(Q39425699)

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Effect of antioxidant activity and functional properties of Chingshey purple sweet potato fermented milk by Lactobacillus acidophilus, L. delbrueckii subsp. lactis, and L. gasseri strains

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Europe PubMed Central

PubMed publication ID

11 September 2017

Effect of antioxidant activity and functional properties of Chingshey purple sweet potato fermented milk by Lactobacillus acidophilus, L. delbrueckii subsp. lactis, and L. gasseri strains (English)

1 reference

Europe PubMed Central

PubMed publication ID

11 September 2017

Lactobacillus acidophilus

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Lactobacillus acidophilus

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inferred from title

author name string

Tsung-Yen Wu

1

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Europe PubMed Central

PubMed publication ID

11 September 2017

Cheng-Chih Tsai

2

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Europe PubMed Central

PubMed publication ID

11 September 2017

Yi-Ting Hwang

3

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Europe PubMed Central

PubMed publication ID

11 September 2017

Tsai-Hsin Chiu

4

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Europe PubMed Central

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11 September 2017

language of work or name

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publication date

19 December 2011

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Europe PubMed Central

PubMed publication ID

11 September 2017

Journal of Food Science

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Europe PubMed Central

PubMed publication ID

11 September 2017

77

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Europe PubMed Central

PubMed publication ID

11 September 2017

1

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Europe PubMed Central

PubMed publication ID

11 September 2017

M2-8

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Europe PubMed Central

PubMed publication ID

11 September 2017

Anthocyanin-rich red potato flakes affect serum lipid peroxidation and hepatic SOD mRNA level in rats.

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02507.X

21 January 2018

Characterization of increased phenolic compounds from fermented Bokbunja (Rubus coreanus Miq.) and related antioxidant activity

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02507.X

21 January 2018

Antioxidative activity of anthocyanins from purple sweet potato, Ipomoera batatas cultivar Ayamurasaki

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02507.X

21 January 2018

Production of gamma-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100.

1 reference

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21 January 2018

Involvement of gamma-aminobutyric acid (GABA) B receptors in the hypotensive effect of systemically administered GABA in spontaneously hypertensive rats

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02507.X

21 January 2018

Potential chemopreventive properties of anthocyanin-rich aqueous extracts from in vitro produced tissue of sweetpotato (Ipomoea batatas L.).

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02507.X

21 January 2018

Chemoprevention of carcinogenic progression to esophageal adenocarcinoma by the manganese superoxide dismutase supplementation.

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02507.X

21 January 2018

Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02507.X

21 January 2018

Probiotics and their fermented food products are beneficial for health

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02507.X

21 January 2018

ORAC and DPPH assay comparison to assess antioxidant capacity of tea infusions: relationship between total polyphenol and individual catechin content

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02507.X

21 January 2018

Synthesis of gamma-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02507.X

21 January 2018

Anthocyanin content, antioxidant activity, and selected physical properties of flowable purple-fleshed sweetpotato purees

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02507.X

21 January 2018

Characterization of anthocyanins and anthocyanidins in purple-fleshed sweetpotatoes by HPLC-DAD/ESI-MS/MS.

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02507.X

21 January 2018

Lipophilic and hydrophilic antioxidant capacities of common foods in the United States

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02507.X

21 January 2018

In vitro study of antioxidant activity of fruit

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02507.X

21 January 2018

Antioxidant activities, phenolic and β-carotene contents of sweet potato genotypes with varying flesh colours

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2011.02507.X

21 January 2018

Determination of Authenticity of Fruit Jams by HPLC Analysis of Anthocyanins

0 references

Identifiers

10.1111/J.1750-3841.2011.02507.X

1 reference

Europe PubMed Central

PubMed publication ID

11 September 2017

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

11 September 2017

ResearchGate publication ID

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