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Journal Abstract Search

648 related items for PubMed ID: 34044228

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  • 2. Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains.
    Ricci A, Cirlini M, Levante A, Dall'Asta C, Galaverna G, Lazzi C.
    Food Res Int; 2018 Mar; 105():412-422. PubMed ID: 29433231
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  • 4. Diversity of the metabolic profiles of a broad range of lactic acid bacteria in soy juice fermentation.
    Harlé O, Falentin H, Niay J, Valence F, Courselaud C, Chuat V, Maillard MB, Guédon É, Deutsch SM, Thierry A.
    Food Microbiol; 2020 Aug; 89():103410. PubMed ID: 32138982
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  • 5. Fermentation of African nightshade leaves with lactic acid bacterial starter cultures.
    Stoll DA, Wafula EN, Mathara JM, Trierweiler B, Kulling SE, Huch M.
    Int J Food Microbiol; 2021 Mar 16; 342():109056. PubMed ID: 33540190
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  • 6. The advantages and trends of lactic acid fermentation in the production of innovative fruit puree: Analysis with PROMETHEE and cluster.
    Ucak-Ozkaya G.
    J Food Sci; 2024 Oct 16; 89(10):6481-6493. PubMed ID: 39289791
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  • 8. Selection and use of indigenous mixed starter cultures for mustard leaves fermentation and the improvement of cuocai characteristics.
    Chen X, Zheng M, Liu J, Deng Z, Zhang B, Li H.
    J Sci Food Agric; 2018 Mar 16; 98(5):1773-1786. PubMed ID: 28862331
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  • 13. Diversity of lactic acid bacteria from Miang, a traditional fermented tea leaf in northern Thailand and their tannin-tolerant ability in tea extract.
    Chaikaew S, Baipong S, Sone T, Kanpiengjai A, Chui-Chai N, Asano K, Khanongnuch C.
    J Microbiol; 2017 Sep 16; 55(9):720-729. PubMed ID: 28865074
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  • 14. Differential metabolic signatures in naturally and lactic acid bacteria (LAB) fermented ting (a Southern African food) with different tannin content, as revealed by gas chromatography mass spectrometry (GC-MS)-based metabolomics.
    Adebo OA, Kayitesi E, Tugizimana F, Njobeh PB.
    Food Res Int; 2019 Jul 16; 121():326-335. PubMed ID: 31108755
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  • 16. Fermentation with mono- and mixed cultures of Lactobacillus plantarum and L. casei enhances the phytochemical content and biological activities of cherry silverberry (Elaeagnus multiflora Thunb.) fruit.
    Lizardo RCM, Cho HD, Won YS, Seo KI.
    J Sci Food Agric; 2020 Jul 16; 100(9):3687-3696. PubMed ID: 32246468
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  • 17. Lactobacillus plantarum P2R3FA Isolated from Traditional Cereal-Based Fermented Food Increase Folate Status in Deficient Rats.
    Tamene A, Baye K, Kariluoto S, Edelmann M, Bationo F, Leconte N, Humblot C.
    Nutrients; 2019 Nov 18; 11(11):. PubMed ID: 31752138
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  • 18. Traditional Bulgarian Fermented Foods as a Source of Beneficial Lactic Acid Bacteria.
    Marinova-Yordanova VY, Kizheva YK, Rasheva IK, Hristova PK.
    Front Biosci (Elite Ed); 2024 Mar 11; 16(1):7. PubMed ID: 38538527
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