Results 271 to 280 of about 49,294 (297)

The Future of Fermented Foods

Nutrition Reviews, 2009
openaire   +2 more sources

Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review

Critical Reviews in Food Science and Nutrition, 2022
Lang Zhang, Rongxin Wen, Ｑian Chen
exaly  

Fermented foods in a global age: East meets West

Comprehensive Reviews in Food Science and Food Safety, 2020
Jyoti Prakash Tamang, Paul D Cotter, Akihito Endo   +2 more
exaly  

Fermented Foods: Fermented Milks

2016
C.D. Khedkar, S.D. Kalyankar, S.S. Deosarkar   +2 more
openaire   +1 more source

Food fermentations…

Biotechnology Advances, 2020
openaire   +1 more source

Food fermentation

International Journal of Food Microbiology, 2006
openaire   +1 more source

Effect of fermented foods on some neurological diseases, microbiota, behaviors: mini review

Critical Reviews in Food Science and Nutrition, 2023
Nevin Sanlier
exaly  

Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods

Critical Reviews in Food Science and Nutrition, 2023
Yingyu Wang, Chenhao Zhang, Zhengyu Jin   +2 more
exaly  

A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways

Comprehensive Reviews in Food Science and Food Safety, 2023
Feiyu An, Junrui Wu, Yunzi Feng
exaly  

Probiotic properties of yeasts in traditional fermented foods and beverages

Journal of Applied Microbiology, 2022
Jyoti Prakash Tamang, Sonam Lama
exaly