Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice
Most Cited Paper
in Food Quality and Safety Studies
18 Months Post-Publication
Class of 2026
“Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice”
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Topics
Lactobacillus plantarum NCU137 · wolfberry juice · free polyphenols · bound polyphenols · scopoletin · pyrogallol · dihydroferulic acid · p-coumaric acid · feruloyl hexoside · caffeic acid · Antioxidant capacity · pectin degradation · galacturonic acid · pectinase activity · cell wall modification · polyphenol oxidase · peroxidase · biogenic transformation · Fermentation time
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Pepkio Research Index (PRI). Topics and Trends in Most Cited Food Quality and Safety Studies Papers, Class of 2026. https://pri.pepkio.com/top-papers/food-quality-and-safety-studies/2026. Accessed 2026-10-24. Methodology Zheng Su, Tinsley Li, Thematic Shifts in Early-High-Impact Cancer Genomics and Diagnostics Research: A Bibliometric and Semantic Analysis. bioRxiv 2026.07.04.736459; doi: https://doi.org/10.64898/2026.07.04.736459