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Changes in antioxidant capacity, flavor, and physicochemical properties during pilot-scale natural fermentation of green plums

https://doi.org/10.2139/ssrn.6982738
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The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review
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Antioxidant activity applying an improved ABTS radical cation decolorization assay
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Fermentation of Texturized Pea Protein in Combination with Proteases for Aroma Development in Meat Analogues
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Identification, Quantitative Determination, and Antioxidative Activities of Chlorogenic Acid Isomers in Prune (Prunus domestica L.)
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Comparison of Antioxidant Potency of Commonly Consumed Polyphenol-Rich Beverages in the United States
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Induction of Apoptosis by Immature Plum in Human Hepatocellular Carcinoma
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Metabolites Generated from Foods Through Lactic Fermentation and Their Benefits on the Intestinal Microbiota and Health
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Comparison of colorimetric methods for the analysis of total polyphenols in green tea extracts
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Study on changes of bioactive substances and flavour characteristics during fermentation of jujube vinegar
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Folate vitamers in the Australian green plum: Through growth and ripening and across locations
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Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review
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Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods
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Dried Plums, Prunes and Bone Health: A Comprehensive Review
Editorial review for independent work. ICSAC — the Institute for Complexity Science and Advanced Computing — runs a structured editorial panel for researchers publishing outside journals, and publishes on CiteStamp rails. Submission is free and goes through ORCID: icsacinstitute.org/submit.