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Color Attributes, Polyphenolics, Food Bioactive Compound +9

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

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Food Chemistry, Biochemistry, Jujube Juice +6

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

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Food Fermentation, Lactic Acid Bacteria, Food Microbiology +7

Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation

Yue Wu, Sujin Li, Yang Tao et al. · Food Chemistry · 2021 · 223 citations

Food Fermentation, In Vitro Fermentation, Blackberry Juices +6

Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum

Wanying Peng, Meng DiaoQin, Tianli Yue et al. · Food Chemistry · 2020 · 164 citations

Food Fermentation, Biotechnology, Apple Cultivar +7