Enhancing the functional potential and in vitro bioaccessibility of red bell pepper bioactives via pulsed electric field-assisted lactic acid fermentation

This publication has 75 references indexed in Scilit:

• Review on Electroporation Mechanisms for PEF-Assisted Extraction and Microbial Inactivation
  Food Engineering Reviews, 2025
• The Potential of Pulsed Electric Field in the Postharvest Process of Fruit and Vegetables: A Comprehensive Perspective
  Food and Bioprocess Technology, 2025
• In vitro gastrointestinal digestion methods of carbohydrate‐rich foods
  Food Science & Nutrition, 2023
• Pulsed electric field for shalgam juice: effects on fermentation, shelf‐life, and sensory quality
  Journal of the Science of Food and Agriculture, 2023
• Physicochemical properties and antioxidant activity of colored peppers (Capsicum annuum L.)
  Food Science and Biotechnology, 2022
• Insight into the protein degradation during the broad bean fermentation process
  Food Science & Nutrition, 2022
• Pulsed Electric Fields in Sustainable Food
  2021
• Biotransformation of phenolics and metabolites and the change in antioxidant activity in kiwifruit induced by Lactobacillus plantarum fermentation
  Journal of the Science of Food and Agriculture, 2020
• ATR-FTIR spectroscopy to determine cell wall composition: Application on a large diversity of fruits and vegetables
  Carbohydrate Polymers, 2019
• Synbiotic potential of carrot juice supplemented with Lactobacillus spp. and inulin or fructooligosaccharides
  Journal of the Science of Food and Agriculture, 2008