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Journal Abstract Search

348 related items for PubMed ID: 30678152

  • 21. Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds.
    Mandha J, Shumoy H, Devaere J, Schouteten JJ, Gellynck X, de Winne A, Matemu AO, Raes K.
    Food Chem; 2021 Oct 01; 358():129809. PubMed ID: 33933966
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  • 23. Application and validation of autochthonous Lactobacillus plantarum starter cultures for controlled malolactic fermentation and its influence on the aromatic profile of cherry wines.
    Sun SY, Gong HS, Liu WL, Jin CW.
    Food Microbiol; 2016 May 01; 55():16-24. PubMed ID: 26742612
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  • 26. Fermentation with mono- and mixed cultures of Lactobacillus plantarum and L. casei enhances the phytochemical content and biological activities of cherry silverberry (Elaeagnus multiflora Thunb.) fruit.
    Lizardo RCM, Cho HD, Won YS, Seo KI.
    J Sci Food Agric; 2020 Jul 01; 100(9):3687-3696. PubMed ID: 32246468
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  • 33. Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions.
    Wei M, Wang S, Gu P, Ouyang X, Liu S, Li Y, Zhang B, Zhu B.
    J Food Sci Technol; 2018 Jun 01; 55(6):2240-2250. PubMed ID: 29892124
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  • 36. Influence of Heat Treatment and Lactic Acid Fermentation on the Physical and Chemical Properties of Pumpkin Juice.
    Janiszewska-Turak E, Rybak K, Witrowa-Rajchert D, Pobiega K, Wierzbicka A, Ossowski S, Sękul J, Kufel A, Wiśniewska A, Trych U, Szczepańska-Stolarczyk J, Krzykowski A, Gramza-Michałowska A.
    Molecules; 2024 Sep 24; 29(19):. PubMed ID: 39407449
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  • 37. [Modeling of lactic acid fermentation of leguminous plant juices].
    Shurkhno RA, Validov ShZ, Boronin AM, Naumova RP.
    Prikl Biokhim Mikrobiol; 2006 Sep 24; 42(2):229-35. PubMed ID: 16761580
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  • 38. The performance of five fruit-derived and freeze-dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices.
    Garcia EF, de Oliveira Araújo A, Luciano WA, de Albuquerque TMR, de Oliveira Arcanjo NM, Madruga MS, Dos Santos Lima M, Magnani M, Saarela M, de Souza EL.
    J Sci Food Agric; 2018 Oct 24; 98(13):5000-5010. PubMed ID: 29602227
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  • 39. Evaluation of probiotics in vegetable juices: tomato (Solanum lycopersicum), carrot (Daucus carota subsp. sativus) and beetroot juice (Beta vulgaris).
    Goderska K, Dombhare K, Radziejewska-Kubzdela E.
    Arch Microbiol; 2022 May 06; 204(6):300. PubMed ID: 35522324
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  • 40. The investigation of probiotic potential of lactic acid bacteria isolated from traditional Mongolian dairy products.
    Takeda S, Yamasaki K, Takeshita M, Kikuchi Y, Tsend-Ayush C, Dashnyam B, Ahhmed AM, Kawahara S, Muguruma M.
    Anim Sci J; 2011 Aug 06; 82(4):571-9. PubMed ID: 21794017
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