ArticleFood chemistry: X2023
Improvement in color expression and antioxidant activity of strawberry juice fermented with lactic acid bacteria: A phenolic-based research.
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 50 papers.
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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
50 citing papers in PubMed.
- Probiotic Potential, Safety, and Technological Attributes of Lactiplantibacillus plantarum R2: Potent Antibiofilm and Cytotoxic Efficacy.Probiotics and antimicrobial proteins · 2026Article
- Enhancing Yogurt Functionality: Effects ofFood science & nutrition · 2026Article
- A comparative study on quality and flavor of plum wine under different aging techniques.Food chemistry: X · 2026Article
- Metagenomic and Metabolomic Insights into Volatile Flavor Changes and Microbial Community Shifts inMolecules (Basel, Switzerland) · 2026Article
- Fermentation withFood chemistry: X · 2026Article
- Lactic Acid Fermentation Improves the Bioaccessibility and Functional Quality of Reduced-Calorie Sour Cherry Beverages During Cold Storage.Food science & nutrition · 2026Article
- Innovative Iron-Fortified Synbiotic Drink From Yellow Spondias Dulcis L.: A Functional Beverage with Enhanced Nutritional and Antioxidant Properties.Probiotics and antimicrobial proteins · 2026Article
- Enhancement of nutrition and flavor in the yellow suspension of a mutant strain ofFood chemistry: X · 2026Article
- Antioxidant Potential of Probiotics and Postbiotics Derived from Lactic Acid Bacteria and Their Impact on Foods.Foods (Basel, Switzerland) · 2026Review
- Effects of fermentation byFood chemistry: X · 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
- Biochemical and Antioxidant Characterization of Pigment-DeficientFoods (Basel, Switzerland) · 2026Article
- Article
- Lactobacillus paracasei fermentation enhances the aroma profile and antidiabetic efficacy of goji berry juice.NPJ science of food · 2026Article
- Insights into changes in functional properties of strawberry juice induced by different types of probiotic fermentation: From molecular to regulatory mechanisms.Food chemistry: X · 2026Article
- Effect of mixed fermentation ofFood chemistry: X · 2026Article
- Lactococcus lactis MSH-08 and Leuconostoc citreum MSH-09: A probiotic enhancing growth, immunity, and intestinal gene expression in broiler chickens.Veterinary research communications · 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
- Effects ofFoods (Basel, Switzerland) · 2025Article
- Study on the physicochemical properties, biological activities and metabolic profile alterations of jujube juice fermented byFood chemistry: X · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study was to investigate the impact of lactic acid bacteria fermentation on color expression and antioxidant activity of strawberry juice from the perspective of phenolic components. The results showed that both
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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.