Results 181 to 190 of about 2,313 (257)

Microbiological quality of Tarhana, Turkish cereal based fermented food

, 2011
İlkin Yücel Şengün, Mehmet Karapınar   +1 more
openalex   +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

Technological properties of some lactic acid bacteria and interactions with Saccharomyces cerevisiae PFC121 in tarhana dough during fermentation: interaction between yeast and LAB in tarhana dough.

, 2019
Latife Betül Gül, Ahmet Hilmi Çon
openalex   +1 more source

Studying the Consumer Preferences and Consumption Attitudes of Traditional Tarhana

, 2021
İlkay Gök, Gamze VATANDOST
openalex   +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

Gastronomy and culture [PDF]

, 2017
Könyves, Erika, Vargáné Csobán, Katalin   +1 more
core  

Tarhana hamuru fermantasyonunun mikrobiyal taksonomik yapısının ve populasyon dinamiğinin belirlenmesi

, 2012
Serap Özel
openalex   +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

Lactic acid bacteria: beyond fermentation to bio-protection against fungal spoilage and mycotoxins in food systems. [PDF]

Front Microbiol
Rahman MS, Soltani S, LaPointe G, Karboune S, Fliss I.   +4 more
europepmc   +1 more source

Tomato pomace as a source of valuable functional ingredients for improving physicochemical and sensory properties and extending the shelf life of foods: A review. [PDF]

Heliyon
Chabi IB, Zannou O, Dedehou ESCA, Ayegnon BP, Oscar Odouaro OB, Maqsood S, Galanakis CM, Pierre Polycarpe Kayodé A.   +7 more
europepmc   +1 more source