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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

179 related items for PubMed ID: 35223961

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  • 25. The performance of five fruit-derived and freeze-dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices.
    Garcia EF, de Oliveira Araújo A, Luciano WA, de Albuquerque TMR, de Oliveira Arcanjo NM, Madruga MS, Dos Santos Lima M, Magnani M, Saarela M, de Souza EL.
    J Sci Food Agric; 2018 Oct; 98(13):5000-5010. PubMed ID: 29602227
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  • 27. 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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  • 31. 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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  • 35. Application of lactobacillus casei and lactobacillus plantarum to develop dried functional apple and banana.
    Sabahi S, Noori SMA, Ekrami A, Hosseini SA, Seyedtabib M, Akrami S.
    Microsc Res Tech; 2024 Nov 01; 87(11):2636-2642. PubMed ID: 38925599
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  • 36. Probiotic potential of noni juice fermented with lactic acid bacteria and bifidobacteria.
    Wang CY, Ng CC, Su H, Tzeng WS, Shyu YT.
    Int J Food Sci Nutr; 2009 Nov 01; 60 Suppl 6():98-106. PubMed ID: 19340670
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  • 37. Effect of the lactic acid fermentation by probiotic strains on the sour cherry juice and its bioactive compounds.
    Perjéssy J, Hegyi F, Nagy-Gasztonyi M, Zalán Z.
    Food Sci Technol Int; 2022 Jul 01; 28(5):408-420. PubMed ID: 34018830
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  • 39. Lactic acid bacteria sequential fermentation improves viable counts and quality of fermented apple juice via generating two logarithmic phases.
    Yang S, Hou M, Tan W, Chen Y, Li H, Song J, Wang X, Ren J, Gao Z.
    Food Chem; 2025 Feb 01; 464(Pt 1):141635. PubMed ID: 39423543
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