Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices-Reference-Cited by-同舟云学术

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Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices

Published:2022-06 Issue: Volume:378 Page:132079
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sevindik Onur,Guclu Gamze,Agirman Bilal,Selli Serkan,Kadiroglu Pınar,Bordiga Matteo,Capanoglu Esra,Kelebek Hasim

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation;Afoakwa;Journal of Food Science and Technology,2013

2. Biochemical and agro-biological diversity of Viburnum opulus genotypes;Česonienė;Central European Journal of Biology.,2010

3. Effect of rice flour fermentation with Lactobacillus spicheri DSM 15429 on the nutritional features of gluten-free muffins;Chiş;Foods,2020

4. Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations;Ciani;International Journal of Food Microbiology,2006

5. Analysis of amino acid composition in proteins of animal tissues and foods as pre-column o-phthaldialdehyde derivatives by HPLC with fluorescence detection;Dai;Journal of Chromatography B,2014

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4. Effects on quality characteristics of ultrasound-treated gilaburu juice using RSM and ANFIS modeling with machine learning algorithm;Ultrasonics Sonochemistry;2024-07

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