Assessing the diversity and functional profile of the "microbial proteome" in fermented foods.
Winkler L +3 more
europepmc +1 more source
Fermented Fruits, Vegetables, and Legumes in Metabolic Syndrome: From Traditional Use to Functional Foods and Medical Applications. [PDF]
Bernacka K, Sozański T, Kucharska AZ.
europepmc +1 more source
Three-Tier Plate, Triple Win: Health, Sustainability, and Equity in the Slovenian Nutrition Guidelines 2025. [PDF]
Mis NF +4 more
europepmc +1 more source
Reframing the substrate as an active process component in fungal solid-state fermentation of foods. [PDF]
Müller S +3 more
europepmc +1 more source
Impact of Packaging Variations on the Amino Acid Profile, Proximate Content, and Antinutritional Components of Tempeh from Jack Bean Sprouts. [PDF]
Agustia FC +3 more
europepmc +1 more source
From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems. [PDF]
Muhammed YMR, Minervini F, Cavoski I.
europepmc +1 more source
The preventive role of tempeh isoflavones on menopausal women's cognitive function: A multiple mechanism pathway. [PDF]
Kridawati A +3 more
europepmc +1 more source
Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods. [PDF]
Raita J +9 more
europepmc +1 more source
Progress in microbiology of tempeh. 2.
openaire +2 more sources
Fermented Vegetables as a Source of Psychobiotics: A Review of the Evidence for Mental Health Benefits. [PDF]
Shawky E, Surendran S, El-Khair RMA.
europepmc +1 more source

