Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice

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

Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917

Zhongxi Li, Jing Teng, Yilu Lyu et al. · Molecules · 2018 · 251 citations · Full text

Agriculture, Food Science, Microbiology +16

Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice

Chen Chen, Yanqing Lu, Haiyan Yu et al. · Food Bioscience · 2018 · 235 citations

Agriculture, Food Science, Microbiology +15

Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria

Ratchadaporn Kaprasob, Orapin Kerdchoechuen, Natta Laohakunjit et al. · Process Biochemistry · 2017 · 227 citations

Agriculture, Food Science, Microbiology +17

Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice

Ángela Suárez‐Jacobo, Corinna E. Rüfer, R. Gervilla et al. · Food Chemistry · 2011 · 205 citations

Agriculture, Food Science, Food Preservation +15