Effect of artichoke fermentation by probiotic strain Lactobacillus paracasei LMG P-22043 and of digestion process on polyphenols and antioxidant activity-Reference-Cited by-同舟云学术

Effect of artichoke fermentation by probiotic strain Lactobacillus paracasei LMG P-22043 and of digestion process on polyphenols and antioxidant activity

Published:2018-06 Issue: Volume:45 Page:523-529
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Garbetta Antonella,D'Antuono Isabella,Sisto Angelo,Minervini Fiorenza,Cardinali Angela^ORCID,Lavermicocca Paola

Funder

Ministry of Education

MIUR

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference36 articles.

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4. Polyphenols from artichoke heads (Cynara cardunculus (L.) subsp. scolymus Hayek): In vitro bio-accessibility, intestinal uptake and bioavailability;D’Antuono;Food & Function,2015

5. Influence of orange cultivar and mandarin postharvest storage on polyphenols, ascorbic acid and antioxidant activity during gastrointestinal digestion;De Ancos;Food Chemistry,2017

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1. Enhancing antimicrobial and antiviral properties of Cynara scolymus L. waste through enzymatic pretreatment and lactic fermentation;Food Bioscience;2024-02

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3. Microencapsulation of Lactobacillus plantarum with enzymatic hydrolysate of soybean protein isolate for improved acid resistance and gastrointestinal survival in vitro;International Journal of Food Engineering;2022-06-21

4. Probiotic bacteria and plant-based matrices: An association with improved health-promoting features;Journal of Functional Foods;2021-12

5. Probiotics in fruit and vegetable matrices: Opportunities for nondairy consumers;LWT;2021-11