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Journal Abstract Search

446 related items for PubMed ID: 31569407

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  • 3. Lactic acid fermentation of goji berries (Lycium barbarum) prevents acute alcohol liver injury and modulates gut microbiota and metabolites in mice.
    Duan W, Zhou L, Ren Y, Liu F, Xue Y, Wang FZ, Lu R, Zhang XJ, Shi JS, Xu ZH, Geng Y.
    Food Funct; 2024 Feb 05; 15(3):1612-1626. PubMed ID: 38240339
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  • 7. 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 05; 89(2):834-850. PubMed ID: 38167751
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  • 10. 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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  • 12. 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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  • 14. In vitro digestion and fermentation of the whole goji berry: Bioactive ingredients change and impacts on human gut microbiota.
    Wang J, Ren Y, Ye X, Zhang H, Tian J.
    J Food Sci; 2024 Oct 02; 89(10):6465-6480. PubMed ID: 39289810
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  • 15. 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 30; 373(Pt B):131455. PubMed ID: 34731808
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  • 16. Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice.
    Liu S, He Y, He W, Song X, Peng Y, Hu X, Bian S, Li Y, Nie S, Yin J, Xie M.
    J Agric Food Chem; 2024 Jun 05; 72(22):12752-12761. PubMed ID: 38779924
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  • 18. 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 01; 339():127859. PubMed ID: 32829244
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  • 19. Fermentation of Jamaican Cherries Juice Using Lactobacillus plantarum Elevates Antioxidant Potential and Inhibitory Activity against Type II Diabetes-Related Enzymes.
    Frediansyah A, Romadhoni F, Suryani, Nurhayati R, Wibowo AT.
    Molecules; 2021 May 12; 26(10):. PubMed ID: 34066102
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  • 20. Effects of different lactic acid bacteria on phenolic profiles, antioxidant capacities, and volatile compounds in purple sweet potato juice.
    Wang Z, Tong Y, Tong Q, Liu Y, Xu W.
    J Food Sci Technol; 2024 Sep 12; 61(9):1800-1810. PubMed ID: 39049910
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