J; Wei B; Xu J; Jiang H; Xu Y; Wang C
J Food Sci; 2024 Feb; 89(2):834-850. PubMed ID: 38167751
[TBL] [Abstract][Full Text] [Related]
3. Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles.
Wang Z; Feng Y; Yang N; Jiang T; Xu H; Lei H
Food Chem; 2022 Mar; 373(Pt B):131455. PubMed ID: 34731808
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. 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]
7. 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]
8. 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]
9. Fermentation parameters, antioxidant capacities, and volatile flavor compounds of tomato juice-skim milk mixtures fermented by
Wang K; Ma C; Gong G; Chang C
Food Sci Biotechnol; 2019 Aug; 28(4):1147-1154. PubMed ID: 31275714
[TBL] [Abstract][Full Text] [Related]
10. Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria.
Li T; Jiang T; Liu N; Wu C; Xu H; Lei H
Food Chem; 2021 Mar; 339():127859. PubMed ID: 32829244
[TBL] [Abstract][Full Text] [Related]
11. Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected
Liang JR; Deng H; Hu CY; Zhao PT; Meng YH
Front Nutr; 2022; 9():1045347. PubMed ID: 36562036
[TBL] [Abstract][Full Text] [Related]
12. Optimization of fermented
Kawee-Ai A; Seesuriyachan P
Prep Biochem Biotechnol; 2019; 49(10):997-1009. PubMed ID: 31403909
[TBL] [Abstract][Full Text] [Related]
13. Investigation of the possibility of fermentation of red grape juice and rice flour by
Mirmohammadi R; Zamindar N; Razavi SH; Mirmohammadi M; Paidari S
Food Sci Nutr; 2021 Oct; 9(10):5370-5378. PubMed ID: 36225214
[TBL] [Abstract][Full Text] [Related]
14. Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice.
Liu Y; Cheng H; Liu H; Ma R; Ma J; Fang H
Molecules; 2019 Sep; 24(19):. PubMed ID: 31569407
[TBL] [Abstract][Full Text] [Related]
15. The effect of adding pomace on the bioactive composition and flavor volatiles in fermented orange juice with Lactobacillus.
Xu H; Feng L; Ba W; Miao Y; Wang X; Wang F
J Sci Food Agric; 2024 Mar; 104(4):2130-2141. PubMed ID: 37922378
[TBL] [Abstract][Full Text] [Related]
16. Biopreservation and Bioactivation Juice from Waste Broccoli with
Zdziobek P; Jodłowski GS; Strzelec EA
Molecules; 2023 Jun; 28(12):. PubMed ID: 37375149
[TBL] [Abstract][Full Text] [Related]
17. Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice.
Di Cagno R; Filannino P; Gobbetti M
Int J Food Microbiol; 2017 May; 248():56-62. PubMed ID: 28244373
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Changes in physico-chemical, astringency, volatile compounds and antioxidant activity of fresh and concentrated cashew apple juice fermented with
Kaprasob R; Kerdchoechuen O; Laohakunjit N; Thumthanaruk B; Shetty K
J Food Sci Technol; 2018 Oct; 55(10):3979-3990. PubMed ID: 30228396
[TBL] [Abstract][Full Text] [Related]
20. Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on phytochemical and flavor characteristics of Wallace melon juice.
Zhang J; Zhong Y; Wang D; Deng Y; Li Y; Liu C; Wang JL
J Sci Food Agric; 2024 Apr; 104(6):3776-3787. PubMed ID: 38294418
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]