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Bi-And Tri-Cultural Effects of Lactobacillus Strains and Acetobacter Pasteurianus on the Phytochemical Contents, Antioxidative Properties and Quality Attributes of Junzao Jujube Puree

https://doi.org/10.2139/ssrn.4613867
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Fourier Transform Infrared Spectroscopy (FTIR) Technique for Food Analysis and Authentication
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Cleavage of macromolecule (protein/polysaccharide)-phenolic bond in soybean cell wall through Lactobacillus casei and Lactobacillus helviticus mixed culture solid-state fermentation for chlorogenic acid extraction
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Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation
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Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice
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Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bio-activities of guava leaves tea
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Quality characteristics and antioxidant activities of goat milk yogurt with added jujube pulp
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Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation
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Lactobacillus fermentum as a new inhibitor to control advanced glycation end-product formation during vinegar fermentation
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In vitro study of bioaccessibility, antioxidant, and α-glucosidase inhibitory effect of pelargonidin-3-O-glucoside after interacting with beta-lactoglobulin and chitosan/pectin
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Jujube fruit: A potential nutritious fruit for the development of functional food products
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Changes in phenolic compounds and their antioxidant capacities in jujube (Ziziphus jujuba Miller) during three edible maturity stages
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Effect of Lactobacillus plantarum L125 strain with probiotic potential on physicochemical, microbiological and sensorial characteristics of dry-fermented sausages
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Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice
inferredcites →https://doi.org/10.1016/j.lwt.2021.111425openalex-extracted
Effect of selenium supplementation on yeast growth, fermentation efficiency, phytochemical and antioxidant activities of mulberry wine
inferredcites →https://doi.org/10.1016/j.lwt.2021.112772openalex-extracted
Volatile and non-volatile profiles in jujube pulp co-fermented with lactic acid bacteria
inferredcites →https://doi.org/10.1016/j.lwt.2023.114692openalex-extracted
The effect of different pretreatment methods on jujube juice and lactic acid bacteria-fermented jujube juice
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Effect of ripening stage on physicochemical properties and antioxidant profiles of a promising table fruit ‘pear-jujube’ (Zizyphus jujuba Mill.)
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Mulberry: A review of bioactive compounds and advanced processing technology
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Lactobacillus helveticus: Health effects, current applications, and future trends in dairy fermentation
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Fourier-transform infrared spectroscopy for characterization of liquid protein solutions: A comparison of two sampling techniques
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Investigation of probiotic properties of Lactobacillus helveticus 2/20 isolated from rose blossom of Rosa damascena Mill.
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Comparison of physical and chemical composition of three chinese jujube (Ziziphus jujuba Mill.) cultivars cultivated in four districts of Xinjiang region in China
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Investigating the antibacterial effects of some Lactobacillus, Bifidobacterium and acetobacter strains killed by different methods on Streptococcus mutans and Escherichia coli.
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Improving the Acetic Acid Fermentation of Acetobacter pasteurianus by Enhancing the Energy Metabolism
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Quantification of the Antioxidant Activity of Plant Extracts: Analysis of Sensitivity and Hierarchization Based on the Method Used
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Physicochemical, Microbiological and Microstructural Characteristics of Sucrose-Free Probiotic-Frozen Yogurt during Storage
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The Influence of Plant Material Enzymatic Hydrolysis and Extraction Conditions on the Polyphenolic Profiles and Antioxidant Activity of Extracts: A Green and Efficient Approach
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