Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria

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 · 454 citations

Color Attributes, Polyphenolics, Food Bioactive Compound +9

Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree

Pasquale Filannino, Yunpeng Bai, Raffaella Di Cagno et al. · Food Microbiology · 2014 · 325 citations

Phenolic Compounds, Food Fermentation, Lactic Acid Bacteria +7

Analysis and characterisation of phytochemicals in mulberry (Morus alba L.) fruits grown in Vojvodina, North Serbia

Maja Natić, Dragana Dabić Zagorac, Adele Papetti et al. · Food Chemistry · 2014 · 253 citations

Phytochemical, North Serbia, Botany +1

Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917

Zhongxi Li, Jing Teng, Yilu Lyu et al. · Molecules · 2018 · 237 citations · Full text

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 · 224 citations

Food Fermentation, Lactic Acid Bacteria, Food Microbiology +7