Influence of fruit maturity and lactic fermentation on physicochemical properties, phenolics, volatiles, and sensory of mulberry 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

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

Tianlin Li, Tian Jiang, Ning Liu et al. · Food Chemistry · 2020 · 277 citations

Agriculture, Food Science, Microbiology +13

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

Fermented sweet lemon juice ( Citrus limetta ) using Lactobacillus plantarum LS5: Chemical composition, antioxidant and antibacterial activities

Seyed Mohammad Bagher Hashemi, Amin Mousavi Khaneghah, Francisco J. Barba et al. · Journal of Functional Foods · 2017 · 240 citations · Full text

Agriculture, Food Science, Microbiology +17

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 · 234 citations

Agriculture, Food Science, Microbiology +17