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Journal Abstract Search

229 related items for PubMed ID: 38593553

  • 1. 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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  • 2. Role of non-thermal treatments and fermentation with probiotic Lactobacillus plantarum on in vitro bioaccessibility of bioactives from vegetable juice.
    Dogan K, Akman PK, Tornuk F.
    J Sci Food Agric; 2021 Aug 30; 101(11):4779-4788. PubMed ID: 33502754
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  • 5. Protective effects of fermented Rosa roxburghii Tratt juice against ethanol‑induced hepatocyte injury by regulating the NRF2‑AMPK signaling pathway in AML‑12 cells.
    Zikela L, Yu Z, Han J, Zhu H, Wang D, Wang X, Li S, Han Q.
    Mol Med Rep; 2024 Oct 30; 30(4):. PubMed ID: 39092554
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  • 10. Determining the changes in metabolites of Dendrobium officinale juice fermented with starter cultures containing Saccharomycopsis fibuligera FBKL2.8DCJS1 and Lactobacillus paracasei FBKL1.3028 through untargeted metabolomics.
    Liu W, Luo X, Qiu S, Huang W, Su Y, Li L.
    BMC Microbiol; 2023 Mar 14; 23(1):67. PubMed ID: 36918762
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  • 11. Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation.
    Wu Y, Li S, Tao Y, Li D, Han Y, Show PL, Wen G, Zhou J.
    Food Chem; 2021 Jun 30; 348():129083. PubMed ID: 33517000
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  • 14. 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 30; 100(9):3687-3696. PubMed ID: 32246468
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  • 15. 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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  • 19. 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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