Recent Advances in Plant-Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives. [PDF]
Ashraf N +5 more
europepmc +1 more source
Different categories of soy products and metabolic dysfunction-associated steatotic liver disease in cross-sectional study of NHANES 2007-2020. [PDF]
Yao Y, Bu S.
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Myco-foods and the gut microbiome: impacts of mycelial extracts, biomass, and mold-fermented foods. [PDF]
Keigler JI +2 more
europepmc +1 more source
Editorial: Diversity, function, and application of microbes in the fermentation or production of traditional food. [PDF]
Dong W, Chen S, Hu Y.
europepmc +1 more source
AROMA STABILITY OF FERMENTED SOYMILK DURING COLD STORAGE
openaire +1 more source
Fermented Plant-Based Milks Based on Chestnut and Soybean: Comprehensive Evaluation of Fermentation Characteristics and Aroma Profiles Using Four Lactic Acid Bacteria Strains. [PDF]
Sun Q +8 more
europepmc +1 more source
Microbial fermentation of soybeans: synergistic enhancement of bioactivity and sensory properties. [PDF]
Gong R, Zalán Z, Song J, Suo H.
europepmc +1 more source
Soy and the gut microbiome: a bi-directional relationship shaping nutrition and health. [PDF]
Nolan L, O'Toole PW.
europepmc +1 more source
Quality Variation Patterns and Predictive Modeling of Fermented Soybean Whey-Based Tofu Under Cold-Chain Conditions Using Kinetic and Machine Learning Approaches. [PDF]
Zhao D +7 more
europepmc +1 more source
Relationship between the chemical composition, textural attributes, and sensory acceptability of <i>Tofu</i> as influenced by different coagulants. [PDF]
Awoyale W +4 more
europepmc +1 more source

