BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

185 related articles for article (PubMed ID: 36742290)

  • 1. Antioxidant capacity, flavor and physicochemical properties of FH06 functional beverage fermented by lactic acid bacteria: a promising method to improve antioxidant activity and flavor of plant functional beverage.
    Yan XT; Zhang Z; Wang Y; Zhang W; Zhang L; Liu Y; Chen D; Wang W; Ma W; Qian JY; Gu R
    Appl Biol Chem; 2023; 66(1):7. PubMed ID: 36742290
    [TBL] [Abstract][Full Text] [Related]  

  • 2. In Vitro Anti-Obesity Effect of Shenheling Extract (SHLE) Fermented with
    Yan XT; Zhang W; Zhang Y; Zhang Z; Chen D; Wang W; Ma W; Qu H; Qian JY; Gu R
    Foods; 2022 Apr; 11(9):. PubMed ID: 35563944
    [TBL] [Abstract][Full Text] [Related]  

  • 3.
    Yang J; Gao T; Ge F; Sun H; Cui Z; Wei Z; Wang S; Show PL; Tao Y; Wang W
    Front Nutr; 2021; 8():810460. PubMed ID: 35118108
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Evaluation of a strawberry fermented beverage with potential health benefits.
    Zhao Z; Wu X; Chen H; Liu Y; Xiao Y; Chen H; Tang Z; Li Q; Yao H
    PeerJ; 2021; 9():e11974. PubMed ID: 34513326
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Enhancement of the Antibacterial Properties of Kefir by Adding Lactobacillus fermentum grx08.
    Lv T; Huang X; Zhang C; Chen D; Gu R; Wa Y; Peng K; Zong L; Chen X
    J Food Prot; 2021 Aug; 84(8):1463-1471. PubMed ID: 33902109
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of lactic acid bacteria fermentation on the phytochemicals content, taste and aroma of blended edible rose and shiitake beverage.
    Qiu L; Zhang M; Chang L
    Food Chem; 2023 Mar; 405(Pt A):134722. PubMed ID: 36347199
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of fermentation with Lactobacillus fermentum 21828 on the nutritional characteristics and antioxidant activity of Lentinus edodes liquid.
    Zhang M; Wang X; Wang X; Han M; Li H; Yue T; Wang Z; Gao Z
    J Sci Food Agric; 2022 Jun; 102(8):3405-3415. PubMed ID: 34825372
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Screening and application of lactic acid bacteria and yeasts with l-lactic acid-producing and antioxidant capacity in traditional fermented rice acid.
    Liu N; Miao S; Qin L
    Food Sci Nutr; 2020 Nov; 8(11):6095-6111. PubMed ID: 33282261
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Effects of fermentation with different probiotics on the quality, isoflavone content, and flavor of okara beverages.
    Li Y; Song H; Zhang Z; Li R; Zhang Y; Yang L; Li J; Zhu D; Liu J; Yu H; Liu H
    Food Sci Nutr; 2024 Apr; 12(4):2619-2633. PubMed ID: 38628216
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Evaluation of Volatile Profile and
    Su WY; Gao SY; Zhan SJ; Wu Q; Chen GM; Han JZ; Lv XC; Rao PF; Ni L
    Front Nutr; 2022; 9():865991. PubMed ID: 35495938
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk.
    Zhang P; Tang F; Cai W; Zhao X; Shan C
    Front Nutr; 2022; 9():1069714. PubMed ID: 36545467
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. 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]  

  • 17. Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage.
    Ghosh K; Ray M; Adak A; Halder SK; Das A; Jana A; Parua Mondal S; Vágvölgyi C; Das Mohapatra PK; Pati BR; Mondal KC
    Bioresour Technol; 2015; 188():161-8. PubMed ID: 25693452
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Optimization of the fermentation process and antioxidant activity of mixed lactic acid bacteria for honeysuckle beverage.
    Ran J; Tang Y; Mao W; Meng X; Jiao L; Li Y; Zhao R; Zhou H
    Front Microbiol; 2024; 15():1364448. PubMed ID: 38633692
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Quinoa dough fermentation by
    Arjmand S; Mollakhalili-Meybodi N; Akrami Mohajeri F; Madadizadeh F; Khalili Sadrabad E
    Food Sci Nutr; 2023 Dec; 11(12):7594-7604. PubMed ID: 38107108
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Physicochemical and microbiological evaluation of antioxidant-rich traditional black carrot beverage: Kanji.
    Sharma C; Sahota PP; Kaur S
    Bull Natl Res Cent; 2021; 45(1):143. PubMed ID: 34393474
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.