相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects
Zizhong Tang et al.
FOOD REVIEWS INTERNATIONAL (2023)
Comparative study of the functional compounds and antioxidant properties of different cowpea (Vigna unguiculata) leaf cultivars after in vitro digestion
Faith Seke et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2023)
Changes in bioactive compounds and antioxidant activity of plant-based foods by gastrointestinal digestion: a review
Sunantha Ketnawa et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)
Influence of fermentation with different lactic acid bacteria and in vitro digestion on the change of phenolic compounds in fermented kiwifruit pulps
Xiao Chen et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2022)
Evaluation of transport mechanism of ascorbic acid through cyclic peptide-based nanotubes: A molecular dynamics study
Farzane Abasi Joozdani et al.
JOURNAL OF MOLECULAR LIQUIDS (2022)
Dynamics of Changes in pH and the Contents of Free Sugars, Organic Acids and LAB in Button Mushrooms during Controlled Lactic Fermentation
Ewa Jablonska-Rys et al.
FOODS (2022)
Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation
Nobahle P. Cele et al.
FOODS (2022)
Effect of fermentation of chosen vegetables on the nutrient, mineral, and biocomponent profile in human and animal nutrition
Piotr Kiczorowski et al.
SCIENTIFIC REPORTS (2022)
Matcha and Sencha green tea extracts with regard to their phenolics pattern and antioxidant and antidiabetic activity during in vitro digestion
Gordana Rusak et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)
Impact of Simulated Gastrointestinal Conditions on Antiglycoxidant and α-Glucosidase Inhibition Capacities of Cyanidin-3-O-Glucoside
Didier Fraisse et al.
ANTIOXIDANTS (2021)
Emmer-Based Beverage Fortified with Fruit Juices
Dimitra Dimitrellou et al.
APPLIED SCIENCES-BASEL (2021)
Influence of Fermentation of Pasteurised Papaya Puree with Different Lactic Acid Bacterial Strains on Quality and Bioaccessibility of Phenolic Compounds during In Vitro Digestion
Florence M. Mashitoa et al.
FOODS (2021)
Physicochemical Parameters and Bioaccessibility of Lactic Acid Bacteria Fermented Chayote Leaf (Sechium edule) and Pineapple (Ananas comosus) Smoothies
Millicent G. Managa et al.
FRONTIERS IN NUTRITION (2021)
Survival of Lactobacillus paracasei subsp. paracasei LBC 81 in Fermented Beverage from Chickpeas and Coconut in a Static In Vitro Digestion Model
Maria Carolina Mesquita et al.
FERMENTATION-BASEL (2021)
High-Pressure Carbon Dioxide Used for Pasteurization in Food Industry
Tonghuan Yu et al.
FOOD ENGINEERING REVIEWS (2020)
Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade
Alexandre Degrain et al.
MICROORGANISMS (2020)
Comparison of Phenolic Compounds, Carotenoids, Amino Acid Composition, In Vitro Antioxidant and Anti-Diabetic Activities in the Leaves of Seven Cowpea (Vigna unguiculata) Cultivars
Mapula R. Moloto et al.
FOODS (2020)
Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs
Angel Calin-Sanchez et al.
FOODS (2020)
Fermented Momordica charantia L. juice modulates hyperglycemia, lipid profile, and gut microbiota in type 2 diabetic rats
He Gao et al.
FOOD RESEARCH INTERNATIONAL (2019)
Thirty sweet years of GLUT4
Amira Klip et al.
JOURNAL OF BIOLOGICAL CHEMISTRY (2019)
Novel lignin nanoparticles for oral drug delivery
Mohammed S. Alqahtani et al.
JOURNAL OF MATERIALS CHEMISTRY B (2019)
Antioxidant properties of a vegetable-fruit beverage fermented with two Lactobacillus plantarum strains
Xiaoxing Yang et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2018)
Pomegranate polyphenols and urolithin A inhibit α-glucosidase, dipeptidyl peptidase-4, lipase, triglyceride accumulation and adipogenesis related genes in 3T3-L1 adipocyte-like cells
Francisco Les et al.
JOURNAL OF ETHNOPHARMACOLOGY (2018)
Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum
Ronghao Chen et al.
JOURNAL OF FOOD QUALITY (2018)
Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and α-glucosidase inhibitory activity: A response surface methodology approach
W. Y. Koh et al.
FOOD SCIENCE AND HUMAN WELLNESS (2018)
Influence of Fermentation with Different Lactic Acid Bacteria and in Vitro Digestion on the Biotransformation of Phenolic Compounds in Fermented Pomegranate Juices
Estefania Valero-Cases et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Quality enhancement of prickly pears (Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum - ATCC 9338
Sandeep K. Panda et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Inhibitory Effects of Probiotic Lactobacillus on the Growth of Human Colonic Carcinoma Cell Line HT-29
Zhung-Yuan Chen et al.
