Results 191 to 200 of about 14,985 (217)

Potential of <i>Metschnikowia</i> yeasts in green applications: a review. [PDF]

Front Microbiol
Liu J, Rygała A, Zhang B, Kręgiel D.
europepmc   +1 more source

A Comprehensive Evaluation of Microbial Synergistic Metabolic Mechanisms and Health Benefits in Kombucha Fermentation: A Review. [PDF]

Biology (Basel)
Li X, Tso N, Huang S, Wang J, Zhou Y, Liu R.   +5 more
europepmc   +1 more source

Unraveling flavor formation in <i>Jiuqu</i>: Source pathways, influencing factors, and regulatory strategies. [PDF]

Food Chem X
Shen S, Hu B, Zheng J, Xing S, Shi G, Zhang B, Lin L, Zhang C.   +7 more
europepmc   +1 more source

Human Body Malodor and Deodorants: The Present and the Future. [PDF]

Int J Mol Sci
Son HT, Choi HS, Cho SS, Park DH.
europepmc   +1 more source

Urolithin A‑producing <i>Limosilactobacillus fermentum</i> FUA033 fermentation significantly improves the sensory and antioxidant properties of strawberry juice. [PDF]

Food Chem X
Wu Q, Ma W, Liu S, Zhou F, Wu H, Wang X, Yang G, Fang Y.   +7 more
europepmc   +1 more source

Advancements in Microbial Applications for Sustainable Food Production. [PDF]

Foods
Vermelho AB, Cardoso VDS, Domingos LTS, Akamine IT, Amenu B, Osei BK, Neves Junior A.   +6 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages

Food Research International, 2021
Luciana Gabriela Ruiz Rodríguez, Micaela Pescuma, Fernanda Mozzi   +2 more
exaly  

Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii

LWT - Food Science and Technology, 2021
Wei Yang, Shuxun Liu, Alexis Marsol-Vall
exaly  

- Industrial Fermentation for Production of Alcoholic Beverages

2013
openaire   +1 more source