ArticleFood chemistry: X2025
Effects of single and co-cultured lactic acid bacteria on antioxidant capacity and metabolite profiles during rambutan juice fermentation.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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Who cites it
6 citing papers in PubMed.
- Preparation of fermented plant-based beverages using grape seed: Comparison of lactic acid bacteria strains, physicochemical characteristics and flavor profiles.Food chemistry: X · 2026Article
- Advanced alginate- nutriosomes for enhanced oral delivery of fermented Echium amoenum polyphenols.Scientific reports · 2026Article
- Synergistic Effect of Low-Intensity Ultrasound and Co-Culture Lactic Acid Bacteria Fermentation on the Antioxidant Properties ofAntioxidants (Basel, Switzerland) · 2026Article
- Neuroprotective role ofFrontiers in nutrition · 2026Article
- Microbial communities and metabolome profiles of fermented Chinese mustard greens from diverse regions in Guangdong province, China.Frontiers in microbiology · 2026Article
- Metabolomic and bioactivity analysis of plum pulp fermented withFood chemistry: X · 2025Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
As a tropical fruit, rambutan has been predominantly studied for its peel. To explore the application of lactic acid bacteria (LAB) in rambutan juice fermentation, we investigated the metabolic characteristics of juice fermented with
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.