Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice

Estimation of total flavonoid content in propolis by two complementary colometric methods

Chang, C.-C., Yang, M.-H., Wen, H.-M., & Chern, J.-C. (2020) · Journal of Food and Drug Analysis · doi:10.38212/2224-6614.2748 · Cited by 4,106 · see citing works

Effect of fermentation on the antioxidant activity in plant-based foods

Hur, S. J., Lee, S. Y., Kim, Y., Choi, I., & Kim, G. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.03.112 · Cited by 1,012 · see citing works

Hypoglycemic and hypolipidemic effects and antioxidant activity of fruit extracts from Lycium barbarum.

Luo, Q., Cai, Y.-Z., Yan, J., Sun, M., & Corke, H. (2004) · Life Science · doi:10.1016/j.lfs.2004.04.056 · Cited by 557 · see citing works

Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice

Kwaw, E., Ma, Y., Tchabo, W., Apaliya, M. T., Wu, M., Sackey, A. S., Xiao, L., & Tahir, H. E. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.01.009 · Cited by 497 · see citing works

Enzymatic and bacterial conversions during sourdough fermentation

Gänzle, M. G. (2014) · Food Microbiology · doi:10.1016/j.fm.2013.04.007 · Cited by 432 · cited 1× · see citing works

Isolation of carotenoids, flavonoids and polysaccharides from Lycium barbarum L. and evaluation of antioxidant activity

Wang, C. C., Chang, S. C., Inbaraj, B. S., & Chen, B. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2009.10.005 · Cited by 368 · see citing works

Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria

Kaprasob, R., Kerdchoechuen, O., Laohakunjit, N., Sarkar, D., & Shetty, K. (2017) · Process Biochemistry · doi:10.1016/j.procbio.2017.05.019 · Cited by 228 · see citing works

Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt

Settachaimongkon, S., Nout, M. J. R., Fernandes, E. C. A., Hettinga, K. A., Vervoort, J. J. M., van Hooijdonk, T. C. M., Zwietering, M. H., Smid, E. J., & van Valenberg, H. J. F. (2014) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2014.02.008 · Cited by 213 · see citing works

Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages

Song, J., Bi, J., Chen, Q., Wu, X., Lyu, Y., & Meng, X. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2018.07.102 · Cited by 211 · see citing works

Comparison between Folin‐Ciocalteu and Prussian Blue Assays to Estimate The Total Phenolic Content of Juices and Teas Using 96‐Well Microplates

Margraf, T., Karnopp, A. R., Rosso, N. D., & Granato, D. (2015) · Journal of Food Science · doi:10.1111/1750-3841.13077 · Cited by 207 · see citing works

Lycium barbarum polysaccharides protect mice liver from carbon tetrachloride-induced oxidative stress and necroinflammation

Xiao, J., Liong, E. C., Ching, Y. P., Chang, R. C., So, K., Fung, M., & Tipoe, G. L. (2011) · Journal of Ethnopharmacology · doi:10.1016/j.jep.2011.11.033 · Cited by 189 · see citing works

Purification, characterization and bioactivity of exopolysaccharides produced by Lactobacillus plantarum KX041

Xu, Y., Cui, Y., Wang, X., Yue, F., Shan, Y., Liu, B., Zhou, Y., Yi, Y., & Lü, X. (2019) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2019.01.117 · Cited by 167 · see citing works

Knockout of thep-Coumarate Decarboxylase Gene fromLactobacillus plantarumReveals the Existence of Two Other Inducible Enzymatic Activities Involved in Phenolic Acid Metabolism

Barthelmebs, L., Diviès, C., & Cavin, J. (2000) · Applied and Environmental Microbiology · doi:10.1128/aem.66.8.3368-3375.2000 · Cited by 165 · see citing works

Determining Antioxidant Activities of Lactobacilli Cell-Free Supernatants by Cellular Antioxidant Assay: A Comparison with Traditional Methods

Xing, J., Wang, G., Zhang, Q., Liu, X., Gu, Z., Zhang, H., Chen, Y. Q., & Chen, W. (2015) · PLoS ONE · doi:10.1371/journal.pone.0119058 · Cited by 161 · see citing works

Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry

Dan, T., Wang, D., Jin, R. L., Zhang, H. P., Zhou, T., & Sun, T. (2017) · Journal of Dairy Science · doi:10.3168/jds.2016-11528 · Cited by 142 · see citing works

Phenolic Compositions and Antioxidant Activities Differ Significantly among Sorghum Grains with Different Applications

Shen, S., Huang, R., Li, C., Wu, W., Chen, H., Shi, J., Chen, S., & Ye, X. (2018) · Molecules · doi:10.3390/molecules23051203 · Cited by 138 · see citing works

Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices

Markkinen, N., Laaksonen, O. A., Nahku, R., Kuldjärv, R., & Yang, B. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.01.189 · Cited by 134 · see citing works

In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria

Ricci, A., Cirlini, M., Calani, L., Bernini, V., Neviani, E., Rio, D. D., Galaverna, G., & Lazzi, C. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.10.046 · Cited by 111 · see citing works

Flavor of lactic acid fermented malt based beverages: Current status and perspectives

Dongmo, S. N., Procopio, S., Sacher, B., & Becker, T. M. (2016) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2016.05.017 · Cited by 105 · see citing works

Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation

Ricci, A., Cirlini, M., Maoloni, A., Rio, D. D., Calani, L., Bernini, V., Galaverna, G., Neviani, E., & Lazzi, C. (2019) · Nutrients · doi:10.3390/nu11020213 · Cited by 100 · see citing works

Fermentation-based biotransformation of glucosinolates, phenolics and sugars in retorted broccoli puree by lactic acid bacteria

Ye, J., Huang, L., Terefe, N. S., & Augustin, M. A. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.02.030 · Cited by 96 · see citing works

Design of microbial consortia for the fermentation of pea-protein-enriched emulsions

Ben-Harb, S., Saint‐Eve, A., Panouillé, M., Souchon, I., Bonnarme, P., Dugat‐Bony, É., & Irlinger, F. (2019) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2019.01.012 · Cited by 92 · see citing works

Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines

de Lerma, N. L., Peinado, R. A., Puig‐Pujol, A., Mauricio, J. C., Moreno, J. J., & García‐Martínez, T. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.01.036 · Cited by 72 · see citing works

Biochemical characterization and technofunctional properties of bioprocessed wheat bran protein isolates

Arte, E., Huang, X., Nordlund, E., & Katina, K. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.03.020 · Cited by 69 · see citing works

Forcing fermentation: Profiling proteins, peptides and polyphenols in lab-scale cocoa bean fermentation

John, W. A., Böttcher, N. L., Aßkamp, M. R., Bergounhou, A., Kumari, N., Ho, P.-W., Dsouza, R. N., Nevoigt, E., & Ullrich, M. S. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.11.108 · Cited by 61 · see citing works

GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis

Barut, K. T. Ö., Amanpour, A., Güçlü, G., Kelebek, H., & Selli, S. (2018) · Food Analytical Methods · doi:10.1007/s12161-018-1403-y · Cited by 56 · see citing works

Daqu Fermentation Selects for Heat-Resistant Enterobacteriaceae and Bacilli

Wang, Z., Li, P., Luo, L., Simpson, D. J. W., & Gänzle, M. G. (2018) · Applied and Environmental Microbiology · doi:10.1128/aem.01483-18 · Cited by 51 · see citing works

Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA‐2C12 or Lactobacillus acidophilus IIA‐2B4

Arief, I. I., Afiyah, D. N., Wulandari, Z., & Budiman, C. (2016) · Journal of Food Science · doi:10.1111/1750-3841.13509 · Cited by 47 · see citing works

Volatile Compounds of Traditional Turkish Dry Fermented Sausage (Sucuk)

Kaban, G. (2010) · International Journal of Food Properties · doi:10.1080/10942910802688184 · Cited by 42 · see citing works

Effect of milling degrees on volatile profiles of raw and cooked black rice (Oryza sativa L. cv. Sintoheugmi)

Choi, S., Seo, H., Lee, K. R., Lee, S., & Lee, J. (2018) · Applied Biological Chemistry · doi:10.1007/s13765-017-0339-z · Cited by 41 · see citing works

Engineered biosynthesis of cyclic lipopeptide locillomycins in surrogate host Bacillus velezensis FZB42 and derivative strains enhance antibacterial activity

Luo, C., Chen, Y., Liu, X., Wang, X., Wang, X., Li, X., Zhao, Y., & Wei, L. (2019) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-019-09784-1 · Cited by 31 · see citing works

Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries

Yuan, G., Ren, J., Ouyang, X., Wang, L., Wang, M., Shen, X., Zhang, B., & Zhu, B. (2016) · Molecules · doi:10.3390/molecules21101324 · Cited by 26 · see citing works

Phenolic Compounds and Allelopathic Potential of Fermented and Unfermented Wheat and Corn Straw Extracts

Đorđević, T., Sarić‐Krsmanović, M., & Gajić-Umiljendić, J. (2018) · Chemistry & Biodiversity · doi:10.1002/cbdv.201800420 · Cited by 24 · see citing works

Characterization of aromas of instant oolong tea and its counterparts treated with two crude enzymes from Aspergillus niger

Zhang, L.-Z., Ni, H., Zhu, Y., Yang, Y., Li, L., Jiang, Z., Zheng, F., & Chen, F. (2017) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.13500 · Cited by 15 · see citing works

Composition and Characteristics of Yam Juice Fermented by Lactobacillus plantarum and Streptococcus thermophilus

Chen, W., Zhu, J., Niu, H., Yizhe, S., Zhang, W., Chen, H., & Chen, W. (2018) · International Journal of Food Engineering · doi:10.1515/ijfe-2018-0123 · Cited by 15 · see citing works

Endoglucanase improve the growth of homofermentative Lactobacillus spp. in ensilages

Zhang, S., Xu, Z., Wang, T., & Kong, J. (2019) · Journal of Biotechnology · doi:10.1016/j.jbiotec.2019.02.010 · Cited by 13 · see citing works

Development of A Lactic Acid Bacteria-fermented Beverage from Chinese Wolfberry Fruits and Milk

Wei, S. (2009) · Food Science · Cited by 1 · see citing works

Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages

Rodríguez, L. G. R., Zamora-Gasga, V. M., Pescuma, M., Nieuwenhove, C. P. V., Mozzi, F., & Sánchez-Burgos, J. A. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109854 · Cited by 312 · see citing works

Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review

Vidović, B. B., Milinčić, D. D., Marčetić, M. D., Djuriš, J., Ilić, T. D., Kostić, A. Ž., & Pešić, M. B. (2022) · Antioxidants · doi:10.3390/antiox11020248 · Cited by 178 · see citing works

Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation

Duan, W., Guan, Q., Zhang, H., Wang, F., Lu, R., Li, D., Geng, Y., & Xu, Z. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.135155 · Cited by 135 · see citing works

The Impact of Fermentation on the Antioxidant Activity of Food Products

Sarıtaş, S., Mondragón, A. D. C., Miranda, J. M., Lombardo, M., Koch, W., Raposo, A., El-Seedi, H. R., Alves, J. L. D. B., Esatbeyoglu, T., Karav, S., et al. (2024) · Molecules · doi:10.3390/molecules29163941 · Cited by 126 · see citing works

Effect of fermentation by lactic acid bacteria on the phenolic composition, antioxidant activity, and flavor substances of jujube–wolfberry composite juice

Zhao, X., Tang, F., Cai, W., Peng, B., Zhang, P., & Shan, C. (2023) · LWT · doi:10.1016/j.lwt.2023.114884 · Cited by 119 · see citing works

Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review

Rajendran, S., Silcock, P. J., & Bremer, P. J. (2023) · Molecules · doi:10.3390/molecules28073236 · Cited by 113 · see citing works

Effect of lactic acid bacteria co-fermentation on antioxidant activity and metabolomic profiles of a juice made from wolfberry and longan

Zheng, Z., Wei, L., Zhu, M., Qian, Z., Liu, J., Zhang, L., & Xu, Y. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113547 · Cited by 91 · see citing works

Biological and Cosmetical Importance of Fermented Raw Materials: An Overview

Majchrzak, W., Motyl, I., & Śmigielski, K. (2022) · doi:10.20944/preprints202207.0245.v1 · Cited by 71 · see citing works

Changes in physicochemical characteristics and metabolites in the fermentation of goji juice by Lactiplantibacillus plantarum

Xie, H., Gao, P., Lu, Z., Wang, F., Chai, L., Shi, J., Zhang, H., Geng, Y., Zhang, X., & Xu, Z. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.102881 · Cited by 57 · see citing works

In vitro gastrointestinal digestion and probiotics fermentation impact on bioaccessbility of phenolics compounds and antioxidant capacity of some native and exotic fruit residues with potential antidiabetic effects

Barros, R. G. C., Pereira, U. C., Andrade, J. K. S., de Oliveira, C. S., Vasconcelos, S. V., & Narain, N. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109614 · Cited by 56 · see citing works

Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies

Cui, R., Zhang, C., Pan, Z., Hu, T., & Wu, H. (2024) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.13305 · Cited by 54 · see citing works

A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects

Tang, Z., Zhao, Z., Wu, X., Lin, W., Qin, Y., Chen, H., Wan, Y., Zhou, C., Bu, T., Chen, H., et al. (2022) · Food Reviews International · doi:10.1080/87559129.2021.2024222 · Cited by 53 · see citing works

Mechanism of glycometabolism regulation by bioactive compounds from the fruits of Lycium barbarum: A review

Liu, H., Cui, B., & Zhang, Z. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111408 · Cited by 51 · see citing works

Effect of Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Fermented Aloe vera Juices

Cuvas-Limón, R. B., Ferreira‐Santos, P., Cruz, M., Teixeira, J. A., Belmares, R. E., & Nobre, C. (2022) · Antioxidants · doi:10.3390/antiox11122479 · Cited by 50 · see citing works

Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review

Krzyżostan, M., Wawrzyńczak, A., & Nowak, I. (2024) · Sustainability · doi:10.3390/su16072757 · Cited by 47 · see citing works

Dynamics of Physicochemical Properties, Functional Compounds and Antioxidant Capacity during Spontaneous Fermentation of Lycium ruthenicum Murr. (Qinghai–Tibet Plateau) Natural Vinegar

Gao, Q., Song, Y., Liang, Y. J., Li, Y., Chang, Y., Ma, R., Cao, X., & Wang, S. (2022) · Foods · doi:10.3390/foods11091344 · Cited by 46 · see citing works

Key Factors Affecting the Flesh Flavor Quality and the Nutritional Value of Grass Carp in Four Culture Modes

Zhang, J., Kaneko, G., Sun, J., Wang, G., Xie, J., Tian, J., Li, Z., Gong, W., Zhang, K., Xia, Y. L., et al. (2021) · Foods · doi:10.3390/foods10092075 · Cited by 41 · see citing works

Lactic acid bacteria incubation and aging drives flavor enhancement of goji berry juice

Liu, Y., Gu, P., Laaksonen, O. A., Wei, B., Zhu, Y., Zhang, B., Zhu, B., & Li, H. (2021) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2021.104202 · Cited by 41 · see citing works

Bacterial community dynamics reveal its key bacterium, Bacillus amyloliquefaciens ZB, involved in soybean meal fermentation for efficient water-soluble protein production

Wang, R., Dong, P., Zhu, Y., Yan, M., Liu, W., Zhao, Y., Huang, L., Zhang, D., & Guo, H. (2020) · LWT · doi:10.1016/j.lwt.2020.110068 · Cited by 36 · see citing works

Effects of different processing methods on bioactive substances and antioxidation properties of Lycium barbarum (goji berry) from China

Lin, F., Nianchu, T., Liu, R., Nie, R., Guo, Y., Liu, R., & Chang, M. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.101048 · Cited by 36 · see citing works

Effects of Lactobacillus fermentum GD01 fermentation on the nutritional components and flavor substances of three kinds of bean milk

