ArticleFrontiers in microbiology2023
Aroma profiles of sweet cherry juice fermented by different lactic acid bacteria determined through integrated analysis of electronic nose and gas chromatography-ion mobility spectrometry.
Article in Frontiers in microbiology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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Who cites it
11 citing papers in PubMed, 31 citations in OpenAlex.
- Lactic Acid Fermentation Improves the Bioaccessibility and Functional Quality of Reduced-Calorie Sour Cherry Beverages During Cold Storage.Food science & nutrition · 2026Article
- Changes in nutritional and volatile composition of peach puree as affected by fermentation with differentFood chemistry: X · 2026Article
- Effect of mixed fermentation of Saccharomyces cerevisiae, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus on physicochemical and flavor characteristics of pumpkin juice.Scientific reports · 2025Article
- Study on Physicochemical Properties, Antioxidant Activity and Flavor Quality in the Fermentation of a Plant-Based Beverage by Different Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2025Article
- Comparative analysis of the aroma characteristics of three different cultivars of guavas under different storage conditions using HS-SPME-GC-MS and HS-GC-IMS.Food chemistry: X · 2025Article
- β-Glucosidase Activity ofFoods (Basel, Switzerland) · 2025Review
- Insight into flavor difference of cherry (Food chemistry: X · 2024Article
- Waste to Wealth: Dynamics and metabolic profiles of the conversion of jackfruit flake into value-added products by different fermentation methods.Food chemistry: X · 2024Article
- Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters.Foods (Basel, Switzerland) · 2024Article
- Effect of Capsaicin Stress on Aroma-Producing Properties ofMolecules (Basel, Switzerland) · 2023Article
- Juice Quality Evaluation with Multisensor Systems-A Review.Sensors (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sweet cherries are popular among consumers, with a recent explosion in sweet cherry production in China. However, the fragility of these fruits poses a challenge for expanding production and transport. With the aim of expanding the product categories of sweet cherries that can bypass these challenges, in this study, we prepared sweet cherry juice fermented by three different lactic acid bacteria (LAB;
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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.