Effect of combined ultrasonic and enzymatic assisted treatment on the fermentation process of whole Lycium barbarum (goji berry) fruit

No abstract is available for this paper.

• Publication year

  2023

• Venue

  Food Bioscience

• Publication date

  2023-03-01

• Fields of study

  Not labeled

• Identifiers
  DOI 10.1016/j.fbio.2023.102550
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Phytochemicals and in-vitro antioxidant activity analysis of Aloe vera by-products (skin) in different solvent extract

  2022cited by this paper
• Effects of fermentation time on phenolic composition, antioxidant and antimicrobial activities of green, oolong, and black teas

  2022cited by this paper
• Effects of ultrasound on the fermentation profile and metabolic activity of lactic acid bacteria in buffalo's (Bubalus bubalis) milk

  2022cited by this paper
• Research progress of Lycium barbarum L. as functional food: phytochemical composition and health benefits

  2022cited by this paper
• The combined effect of protein hydrolysis and Lactobacillus plantarum fermentation on antioxidant activity and metabolomic profiles of quinoa beverage.

  2022cited by this paper
• Extraction, derivatization and antioxidant activities of onion polysaccharide.

  2022cited by this paper
• Functionalization of soy residue (okara) by enzymatic hydrolysis and LAB fermentation for B2 bio-enrichment and improved in vitro digestion.

  2022cited by this paper
• Protease increases ethanol yield and decreases fermentation time in no-cook process during very-high-gravity ethanol production from rice

  2022cited by this paper
• Effect of Lactobacillus plantarum on functional characteristics and flavor profile of fermented walnut milk

  2022cited by this paper
• Effects of ultra-high pressure treatment on ACE inhibitory activity, antioxidant activity, and physicochemical properties of milk fermented with Lactobacillus delbrueckii QS306.

  2022cited by this paper
• Comparison of the antioxidant activities and major constituents of three Hypericum species (H. perforatum, H. scabrum and H. origanifolium) from Turkey

  2022cited by this paper
• Effect of fermentation methods on the quality and in vitro antioxidant properties of Lycium barbarum and Polygonatum cyrtonema compound wine.

  2022cited by this paper
• Potential use of ultrasound to promote fermentation, maturation, and properties of fermented foods: A review.

  2021cited by this paper
• Solar drying of strawberry using polycarbonate with UV protection and polyethylene covers: Influence on anthocyanin and total phenolic content

  2021cited by this paper
• Prospects and application of ultrasound and magnetic fields in the fermentation of rare edible fungi

  2021cited by this paper
• Physicochemical properties, antioxidant activities, and binding behavior of 3,5-di-O-caffeoylquinic acid with beta-lactoglobulin colloidal particles.

  2021cited by this paper
• Integrated bioprocess for bio-ethanol production from watermelon rind biomass: Ultrasound-assisted deep eutectic solvent pretreatment, enzymatic hydrolysis and fermentation

  2021cited by this paper
• Superfine pulverisation pretreatment to enhance crystallinity of cellulose from Lycium barbarum L. leaves.

  2021cited by this paper
• What's the choice for goji: Lycium barbarum L. or L. chinense Mill.?

  2021cited by this paper
• Enzyme-assisted fermentation improves the antimicrobial activity and drying properties of potato pulp

  2021cited by this paper
• Cellulosic biofuel production using emulsified simultaneous saccharification and fermentation (eSSF) with conventional and thermotolerant yeasts

  2021cited by this paper
• Effects of different processing methods on bioactive substances and antioxidation properties of Lycium barbarum (goji berry) from China

  2021cited by this paper
• Co-culture submerged fermentation by lactobacillus and yeast more effectively improved the profiles and bioaccessibility of phenolics in extruded brown rice than single-culture fermentation.

  2020cited by this paper
• Pitfalls in the 3, 5-dinitrosalicylic acid DNS assay for the reducing sugars: Interference of furfural and 5-hydroxymethylfurfural.

  2020cited by this paper
• Accelerated aging of grape pomace vinegar by using additives combined with physical methods

  2020cited by this paper
• Pharmacodynamic material basis of traditional Chinese medicine based on biomacromolecules: a review

  2020cited by this paper
• Antioxidative properties of eastern prickly pear (Opuntia humifusa) fermented with lactic acid bacteria and cell wall-hydrolyzing enzymes

  2020cited by this paper
• Influence of mixed probiotics on the the bioactive composition, antioxidant activity and appearance of fermented red bayberry pomace

  2020cited by this paper
• The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview

  2020cited by this paper
• Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans

  2019cited by this paper
• Fermentation of Saccharomyces cerevisiae in a one liter flask coupled with an external circulation ultrasonic irradiation slot: Influence of ultrasonic mode and frequency on the bacterial growth and metabolism yield.

