Works matching DE "FERMENTED beverages"

Results: 986

Production of Functional Kombucha Enhanced with Mormix, Mulberry Powder and Different Concentrations of Whey.

Published in:

Journal of Tekirdag Agricultural Faculty, 2025, v. 22, n. 2, p. 396, doi. 10.33462/jotaf.1458661

By:

BEBEK, Esra;
YANGILAR, Filiz

Publication type:

Article

Preparation method and physicochemical characteristics of Tella: an Ethiopian fermented beverage.

Published in:

Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00287-1

By:

Lemessa Gudeta, Rabira;
Abera, Solomon;
Adugna Areti, Hirpha

Publication type:

Article

Microbial ecology of selected traditional Ethiopian fermented products.

Published in:

Frontiers in Microbiology, 2025, p. 1, doi. 10.3389/fmicb.2025.1570914

By:

Sanz-López, Carmen;
Amato, Michela;
Torrent, Daniel;
Borrego, Marta;
Anza, Mathewos;
Bibiso, Mesfin;
Grijalva-Vallejos, Nubia;
Vilanova, Cristina;
Porcar, Manuel;
Pascual, Javier

Publication type:

Article

Alcohol Consumption and Beverage Preferences in a Predominantly Female, Highly Educated Spanish Population: A Sociodemographic and Network Analysis.

Published in:

Foods, 2025, v. 14, n. 11, p. 1930, doi. 10.3390/foods14111930

By:

Sandri, Elena;
Capoferri, Michela;
Luciani, Gaia;
Piredda, Michela

Publication type:

Article

Serbian Traditional Spirit Enriched With Yellow Gentian and Saline Wormwood: Volatile Profile and Sensory Traits.

Published in:

Flavour & Fragrance Journal, 2025, v. 40, n. 3, p. 555, doi. 10.1002/ffj.3846

By:

Veljović, Sonja;
Cvetković, Dragan;
Petrović, Marija;
Luković, Milica;
Karabegović, Ivana;
Vukosavljević, Predrag;
Stevanović, Zora Dajić

Publication type:

Article

評估以克弗爾分離菌株製作克弗爾對其化學、微生物、物理以及感官性質的影響

Published in:

Journal of the Chinese Society of Animal Science, 2024, v. 53, p. 140

By:

洪立洋;
陳明汝

Publication type:

Article

Evaluation of kefir consumption on gut microbial diversity in a healthy young population using full-length 16S rRNA sequencing.

Published in:

Frontiers in Microbiology, 2025, p. 1, doi. 10.3389/fmicb.2025.1587831

By:

Choi, Yejin;
Keum, Gi Beom;
Kang, Juyoun;
Doo, Hyunok;
Kwak, Jinok;
Kim, Haram;
Chae, Yeongjae;
Lee, Suyoung;
Yang, Hyunjin;
Kim, Sheena;
Sun, Xingmin;
Kim, Hyeun Bum;
Yoo, Soo Jin

Publication type:

Article

Biochemical Composition, Antioxidant Properties, Antihyperlipidemic and Health Benefits of Three Fermented Plant-Based Beverage.

Published in:

Bratislava Medical Journal / Bratislavské Lekárske Listy, 2025, v. 126, n. 6, p. 976, doi. 10.1007/s44411-025-00093-w

By:

Gadhoumi, Hamza;
Yeddes, Walid;
Serairi Beji, Raja;
Miled, Khaled;
Trifi, Mounir;
Chirchi, Abdelhamid;
Saidani Tounsi, Moufida;
Hayouni, El Akrem

Publication type:

Article

Unlocking the potential of Metschnikowia pulcherrima: a dive into the genomic and safety characterization of four plant-associated strains.

