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Journal Abstract Search

113 related items for PubMed ID: 38943964

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  • 5. 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; 88(6):2679-2692. PubMed ID: 37199447
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  • 7. Activities of free and encapsulated Lactobacillus acidophilus LA5 or Lactobacillus casei 01 in processed longan juices on exposure to simulated gastrointestinal tract.
    Chaikham P, Apichartsrangkoon A, Worametrachanon S, Supraditareporn W, Chokiatirote E, Van der Wiele T.
    J Sci Food Agric; 2013 Jul; 93(9):2229-38. PubMed ID: 23401169
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  • 9. Effect of temperature and pH on the probiotication of Punica granatum juice using Lactobacillus species.
    Mustafa SM, Chua LS, El-Enshasy HA, Abd Majid FA, Hanapi SZ, Abdul Malik R.
    J Food Biochem; 2019 Apr; 43(4):e12805. PubMed ID: 31353583
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  • 12. Effect of lactulose on biotransformation of isoflavone glycosides to aglycones in soymilk by lactobacilli.
    Pham TT, Shah NP.
    J Food Sci; 2008 Apr; 73(3):M158-65. PubMed ID: 18387120
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  • 14. 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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  • 18. Probiotic fermented whey-milk beverages: Effect of different probiotic strains on the physicochemical characteristics, biological activity, and bioactive peptides.
    Rosa LS, Santos ML, Abreu JP, Rocha RS, Esmerino EA, Freitas MQ, Mársico ET, Campelo PH, Pimentel TC, Cristina Silva M, Souza AA, Nogueira FCS, Cruz AG, Teodoro AJ.
    Food Res Int; 2023 Feb 30; 164():112396. PubMed ID: 36737979
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