  2019cited by this paper
• The in vitro antimicrobial activity assessment of ultrasound assisted Lycium barbarum fruit extracts and pomegranate fruit peels

  2019cited by this paper
• Lycium barbarum polysaccharides attenuate rat anti-Thy-1 glomerulonephritis through mediating pyruvate dehydrogenase.

  2019cited by this paper
• Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation.

  2019cited by this paper
• Changes Over the Fermentation Period in Phenolic Compounds and Antioxidant and Anticancer Activities of Blueberries Fermented by Lactobacillus plantarum.

  2019cited by this paper
• Analysis in protein profile, antioxidant activity and structure-activity relationship based on ultrasound-assisted liquid-state fermentation of soybean meal with Bacillus subtilis.

  2019cited by this paper
• Ultrasound-assisted fermentation for cider production from Lebanese apples.

  2019cited by this paper
• Ultrasonication effects on the phytochemical, volatile and sensorial characteristics of lactic acid fermented mulberry juice

  2018cited by this paper
• Effect of the addition of phytomix-3+ mangosteen on antioxidant activity, viability of lactic acid bacteria, type 2 diabetes key-enzymes, and sensory evaluation of yogurt

  2018cited by this paper
• Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bio-activities of guava leaves tea.

  2018cited by this paper
• Fermented pomegranate wastes as sustainable source of ellagic acid: Antioxidant properties, anti-inflammatory action, and controlled release under simulated digestion conditions.

  2018cited by this paper
• Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation.

  2017cited by this paper
• Ultrasound technology for food fermentation applications.

  2017cited by this paper
• Effects of ultrasound on microbial growth and enzyme activity.

  2017cited by this paper
• Systematic Review of Chemical Constituents in the Genus Lycium (Solanaceae)

  2017cited by this paper
• Effect of fermentation on the peptide content, phenolics and antioxidant activity of defatted wheat germ

  2017cited by this paper
• Phenolic Profile and Antioxidant Potential of Leaves from Selected Cotoneaster Medik. Species

  2016cited by this paper
• Application of multivariate accelerated test for the shelf life estimation of fresh-cut lettuce

  2016cited by this paper
• Effect of high intensity ultrasound on the fermentation profile of Lactobacillus sakei in a meat model system.

  2016cited by this paper
• Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation

  2016cited by this paper
• Seasonal dynamics of total flavonoid contents and antioxidant activity of Dryopteris erythrosora.

  2015cited by this paper
• Chemical pretreatment improving effect of enzymatic saccharification of distillers grains biomass.

  2014cited by this paper
• Fermentation of Plant Material - Effect on Sugar Content and Stability of Bioactive Compounds

  2014cited by this paper
• Ultrasound irradiation in the production of ethanol from biomass

  2014cited by this paper
• Effect of fermentation on the antioxidant activity in plant-based foods.

  2014cited by this paper
• Screening of medium components by Plackett–Burman design for carotenoid production using date (Phoenix dactylifera) wastes

  2012cited by this paper
• Antioxidant and metal chelating activities of peptide fractions from phaseolin and bean protein hydrolysates.

  2012cited by this paper
• Ultrasound-assisted production of bioethanol by simultaneous saccharification and fermentation of corn meal.

  2010cited by this paper
• Enzymatic production of glucose from different qualities of grain sorghum and application of ultrasound to enhance the yield.

  2009cited by this paper
• Production of flavour esters by immobilized Staphylococcus simulans lipase in a solvent-free system

  2006cited by this paper
• The research into the influence of low-intensity ultrasonic on the growth of S.cerevisiaes

  2003cited by this paper
• Improvement of very high gravity ethanol fermentation by media supplementation using Saccharomyces cerevisiae

  1999cited by this paper
• Free radicals, proteins and DNA: oxidative damage versus redox regulation.

  1996cited by this paper
• A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding.

  1976cited by this paper

• Red Berry Wines: Comprehensive Insights Into Composition, Technological Advances, Quality, and Safety Considerations.

  2026cites this paper
• Lycium barbarum studies: A system review on molecular biology, cultivation, and quality characteristics of goji berries

  2025cites this paper
• Influence of in situ 20 ± 2/28 ± 2 kHz dual-frequency ultrasonication on enzymolysis kinetics, thermodynamics and antioxidant activity of housefly (Musca Domestica) larvae protein hydrolysate

  2025cites this paper
• Investigating the effect of enzymolysis and fermentation on the flavor of Laiyang pear syrup

  2025cites this paper
• Effects of Lycium barbarum on gluten structure, in vitro starch digestibility, and compound noodle quality

  2023cites this paper