ArticleFoods (Basel, Switzerland)2021
Phenolics Profile, Antioxidant Activity and Flavor Volatiles of Pear Juice: Influence of Lactic Acid Fermentation Using Three
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 34 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
34 citing papers in PubMed.
- Physicochemical, nutritional, and flavor attributes of Dangshan Su pear fermented with various lactic acid bacteria.Food chemistry: X · 2026Article
- Fermentation ofFood chemistry: X · 2026Article
- Impact of lactic acid bacterial strain and storage temperature on the quality and functionality of fermented mulberry juice.Food chemistry: X · 2026Article
- Comprehensive quality evaluation of ultrasound-assisted fermented Yuluxiang pear juice: Physicochemical characteristics, antioxidant activity, and multi-dimensional flavor analysis.Ultrasonics sonochemistry · 2026Article
- The influence of different raw material processing methods on the quality of mulberry fruit wine.Food chemistry: X · 2026Article
- Pectin Supplementation Improves Probiotic Survival and Preserves Bioactive Compounds of Fermented Pear Juice.Foods (Basel, Switzerland) · 2026Article
- The Effect of Lactic Acid Bacteria Fermentation on the Anti-Diabetic Activity of Pumpkin Puree.Foods (Basel, Switzerland) · 2026Article
- Effects of fermentation byFood chemistry: X · 2026Article
- Dose-Dependent Effects of Pear (Molecules (Basel, Switzerland) · 2026Article
- Optimization of the Probiotic Fermentation Process ofFoods (Basel, Switzerland) · 2026Article
- Article
- Optimization of the Fermentation Process for a Mulberry Beverage Using Composite Microbial Strains and a Study on Its Physicochemical Properties.Foods (Basel, Switzerland) · 2025Article
- Components analysis of Xuehua pear juice fermented byFood chemistry: X · 2025Article
- Effect of mixed fermentation of Saccharomyces cerevisiae, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus on physicochemical and flavor characteristics of pumpkin juice.Scientific reports · 2025Article
- Effects ofFoods (Basel, Switzerland) · 2025Article
- Characteristics of Novel Fermented Cloudy Fruit Juices Produced UsingMolecules (Basel, Switzerland) · 2025Article
- Enhancing functional properties and analysis of sugar and metabolite composition ofFood chemistry: X · 2025Article
- Fruit and Vegetable Juices as Functional Carriers for Probiotic Delivery: Microbiological, Nutritional, and Sensory Perspectives.Microorganisms · 2025Review
- Fermentation ofMolecules (Basel, Switzerland) · 2025Article
- Untargeted metabolomics reveals flavor and metabolic changes in mixed Lactobacillus-fermented black mulberry juice.Food chemistry: X · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
Abstract
The aim of this study was to evaluate the effects of lactic acid fermentation using three
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.