Results 121 to 130 of about 2,179 (167)

Fermented soy products: A review of bioactives for health from fermentation to functionality. [PDF]

Compr Rev Food Sci Food Saf
Harahap IA, Suliburska J, Karaca AC, Capanoglu E, Esatbeyoglu T.   +4 more
europepmc   +1 more source

Exploring Culinary Tourism and Female Consumer Preferences for Selected National Cuisines in Poland: A Sensory and Preference Analysis of Food Products from Four Countries. [PDF]

Foods
Kiciak A, Staśkiewicz-Bartecka W, Kuczka N, Bielaszka A, Tudrej M, Kowalski O, Kardas M.   +6 more
europepmc   +1 more source

Solid State Fermentation-A Promising Approach to Produce Meat Analogues. [PDF]

Foods
Milcarz A, Harasym J.
europepmc   +1 more source

Recent advances in bioactive peptides from fermented plant-based foods and their bioactivities. [PDF]

Food Chem X
Bruce BB, Boateng ID, Boateng C.
europepmc   +1 more source

Investigation of the Frying Fume Composition During Deep Frying of Tempeh Using GC-MS and PTR-MS. [PDF]

Molecules
Fathimah RN, Majchrzak T.
europepmc   +1 more source

Comparison of the In Vitro Iron Bioavailability of Tempeh Made with Tenebrio molitor to Beef and Plant-Based Meat Alternatives. [PDF]

Nutrients
Wilson JW, Thompson TW, Wei Y, Chaparro JM, Stull VJ, Nair MN, Weir TL.   +6 more
europepmc   +1 more source

This Bioengineer Transforms Food Waste into Haute Cuisine. [PDF]

ACS Cent Sci
Tjandra K.
europepmc   +1 more source

The Slovenian Nutrition Guidelines 2025: A Comparison with the Prior Slovenian FBDG, Dietary Intake, and the EAT-Lancet Diet. [PDF]

Foods
Fidler Mis N, Jakše B, Fras Z.
europepmc   +1 more source

Microbial biofortification of fermented foods: a review of probiotic-mediated nutrient enhancement. [PDF]

Front Nutr
Alhodieb FS.
europepmc   +1 more source

Polyphenol metabolites in fermented foods: biotransformation, bioavailability, and functional roles. [PDF]

Front Nutr
Alharbi NA.
europepmc   +1 more source