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Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Handbook of Fruits and Fruit Processing
inferredcites →https://doi.org/10.1002/9781118868386openalex-snapshot
Biotechnology of Lactic Acid Bacteria
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Characterization of the aroma‐active compounds in five sweet cherry cultivars grown in Yantai (China)
inferredcites →https://doi.org/10.1007/bf01041899openalex-snapshot
The metabolism of several carboxylic acids by lactic acid bacteria
inferredcites →https://doi.org/10.1007/s13197-015-2029-3openalex-snapshot
Total phenolic content and antioxidant activities of pomegranate juice and whey based novel beverage fermented by kefir grains
inferredcites →https://doi.org/10.1016/j.copbio.2017.07.016openalex-snapshot
Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth
inferredcites →https://doi.org/10.1016/j.fm.2010.12.008openalex-snapshot
Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria
inferredcites →https://doi.org/10.1016/j.fm.2014.08.018openalex-snapshot
Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree
inferredcites →https://doi.org/10.1016/j.fm.2016.03.003openalex-snapshot
Phenolic acid degradation potential and growth behavior of lactic acid bacteria in sunflower substrates
inferredcites →https://doi.org/10.1016/j.foodchem.2007.08.004openalex-snapshot
Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.)
inferredcites →https://doi.org/10.1016/j.foodchem.2008.05.037openalex-snapshot
Formation of glucose and fructose acetates during maturation and ageing of balsamic vinegars
inferredcites →https://doi.org/10.1016/j.foodchem.2012.02.048openalex-snapshot
Physicochemical and sensorial characterisation of four sweet cherry cultivars grown in Jerte Valley (Spain)
inferredcites →https://doi.org/10.1016/j.foodchem.2013.11.092openalex-snapshot
Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)
inferredcites →https://doi.org/10.1016/j.foodchem.2017.02.091openalex-snapshot
Key volatile aroma compounds of lactic acid fermented malt based beverages – impact of lactic acid bacteria strains
inferredcites →https://doi.org/10.1016/j.foodchem.2018.10.046openalex-snapshot
In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria
inferredcites →https://doi.org/10.1016/j.foodres.2017.11.042openalex-snapshot
Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum , L. rhamnosus and L. casei strains
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2008.10.017openalex-snapshot
Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2009.03.025openalex-snapshot
Food phenolics and lactic acid bacteria
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2011.01.029openalex-snapshot
Factors influencing the production of volatile phenols by wine lactic acid bacteria
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2011.01.040openalex-snapshot
Survival of Lactobacillus plantarum in model solutions and fruit juices
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2013.03.002openalex-snapshot
Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2017.02.014openalex-snapshot
Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice
inferredcites →https://doi.org/10.1016/j.jff.2015.10.033openalex-snapshot
Lactic acid bacterial fermentation modified phenolic composition in tea extracts and enhanced their antioxidant activity and cellular uptake of phenolic compounds following in vitro digestion
inferredcites →https://doi.org/10.1016/j.jnutbio.2004.07.002openalex-snapshot
Antioxidant effects of dihydrocaffeic acid in human EA.hy926 endothelial cells
inferredcites →https://doi.org/10.1016/j.micres.2004.01.008openalex-snapshot
Effect of preculturing conditions on growth of Lactobacillus rhamnosus on medium containing glucose and citrate
inferredcites →https://doi.org/10.1016/j.tifs.2016.07.002openalex-snapshot
Sweet cherry: Composition, postharvest preservation, processing and trends for its future use
inferredcites →https://doi.org/10.1021/acs.jafc.6b04854openalex-snapshot
Influence of Fermentation with Different Lactic Acid Bacteria and in Vitro Digestion on the Biotransformation of Phenolic Compounds in Fermented Pomegranate Juices
inferredcites →https://doi.org/10.1021/jf0479160openalex-snapshot
Chemical Constituents and Antioxidant Activity of Sweet Cherry at Different Ripening Stages
inferredcites →https://doi.org/10.1021/jf201469copenalex-snapshot
Characterization of the Bound Volatile Extract from Baby Kiwi (Actinidia arguta)
inferredcites →https://doi.org/10.1021/jf301141fopenalex-snapshot
Glycosidically Bound Aroma Compounds and Impact Odorants of Four Strawberry Varieties
inferredcites →https://doi.org/10.1021/jf902107dopenalex-snapshot
Interaction between Phenolics and Gut Microbiota: Role in Human Health
inferredcites →https://doi.org/10.1039/c6fo01404fopenalex-snapshot
The colonic metabolites dihydrocaffeic acid and dihydroferulic acid are more effective inhibitors of in vitro platelet activation than their phenolic precursors
inferredcites →https://doi.org/10.1080/87559129.2010.484113openalex-snapshot
Lactobacillus Plantarum: Characterization of the Species and Application in Food Production
inferredcites →https://doi.org/10.1093/nar/gkw419openalex-snapshot
Heatmapper: web-enabled heat mapping for all
inferredcites →https://doi.org/10.1111/1541-4337.12109openalex-snapshot
Functional Beverages: The Emerging Side of Functional Foods
inferredcites →https://doi.org/10.1111/j.1365-2672.2011.05141.xopenalex-snapshot
Structure-function relationships of the antibacterial activity of phenolic acids and their metabolism by lactic acid bacteria
inferredcites →https://doi.org/10.1111/j.1574-6968.2004.tb09494.xopenalex-snapshot
Production of phenyllactic acid by lactic acid bacteria: an approach to the selection of strains contributing to food quality and preservation
inferredcites →https://doi.org/10.1128/aem.01177-13openalex-snapshot
Malic Enzyme and Malolactic Enzyme Pathways Are Functionally Linked but Independently Regulated in Lactobacillus casei BL23
inferredcites →https://doi.org/10.1128/aem.03885-13openalex-snapshot
Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices
inferredcites →https://doi.org/10.1128/aem.69.1.634-640.2003openalex-snapshot
Antifungal Activity of Phenyllactic Acid against Molds Isolated from Bakery Products
inferredcites →https://doi.org/10.21548/21-1-3559openalex-snapshot
Microbial Spoilage and Preservation of Wine: Using Weapons from Nature's Own Arsenal -A Review
inferredcites →https://doi.org/10.3390/antiox7110163openalex-snapshot
Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic Bacteria
inferredcites →https://doi.org/10.3390/beverages1020095openalex-snapshot
Challenges for the Production of Probiotic Fruit Juices
inferredcites →https://doi.org/10.3746/jfn.2003.8.2.200openalex-snapshot
Phenolic Compounds in Plant Foods: Chemistry and Health Benefits
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Incoming claims: where this work appears in other papers’ reference lists and arguments.
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inferred← citeshttps://doi.org/10.3390/nu18121862openalex-snapshot
Resveratrol-Enriched Polygonum cuspidatum Extract Enhances Functional Bioactivity Against Non-Small Cell Lung Cancer Through Modulation of Inflammatory Signaling and Mitochondrial Apoptosis
inferred← citeshttps://doi.org/10.4236/abc.2021.116021openalex-snapshot
Fruit-Based Non-Dairy Beverage: A New Approach for Probiotics
inferred← citeshttps://doi.org/10.52403/ijshr.20240220openalex-snapshot
Probiotic Property and Antibacterial Activity Analysis of Sour Curd Derived Lactobacilli Isolates by in vitro Methods
inferred← citeshttps://doi.org/10.5455/javar.2023.j706openalex-snapshot
Recent advances in probiotication of fruit and vegetable juices
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