Results 291 to 300 of about 2,508,940 (311)

Yeasts and molds in fermented food production: an ancient bioprocess

Current Opinion in Food Science, 2019
M. Copetti
semanticscholar   +1 more source

Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity

Food Science of Animal Resources, 2020
Amin N Olaimat, Anas A Al-nabulsi, Mutamed Ayyash   +2 more
exaly  

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

Frontiers in Microbiology, 2016
Koichi Watanabe, Wilhelm H Holzapfel
exaly  

Determination of vitamin K composition of fermented food.

Food Chemistry, 2019
M. Tarvainen, Mikael Fabritius, Baoru Yang   +2 more
semanticscholar   +1 more source

Fermented Foods as a Dietary Source of Live Organisms

Frontiers in Microbiology, 2018
Robert Hutkins
exaly  

Fermented dairy foods intake and risk of cancer

International Journal of Cancer, 2019
Zhenhua Deng, Zhenhua Deng, Hao Dai
exaly  

Fermented milk: The most popular probiotic food carrier.

Advances in Food and Nutrition Research, 2020
N. Khorshidian, Mojtaba Yousefi, A. Mortazavian   +2 more
semanticscholar   +1 more source

Fermented Dairy Foods: Impact on Intestinal Microbiota and Health-Linked Biomarkers

Frontiers in Microbiology, 2019
Miguel Gueimonde
exaly  

Innovations in Technologies for Fermented Food and Beverage Industries

, 2018
P. Martínez
semanticscholar   +1 more source

Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability

Journal of the Science of Food and Agriculture, 2017
Karina Maria Olbrich Dos Santos
exaly