Published in:

Applied Microbiology & Biotechnology, 2025, v. 109, n. 1, p. 1, doi. 10.1007/s00253-025-13515-0

By:

Larini, Ilaria;
Ferrara, Massimo;
Troiano, Eleonora;
Gatto, Veronica;
Mulè, Giuseppina;
Vitulo, Nicola;
Capozzi, Vittorio;
Salvetti, Elisa;
Felis, Giovanna E.;
Torriani, Sandra

Publication type:

Article

Exploring Volatile Profiles in Cactus-Based Fermented Beverages: Effects of Fermentation Method.

Published in:

Fermentation (Basel), 2025, v. 11, n. 5, p. 275, doi. 10.3390/fermentation11050275

By:

Ojeda-Linares, César;
Casas, Alejandro;
Severiano-Pérez, Patricia;
Sandoval-Velasco, Marcela;
García-Rodríguez, Yolanda M.;
Espinosa-García, Francisco J.

Publication type:

Article

Evaluation of In Vitro Digested Mulberry Leaf Tea Kombucha: A Functional Fermented Beverage with Antioxidant, Anti-Inflammatory, Antihyperglycemic, and Antihypertensive Potentials.

Published in:

Fermentation (Basel), 2025, v. 11, n. 5, p. 258, doi. 10.3390/fermentation11050258

By:

Wanyo, Pitchaporn;
Chamsai, Tossaporn;
Toontom, Nitchara;
Nghiep, Le Ke;
Tudpor, Kukiat

Publication type:

Article

Production of "Melomel" from Cupuaçu (Theobroma grandiflorum) Using the Probiotic Yeast Saccharomyces cerevisiae var. boulardii.

Published in:

Fermentation (Basel), 2025, v. 11, n. 5, p. 253, doi. 10.3390/fermentation11050253

By:

Nascimento Pereira, Karina;
de Souza, Handray Fernandes;
de Oliveira, Amanda Cristina Dias;
Deziderio, Marcela Aparecida;
Di Próspero Gonçalves, Victor Dédalo;
de Carvalho, Marina Vieira;
Kamimura, Eliana Setsuko

Publication type:

Article

Bioactive Properties of Fermented Beverages: Wine and Beer.

Published in:

Fermentation (Basel), 2025, v. 11, n. 5, p. 234, doi. 10.3390/fermentation11050234

By:

Postigo, Vanesa;
García, Margarita;
Crespo, Julia;
Canonico, Laura;
Comitini, Francesca;
Ciani, Maurizio

Publication type:

Article

LEARNING BY BREWING: Beer Production Experiments in the Chemical Engineering Laboratory.

Published in:

CEE: Chemical Engineering Education, 2017, v. 51, n. 4, p. 205

By:

CERRETANI, COLIN C.;
KELKILE, ESAYAS;
LANDRY, ALEXANDRA M.

Publication type:

Article

Ideal Sensory Profile Identification of Fermented Drinks Based on Pineapple Peel (Ananas comosus L.).

Published in:

Amerta Nutrition, 2024, v. 8, p. 344, doi. 10.20473/amnt.v8i3SP.2024.344-352

By:

Pratiwi, Caca;
Saufani, Iza Ayu;
Nurfaziah, Latifah Rahman

Publication type:

Article

Study of Probiotic Bacteria Encapsulation for Potential Application in Enrichment of Fermented Beverage.

Published in:

Colloids & Interfaces, 2024, v. 8, n. 5, p. 51, doi. 10.3390/colloids8050051

By:

Madybekova, Galiya;
Turkeyeva, Elmira;
Mutaliyeva, Botagoz;
Osmanova, Dinara;
Aidarova, Saule;
Miller, Reinhard;
Sharipova, Altynai;
Issayeva, Assem

Publication type:

Article

INNOVATIVE WATER PREPARATION TECHNOLOGY FOR PRODUCTION OF KOMBUCHA FERMENTED BEVERAGE.

Published in:

Journal of Chemistry & Technologies, 2023, v. 31, n. 1, p. 82, doi. 10.15421/jchemtech.v31i1.240014

By:

Dulka, Оlha S.;
Prybylskyi, Vitalii L.;
Fedosov, Oleksii L.;
Olijnyk, Svitlana I.;
Кuts, Anatolij М.;
Sharan, Larysa О.;
Koretska, Iryna L.;
Tiurikova, Inna S.

