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Journal Abstract Search

159 related items for PubMed ID: 37655677

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  • 4. Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917.
    Li Z, Teng J, Lyu Y, Hu X, Zhao Y, Wang M.
    Molecules; 2018 Dec 24; 24(1):. PubMed ID: 30586844
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  • 7. Effect of Lactobacillus (L. acidophilus NCIB1899, L. casei CRL 431, L. paracasei LP33) fermentation on free and bound polyphenolic, antioxidant activities in three Chenopodium quinoa cultivars.
    Zhang J, Huang X, Cheng J, Wang C.
    J Food Sci; 2023 Jun 24; 88(6):2679-2692. PubMed ID: 37199447
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  • 8. Evaluation of probiotics in vegetable juices: tomato (Solanum lycopersicum), carrot (Daucus carota subsp. sativus) and beetroot juice (Beta vulgaris).
    Goderska K, Dombhare K, Radziejewska-Kubzdela E.
    Arch Microbiol; 2022 May 06; 204(6):300. PubMed ID: 35522324
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  • 9. Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice.
    Liu Y, Cheng H, Liu H, Ma R, Ma J, Fang H.
    Molecules; 2019 Sep 28; 24(19):. PubMed ID: 31569407
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  • 10. Widely targeted metabolomics-based analysis of the impact of L. plantarum and L. paracasei fermentation on rosa roxburghii Tratt juice.
    Luo Y, Tang R, Qiu H, Song A.
    Int J Food Microbiol; 2024 Jun 02; 417():110686. PubMed ID: 38593553
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  • 14. 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 02; 131():110541. PubMed ID: 31150785
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  • 15. Investigation the nutritional properties of Auricularia auricula pulp fermented with Lactobacillus strains and their effects on gut microbiota.
    Li H, Tan P, Lei W, Yang S, Fan L, Yang T, Guo C, Gao Z.
    J Sci Food Agric; 2024 Mar 15; 104(4):2502-2517. PubMed ID: 37985238
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  • 16. 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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  • 17. Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles.
    Wang Z, Feng Y, Yang N, Jiang T, Xu H, Lei H.
    Food Chem; 2022 Mar 30; 373(Pt B):131455. PubMed ID: 34731808
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  • 18. Fermented Cerasus humilis fruits protect against high-fat diet induced hyperlipidemia which is associated with alteration of gut microbiota.
    Wang Y, Han C, Cheng J, Wang Z, Liu L, Huang H, Liang Q, Liu R, Ran B, Li W.
    J Sci Food Agric; 2023 Mar 30; 103(5):2554-2563. PubMed ID: 36494898
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  • 19. Lactic acid fermentation of goji berries (Lycium barbarum) prevents acute alcohol liver injury and modulates gut microbiota and metabolites in mice.
    Duan W, Zhou L, Ren Y, Liu F, Xue Y, Wang FZ, Lu R, Zhang XJ, Shi JS, Xu ZH, Geng Y.
    Food Funct; 2024 Feb 05; 15(3):1612-1626. PubMed ID: 38240339
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