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Journal Abstract Search

309 related items for PubMed ID: 33131951

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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. 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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  • 6. Blackberry Juice Fermented with Two Consortia of Lactic Acid Bacteria and Isolated Whey: Physicochemical and Antioxidant Properties during Storage.
    Lugo-Zarate L, Delgado-Olivares L, Cruz-Cansino NDS, González-Olivares LG, Castrejón-Jiménez NS, Estrada-Luna D, Jiménez-Osorio AS.
    Int J Mol Sci; 2024 Aug 15; 25(16):. PubMed ID: 39201566
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  • 8. 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. 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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  • 13. Investigation on Fermented Milk Quality after the Addition of Flaxseed Mucilage and the Use of Lactobacillus delbrueckii subsp. bulgaricus and Lactiplantibacillus plantarum AG9.
    Sungatullina A, Petrova T, Nikitina E.
    Front Biosci (Elite Ed); 2024 May 07; 16(2):11. PubMed ID: 38939910
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  • 15. Cactus pear (Opuntia ficus-indica) juice fermented with autochthonous Lactobacillus plantarum S-811.
    Verón HE, Gauffin Cano P, Fabersani E, Sanz Y, Isla MI, Fernández Espinar MT, Gil Ponce JV, Torres S.
    Food Funct; 2019 Feb 20; 10(2):1085-1097. PubMed ID: 30720817
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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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  • 17. 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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  • 18. Survival of selenium-enriched lactic acid bacteria in a fermented drink under storage and simulated gastro-intestinal digestion.
    Martínez FG, Cuencas Barrientos ME, Mozzi F, Pescuma M.
    Food Res Int; 2019 Sep 07; 123():115-124. PubMed ID: 31284959
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  • 19. 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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