In this study, a quality evaluation model of fermented kiwifruit juice (KJ) based on strain
growth characteristics, sensory quality and functional characteristics was established by …

Probiotics are microorganisms that provide health benefits at adequate doses and exhibit
notable antioxidant and antimicrobial activities. These properties play crucial roles in …

This study investigated bio-accessibility of lycopene and total polyphenols using simulated
gastrointestinal digestion, in guava pulp (Psidium guajava L) pulp fermented with two …

This study investigated the effect of fermentation by Lactiplantibacillus plantarum 75 (L75)
on the physicochemical properties, survival of L75, sensory, antioxidants and their activities …

Levilactobacillus brevis strains can be isolated from traditional Chinese pickles and used as
the starter cultures to improve the nutritional profiles of fermented juices. Three L. brevis …

The literature reports that the consumption of common buckwheat (Fagopyrum esculentum
Moench), exactly the polyphenols it contains, is associated with a wide spectrum of health …

The purpose of this study was to investigate the bioaccessibility of total phenolic (TPC), total
flavonoid (TFC), chlorogenic acid and antioxidant activity in fermented chrysanthemum rice …

Fruit and vegetable beverages fermented with probiotics offer a promising strategy to
enhance their functional properties. Future research should explore the complex interactions …

Lactic acid bacteria (LAB) are widely applied for fermentation purposes in dairy and non-
dairy food matrices with beneficial technological and health-promoting properties. This study …

The valorization of agri-food products not only represents important economic and
environmental benefits but can also be a source of potentially profitable, functional, and safe …