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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

311 related items for PubMed ID: 33517000

  • 21.
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  • 22. Metabolic and Lipidomic Profiling of Vegetable Juices Fermented with Various Probiotics.
    Chung HJ, Lee H, Na G, Jung H, Kim DG, Shin SI, Jung SE, Choi ID, Lee JH, Sim JH, Choi HK.
    Biomolecules; 2020 May 06; 10(5):. PubMed ID: 32384794
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  • 23. Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice.
    Wang H, He X, Li J, Wu J, Jiang S, Xue H, Zhang J, Jha R, Wang R.
    Food Chem; 2024 Sep 30; 453():139646. PubMed ID: 38762948
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  • 26. Probiotic-mediated blueberry (Vaccinium corymbosum L.) fruit fermentation to yield functionalized products for augmented antibacterial and antioxidant activity.
    Oh BT, Jeong SY, Velmurugan P, Park JH, Jeong DY.
    J Biosci Bioeng; 2017 Nov 30; 124(5):542-550. PubMed ID: 28690159
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  • 27. 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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  • 28. Beneficial Effects of Tomato Juice Fermented by Lactobacillus Plantarum and Lactobacillus Casei: Antioxidation, Antimicrobial Effect, and Volatile Profiles.
    Liu Y, Chen H, Chen W, Zhong Q, Zhang G, Chen W.
    Molecules; 2018 Sep 16; 23(9):. PubMed ID: 30223615
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  • 29. Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies.
    Jabłońska-Ryś E, Sławińska A, Radzki W, Gustaw W.
    Acta Sci Pol Technol Aliment; 2016 Sep 16; 15(4):399-407. PubMed ID: 28071017
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  • 30.
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  • 31. Probiotic-fermented blueberry juice prevents obesity and hyperglycemia in high fat diet-fed mice in association with modulating the gut microbiota.
    Zhong H, Abdullah, Deng L, Zhao M, Tang J, Liu T, Zhang H, Feng F.
    Food Funct; 2020 Oct 21; 11(10):9192-9207. PubMed ID: 33030465
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  • 32. Evolution of polyphenolic, anthocyanin, and organic acid components during coinoculation fermentation (simultaneous inoculation of LAB and yeast) and sequential fermentation of blueberry wine.
    Zhang J, Fang L, Huang X, Ding Z, Wang C.
    J Food Sci; 2022 Nov 21; 87(11):4878-4891. PubMed ID: 36258662
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  • 33. 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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  • 34. 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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  • 35. Influence of Fermentation with Different Lactic Acid Bacteria and in Vitro Digestion on the Biotransformation of Phenolic Compounds in Fermented Pomegranate Juices.
    Valero-Cases E, Nuncio-Jáuregui N, Frutos MJ.
    J Agric Food Chem; 2017 Aug 09; 65(31):6488-6496. PubMed ID: 28274113
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  • 38. Lactobacillus plantarum and Streptococcus thermophilus as starter cultures for a donkey milk fermented beverage.
    Turchi B, Pedonese F, Torracca B, Fratini F, Mancini S, Galiero A, Montalbano B, Cerri D, Nuvoloni R.
    Int J Food Microbiol; 2017 Sep 01; 256():54-61. PubMed ID: 28599175
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  • 39.
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  • 40. Blueberry husks and multi-strain probiotics affect colonic fermentation in rats.
    Bränning C, Håkansson A, Ahrné S, Jeppsson B, Molin G, Nyman M.
    Br J Nutr; 2009 Mar 01; 101(6):859-70. PubMed ID: 18680631
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