Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation

Search Page

MyNCBI Filters
Results by year

Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1987 1
1991 1
1997 1
2000 1
2003 1
2007 2
2008 5
2009 4
2010 1
2011 5
2012 7
2013 9
2014 11
2015 15
2016 10
2017 18
2018 20
2019 27
2020 8
Text availability
Article attribute
Article type
Publication date

Search Results

123 results
Results by year
Filters applied: . Clear all
Page 1
Changes in physico-chemical, astringency, volatile compounds and antioxidant activity of fresh and concentrated cashew apple juice fermented with Lactobacillus plantarum.
Kaprasob R, Kerdchoechuen O, Laohakunjit N, Thumthanaruk B, Shetty K. Kaprasob R, et al. J Food Sci Technol. 2018 Oct;55(10):3979-3990. doi: 10.1007/s13197-018-3323-7. Epub 2018 Jul 7. J Food Sci Technol. 2018. PMID: 30228396 Free PMC article.
123 results
Jump to page
Feedback