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Journal Abstract Search

253 related items for PubMed ID: 33740651

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  • 4. Investigation of blueberry juice fermentation by mixed probiotic strains: Regression modeling, machine learning optimization and comparison with fermentation by single strain in the phenolic and volatile profiles.
    Liao W, Shen J, Manickam S, Li S, Tao Y, Li D, Liu D, Han Y.
    Food Chem; 2023 Mar 30; 405(Pt B):134982. PubMed ID: 36435102
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  • 6. 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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  • 8. 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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  • 9. 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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  • 11. Mixed fermentation of blueberry pomace with L. rhamnosus GG and L. plantarum-1: Enhance the active ingredient, antioxidant activity and health-promoting benefits.
    Yan Y, Zhang F, Chai Z, Liu M, Battino M, Meng X.
    Food Chem Toxicol; 2019 Sep 30; 131():110541. PubMed ID: 31150785
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  • 15. Application of ultrasonication at different microbial growth stages during apple juice fermentation by Lactobacillus plantarum: Investigation on the metabolic response.
    Wang H, Tao Y, Li Y, Wu S, Li D, Liu X, Han Y, Manickam S, Show PL.
    Ultrason Sonochem; 2021 May 30; 73():105486. PubMed ID: 33639530
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  • 16. Investigation on the exopolysaccharide production from blueberry juice fermented with lactic acid bacteria: Optimization, fermentation characteristics and Vis-NIR spectral model.
    Yang S, Tao Y, Maimaiti X, Su W, Liu X, Zhou J, Fan L.
    Food Chem; 2024 Sep 15; 452():139589. PubMed ID: 38744130
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  • 19. Biotransformation of phenolics and metabolites and the change in antioxidant activity in kiwifruit induced by Lactobacillus plantarum fermentation.
    Zhou Y, Wang R, Zhang Y, Yang Y, Sun X, Zhang Q, Yang N.
    J Sci Food Agric; 2020 Jun 15; 100(8):3283-3290. PubMed ID: 31960435
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  • 20. Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation.
    Ricci A, Cirlini M, Maoloni A, Del Rio D, Calani L, Bernini V, Galaverna G, Neviani E, Lazzi C.
    Nutrients; 2019 Jan 22; 11(2):. PubMed ID: 30678152
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