Meng, J., Wang, J.-L., Hao, Y., Zhu, M.-X., & Wang, J. (2023) · LWT · doi:10.1016/j.lwt.2023.115006 · Cited by 33 · see citing works

Comparison of nutrients and microbial density in goji berry juice during lactic acid fermentation using four lactic acid bacteria strains

Wang, M., Ouyang, X., Liu, Y., Liu, Y., Cheng, L., Wang, C., Zhu, B., & Zhang, B. (2020) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.15059 · Cited by 31 · see citing works

Functional fermented fruit juice production and characterization by using water kefir grains

Dikmetaş, D. N., Acar, E. G., Ceylan, F. D., İlkadım, F., Özer, H., & Karbancıoğlu‐Güler, F. (2025) · Journal of Food Science and Technology · doi:10.1007/s13197-025-06209-y · Cited by 30 · see citing works

Multiomics provides insights into the succession of microbiota and metabolite during plant leaf fermentation

Xing, L., Zhang, M., Liu, L., Hu, X., Liu, J., Xiangping, Z., Chai, Z., & Yin, H. (2023) · Environmental Research · doi:10.1016/j.envres.2023.115304 · Cited by 30 · see citing works

Fermentation: improvement of pharmacological effects and applications of botanical drugs

Luo, X., Dong, M., Liu, J., Guo, N., Li, J., Shi, Y. R., & Yang, Y. (2024) · Frontiers in Pharmacology · doi:10.3389/fphar.2024.1430238 · Cited by 29 · see citing works

Whole genome sequencing and metabolomics analyses reveal the biosynthesis of nerol in a multi-stress-tolerant Meyerozyma guilliermondii GXDK6

Mo, X., Cai, X., Hui, Q., Sun, H., Yu, R., Bu, R., Yan, B., Ou, Q., Li, Q.-W., He, S., et al. (2021) · Microbial Cell Factories · doi:10.1186/s12934-020-01490-2 · Cited by 28 · see citing works

Novel Bio-Functional Aloe vera Beverages Fermented by Probiotic Enterococcus faecium and Lactobacillus lactis

Cuvas-Limón, R. B., Ferreira‐Santos, P., Cruz, M., Teixeira, J. A., Belmares, R. E., & Nobre, C. (2022) · Molecules · doi:10.3390/molecules27082473 · Cited by 28 · see citing works

Black Goji Berry (Lycium ruthenicum) Juice Fermented with Lactobacillus rhamnosus GG Enhances Inhibitory Activity against Dipeptidyl Peptidase-IV and Key Steps of Lipid Digestion and Absorption

Kamonsuwan, K., Balmori, V., Marnpae, M., Chusak, C., Thilavech, T., Charoensiddhi, S., Smid, S. D., & Adisakwattana, S. (2024) · Antioxidants · doi:10.3390/antiox13060740 · Cited by 27 · see citing works

Effects of Solid Fermentation on Polygonatum cyrtonema Polysaccharides: Isolation, Characterization and Bioactivities

Cheng, Y., Huang, X., Li, L., Liu, L., Zhang, C., Xiang, F., Xie, Y., Zou, Y., Geng, Z., & Huang, C. (2023) · Molecules · doi:10.3390/molecules28145498 · Cited by 25 · see citing works

Probiotic-fermented traditional Chinese herbal medicine, a promising approach to maintaining the intestinal microecology

Ma, J., Wang, J., Wan, Y., Wang, S., & Jiang, C. (2024) · Journal of Ethnopharmacology · doi:10.1016/j.jep.2024.118815 · Cited by 26 · see citing works

The potential of lactic acid bacteria in fermented herbs-derived food products

Shi, H., Zhao, Y., Wang, W., Zhou, Y., Liang, Y., Wu, R., & Wu, J. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.104714 · Cited by 24 · see citing works

Quality analysis of ultra-fine whole pulp of bamboo shoots (Chimonobambusa quadrangularis) fermented by Lactobacillus plantarum and Limosilactobacillus reuteri

Wang, L., Luo, Y.-Y., Zhang, Y., Zou, C.-X., Wang, P., Qin, L.-K., Zhu, Q., & Jia, Y.-L. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.102458 · Cited by 23 · see citing works

Binary probiotic fermentation promotes signal (cyclic AMP) exchange to increases the number of viable probiotics, anthocyanins and polyphenol content, and the odor scores of wolfberry fermented beverages

Fan, X., Liu, M., Shi, Z., Zhang, T., Du, L., Wu, Z. F., Zeng, X., Wu, X., & Pan, D. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.139085 · Cited by 23 · see citing works

Effects of Lactic Acid Bacteria Fermentation on Physicochemical Properties, Functional Compounds and Antioxidant Activity of Edible Grass

Li, X., He, T., Mao, J., & Sha, R. (2022) · Fermentation · doi:10.3390/fermentation8110647 · Cited by 22 · see citing works

Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2

Wu, Y., Yi, T., Jin, J., Tong, S., Li, S., & Zhang, L. (2022) · BMC Microbiology · doi:10.1186/s12866-022-02555-5 · Cited by 21 · see citing works

Ciabatta Bread Incorporating Goji (Lycium barbarum L.): A New Potential Functional Product with Impact on Human Health

Sicari, V., Romeo, R., Mincione, A., Santacaterina, S., Tundis, R., & Loizzo, M. R. (2023) · Foods · doi:10.3390/foods12030566 · Cited by 21 · see citing works

