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Journal Abstract Search

269 related items for PubMed ID: 30955609

  • 1. Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics.
    Xu X, Bao Y, Wu B, Lao F, Hu X, Wu J.
    Food Chem; 2019 Aug 15; 289():250-258. PubMed ID: 30955609
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  • 2. Effect of Inulin on the Viability of L. plantarum during Storage and In Vitro Digestion and on Composition Parameters of Vegetable Fermented Juices.
    Valero-Cases E, Frutos MJ.
    Plant Foods Hum Nutr; 2017 Jun 15; 72(2):161-167. PubMed ID: 28161879
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  • 3. Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations.
    Wei J, Zhang Y, Wang Y, Ju H, Niu C, Song Z, Yuan Y, Yue T.
    Int J Food Microbiol; 2020 Apr 02; 318():108471. PubMed ID: 31841786
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  • 5. Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains.
    Ricci A, Cirlini M, Levante A, Dall'Asta C, Galaverna G, Lazzi C.
    Food Res Int; 2018 Mar 02; 105():412-422. PubMed ID: 29433231
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  • 6. Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation.
    Xu J, Qi Y, Zhang J, Liu M, Wei X, Fan M.
    Food Chem; 2019 Dec 01; 300():125130. PubMed ID: 31325746
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  • 9. Characterization of Key Aroma Compounds and Construction of Flavor Base Module of Chinese Sweet Oranges.
    Shui M, Feng T, Tong Y, Zhuang H, Lo C, Sun H, Chen L, Song S.
    Molecules; 2019 Jun 27; 24(13):. PubMed ID: 31252622
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  • 10. Characterization of Aroma-Active Compounds, Phenolics, and Antioxidant Properties in Fresh and Fermented Capers (Capparis spinosa) by GC-MS-Olfactometry and LC-DAD-ESI-MS/MS.
    Sonmezdag AS, Kelebek H, Selli S.
    J Food Sci; 2019 Sep 27; 84(9):2449-2457. PubMed ID: 31476250
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  • 11. Dynamic changes in aromas and precursors of edible fungi juice: mixed lactic acid bacteria fermentation enhances flavor characteristics.
    Sun H, Du J, Yan X, Chen X, Zhao L.
    J Sci Food Agric; 2024 Nov 27; 104(14):8541-8552. PubMed ID: 39392670
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  • 12. Effects of different processing steps on the flavor and colloidal properties of cloudy apple juice.
    Zhu D, Kou C, Shen Y, Xi P, Cao X, Liu H, Li J.
    J Sci Food Agric; 2021 Jul 27; 101(9):3819-3826. PubMed ID: 33320966
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  • 15. Origin of Hypoglycemic Benefits of Probiotic-Fermented Carrot Pulp.
    Wan YJ, Shi HF, Xu R, Yin JY, Nie SP, Xiong T, Xie MY.
    J Agric Food Chem; 2019 Jan 23; 67(3):895-904. PubMed ID: 30608159
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  • 16. 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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  • 17. 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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  • 20. Chemometric evaluation of the volatile profile of probiotic melon and probiotic cashew juice.
    de Godoy Alves Filho E, Rodrigues THS, Fernandes FAN, Pereira ALF, Narain N, de Brito ES, Rodrigues S.
    Food Res Int; 2017 Sep 15; 99(Pt 1):461-468. PubMed ID: 28784506
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