Publication type:

Article

Microbial Properties Evaluation of a Yogurt Whey-Based Orange Beverage Fermented with Kombucha as a Starter Culture.

Published in:

Journal of Human Environment, & Health Promotion (JHEHP), 2023, v. 9, n. 4, p. 224, doi. 10.61186/jhehp.9.4.224

By:

Hatami, Marzieh;
Fadaei, Vajiheh

Publication type:

Article

Probiotic viability, pH and lactic acid concentration of opened commercial probiotic dairy drinks stored at different temperatures and durations.

Published in:

Bulletin of the National Research Centre, 2022, v. 46, n. 1, p. 1, doi. 10.1186/s42269-022-00912-y

By:

Liew, Yun Khoon;
Aung, Kyan;
Chan, Li Li;
Baskaran, Sandhya;
Mak, Siew Thong

Publication type:

Article

乳酸菌发酵藜麦银耳汁饮料的工艺优化.

Published in:

Food Research & Development, 2024, v. 45, n. 17, p. 130, doi. 10.12161/j.issn.1005‐6521.2024.17.017

By:

伍一有;
张文韬;
邓金鹏;
谭兴怡;
戴雅;
徐敏;
徐漪沙;
李翔

Publication type:

Article

桦褐孔菌发酵豆乳的工艺探究及品质分析.

Published in:

Food Research & Development, 2024, v. 45, n. 11, p. 106, doi. 10.12161/j.issn.1005‐6521.2024.11.014

By:

王艳;
刘欣;
孙立瑞;
窦博鑫;
辛嘉英;
张娜;
张兰威

Publication type:

Article

沙芥乳酸菌发酵饮料的工艺优化.

Published in:

Food Research & Development, 2023, v. 44, n. 20, p. 153, doi. 10.12161/j.issn.1005-6521.2023.20.021

By:

马程;
乌云达来;
王莉梅;
康连和;
李星云;
白乌日力嘎;
闫小杰

Publication type:

Article

黑莓玫瑰复合饮料的制备及其抗氧化活性.

Published in:

Food Research & Development, 2023, v. 44, n. 7, p. 121, doi. 10.12161/j.issn.1005-6521.2023.07.017

By:

葛永;
汪玲;
姜天丽;
王金华

Publication type:

Article

不同红曲菌株对多糖饮料品质的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 22, p. 92, doi. 10.12161/j.issn.1005-6521.2022.22.013

By:

况嘉铀;
李莹莹;
郑平;
吴紫婷;
刘枣;
王伟平

Publication type:

Article

纯种混合发酵红茶菌工艺优化及品质分析.

Published in:

Food Research & Development, 2022, v. 43, n. 15, p. 138, doi. 10.12161/j.issn.1005-6521.2022.15.019

By:

徐素云;
王艳萍;
周聪;
耿伟涛;
王金菊

Publication type:

Article

响应面法优化自选乳酸菌发酵核桃乳饮料的工艺条件.

Published in:

Food Research & Development, 2022, v. 43, n. 2, p. 71, doi. 10.12161/j.issn.1005-6521.2022.02.010

By:

李栋;
宋佳宝;
牟德华

Publication type:

Article

芦笋-平菇发酵型饮料制备工艺及其组分检测.

Published in:

Food Research & Development, 2021, v. 42, n. 14, p. 61, doi. 10.12161/j.issn.1005-6521.2021.14.011

By:

董玉玮;
周立辉;
沙爽;
张浩赟;
陈学红;
曹修春

Publication type:

Article

软枣猕猴桃复合酵素饮料的发酵及抗氧化活性研究.

Published in:

Food Research & Development, 2021, v. 42, n. 12, p. 130, doi. 10.12161/j.issn.1005-6521.2021.12.021

By:

王虹玲;
丁昊;
安东平;
汪琢;
马爽;
王家庆

Publication type:

Article

一种波杂饮料的工艺研发.

