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Journal Abstract Search

253 related items for PubMed ID: 33740651

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  • 44. Characteristics of lactic acid bacteria isolates and their effect on silage fermentation of fruit residues.
    Yang J, Tan H, Cai Y.
    J Dairy Sci; 2016 Jul; 99(7):5325-5334. PubMed ID: 27108171
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  • 45. Sustainable extraction of bioactive compound from apple pomace through lactic acid bacteria (LAB) fermentation.
    Kalinowska M, Gołebiewska E, Zawadzka M, Choińska R, Koronkiewicz K, Piasecka-Jóźwiak K, Bujak M.
    Sci Rep; 2023 Nov 07; 13(1):19310. PubMed ID: 37935832
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  • 46. In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria.
    Ricci A, Cirlini M, Calani L, Bernini V, Neviani E, Del Rio D, Galaverna G, Lazzi C.
    Food Chem; 2019 Mar 15; 276():692-699. PubMed ID: 30409649
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  • 47. Phenolics Profile, Antioxidant Activity and Flavor Volatiles of Pear Juice: Influence of Lactic Acid Fermentation Using Three Lactobacillus Strains in Monoculture and Binary Mixture.
    Wang L, Zhang H, Lei H.
    Foods; 2021 Dec 21; 11(1):. PubMed ID: 35010138
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  • 48. The Characteristics of Whey Protein and Blueberry Juice Mixed Fermentation Gels Formed by Lactic Acid Bacteria.
    Wang W, Wang Y, Liu X, Yu Q.
    Gels; 2023 Jul 11; 9(7):. PubMed ID: 37504444
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  • 49. Controlled fermentation of curly kale juice with the use of autochthonous starter cultures.
    Szutowska J, Gwiazdowska D, Rybicka I, Pawlak-Lemańska K, Biegańska-Marecik R, Gliszczyńska-Świgło A.
    Food Res Int; 2021 Nov 11; 149():110674. PubMed ID: 34600676
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  • 52. Slight Fermentation with Lactobacillus fermentium Improves the Taste (Sugar:Acid Ratio) of Citrus (Citrus reticulata cv. chachiensis) Juice.
    Yu Y, Xiao G, Xu Y, Wu J, Fu M, Wen J.
    J Food Sci; 2015 Nov 11; 80(11):M2543-7. PubMed ID: 26447635
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  • 53. 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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  • 54. Effects of six different microbial strains on polyphenol profiles, antioxidant activity, and bioaccessibility of blueberry pomace with solid-state fermentation.
    Tian ZX, Li YF, Long MX, Liang Q, Chen X, Huang DM, Ran YQ.
    Front Nutr; 2023 Feb 20; 10():1282438. PubMed ID: 37899841
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  • 56. Effect of lactic acid bacteria co-fermentation on antioxidant activity and metabolomic profiles of a juice made from wolfberry and longan.
    Zheng Z, Wei L, Zhu M, Qian Z, Liu J, Zhang L, Xu Y.
    Food Res Int; 2023 Dec 20; 174(Pt 1):113547. PubMed ID: 37986427
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  • 57. 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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  • 60. Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices.
    Xu X, Luo D, Bao Y, Liao X, Wu J.
    Front Microbiol; 2018 Aug 09; 9():2539. PubMed ID: 30405588
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