Results 111 to 120 of about 645 (173)

Microbiological and chemical properties of wet tarhana produced by different dairy products. [PDF]

J Food Sci Technol, 2018
Arslan-Tontul S, Mutlu C, Candal C, Erbaş M.   +3 more
europepmc   +1 more source

Probiotics and Prebiotics Affecting Mental and Gut Health. [PDF]

Healthcare (Basel)
İnce Palamutoglu M, Köse G, Bas M.
europepmc   +1 more source

Review of quinoa fermentation: product diversity, process optimization, and nutritional enhancement. [PDF]

Front Nutr
Li C, Liu T, Li X, Gao W, Lv J, Hu G, Li C, Liu F, Liu X, Meng X.   +9 more
europepmc   +1 more source

Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale. [PDF]

Food Sci Biotechnol, 2017
Şimşek Ö, Özel S, Çon AH.
europepmc   +1 more source

Physical and Flowability Properties of Commercial Tomato Cream and Tarhana Soup Powders

International Journal of Innovative Approaches in Agricultural Research
J. Tahmaz
semanticscholar   +1 more source

Validation of the fermented food frequency questionnaire to assess consumption across four European regions: a study within the promoting innovation of fermented foods cost action. [PDF]

Front Nutr
Magriplis E, Smiliotopoulos T, Myrintzou N, Burton-Pimentel KJ, Adamberg S, Adamberg K, Agagündüz D, Atanasova-Pancevska N, Beglaryan M, Brolsma EMB, Burtscher J, Cerjak M, Ciesarová Z, Ciprovica I, De Filippis F, Gandía M, Hillesheim E, Hoxha L, Borch Ibsen D, Ivanova N, Jenssen H, Jones P, Kalea A, Kalyoncu Atasoy ZB, Kitryte-Syrpa V, Kostic A, Laranjo M, Meslier V, Nagybákay NE, Nakov G, Nikola M, Pafilas C, Papademas P, Pavli F, Pitsi T, Pohjanheimo T, Pravst I, Rajic J, Russo P, Sar T, Starowicz M, Taljic I, Trajkovska B, Vergères G, Vidovic B, Chassard C, Syrpas M.   +46 more
europepmc   +1 more source

Composition of volatile aromatic compounds and minerals of tarhana enriched with cherry laurel (Laurocerasus officinalis). [PDF]

J Food Sci Technol, 2017
Temiz H, Tarakçı Z.
europepmc   +1 more source

Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties. [PDF]

Foods, 2019
Shevade AV, O'Callaghan YC, O'Brien NM, O'Connor TP, Guinee TP.   +4 more
europepmc   +1 more source

Distribution of bat species in Western Asia: Occurrence records from the Western Asia Bat Research Network (WAB-Net) project. [PDF]

Biodivers Data J
Phelps K, Al Abdulasalam Z, Al-Hmoud N, Ali S, Alrwashdeh M, Attaullah, Bilgin R, Ghazaryan A, Hamel L, Hasanov N, Natradze I, Papov G, Sidamonidze K, Spalton A, Urushadze L, Olival KJ.   +15 more
europepmc   +1 more source

Characterization of fermented foods: bone health. [PDF]

Front Nutr
Tamang JP, Agahi F, Yilmaz B, Künili İE, Mardon J, Bulmus-Tuccar T, Torbica A, Nikolovska Nedelkoska D, Kütt ML, Malagón-Rojas J, Parada MA, Mayo B, Frias J.   +12 more
europepmc   +1 more source