Effect of probiotification with Lactobacillus plantarum MCC 2974 on quality of Sohiong juice

Survival of Probiotic Lactobacilli in Acidic Environments Is Enhanced in the Presence of Metabolizable Sugars

B. M. Corcoran, Catherine Stanton, Gerald F. Fitzgerald et al. · Applied and Environmental Microbiology · 2005 · 532 citations · Full text

Life Sciences, Food Science, Microbiology +13

Antioxidative Ability of Lactic Acid Bacteria

Meei‐Yn Lin, Chyuan-Liang Yen · Journal of Agricultural and Food Chemistry · 1999 · 509 citations

Life Sciences, Biochemistry, Microbiology +12

Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice

Emmanuel Kwaw, Yongkun Ma, William Tchabo et al. · Food Chemistry · 2018 · 484 citations

Agriculture, Food Science, Microbiology +17

Metabolism of anthocyanins and their phenolic degradation products by the intestinal microflora

Katrin Keppler, Hans‐Ulrich Humpf · Bioorganic & Medicinal Chemistry · 2005 · 373 citations

Life Sciences, Biochemistry, Nutritional Sciences +11

Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages

Chaminda Senaka Ranadheera, J. K. Vidanarachchi, Ramon S. Rocha et al. · Fermentation · 2017 · 271 citations · Full text

Agriculture, Food Science, Nutrition +17