Related references
Note: Only part of the references are listed.Antioxidant properties of potentially probiotic bacteria: in vitro and in vivo activities
Alberto Amaretti et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2013)
Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability
Mayra Garcia Maia Costa et al.
FOOD CHEMISTRY (2013)
Optimization of the Fermentation of Cantaloupe Juice by Lactobacillus casei NRRL B-442
Thatyane Vidal Fonteles et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Probiotic beverage from cashew apple juice fermented with Lactobacillus casei
Ana Lucia F. Pereira et al.
FOOD RESEARCH INTERNATIONAL (2011)
Production of organic acids by Lactobacillus strains in three different media
Zsolt Zalan et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2010)
A consumer study of fresh juices containing berry fruits
Isabella Endrizzi et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2009)
Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows
Raffaella Di Cagno et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Physical Characters and Antioxidant, Sugar, and Mineral Nutrient Contents in Fruit from 29 Apricot (Prunus armeniaca L.) Cultivars and Hybrids
Pavlina D. Drogoudi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains
Szilard Kun et al.
PROCESS BIOCHEMISTRY (2008)
Phenolic compounds in pear juice from different cultivars
D Tanriöven et al.
FOOD CHEMISTRY (2005)
Increase of antioxidant capacity of the lowbush blueberry (Vaccinium angustifolium) during fermentation by a novel bacterium from the fruit microflora
LJ Martin et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2005)
Traditional foods and beverages of Nepal - A review
NR Dahal et al.
FOOD REVIEWS INTERNATIONAL (2005)
Which juice is 'healthier'? A consumer study of probiotic non-dairy juice drinks
T Luckow et al.
FOOD QUALITY AND PREFERENCE (2004)
Effect of phenolic compounds on the co-metabolism of citric acid and sugars by Oenococcus oeni from wine
N Rozes et al.
LETTERS IN APPLIED MICROBIOLOGY (2003)
The effect of supplementation by different nitrogen sources on the production of lactic acid from date juice by Lactobacillus casei subsp rhamnosus
N Nancib et al.
BIORESOURCE TECHNOLOGY (2001)
Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabbage, beet and onion vegetable mixtures
NJ Gardner et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2001)
Changes in some components of soymilk during fermentation with bifidobacteria
JW Hou et al.
FOOD RESEARCH INTERNATIONAL (2000)