Found: 14
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Development, fermentation, and storage of kefir with extract of pineapple residues and Spirulina sp.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.17078
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- Article
Fermentation Kinetics of Rice Syrup, with High Content of Dextrose Equivalent, by Saccharomyces cerevisiae and Characterization of Volatile Compounds from Wine.
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- Journal of Food Processing & Preservation, 2016, v. 40, n. 6, p. 1199, doi. 10.1111/jfpp.12702
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- Article
Açaí Flan, A Functional Food with Lacticaseibacillus rhamnosus HN001 Probiotic: Physicochemical Characteristics, Probiotic Survival, Sensory Acceptance and Consumer Perception.
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- Food Technology & Biotechnology, 2024, v. 62, n. 1, p. 72, doi. 10.17113/ftb.62.01.24.8208
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- Article
Role of Acetic Acid Bacteria in Food and Beverages.
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- Food Technology & Biotechnology, 2023, v. 61, n. 1, p. 85, doi. 10.17113/ftb.61.01.23.7811
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- Article
Komagataeibacter intermedius V-05: An Acetic Acid Bacterium Isolated from Vinegar Industry, with High Capacity for Bacterial Cellulose Production in Soybean Molasses Medium.
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- Food Technology & Biotechnology, 2021, v. 59, n. 4, p. 432, doi. 10.17113/ftb.59.04.21.7148
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- Article
Acetic Acid Fermentation of Soybean Molasses and Characterisation of the Produced Vinegar.
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- Food Technology & Biotechnology, 2020, v. 58, n. 1, p. 84, doi. 10.17113/ftb.58.01.20.6292
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- Article
Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications.
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- Food Technology & Biotechnology, 2018, v. 56, n. 2, p. 139, doi. 10.17113/ftb.56.02.18.5593
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- Article
PRODUÇÃO DE FERMENTADO ACÉTICO PELO MÉTODO SUBMERSO.
- Published in:
- Global Science & Technology, 2019, v. 12, n. 1, p. 1
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- Article
Nutritional Supplementation with Amino Acids on Bacterial Cellulose Production by Komagataeibacter intermedius: Effect Analysis and Application of Response Surface Methodology.
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- Applied Biochemistry & Biotechnology, 2022, v. 194, n. 11, p. 5017, doi. 10.1007/s12010-022-04013-4
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- Article
Using Bokashi and Cow Urine as Organic Low-Cost Amendments Can Enhance Arugula (Eruca sativa L.) Agronomic Traits but Not Always Total Polyphenols and Antioxidant Activity.
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- Horticulturae, 2024, v. 10, n. 2, p. 155, doi. 10.3390/horticulturae10020155
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- Article
Leafy Vegetables' Agronomic Variables, Nitrate, and Bioactive Compounds Have Different Responses to Bokashi, Mineral Fertilization, and Boiled Chicken Manure.
- Published in:
- Horticulturae, 2023, v. 9, n. 2, p. 194, doi. 10.3390/horticulturae9020194
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- Article
Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications.
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- Periodica Polytechnica: Transportation Engineering, 2020, v. 48, n. 3, p. 139, doi. 10.17113/ftb.56.02.18.5593
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- Article
Identity and quality standards for brazilian stingless bee honey based on physicochemical parameters - a review.
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- Revista Ciência e Natura, 2023, v. 45, p. 1, doi. 10.5902/2179460X72016
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- Article
Syrup production via enzymatic conversion of a byproduct (broken rice) from rice industry.
- Published in:
- Acta Scientiarum: Technology, 2016, v. 38, n. 1, p. 13, doi. 10.4025/actascitechnol.v38i1.26700
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- Article