Submerged and Solid-State Fermentation of Spirulina with Lactic Acid Bacteria Strains: Antimicrobial Properties and the Formation of Bioactive Compounds of Protein Origin

Tolpežnikaitė, E., Bartkevičs, V., Skrastina, A., Pavlenko, R., Ružauskas, M., Starkutė, V., Zokaitytė, E., Klupšaitė, D., Ruibys, R., Rocha, J. M., et al. (2023) · Biology · doi:10.3390/biology12020248 · Cited by 21 · see citing works

Metabolomics profiling and antibacterial activity of fermented ginger paste extends the shelf life of chicken meat

Muhialdin, B. J., Kadum, H., Fathallah, S., & Hussin, A. S. M. (2020) · LWT · doi:10.1016/j.lwt.2020.109897 · Cited by 20 · see citing works

Polyphenolic Spectrum of Goji Berries and Their Health-Promoting Activity

Jurí­ková, T., Tinakova, S. M., Žiarovská, J., Szekeres, L., Mlček, J., Fatrcová-Šramková, K., Kňažická, Z., & Škrovánková, S. (2025) · Foods · doi:10.3390/foods14081387 · Cited by 18 · see citing works

Effects of Tibetan kefir grain fermentation on the physicochemical properties, phenolics, enzyme activity, and antioxidant activity of Lycium barbarum (Goji berry) juice

Du, G., Qing, Y., Wang, H., Na, W., Yue, T., & Yuan, Y. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.102555 · Cited by 18 · see citing works

Anti-Inflammatory Effects of Fermented Lotus Root and Linoleic Acid in Lipopolysaccharide-Induced RAW 264.7 Cells

Kim, S. M., Park, E., Kim, J., Choi, J., & Lee, H. (2020) · Life · doi:10.3390/life10110293 · Cited by 17 · see citing works

Evaluation of Growth, Viability, Lactic Acid Production and Anti-Infective Effects of Lacticaseibacillus rhamnosus ATCC 9595 in Bacuri Juice (Platonia insignis)

Mendes, Y. C., Mesquita, G. P., Costa, G. D. E., da Silva, A. C. B., Gouveia, E. R., Silva, M. R. C., Monteiro‐Neto, V., de Miranda, R. D. C. M., da Silva, L. C. N., & Zagmignan, A. (2021) · Foods · doi:10.3390/foods10030603 · Cited by 17 · see citing works

Novel insights into bound Phenolics: Conversion and release of phenolic compounds in lychee pulp by heat pump drying and lactic acid bacterial fermentation

Hou, F., Su, T., Chen, Y., Dong, L., Zhang, M., & Huang, F. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116201 · Cited by 16 · see citing works

Phytochemical Properties and Antioxidant Capacities of Apple Juice Fermented by Probiotics During Refrigerated Storage and Simulated Gastrointestinal Digestion

Wu, C., Wang, J., Liu, N., Chen, X., Xu, H., & Lei, H. (2022) · Applied Biochemistry and Biotechnology · doi:10.1007/s12010-022-04255-2 · Cited by 15 · see citing works

Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on phytochemical and flavor characteristics of Wallace melon juice

Zhang, J., Zhong, Y. X., Wang, D., Deng, Y., Li, Y., Liu, C., & Wang, J. (2024) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.13263 · Cited by 14 · see citing works

Prebiotic Potential of Goji Berry ( Lycium barbarum ) in Improving Intestinal Integrity and Inflammatory Profiles via Modification of the Gut Microbiota in High-Fat Diet-Fed Rats

Jeong, E., Eun, S., Chae, S., & Lee, S. (2024) · Journal of Medicinal Food · doi:10.1089/jmf.2024.k.0031 · Cited by 14 · see citing works

Composition, antioxidant and development-promoting activity of fermentation modified crude polysaccharides from stem and leaves of Chenopodium album L.

Liu, N., Wang, Y., An, X., Qi, J., Wang, B., Du, J., & Wang, W. (2024) · Chemical and Biological Technologies in Agriculture · doi:10.1186/s40538-024-00610-z · Cited by 14 · see citing works

Combined volatile compounds and non‐targeted metabolomics analysis reveals variation in flavour characteristics, metabolic profiles and bioactivity of mulberry leaves after Monascus purpureus fermentation

Wang, B., Duan, Y., Wang, C. J., Liu, C., Wang, J., Jia, J., & Wu, Q. (2023) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.13215 · Cited by 13 · see citing works

Sensory-Guided Establishment of Sensory Lexicon and Investigation of Key Flavor Components for Goji Berry Pulp

Wang, S., Su, Q., Zhu, Y., Liu, J., Zhang, X., Zhang, Y., & Zhu, B. (2024) · Plants · doi:10.3390/plants13020173 · Cited by 13 · see citing works

Effect of the lactic acid fermentation by probiotic strains on the sour cherry juice and its bioactive compounds

Perjéssy, J., Hegyi, F., Nagy-Gasztonyi, M., & Zalán, Z. (2021) · Food Science and Technology International · doi:10.1177/10820132211018044 · Cited by 13 · see citing works

Novel Catabolic Pathway of Quercetin-3-O-Rutinose-7-O-α-L-Rhamnoside by Lactobacillus plantarum GDMCC 1.140: The Direct Fission of C-Ring

Huang, G., Lai, M., Xu, C., He, S., Dong, L., Huang, F., Zhang, R., Young, D. J., Liu, H., & Su, D. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2022.849439 · Cited by 11 · see citing works

