Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334

This publication has 32 references indexed in Scilit:

• Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation
  International Journal of Food Microbiology, 2013
• Jackfruit and Its Many Functional Components as Related to Human Health: A Review
  Comprehensive Reviews in Food Science and Food Safety, 2012
• Stability and Quality Parameters of Probiotic Cantaloupe Melon Juice Produced with Sonicated Juice
  Food and Bioprocess Technology, 2012
• Optimization of probiotic lactobacillus casei ATCC 334 production using date powder as carbon source
  Chemical Industry and Chemical Engineering Quarterly, 2012
• Solid-state fermentation of red raspberry (Rubus ideaus L.) and arbutus berry (Arbutus unedo, L.) and characterization of their distillates
  Food Research International, 2011
• Traditional and novel fermented foods and beverages from tropical root and tuber crops: review
  International Journal of Food Science and Technology, 2009
• Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices
  Innovative Food Science & Emerging Technologies, 2007
• Lactic acid bacteria as a cell factory: rerouting of carbon metabolism in Lactococcus lactis by metabolic engineering
  Enzyme and Microbial Technology, 2000
• Application of antimicrobial‐producing lactic acid bacteria to control pathogens in ready‐to‐use vegetables
  Journal of Applied Bacteriology, 1996
• The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
  Analytical Biochemistry, 1996