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348 related items for PubMed ID: 30678152

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  • 4. Aroma profiles of sweet cherry juice fermented by different lactic acid bacteria determined through integrated analysis of electronic nose and gas chromatography-ion mobility spectrometry.
    Wang J, Wei BC, Wang X, Zhang Y, Gong YJ.
    Front Microbiol; 2023; 14():1113594. PubMed ID: 36726371
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  • 5. 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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  • 11. Widely targeted metabolomics-based analysis of the impact of L. plantarum and L. paracasei fermentation on rosa roxburghii Tratt juice.
    Luo Y, Tang R, Qiu H, Song A.
    Int J Food Microbiol; 2024 Jun 02; 417():110686. PubMed ID: 38593553
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  • 12. Lactiplantibacillus plantarum CCMA 0743 and Lacticaseibacillus paracasei subsp. paracasei LBC-81 metabolism during the single and mixed fermentation of tropical fruit juices.
    Fonseca HC, Melo DS, Ramos CL, Dias DR, Schwan RF.
    Braz J Microbiol; 2021 Dec 02; 52(4):2307-2317. PubMed ID: 34626345
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  • 13. Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice.
    Szutowska J, Gwiazdowska D.
    Arch Microbiol; 2021 Apr 02; 203(3):975-988. PubMed ID: 33104821
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  • 14. Identification and partial characterization of lactic acid bacteria isolated from traditional dairy products produced by herders in the western Tianshan Mountains of China.
    Zuo FL, Feng XJ, Chen LL, Chen SW.
    Lett Appl Microbiol; 2014 Nov 02; 59(5):549-56. PubMed ID: 25082064
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  • 15. Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation.
    Tkacz K, Chmielewska J, Turkiewicz IP, Nowicka P, Wojdyło A.
    Food Chem; 2020 Dec 01; 332():127382. PubMed ID: 32619943
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  • 16. 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 01; 276():130090. PubMed ID: 33740651
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  • 17. Fermentation and Storage Characteristics of "Fuji" Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities.
    Yang J, Sun Y, Gao T, Wu Y, Sun H, Zhu Q, Liu C, Zhou C, Han Y, Tao Y.
    Front Nutr; 2022 Aug 01; 9():833906. PubMed ID: 35223961
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  • 18. 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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  • 20. 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 24; 89(2):834-850. PubMed ID: 38167751
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