Supplementation of non-fermented and fermented goji berry (Lycium barbarum) improves hepatic function and corresponding lipid metabolism via their anti-inflammatory and antioxidant properties in high fat-fed rats

Lee, S., Jeong, S., Park, Y.-J., Seo, H., You, C.-B., Hwang, U.-S., Park, H., & Suh, H.-J. (2021) · Applied Biological Chemistry · doi:10.1186/s13765-021-00642-1 · Cited by 11 · see citing works

Lycium barbarum L. and Salvia miltiorrhiza Bunge protect retinal pigment epithelial cells through endoplasmic reticulum stress

Chen, O., Xie, W., Jiang, P., Wang, Y., Peng, J., Zhou, Y.-S., Song, H., & Peng, Q. (2022) · Journal of Ethnopharmacology · doi:10.1016/j.jep.2022.115519 · Cited by 11 · see citing works

Enhancement of highland barley nutrition and flavor via liquid fermentation with Hirsutella sinensis and multi-strains synergistic fermentation

Gao, Q., Yang, C., Liu, H., & Wang, S. (2025) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2025.104059 · Cited by 10 · see citing works

Dynamic changes of differential metabolites and key metabolic pathways of Gastrodia elata Blume during fermentation

Wang, Y., Lin, L., Li, L., Li, Q., Gao, M., Yang, X., Yang, J., & Xie, C. (2022) · International Journal of Food Properties · doi:10.1080/10942912.2022.2088788 · Cited by 10 · see citing works

Changes in Physicochemical Properties, Metabolites and Antioxidant Activity of Edible Grass during Spontaneous Fermentation

Li, X., He, T., Mao, Y., Mao, J., Lai, X., Tu, H., Zhou, Y., & Sha, R. (2023) · Fermentation · doi:10.3390/fermentation9040377 · Cited by 10 · see citing works

Agricultural plant jiaosu: valorization of organic wastes for sustainable agriculture

Wang, Y., Li, J., Li, X., Wu, S., Song, W., & Li, P. (2024) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2024.1481291 · Cited by 9 · see citing works

Effect of hot-melt extruded Morus alba leaves on intestinal microflora and epithelial cells

Kim, H., Go, E. J., & Baek, J.-S. (2023) · Heliyon · doi:10.1016/j.heliyon.2023.e23954 · Cited by 8 · see citing works

Nourishing Yin traditional Chinese medicine: potential role in the prevention and treatment of type 2 diabetes

Dai, Y. (2024) · American Journal of Translational Research · doi:10.62347/cvni4988 · Cited by 7 · see citing works

Identification of the key aroma-active compounds in wolfberry (Lycium barbarum L.) pulp

Zhang, Z., Li, Z., Fan, G., Zhang, L., Ren, J., Wu, K., & Ma, Y. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.103191 · Cited by 6 · see citing works

Valorization of phenolic compounds delivery through lactic acid fermentation of fruit and vegetable juices: innovations, challenges, and gaps

Plessas, S. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-18538-0.00014-7 · Cited by 6 · see citing works

In Vitro Digestion and Fermentation of Cowpea Pod Extracts and Proteins Loaded in Ca(II)-Alginate Hydrogels

Traffano-Schiffo, M. V., Aguirre‐Calvo, T. R., Navajas-Porras, B., Avanza, M. V., Rufián‐Henares, J. Á., & Santagapita, P. R. (2024) · Foods · doi:10.3390/foods13193071 · Cited by 6 · see citing works

Changes in Phenolic Profiles and Inhibition Potential of Macrophage Foam Cell Formation during Noni (Morinda citrifolia Linn.) Fruit Juice Fermentation

Cai, K., Dou, R., Lin, X., Hu, X., Wang, Z., Liu, S., Li, C., & Li, W. (2022) · Fermentation · doi:10.3390/fermentation8050201 · Cited by 6 · see citing works

Comparative genomics and untargeted metabolomics analysis of dairy-derived Lacticaseibacillus rhamnosus strains and their potential applications in dairy fermentation

Wusigale, Liu, K., Wang, D., Yang, C., Liu, Y., Altankhuyag, O.-E., & Yao, G. (2025) · Journal of Dairy Science · doi:10.3168/jds.2025-26446 · Cited by 5 · see citing works

The effects of Zygosaccharomyces rouxii fermentation on polyphenol profile, antioxidant properties, α-glucosidase inhibitory activity, and flavor compounds of Cynanchum auriculatum Royle ex Wight beverages

Hong, J., Wang, M., Shi, Y., Wei, L., Zhang, Y., Wang, P., Chen, H., & Kang, Y. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.106363 · Cited by 5 · see citing works

Monosaccharide removal and effects of Komagataeibacter xylinus fermentation on antioxidant capacity and flavor profile of Chinese wolfberry juice

Zhang, T., Shen, Y., Zhang, S.-J., Xie, Z., Cheng, X., Li, W., & Zhong, C. (2021) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.15800 · Cited by 4 · see citing works

Consumption of yogurts containing buriti pulp and fermented milks containing orange bagasse increases the response of the endogenous antioxidant system and the expression of heat shock proteins in healthy rats

da Graça, J. S., Castro, B. G., Heckler, C., Batista, P. B., Camargo, R. L., Furtado, M. M., Freire, L., Melo, M. F., Gonçalves, M. P. M. B. B., Moya, A. M. T. M., et al. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116904 · Cited by 3 · see citing works

