ArticleFood chemistry: X2023
Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed, 54 citations in OpenAlex.
- Formation Mechanism of Key Flavor Compounds During the Fermentation of Strawberry Juice with Water Kefir Grains.Foods (Basel, Switzerland) · 2026Article
- Preparation of fermented plant-based beverages using grape seed: Comparison of lactic acid bacteria strains, physicochemical characteristics and flavor profiles.Food chemistry: X · 2026Article
- Functional fermented fruit juice production and characterization by using water kefir grains.Journal of food science and technology · 2026Article
- Mixed fermentation improved apple juice quality: juice characteristics and mechanism.Frontiers in nutrition · 2026Article
- Process optimization ofFrontiers in nutrition · 2026Article
- Effect of mixed fermentation ofFood chemistry: X · 2026Article
- Integrated intelligent sensory and metabolomics elucidate the changes in sensory quality and metabolic profile during post-ripening of 'Cuixiang' kiwifruit.Food chemistry: X · 2026Article
- Co-fermentation ofFood chemistry: X · 2025Article
- Characteristics of Novel Fermented Cloudy Fruit Juices Produced UsingMolecules (Basel, Switzerland) · 2025Article
- Metabolic Remodeling and Flavor Enhancement of Mulberry Juice Through Lactic Acid Bacteria Fermentation: A GC-IMS and Untargeted Metabolomics Approach.Foods (Basel, Switzerland) · 2025Article
- Improving fermentation quality of Sichuan radish paocai through co-inoculation of homo- and heterofermentative lactic acid bacteria.Food chemistry: X · 2025Article
- Effects ofFoods (Basel, Switzerland) · 2025Article
- Addition ofFoods (Basel, Switzerland) · 2025Article
- Evaluation of physicochemical characteristics, bioactivity, flavor profile and key metabolites in the fermentation of goji juice byFood chemistry: X · 2024Article
- Black Goji Berry (Antioxidants (Basel, Switzerland) · 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
- Preparation of sea buckthorn (Frontiers in nutrition · 2024Article
Corrections and comments
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 PCA, and the effects of mono- and mixed culture fermentation on the sensory and aroma profiles of KJ were comparatively studied. Experiments determined that
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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.