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Journal Abstract Search

745 related items for PubMed ID: 29412905

  • 1. 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 01; 250():148-154. PubMed ID: 29412905
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  • 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 01; 89(2):834-850. PubMed ID: 38167751
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  • 3. Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: A phenolic-based research.
    Chen W, Xie C, He Q, Sun J, Bai W.
    Food Chem X; 2023 Mar 30; 17():100535. PubMed ID: 36845463
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  • 4. Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum.
    Peng W, Meng D, Yue T, Wang Z, Gao Z.
    Food Chem; 2021 Mar 15; 340():127922. PubMed ID: 32889211
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  • 5. BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity.
    Maria de Carvalho Tavares I, Bonatto Machado de Castilhos M, Aparecida Mauro M, Mota Ramos A, Teodoro de Souza R, Gómez-Alonso S, Gomes E, Da-Silva R, Hermosín-Gutiérrez I, Silva Lago-Vanzela E.
    Food Chem; 2019 Nov 15; 298():124971. PubMed ID: 31260997
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  • 7. Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917.
    Li Z, Teng J, Lyu Y, Hu X, Zhao Y, Wang M.
    Molecules; 2018 Dec 24; 24(1):. PubMed ID: 30586844
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  • 8. 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 30; 101(11):4779-4788. PubMed ID: 33502754
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  • 12. Biopreservation and Bioactivation Juice from Waste Broccoli with Lactiplantibacillus plantarum.
    Zdziobek P, Jodłowski GS, Strzelec EA.
    Molecules; 2023 Jun 07; 28(12):. PubMed ID: 37375149
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  • 13. The novel contributors of anti-diabetic potential in mulberry polyphenols revealed by UHPLC-HR-ESI-TOF-MS/MS.
    Li F, Zhang B, Chen G, Fu X.
    Food Res Int; 2017 Oct 07; 100(Pt 1):873-884. PubMed ID: 28873762
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  • 14. Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organic acids of an orange juice-milk based beverage.
    de la Fuente B, Luz C, Puchol C, Meca G, Barba FJ.
    Food Chem; 2021 May 01; 343():128414. PubMed ID: 33131951
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  • 16. 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 28; 24(19):. PubMed ID: 31569407
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  • 20. Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bio-activities of guava leaves tea.
    Wang L, Luo Y, Wu Y, Liu Y, Wu Z.
    Food Chem; 2018 Oct 30; 264():189-198. PubMed ID: 29853365
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