Related references
Note: Only part of the references are listed.Role of probiotic Lactobacillus fermentum KKL1 in the preparation of a rice based fermented beverage
Kuntal Ghosh et al.
BIORESOURCE TECHNOLOGY (2015)
Apple, grape or orange juice: Which one offers the best substrate for lactobacilli growth? - A screening study on bacteria viability, superoxide dismutase activity, folates production and hedonic characteristics
Ana Paula Espirito-Santo et al.
FOOD RESEARCH INTERNATIONAL (2015)
Quality and sensory attributes of apple and quince leathers made without preservatives and with enhanced antioxidant activity
Carolina A. Torres et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Optimization of a probiotic beverage based on Moringa leaves and beetroot
V. Vanajakshi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Effect of potentially probiotic lactic acid bacteria on the physicochemical composition and acceptance of fermented cereal beverages
Ivan Salmeron et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Development and evaluation of a fermented coconut water beverage with potential health benefits
Flavera Camargo Prado et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1-6
Yu Xiao et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices
P. Filannino et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2014)
Relationship between fermented papaya preparation supplementation, erythrocyte integrity and antioxidant status in pre-diabetics
Jhoti Somanah et al.
FOOD AND CHEMICAL TOXICOLOGY (2014)
Chemical guide parameters for Punica granatum cv. 'Mollar' fruit juices processed at industrial scale
Salud Vegara et al.
FOOD CHEMISTRY (2014)
Effect of fermentation on the antioxidant activity in plant-based foods
Sun Jin Hur et al.
FOOD CHEMISTRY (2014)
Vegetable and fermented vegetable juices containing germinated seeds and sprouts of lentil and cowpea
Sebnem Simsek et al.
FOOD CHEMISTRY (2014)
Starter culture fermentation of Chinese sauerkraut: Growth, acidification and metabolic analyses
Tao Xiong et al.
FOOD CONTROL (2014)
Fermentation and proteome profiles of Lactobacillus plantarum strains during growth under food-like conditions
Sonya Siragusa et al.
JOURNAL OF PROTEOMICS (2014)
Fermented beverages with health-promoting potential: Past and future perspectives
Alan J. Marsh et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2014)
Total phenolics, antioxidant activity, and functional properties of 'Tommy Atkins' mango peel and kernel as affected by drying methods
Dalbir Singh Sogi et al.
FOOD CHEMISTRY (2013)
Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria
Rossana Coda et al.
FOOD MICROBIOLOGY (2011)
Probiotic beverage from cashew apple juice fermented with Lactobacillus casei
Ana Lucia F. Pereira et al.
FOOD RESEARCH INTERNATIONAL (2011)
Lactic acid bacterial fermentation on the production of functional antioxidant herbal Anoectochilus formosanus Hayata
Chang-Chai Ng et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2011)
Effect of fermentation on antioxidant properties of some cereals and pseudo cereals
Tijana M. Dordevic et al.
FOOD CHEMISTRY (2010)
Phenolic profiles, antioxidant activity and in vitro antiviral properties of apple pomace
Belen Suarez et al.
FOOD CHEMISTRY (2010)
Improvements in the Quality and Shelf Life of Kimchi by Fermentation with the Induced Bacteriocin-Producing Strain, Leuconostoc citreum GJ7 as a Starter
Ji Yoon Chang et al.
JOURNAL OF FOOD SCIENCE (2010)
Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains
Ana M. Molina et al.
FOOD CHEMISTRY (2009)
Food phenolics and lactic acid bacteria
Hector Rodriguez et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (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)
Bran fermentation as a means to enhance technological properties and bioactivity of rye
K. Katina et al.
FOOD MICROBIOLOGY (2007)
Microbial population dynamics of kimchi, a fermented cabbage product
J Cho et al.
FEMS MICROBIOLOGY LETTERS (2006)
Effects of origins and fermentation time on the antioxidant activities of kombucha
SC Chu et al.
FOOD CHEMISTRY (2006)
Exopolysaccharides from lactic acid bacteria: perspectives and challenges
AD Welman et al.
TRENDS IN BIOTECHNOLOGY (2003)
Two antioxidative lactobacilli strains as promising probiotics
T Kullisaar et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)
Share Paper