Published in:

Food Research & Development, 2021, v. 42, n. 4, p. 77, doi. 10.12161/j.issn.1005-6521.2021.04.013

By:

张慧娟;
段雅文;
隋妙;
王静

Publication type:

Article

燕麦全谷微发酵饮品的研究.

Published in:

Food Research & Development, 2021, v. 42, n. 2, p. 78, doi. 10.12161/j.issn.1005-6521.2021.02.013

By:

申瑞玲;
李佳瑶;
朱莹莹;
董吉林

Publication type:

Article

玉米须牛蒡复合饮料的工艺研究.

Published in:

Food Research & Development, 2020, v. 41, n. 21, p. 129, doi. 10.12161/j.issn.1005-6521.2020.21.022

By:

芮怀瑾;
刘郁;
白云;
聂锦涛;
潘晶晶;
丁雪儿

Publication type:

Article

甘蔗乳酸菌饮料制备工艺的优化.

Published in:

Food Research & Development, 2020, v. 41, n. 18, p. 75, doi. 10.12161/j.issn.1005-6521.2020.18.013

By:

杨建波;
黄娇丽;
陈信贤;
韦海轮

Publication type:

Article

枸杞发酵饮料的工艺优化及其风味物质分析.

Published in:

Food Research & Development, 2020, v. 41, n. 18, p. 40, doi. 10.12161/j.issn.1005-6521.2020.18.007

By:

汪云阳;
单静博;
陈亚楠;
乔长晟;
罗学刚

Publication type:

Article

二麦薏仁发酵饮料的工艺优化.

Published in:

Food Research & Development, 2020, v. 41, n. 15, p. 113, doi. 10.12161/j.issn.1005-6521.2020.15.020

By:

和树平;
陈璐;
金鹏;
宋超

Publication type:

Article

不同酵母菌株发酵蓝莓酒有机酸的动态变化研究...

Published in:

Food Research & Development, 2020, v. 41, n. 8, p. 199, doi. 10.12161/j.issn.1005-6521.2020.08.033

By:

屈嫒;
满都拉;
孙子羽;
忻胜兵;
赵雪妮;
袁文艳;
陈忠军

Publication type:

Article

植物乳杆菌发酵梨原汁饮料的研究.

Published in:

Food Research & Development, 2020, v. 41, n. 8, p. 105, doi. 10.12161/j.issn.1005-6521.2020.08.017

By:

周印;
刘梦阳;
赵婧琦;
王艳萍

Publication type:

Article

植物乳杆菌蚕豆发酵饮料的制备与抗氧化性研究.

Published in:

Food Research & Development, 2020, v. 41, n. 7, p. 86, doi. 10.12161/j.issn.1005-6521.2020.07.016

By:

李春林;
李春阳

Publication type:

Article

不同乳酸菌对椰子水饮料的发酵特性研究.

Published in:

Food Research & Development, 2020, v. 41, n. 7, p. 41, doi. 10.12161/j.issn.1005-6521.2020.07.008

By:

邵璐滢;
刘四新;
刘晓兰;
蔡坤;
李从发;
邓健

Publication type:

Article

Study on the Yeast Group of Dregs in the Main Stage of Fermentation of Luzhou-flavor Liquor.

Published in:

Food Research & Development, 2020, v. 41, n. 6, p. 175, doi. 10.12161/j.issn.1005-6521.2020.06.030

By:

TAN Yi;
ZHAO Dong;
CHEN Min;
YOU Ling;
WANG Tao

Publication type:

Article

蜂蜜西瓜皮汁乳酸发酵饮料的工艺优化.

Published in:

Food Research & Development, 2020, v. 41, n. 3, p. 117, doi. 10.12161/j.issn.1005-6521.2020.03.020

By:

王虹玲;
段笑影;
曹冬冬;
屠程凯;
张平;
蒋世苹;
宣洁娣

Publication type:

Article

微生物酵素的研究进展.

