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 · 484 citations

Agriculture, Food Science, Microbiology +17

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 · 342 citations

Agriculture, Food Science, Microbiology +16

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 · 256 citations

Agriculture, Botany, Plant Sciences +12

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