ArticleFoods (Basel, Switzerland)2022
Effect of Six Lactic Acid Bacteria Strains on Physicochemical Characteristics, Antioxidant Activities and Sensory Properties of Fermented Orange Juices.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed, 68 citations in OpenAlex.
- The Effect of Lactic Acid Bacteria Fermentation on the Anti-Diabetic Activity of Pumpkin Puree.Foods (Basel, Switzerland) · 2026Article
- Article
- Screening of Lactic Acid Bacteria and RSM-Based Optimization for Enhancing γ-Aminobutyric Acid (GABA) Accumulation in Orange Juice.Foods (Basel, Switzerland) · 2025Article
- Application of green tea to enhance the antioxidant properties of fermented cauliflower.Scientific reports · 2025Article
- Genetic Algorithm-Driven Optimization of Mixed-Strain Fermentation for Improving the Physicochemical, Antioxidant, and Sensory Properties of Wampee (Foods (Basel, Switzerland) · 2025Article
- Effects of single and co-cultured lactic acid bacteria on antioxidant capacity and metabolite profiles during rambutan juice fermentation.Food chemistry: X · 2025Article
- Influence ofFoods (Basel, Switzerland) · 2025Article
- Bioprocessing ofFoods (Basel, Switzerland) · 2025Article
- Lactic acid bacteria in the meat industry: flavor, function, and food safety.Frontiers in microbiology · 2025Review
- Effects of different lactic acid bacteria fermentation on active substances and functional characteristics of honeysuckle liquid: analysis of metabolites of honeysuckle liquid based on metabolomics.Frontiers in microbiology · 2025Article
- Probiotic Potential, Antibacterial, and Antioxidant Capacity of Aspergillus luchuensis YZ-1 Isolated From Liubao Tea.Probiotics and antimicrobial proteins · 2024Article
- Effects of different lactic acid bacteria on phenolic profiles, antioxidant capacities, and volatile compounds in purple sweet potato juice.Journal of food science and technology · 2024Article
- Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities.Food chemistry: X · 2024Review
- The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices.Food chemistry: X · 2024Review
- Effects ofHeliyon · 2024Article
- Physicochemical, microbiological, and sensory properties of healthy juices containing aloe vera gel and probiotics and their antidiabetic effects on albino rats.Frontiers in nutrition · 2024Article
- Optimization of tomato (Frontiers in nutrition · 2024Article
- Enhancing Phytochemical Compounds, Functional Properties, and Volatile Flavor Profiles of Pomelo (Foods (Basel, Switzerland) · 2023Article
- Properties investigations of rape stalks fermented by different salt concentration: Effect of volatile compounds and physicochemical indexes.Food chemistry: X · 2023Article
- Development of fermented sea buckthorn (Frontiers in nutrition · 2023Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
Abstract
Six lactic acid bacteria strains were used to study the effects on physicochemical characteristics, antioxidant activities and sensory properties of fermented orange juices. All strains exhibited good growth in orange juice. Of these fermentations, some bioactive compositions (e.g., vitamin C, shikimic acid) and aroma-active compounds (e.g., linalool, 3-carene, ethyl 3-hydroxyhexanoate, etc.) significantly increased in
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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.