Journal of FungiMonascus pigments (MPs), a class of secondary metabolites produced by Monascus spp., can be classified into yellow, orange, and red MPs according to their differences in the wavelength of the maximum absorption.
Fei Xiong +5 more
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Development and Validation of a Food Frequency Questionnaire to Assess Fermented Food Consumption in Adults. [PDF]
J Hum Nutr DietFerri A +7 more
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Editorial: Special Issue "Microbial Diversity of Fermented Food". [PDF]
Microorganisms, 2023 Antoniadou M, Varzakas T.
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Multi-Omics Insights into Microbial Interactions and Fermented Food Quality. [PDF]
MicroorganismsJi J +8 more
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Microbial and Physicochemical Dynamics of Kocho, Fermented Food from Enset. [PDF]
Int J Microbiol, 2023 Seboka DW +4 more
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Fermented Food-Polysaccharides as Gut Health Regulators: Sources, Optimization, Structural Characteristics and Mechanism. [PDF]
FoodsZhou A, Zhang N, Dong H, Huang Y, Xie L.
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Editorial: Role of starters on the safety of fermented food products. [PDF]
Front Microbiol, 2023 Laranjo M.
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The investigation of fermented food consumption on gastrointestinal symptoms: a cross-sectional study in university students. [PDF]
PeerJSeven Avuk H +5 more
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Editorial: Aminobiogenic potential of fermented food microbiota. [PDF]
Front Microbiol, 2023 Karwowska M, Stadnik J, Brasca M.
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