Results 161 to 170 of about 2,193 (213)

Iz hrvatskih znanstvenih časopisa [PDF]

, 2010

core   +1 more source

Application of selected lactic acid bacteria isolates for bread production without baker's yeast. [PDF]

Food Sci Biotechnol
Makambai A, Mazhitova A, Altıntaş AK, Kuleasan H.   +3 more
europepmc   +1 more source

Certain fermented dairy foods as a source of multibiotics and multimetabolites: a comprehensive review. [PDF]

Front Nutr
Ağagündüz D, Ertaş Öztürk Y, Ayhan B, Bulmuş-Tüccar T, Özenir Ç, Erdoğan Gövez N, Ozogul Y, Esatbeyoglu T, Ozogul F.   +8 more
europepmc   +1 more source

The Value of Koumiss in the Treatment of Nausea, Vomiting, and Inability to Retain Other Food on the Stomach [PDF]

, 1877
V. Jagielski
openalex   +1 more source

Bridging Tradition and Innovation: A Systematic Review and Bibliometric Analysis of Turkish Fermented Foods. [PDF]

Foods
Kahraman Ilıkkan Ö, Bağdat EŞ, Yılmaz R, Çetin B, Çon AH, Erten H, Göksungur MY, Şimşek Ö.   +7 more
europepmc   +1 more source

Study on the Manufacturing Properties of Korean-type Koumiss

, 2011
Jong-Ik Lee, Kwang‐Young Song, Jung‐Whan Chon, Ji‐Yeon Hyeon, Kun‐Ho Seo   +4 more
openalex   +2 more sources

Koumiss, or Araby Milk.

, 1884

openalex   +1 more source

Selection of lactic acid bacteria and yeast for koumiss starter and its impact on quality of koumiss

Applied Technologies and Innovations, 2013
Zubaira Kozhakhmetova, Gulmira Kasenova
openaire   +1 more source

Characterizing microbial diversity and metabolic pathways in yak milk and fermented yak milk based on metagenomics: A study from Ganzi Tibetan autonomous prefecture. [PDF]

Food Chem X
Zhang J, Jiao Y, Liu K, Situ W, Menghe B, Chen Y, Zha M.   +6 more
europepmc   +1 more source

Health benefits of ethnic fermented foods. [PDF]

Front Nutr
Santa D, Huch M, Stoll DA, Cunedioglu H, Priidik R, Karakaş-Budak B, Matalas A, Pennone V, Girija A, Arranz E, Syrpas M, Mukherjee A, Cotter PD, Mojsova S, Chassard C, Praćer S, Vergères G, Kütt ML.   +17 more
europepmc   +1 more source