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Cited by in F6Publishing
For: Ruiz Rodríguez LG, Zamora Gasga VM, Pescuma M, Van Nieuwenhove C, Mozzi F, Sánchez Burgos JA. Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages. Food Res Int 2021;140:109854. [PMID: 33648172 DOI: 10.1016/j.foodres.2020.109854] [Cited by in Crossref: 9] [Cited by in F6Publishing: 3] [Article Influence: 4.5] [Reference Citation Analysis]
Number Citing Articles
1 Mandha J, Shumoy H, Matemu AO, Raes K. Evaluation of the composition and quality of watermelon and mango juices fermented by Levilactobacillus brevis, Lacticaseibacillus casei and Pediococcus pentosaceus and subsequent simulated digestion and storage. Int J of Food Sci Tech. [DOI: 10.1111/ijfs.15878] [Reference Citation Analysis]
2 Dejene F, Regasa Dadi B, Tadesse D. In Vitro Antagonistic Effect of Lactic Acid Bacteria Isolated from Fermented Beverage and Finfish on Pathogenic and Foodborne Pathogenic Microorganism in Ethiopia. Int J Microbiol 2021;2021:5370556. [PMID: 34691185 DOI: 10.1155/2021/5370556] [Reference Citation Analysis]
3 Mármol I, Quero J, Ibarz R, Ferreira-santos P, Teixeira JA, Rocha CM, Pérez-fernández M, García-juiz S, Osada J, Martín-belloso O, Rodríguez-yoldi MJ. Valorization of agro-food by-products and their potential therapeutic applications. Food and Bioproducts Processing 2021;128:247-58. [DOI: 10.1016/j.fbp.2021.06.003] [Cited by in Crossref: 3] [Article Influence: 3.0] [Reference Citation Analysis]
4 Wang Y, Li H, Li X, Wang C, Li Q, Xu M, Guan X, Lan Z, Ni Y, Zhang Y. Widely targeted metabolomics analysis of enriched secondary metabolites and determination of their corresponding antioxidant activities in Elaeagnus angustifolia var. orientalis (L.)Kuntze fruit juice enhanced by Bifidobacterium animalis subsp. Lactis HN-3 fermentation. Food Chem 2021;:131568. [PMID: 34815112 DOI: 10.1016/j.foodchem.2021.131568] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
5 Liu Y, Sheng J, Li J, Zhang P, Tang F, Shan C. Influence of lactic acid bacteria on physicochemical indexes, sensory and flavor characteristics of fermented sea buckthorn juice. Food Bioscience 2022;46:101519. [DOI: 10.1016/j.fbio.2021.101519] [Reference Citation Analysis]
6 Wieczorek MN, Drabińska N. Flavour Generation during Lactic Acid Fermentation of Brassica Vegetables—Literature Review. Applied Sciences 2022;12:5598. [DOI: 10.3390/app12115598] [Reference Citation Analysis]
7 Haładyn K, Tkacz K, Wojdyło A, Nowicka P. The Types of Polysaccharide Coatings and Their Mixtures as a Factor Affecting the Stability of Bioactive Compounds and Health-Promoting Properties Expressed as the Ability to Inhibitthe α-Amylase and α-Glucosidase of Chokeberry Extracts in the Microencapsulation Process. Foods 2021;10:1994. [PMID: 34574101 DOI: 10.3390/foods10091994] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Marracino L, Punzo A, Severi P, Nganwouo Tchoutang R, Vargas-de-la-cruz C, Fortini F, Vieceli Dalla Sega F, Silla A, Porru E, Simoni P, Rosta V, Trentini A, Ouambo Talla AW, Hrelia S, Cervellati C, Rizzo P, Caliceti C. Fermentation of Vaccinium floribundum Berries with Lactiplantibacillus plantarum Reduces Oxidative Stress in Endothelial Cells and Modulates Macrophages Function. Nutrients 2022;14:1560. [DOI: 10.3390/nu14081560] [Reference Citation Analysis]
9 Usaga J, Barahona D, Arroyo L, Esquivel P. Probiotics survival and betalains stability in purple pitaya (Hylocereus sp.) juice. NFS Journal 2022. [DOI: 10.1016/j.nfs.2022.05.001] [Reference Citation Analysis]
10 Gaglio R, Pescuma M, Madrid-Albarrán Y, Franciosi E, Moschetti G, Francesca N, Mozzi F, Settanni L. Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation. Int J Food Microbiol 2021;354:109248. [PMID: 34059319 DOI: 10.1016/j.ijfoodmicro.2021.109248] [Reference Citation Analysis]
11 Lacivita V, Incoronato AL, Conte A, Del Nobile MA. Pomegranate Peel Powder as a Food Preservative in Fruit Salad: A Sustainable Approach. Foods 2021;10:1359. [PMID: 34208320 DOI: 10.3390/foods10061359] [Reference Citation Analysis]
12 Attia AI, Reda FM, Patra AK, Elnesr SS, Attia YA, Alagawany M. Date (Phoenix dactylifera L.) by-Products: Chemical Composition, Nutritive Value and Applications in Poultry Nutrition, an Updating Review. Animals (Basel) 2021;11:1133. [PMID: 33921030 DOI: 10.3390/ani11041133] [Reference Citation Analysis]
13 Gao C, Wang R, Zhang F, Sun Z, Meng X. The process monitors of probiotic fermented sour cherry juice based on the HS-GC-IMS. Microchemical Journal 2022;180:107537. [DOI: 10.1016/j.microc.2022.107537] [Reference Citation Analysis]
14 Cano-Lamadrid M, Artés-Hernández F. By-Products Revalorization with Non-Thermal Treatments to Enhance Phytochemical Compounds of Fruit and Vegetables Derived Products: A Review. Foods 2021;11:59. [PMID: 35010186 DOI: 10.3390/foods11010059] [Cited by in Crossref: 5] [Cited by in F6Publishing: 1] [Article Influence: 5.0] [Reference Citation Analysis]
15 Pinto T, Vilela A, Cosme F. Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance. Beverages 2022;8:33. [DOI: 10.3390/beverages8020033] [Reference Citation Analysis]
16 Van Doan H, Hoseinifar SH, Naraballobh W, Paolucci M, Wongmaneeprateep S, Charoenwattanasak S, Dawood MAO, Abdel-Tawwab M. Dietary inclusion of watermelon rind powder and Lactobacillus plantarum: Effects on Nile tilapia's growth, skin mucus and serum immunities, and disease resistance. Fish Shellfish Immunol 2021;116:107-14. [PMID: 34256133 DOI: 10.1016/j.fsi.2021.07.003] [Reference Citation Analysis]
17 Liu L, Zhang C, Zhang H, Qu G, Li C, Liu L. Biotransformation of Polyphenols in Apple Pomace Fermented by β-Glucosidase-Producing Lactobacillus rhamnosus L08. Foods 2021;10:1343. [PMID: 34200756 DOI: 10.3390/foods10061343] [Reference Citation Analysis]
18 Crespo L, Gaglio R, Martínez FG, Martin GM, Franciosi E, Madrid-albarrán Y, Settanni L, Mozzi F, Pescuma M. Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices. LWT 2021;151:112103. [DOI: 10.1016/j.lwt.2021.112103] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 3.0] [Reference Citation Analysis]
19 Schifano E, Tomassini A, Preziosi A, Montes J, Aureli W, Mancini P, Miccheli A, Uccelletti D. Leuconostoc mesenteroides Strains Isolated from Carrots Show Probiotic Features. Microorganisms 2021;9:2290. [PMID: 34835416 DOI: 10.3390/microorganisms9112290] [Reference Citation Analysis]