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Journal Abstract Search

332 related items for PubMed ID: 37375149

  • 1. Biopreservation and Bioactivation Juice from Waste Broccoli with Lactiplantibacillus plantarum.
    Zdziobek P, Jodłowski GS, Strzelec EA.
    Molecules; 2023 Jun 07; 28(12):. PubMed ID: 37375149
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  • 2. 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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  • 3. Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: A phenolic-based research.
    Chen W, Xie C, He Q, Sun J, Bai W.
    Food Chem X; 2023 Mar 30; 17():100535. PubMed ID: 36845463
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  • 4. 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 30; 100(8):3283-3290. PubMed ID: 31960435
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  • 5. Influence of lactic acid fermentation on the phenolic profile, antioxidant activities, and volatile compounds of black chokeberry (Aronia melanocarpa) juice.
    Wang J, Wei B, Xu J, Jiang H, Xu Y, Wang C.
    J Food Sci; 2024 Feb 30; 89(2):834-850. PubMed ID: 38167751
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  • 7. 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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  • 8. Changes Over the Fermentation Period in Phenolic Compounds and Antioxidant and Anticancer Activities of Blueberries Fermented by Lactobacillus plantarum.
    Ryu JY, Kang HR, Cho SK.
    J Food Sci; 2019 Aug 01; 84(8):2347-2356. PubMed ID: 31313311
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  • 9. Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp.
    Rizzello CG, Coda R, Macías DS, Pinto D, Marzani B, Filannino P, Giuliani G, Paradiso VM, Di Cagno R, Gobbetti M.
    Microb Cell Fact; 2013 May 04; 12():44. PubMed ID: 23642310
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  • 10. 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 May 04; 60 Suppl 6():98-106. PubMed ID: 19340670
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  • 12. Investigation on Fermented Milk Quality after the Addition of Flaxseed Mucilage and the Use of Lactobacillus delbrueckii subsp. bulgaricus and Lactiplantibacillus plantarum AG9.
    Sungatullina A, Petrova T, Nikitina E.
    Front Biosci (Elite Ed); 2024 May 07; 16(2):11. PubMed ID: 38939910
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  • 15. Production of probiotic cabbage juice by lactic acid bacteria.
    Yoon KY, Woodams EE, Hang YD.
    Bioresour Technol; 2006 Aug 07; 97(12):1427-30. PubMed ID: 16125381
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  • 17. 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 07; 100(9):3687-3696. PubMed ID: 32246468
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  • 20. Fermentation of sarshir (kaymak) by lactic acid bacteria: antibacterial activity, antioxidant properties, lipid and protein oxidation and fatty acid profile.
    Hashemi SMB, Mousavi Khaneghah A, Kontominas MG, Eş I, Sant'Ana AS, Martinez RR, Drider D.
    J Sci Food Agric; 2017 Oct 07; 97(13):4595-4603. PubMed ID: 28349539
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