Results 221 to 230 of about 134,712 (261)

Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review

Critical Reviews in Food Science and Nutrition, 2022
Qian Chen, Baohua Kong, Lang Zhang
exaly  

Traditional Fermented Foods and Beverages from around the World and Their Health Benefits

Microorganisms, 2022
Maria de Lourdes Meza Jiménez, Beatriz Pérez-Armendáriz, Elie Girgis El Kassis   +2 more
exaly  

Omics in traditional vegetable fermented foods and beverages

Critical Reviews in Food Science and Nutrition, 2020
Carmen Wacher, Gloria Diaz Ruiz, Sérgio Sanchez   +2 more
exaly  

Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods

Critical Reviews in Food Science and Nutrition, 2023
Zhengyu Jin, Xiaole Xia, Yingyu Wang
exaly  

Traditional Foods at the Click of a Button: The Preference for the Online Purchase of Romanian Traditional Foods during the COVID-19 Pandemic

Sustainability, 2020
Florin Laurentiu Crista, Ruxandra Malina Petrescu-Mag, Dacinia Crina Petrescu   +2 more
exaly  

Traditional Foods

2019
openaire   +2 more sources

An Introduction to the Traditional Fermented Foods and Beverages of Turkey

Critical Reviews in Food Science and Nutrition, 2011
Bulent Kabak, Alan Dobson
exaly  

Food neophobia and willingness to try non-traditional foods for Koreans

Food Quality and Preference, 2011
Mi Sook Cho, Ja Young Choe
exaly  

Some Traditional Foods

1985
openaire   +1 more source

Traditional Foods and Ageing

2023
Damal Chandrasekar Mathangi, Arambakkam Janardhanam Hemamalini   +1 more
openaire   +1 more source