Results 201 to 210 of about 7,917 (217)

Quality improvement and fermentation control in dough fermentations

2015
openaire   +1 more source

Evaluation of aroma quality using multidimensional olfactory information during black tea fermentation

Sensors and Actuators B: Chemical, 2022
Ting An, Shuxiang Fan, Dandan Duan
exaly  

The crucial role of yeasts in the wet fermentation of coffee beans and quality

International Journal of Food Microbiology, 2020
Hosam Elhalis, Julian Cox, Damian Frank   +2 more
exaly  

Quality and Flavor of Fermented Products

2004
Smit, G., Wouters, J.T.M., Meijer, W.C.
openaire   +2 more sources

Effect of liquid fermentation on bread fortified with Lycium ruthenicum: A quality attribute and in vitro digestibility study

Food Chemistry, 2019
Hua Wang, Xiaoyan Xia, Xiaohong Zhao
exaly  

Performance of different fermentation methods and the effect of their duration on the quality of raw cocoa beans

International Journal of Food Science and Technology, 2010
Soumaila Dabonne
exaly  

Quality and microbial flora changes of radish paocai during multiple fermentation rounds

Food Control, 2019
Anjun Chen, Wei Luo
exaly  

Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation

LWT - Food Science and Technology, 2016
M C Varadaraj, L Jaganmohan Rao, Pushpa S Murthy   +2 more
exaly  

Pragmatic Aspects to Consistent Fermentation Quality

Technical Quarterly, 2021
openaire   +1 more source

Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation

Food Chemistry, 2019
Laihao Li, Xianqing Yang, Shengjun Chen   +2 more
exaly