220 related articles for article (PubMed ID: 37199447)
1. Effect of Lactobacillus (L. acidophilus NCIB1899, L. casei CRL 431, L. paracasei LP33) fermentation on free and bound polyphenolic, antioxidant activities in three Chenopodium quinoa cultivars.
Zhang J; Huang X; Cheng J; Wang C
J Food Sci; 2023 Jun; 88(6):2679-2692. PubMed ID: 37199447
[TBL] [Abstract][Full Text] [Related]
2. Viscozyme L hydrolysis and Lactobacillus fermentation increase the phenolic compound content and antioxidant properties of aqueous solutions of quinoa pretreated by steaming with α-amylase.
Zhang J; Li M; Cheng J; Zhang X; Li K; Li B; Wang C; Liu X
J Food Sci; 2021 May; 86(5):1726-1736. PubMed ID: 33844283
[TBL] [Abstract][Full Text] [Related]
3. Impact of cooking and fermentation by lactic acid bacteria on phenolic profile of quinoa and buckwheat seeds.
Rocchetti G; Miragoli F; Zacconi C; Lucini L; Rebecchi A
Food Res Int; 2019 May; 119():886-894. PubMed ID: 30884729
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Safeguarding of quinoa beverage production by fermentation with Lactobacillus plantarum DSM 9843.
Canaviri Paz P; Janny RJ; Håkansson Å
Int J Food Microbiol; 2020 Jul; 324():108630. PubMed ID: 32305832
[TBL] [Abstract][Full Text] [Related]
6. Quinoa sourdough-based biscuits with high antioxidant activity fermented with autochthonous lactic acid bacteria.
Sandez Penidez SH; Velasco Manini MA; LeBlanc JG; Gerez CL; Rollán GC
J Appl Microbiol; 2022 Mar; 132(3):2093-2105. PubMed ID: 34606147
[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 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]
9. Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread.
Cizeikiene D; Gaide I; Basinskiene L
Foods; 2021 Jan; 10(1):. PubMed ID: 33467006
[TBL] [Abstract][Full Text] [Related]
10. Fermentation and Storage Characteristics of "Fuji" Apple Juice Using
Yang J; Sun Y; Gao T; Wu Y; Sun H; Zhu Q; Liu C; Zhou C; Han Y; Tao Y
Front Nutr; 2022; 9():833906. PubMed ID: 35223961
[TBL] [Abstract][Full Text] [Related]
11. Effects of probiotics on the content and bioaccessibility of phenolic compounds in red pitaya pulp.
Morais SGG; da Silva Campelo Borges G; Dos Santos Lima M; Martín-Belloso O; Magnani M
Food Res Int; 2019 Dec; 126():108681. PubMed ID: 31732058
[TBL] [Abstract][Full Text] [Related]
12. Optimal combination of cow and quinoa milk for manufacturing of functional fermented milk with high levels of antioxidant, essential amino acids and probiotics.
El-Menawy RK; Mohamed DM; Ismail MM; Hassan AM
Sci Rep; 2023 Nov; 13(1):20638. PubMed ID: 38001129
[TBL] [Abstract][Full Text] [Related]
13. Activities of free and encapsulated Lactobacillus acidophilus LA5 or Lactobacillus casei 01 in processed longan juices on exposure to simulated gastrointestinal tract.
Chaikham P; Apichartsrangkoon A; Worametrachanon S; Supraditareporn W; Chokiatirote E; Van der Wiele T
J Sci Food Agric; 2013 Jul; 93(9):2229-38. PubMed ID: 23401169
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage.
Meng FB; Zhou L; Li JJ; Li YC; Wang M; Zou LH; Liu DY; Chen WJ
Food Res Int; 2022 Jul; 157():111416. PubMed ID: 35761662
[TBL] [Abstract][Full Text] [Related]
16. Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity.
Casarotti SN; Carneiro BM; Penna AL
J Dairy Sci; 2014 Oct; 97(10):6027-35. PubMed ID: 25087036
[TBL] [Abstract][Full Text] [Related]
17. Potentially synbiotic fermented beverage with aqueous extracts of quinoa (Chenopodium quinoa Willd) and soy.
Bianchi F; Rossi EA; Gomes RG; Sivieri K
Food Sci Technol Int; 2015 Sep; 21(6):403-15. PubMed ID: 24958776
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Improved bioavailability of dietary phenolic acids in whole grain barley and oat groat following fermentation with probiotic Lactobacillus acidophilus , Lactobacillus johnsonii , and Lactobacillus reuteri.
Hole AS; Rud I; Grimmer S; Sigl S; Narvhus J; Sahlstrøm S
J Agric Food Chem; 2012 Jun; 60(25):6369-75. PubMed ID: 22676388
[TBL] [Abstract][Full Text] [Related]
20. Biotransformation of the Brazilian Caatinga fruit-derived phenolics by Lactobacillus acidophilus La-5 and Lacticaseibacillus casei 01 impacts bioaccessibility and antioxidant activity.
de Assis BBT; Pimentel TC; Dantas AM; Dos Santos Lima M; da Silva Campelo Borges G; Magnani M
Food Res Int; 2021 Aug; 146():110435. PubMed ID: 34119243
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
