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Journal Abstract Search

129 related items for PubMed ID: 39289791

  • 1. The advantages and trends of lactic acid fermentation in the production of innovative fruit puree: Analysis with PROMETHEE and cluster.
    Ucak-Ozkaya G.
    J Food Sci; 2024 Oct; 89(10):6481-6493. PubMed ID: 39289791
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  • 2. Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies.
    Jabłońska-Ryś E, Sławińska A, Radzki W, Gustaw W.
    Acta Sci Pol Technol Aliment; 2016 Oct; 15(4):399-407. PubMed ID: 28071017
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  • 3. Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains.
    Ricci A, Cirlini M, Levante A, Dall'Asta C, Galaverna G, Lazzi C.
    Food Res Int; 2018 Mar; 105():412-422. PubMed ID: 29433231
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  • 4. 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. 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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  • 6. 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 Jun 02; 60 Suppl 6():98-106. PubMed ID: 19340670
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  • 9. Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives.
    Blana VA, Grounta A, Tassou CC, Nychas GJ, Panagou EZ.
    Food Microbiol; 2014 Apr 02; 38():208-18. PubMed ID: 24290645
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  • 10. 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 02; 100(8):3283-3290. PubMed ID: 31960435
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  • 11. Lactic acid fermentation in the development of a seaweed sauerkraut-style product: Microbiological, physicochemical, and sensory evaluation.
    Skonberg DI, Fader S, Perkins LB, Perry JJ.
    J Food Sci; 2021 Feb 02; 86(2):334-342. PubMed ID: 33483957
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  • 17. Comparative Evaluation of the Antioxidant Capacities and Organic Acid and Volatile Contents of Mango Slurries Fermented with Six Different Probiotic Microorganisms.
    Jin X, Chen W, Chen H, Chen W, Zhong Q.
    J Food Sci; 2018 Dec 02; 83(12):3059-3068. PubMed ID: 30399205
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  • 18. Fermentation of yam (Dioscorea spp. L.) by indigenous phytase-producing lactic acid bacteria strains.
    Batista NN, Ramos CL, de Figueiredo Vilela L, Dias DR, Schwan RF.
    Braz J Microbiol; 2019 Apr 02; 50(2):507-514. PubMed ID: 30806891
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