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182 related items for PubMed ID: 33291830

  • 1. Fermentation by Probiotic Lactobacillus gasseri Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice.
    Xu Y, Hlaing MM, Glagovskaia O, Augustin MA, Terefe NS.
    Foods; 2020 Dec 04; 9(12):. PubMed ID: 33291830
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  • 2. 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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  • 6. Lactic acid fermentation stimulated iron absorption by Caco-2 cells is associated with increased soluble iron content in carrot juice.
    Bergqvist SW, Andlid T, Sandberg AS.
    Br J Nutr; 2006 Oct 06; 96(4):705-11. PubMed ID: 17010230
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  • 11. 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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  • 12. Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice.
    Kwaw E, Ma Y, Tchabo W, Apaliya MT, Wu M, Sackey AS, Xiao L, Tahir HE.
    Food Chem; 2018 Jun 01; 250():148-154. PubMed ID: 29412905
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  • 14. Improved functionality of fermented milk is mediated by the synbiotic interaction between Cudrania tricuspidata leaf extract and Lactobacillus gasseri strains.
    Oh NS, Lee JY, Oh S, Joung JY, Kim SG, Shin YK, Lee KW, Kim SH, Kim Y.
    Appl Microbiol Biotechnol; 2016 Jul 01; 100(13):5919-32. PubMed ID: 26996626
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  • 15. Fermentation of Rubus dolichocarpus juice using Lactobacillus gasseri and Lacticaseibacillus casei and protecting phenolic compounds by Stevia extract during cold storage.
    Karimkhani MM, Jamshidi A, Nasrollahzadeh M, Armin M, Jafari SM, Zeinali T.
    Sci Rep; 2024 Mar 08; 14(1):5711. PubMed ID: 38459201
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  • 20. Rapid discrimination of strain-dependent fermentation characteristics among Lactobacillus strains by NMR-based metabolomics of fermented vegetable juice.
    Tomita S, Saito K, Nakamura T, Sekiyama Y, Kikuchi J.
    PLoS One; 2017 Mar 08; 12(7):e0182229. PubMed ID: 28759594
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