The physicochemical components, amino acids, organic acids, phenolic compounds and antioxidant capacity of apple ciders: According to geographical origin and altitude of Fuji apple

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

Evolution of polyphenols and organic acids during the fermentation of apple cider

Mengqi Ye, Tianli Yue, Yahong Yuan · Journal of the Science of Food and Agriculture · 2014 · 172 citations

Agriculture, Biochemistry, Food Science +17

Mixed fermentation of blueberry pomace with L. rhamnosus GG and L. plantarum-1: Enhance the active ingredient, antioxidant activity and health-promoting benefits

Ye-hua Yan, Fang Zhang, Zhengyuan Chai et al. · Food and Chemical Toxicology · 2019 · 147 citations · Full text

Agriculture, Biotechnology, Food Science +17

Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations

Jianping Wei, Yuxiang Zhang, Yuwei Wang et al. · International Journal of Food Microbiology · 2019 · 125 citations

Agriculture, Food Science, Microbiology +17

Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations

Jianping Wei, Yuxiang Zhang, Yue Qiu et al. · Food Chemistry · 2019 · 97 citations

Agriculture, Food Science, Microbiology +17