Comprehensive Advances on Probiotic-Fermented Medicine and Food Homology

Bu, D., Cheng, Y., Gao, W., Han, F., & Dong, H. (2025) · Fermentation · doi:10.3390/fermentation11120682 · Cited by 2 · see citing works

Enhanced sensory quality and functional properties of fermented goji berry juices by low-acid-producing probiotic Limosilactobacillus fermentum WXZ2-1

Yu, J., Li, J., Duan, Z., Han, D., Cao, Y., Wu, G., Lü, X., Xie, F., Qian, G., & Yi, Y. (2026) · Journal of Functional Foods · doi:10.1016/j.jff.2026.107251 · Cited by 2 · see citing works

Development of lactic acid fermented, probiotic sour cherry juice

Perjéssy, J., Hegyi, F., Nagy-Gasztonyi, M., Tömösközi‐Farkas, R., & Zalán, Z. (2020) · Progress in Agricultural Engineering Sciences · doi:10.1556/446.2020.10003 · Cited by 2 · see citing works

Performance and economical evaluation of rotary peeling veneer from logs fermented by lactic acid bacteria: A low-cost, green log pretreatment method

Guan, M., Che, P., Wu, M., Liu, X., Qian, S., & Xiao, F. (2025) · Industrial Crops and Products · doi:10.1016/j.indcrop.2025.120841 · Cited by 2 · see citing works

Enhancing the Content of Hesperidin and Nobiletin in Citrus Wines through Multi-Strain Fermentation

Zou, S., Ouyang, Y., Xie, L., Liu, J., Wang, Y., Xiao, Y., Gao, B., & Zhu, D. (2024) · Fermentation · doi:10.3390/fermentation10050238 · Cited by 2 · see citing works

Optimization of the Production Process of a Fermented Mango-Based Beverage with Lactiplantibacillus plantarum (Lp6 and Lp32)

Aviles-Rivera, Y. A., Hernández‐Mendoza, A., Mata‐Haro, V., Heredia, J. B., Valdez-Torres, J. B., & Muy‐Rangel, M. D. (2025) · Processes · doi:10.3390/pr13082347 · Cited by 1 · see citing works

Fermentation dynamics and biochemical preservation of vacuum filtered Palmyra (Borassus flabellifer L.) sap under different storage conditions

Singh, C. N., Thota, N., Dwivedi, M., & Pandiselvam, R. (2026) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-025-03831-4 · Cited by 1 · see citing works

THE BIOLOGICAL VALUE OF FERMENTED PLANT-BASED FOOD PRODUCTS

Machneva, I. A. (2024) · Fruit growing and viticulture of South Russia · doi:10.30679/2219-5335-2024-3-87-154-192 · Cited by 1 · see citing works

Changes in physicochemical characteristics and metabolites in the fermentation of goji juice by Lactiplantibacillus plantarumPreprint

Zhang, X., Xie, H., Gao, P., Lu, Z., wang, F., Chai, L., Shi, J., Zhang, H., & Xu, Z. (2022) · Research Square · doi:10.21203/rs.3.rs-2340844/v1 · Cited by 1 · see citing works

Additional file 11 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2

Wu, Y., Tao, Y., Jin, J., Tong, S., Li, S., & Zhang, L. (2022) · Figshare · doi:10.6084/m9.figshare.19808134

Additional file 15 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2

Wu, Y., Yi, T., Jin, J., Tong, S., Li, S., & Zhang, L. (2022) · Figshare · doi:10.6084/m9.figshare.19808146

Additional file 13 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2

Wu, Y., Tao, Y., Jin, J., Tong, S., Li, S., & Zhang, L. (2022) · Figshare · doi:10.6084/m9.figshare.19808140

Additional file 5 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2

Wu, Y., Tao, Y., Jin, J., Tong, S., Li, S., & Zhang, L. (2022) · Figshare · doi:10.6084/m9.figshare.19808161

Additional file 10 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2

Wu, Y., Yi, T., Jin, J., Tong, S., Li, S., & Zhang, L. (2022) · Figshare · doi:10.6084/m9.figshare.19808131

Additional file 7 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2

Wu, Y., Tao, Y., Jin, J., Tong, S., Li, S., & Zhang, L. (2022) · Figshare · doi:10.6084/m9.figshare.19808167

Additional file 3 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2

Wu, Y., Tao, Y., Jin, J., Tong, S., Li, S., & Zhang, L. (2022) · Figshare · doi:10.6084/m9.figshare.19808155

Additional file 9 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2

Wu, Y., Tao, Y., Jin, J., Tong, S., Li, S., & Zhang, L. (2022) · Figshare · doi:10.6084/m9.figshare.19808173

Additional file 4 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2

Wu, Y., Yi, T., Jin, J., Tong, S., Li, S., & Zhang, L. (2022) · Figshare · doi:10.6084/m9.figshare.19808158

Additional file 2 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2

Wu, Y., Yi, T., Jin, J., Tong, S., Li, S., & Zhang, L. (2022) · Figshare · doi:10.6084/m9.figshare.19808152

Additional file 12 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2

Wu, Y., Tao, Y., Jin, J., Tong, S., Li, S., & Zhang, L. (2022) · Figshare · doi:10.6084/m9.figshare.19808137