Published in:

Food Research & Development, 2020, v. 41, n. 2, p. 190, doi. 10.12161/j.issn.1005-6521.2020.02.033

By:

高庆超;
常应九;
马蓉;
邹潇潇;
曹效海;
王树林

Publication type:

Article

传统发酵蓝莓饮料中乳酸菌的分离鉴定及筛选.

Published in:

Food Research & Development, 2019, v. 40, n. 23, p. 205, doi. 10.12161/j.issn.1005-6521.2019.23.035

By:

胡楠;
雷鸣;
王远一飞;
王俊平;
王硕

Publication type:

Article

基于响应面法对蜂粮液态发酵条件的优化.

Published in:

Food Research & Development, 2019, v. 40, n. 22, p. 189, doi. 10.12161/j.issn.1005-6521.2019.22.032

By:

张娟;
王顺喜;
李丹;
罗美玲;
夏晓华;
张坤;
段传人

Publication type:

Article

两种复合菌制作天然腌制灌肠效果研究.

Published in:

Food Research & Development, 2019, v. 40, n. 20, p. 48, doi. 10.12161/j.issn.1005-6521.2019.20.009

By:

李沛然;
朱迎春;
杨华;
梁丽雅;
马俪珍

Publication type:

Article

超声波技术预防蜂蜜腐败以提高储运安全的研究.

Published in:

Food Research & Development, 2019, v. 40, n. 4, p. 82, doi. 10.3969/j.issn.1005-6521.2019.04.016

By:

郭文久;
凌君;
周云

Publication type:

Article

Investigation of chemical, sensory, and rheological properties of Kyrgyz ethnic fermented beverage from cereals during cold storage.

Published in:

Manas Journal of Engineering, 2023, v. 11, n. 1, p. 105, doi. 10.51354/mjen.1142038

By:

Iskakova, Janyl;
Smanalieva, Jamila

Publication type:

Article

Free radical scavenging, α-amylase, α-glucosidase, and lipase inhibitory activities of metabolites from strawberry kombucha: Molecular docking and in vitro studies.

Published in:

Pharmacia (0428-0296), 2024, v. 71, n. 1, p. 1, doi. 10.3897/pharmacia.71.e116794

By:

Pramono, Adriyan;
Gunawan, William Ben;
Nurkolis, Fahrul;
Alisaputra, Darmawan;
Limen, Gilbert Ansell;
Alfaqih, Muhammad Subhan;
Ardiaria, Martha

Publication type:

Article

Development of fermented beverage with citrus fruit extract using probiotics: impact on antioxidant activity and in vitro digestibility.

Published in:

Applied Biological Chemistry, 2024, v. 67, n. 1, p. 1, doi. 10.1186/s13765-024-00871-0

By:

Kim, Doyoung;
Oh, Imkyung

Publication type:

Article

The effects of kefir drink on liver aminotransferases and metabolic indicators in patients with nonalcoholic fatty liver disease: a randomized controlled trial.

Published in:

BMC Nutrition, 2025, v. 11, n. 1, p. 1, doi. 10.1186/s40795-024-00989-w

By:

Mohammadi, Farzaneh;
Razmjooei, Nadia;
Mohsenpour, Mohammad Ali;
Nejati, Mohammad Ali;
Eftekhari, Mohammad Hassan;
Hejazi, Najmeh

Publication type:

Article

The Optimisation of Bitter Gourd-Grape Beverage Fermentation Using a Consolidated Response Surface Methodology (RSM) and Artificial Neural Network (ANN) Approach.

Published in:

Plants (2223-7747), 2023, v. 12, n. 19, p. 3473, doi. 10.3390/plants12193473

By:

Maselesele, Tintswalo Lindi;
Molelekoa, Tumisi Beiri Jeremiah;
Gbashi, Sefater;
Adebo, Oluwafemi Ayodeji

Publication type:

Article