MOLECULES (2017)
Improving anti-hyperglycemic and anti-hypertensive properties of camu-camu (Myriciaria dubia Mc. Vaugh) using lactic acid bacterial fermentation
Alice Fujita et al.
PROCESS BIOCHEMISTRY (2017)
Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria
Ratchadaporn Kaprasob et al.
PROCESS BIOCHEMISTRY (2017)
Fermented sweet lemon juice (Citrus limetta) using Lactobacillus plantarum LS5: Chemical composition, antioxidant and antibacterial activities
Seyed Mohammad Bagher Hashemi et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Lactic Fermentation as an Efficient Tool to Enhance the Antioxidant Activity of Tropical Fruit Juices and Teas
Amandine Fessard et al.
MICROORGANISMS (2017)
Lactic acid bacterial fermentation modified phenolic composition in tea extracts and enhanced their antioxidant activity and cellular uptake of phenolic compounds following in vitro digestion
Danyue Zhao et al.
JOURNAL OF FUNCTIONAL FOODS (2016)
Produce from Africa's Gardens: Potential for Leafy Vegetable and Fruit Fermentations
Folarin A. Oguntoyinb et al.
FRONTIERS IN MICROBIOLOGY (2016)
Analytical methods for determination of sugars and sweetness of horticultural products-A review
Lembe Samukelo Magwaza et al.
SCIENTIA HORTICULTURAE (2015)
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects - A review
Fereidoon Shahidi et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Vegetable and fermented vegetable juices containing germinated seeds and sprouts of lentil and cowpea
Sebnem Simsek et al.
FOOD CHEMISTRY (2014)
Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives
Vasiliki A. Blana et al.
FOOD MICROBIOLOGY (2014)
Type 2 diabetes is associated with low muscle mass in older adults
Kyung-Soo Kim et al.
GERIATRICS & GERONTOLOGY INTERNATIONAL (2014)
African fermented foods and probiotics
Charles M. A. P. Franz et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Selection of functional lactic acid bacteria as starter cultures for the fermentation of Korean leek (Allium tuberosum Rottler ex Sprengel.)
Jaesik Yang et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Metabolic and colonic microbiota transformation may enhance the bioactivities of dietary polyphenols
Yi-Shiou Chiou et al.
JOURNAL OF FUNCTIONAL FOODS (2014)
A combined physiological and proteomic approach to reveal lactic-acid-induced alterations in Lactobacillus casei Zhang and its mutant with enhanced lactic acid tolerance
Chongde Wu et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2012)
Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake
Jaouad Bouayed et al.
FOOD CHEMISTRY (2011)
Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-D-glucan
P. Elizaquivel et al.
JOURNAL OF DAIRY SCIENCE (2011)
Postharvest technology for developing countries: challenges and opportunities in research, outreach and advocacy
Lisa Kitinoja et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2011)
In vitro bio-accessibility and antioxidant activity of grape polyphenols
Davide Tagliazucchi et al.
FOOD CHEMISTRY (2010)
Basic biochemical mechanisms behind the health benefits of polyphenols
Cesar G. Fraga et al.
MOLECULAR ASPECTS OF MEDICINE (2010)
In vitro micellarization and intestinal cell uptake of cis isomers of lycopene exceed those of all-trans lycopene
Mark L. Failla et al.
JOURNAL OF NUTRITION (2008)
Lactic acid fermentation of β-carotene rich sweet potato (Ipomoea batatas L.) into lacto-juice
Smita H. Panda et al.
PLANT FOODS FOR HUMAN NUTRITION (2007)
Lactobacillus plantarum- : survival, functional and potential probiotic properties in the human intestinal tract
Maalke C. de Vries et al.
INTERNATIONAL DAIRY JOURNAL (2006)
Identification of lactic acid bacteria isolated from kimchi and studies on their suitability for application of as starter culture in the production fermented sausages
JY Lee et al.
MEAT SCIENCE (2006)
EGCG inhibits activation of the insulin-like growth factor-1 receptor in human colon cancer cells
M Shimizu et al.
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS (2005)
Properties of potential probiotic Lactobacillus plantarum strains
A Cebeci et al.
FOOD MICROBIOLOGY (2003)
The role of iron and the factors affecting off-color development of polyphenols
RI Mellican et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)