Additional file 8 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2

Wu, Y., Yi, T., Jin, J., Tong, S., Li, S., & Zhang, L. (2022) · Figshare · doi:10.6084/m9.figshare.19808170

Additional file 6 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2

Wu, Y., Tao, Y., Jin, J., Tong, S., Li, S., & Zhang, L. (2022) · Figshare · doi:10.6084/m9.figshare.19808164

Additional file 14 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2

Wu, Y., Yi, T., Jin, J., Tong, S., Li, S., & Zhang, L. (2022) · Figshare · doi:10.6084/m9.figshare.19808143

Advances and Trends in Food Bioactives of Microbial Origin

Iranmanesh, M., Patel, M., Surti, M., & Mojgani, N. (2025) · Springer eBooks · doi:10.1007/978-981-97-9723-3_6

Cofermentation of Acetic Acid Bacteria and Pediococcus pentosaceus JS35 Enhanced the Flavor and Bioactive Components of Rice Vinegar

Hui, M., Meng, C., He, W., Chen, Y., Liu, G., & Tu, J. (2025) · ACS Food Science & Technology · doi:10.1021/acsfoodscitech.5c00488

Additional file 1 of Whole genome sequencing and metabolomics analyses reveal the biosynthesis of nerol in a multi-stress-tolerant Meyerozyma guilliermondii GXDK6

Mo, X., Cai, X., Hui, Q., Sun, H., Yu, R., Bu, R., Yan, B., Ou, Q., Li, Q., He, S., et al. (2021) · Figshare · doi:10.6084/m9.figshare.13545647

Additional file 1 of Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2

Wu, Y., Tao, Y., Jin, J., Tong, S., Li, S., & Zhang, L. (2022) · Figshare · doi:10.6084/m9.figshare.19808149

Additional file 3 of Whole genome sequencing and metabolomics analyses reveal the biosynthesis of nerol in a multi-stress-tolerant Meyerozyma guilliermondii GXDK6

Mo, X., Cai, X., Hui, Q., Sun, H., Yu, R., Bu, R., Yan, B., Ou, Q., Li, Q., He, S., et al. (2021) · Figshare · doi:10.6084/m9.figshare.13545653

Additional file 2 of Whole genome sequencing and metabolomics analyses reveal the biosynthesis of nerol in a multi-stress-tolerant Meyerozyma guilliermondii GXDK6

Mo, X., Cai, X., Hui, Q., Sun, H., Yu, R., Bu, R., Yan, B., Ou, Q., Li, Q., He, S., et al. (2021) · Figshare · doi:10.6084/m9.figshare.13545650

Additional file 1 of Composition, antioxidant and development-promoting activity of fermentation modified crude polysaccharides from stem and leaves of Chenopodium album L.

Liu, N., Wang, Y., An, X., Qi, J., Wang, B., Du, J., & Wang, W. (2024) · Figshare · doi:10.6084/m9.figshare.26353292

A non-targeted metabolomics analysis of metabolite changes and antioxidant activity correlation in Auricularia auricula broth during fermentation

Yu, Y., Yang, X., Guo, W., Li, J., & Li, X. (2026) · European Food Research and Technology · doi:10.1007/s00217-026-05045-4

Development of novel functional fermented goji-based beverages using lactic acid bacteria and yeastsPreprint

Nevado, F. P., Rubio, R. M., Alguijo, M. B. R., Solomando, J. C., Gómez, M. J. R., & Calvo, P. (2026) · Research Square · doi:10.21203/rs.3.rs-9066402/v1

Process optimization of Pediococcus pentosaceus 4412-derived exopolysaccharides as a prebiotic in banana pseudostem juice fermentation

Angelin, J., Lakshimi, V. I., Patnaik, A. R., Nowshad, F., Swetha, P., & Kavitha, M. (2026) · Frontiers in Nutrition · doi:10.3389/fnut.2026.1798892 · Cited by 1 · see citing works

Development of novel functional fermented goji-based beverages using lactic acid bacteria and yeasts

Nevado, F. P., Rubio, R. M., Alguijo, M. B. R., Solomando, J. C., Gómez, M. J. R., & Calvo, P. (2026) · European Food Research and Technology · doi:10.1007/s00217-026-05240-3

Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation

Duan, W., Guan, Q., Zhang, H., Wang, F., Lu, R., Li, D., Geng, Y., & Xu, Z. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.135155 · Cited by 135 · see citing works

Enhanced sensory quality and functional properties of fermented goji berry juices by low-acid-producing probiotic Limosilactobacillus fermentum WXZ2-1

Yu, J., Li, J., Duan, Z., Han, D., Cao, Y., Wu, G., Lü, X., Xie, F., Qian, G., & Yi, Y. (2026) · Journal of Functional Foods · doi:10.1016/j.jff.2026.107251 · Cited by 2 · see citing works

Effect of fermentation by lactic acid bacteria on the phenolic composition, antioxidant activity, and flavor substances of jujube–wolfberry composite juice

Zhao, X., Tang, F., Cai, W., Peng, B., Zhang, P., & Shan, C. (2023) · LWT · doi:10.1016/j.lwt.2023.114884 · Cited by 119 · see citing works

Fermentation of enzymatical feijoa fruit juice by probiotic bacteria: nutritional composition, bioactive phenolics, and antioxidant activities

Peng, Y., He, H., Li, Y., Zhao, J., Wang, B., Wei, Y., Jian, Y., Chen, Q., & Wang, D. (2024) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-024-02825-y · Cited by 9 · see citing works