Works about FERMENTED foods

Results: 2254

NUTRITION STRATEGIES FOR HEALTHY TEETH.

Published in:: Oral Health (0974-3960), 2025, v. 19, n. 4, p. 22
Publication type:: Article

Unveiling probiotic and prebiotic functional dairy foods: a health beneficial outlook.

Published in:

3 Biotech, 2025, v. 15, n. 6, p. 1, doi. 10.1007/s13205-025-04341-2

By:

Jena, Rajashree;
Choudhury, Prasanta Kumar

Publication type:

Article

Microbial transformations of bioactives in fermented foods.

Published in:

Journal of the Science of Food & Agriculture, 2025, v. 105, n. 8, p. 4057, doi. 10.1002/jsfa.14284

By:

Devi, Apramita;
Rupasinghe, H.P. Vasantha;
Rai, Amit Kumar

Publication type:

Article

Chemical characterization, antioxidant activity and activation of macrophages RAW264.7 viaMAPK signaling pathway of the exopolysaccharide from Penicillium EF‐2.

Published in:

Journal of the Science of Food & Agriculture, 2025, v. 105, n. 8, p. 4248, doi. 10.1002/jsfa.14171

By:

Wang, Gang;
Ma, Ping;
Mo, Shiru;
Liu, Wendong;
Chen, Ting;
Huang, Zhibing;
Xie, Jianhua

Publication type:

Article

Potential of fermented foods and their metabolites in improving gut microbiota function and lowering gastrointestinal inflammation.

Published in:

Journal of the Science of Food & Agriculture, 2025, v. 105, n. 8, p. 4058, doi. 10.1002/jsfa.13313

By:

Padhi, Srichandan;
Sarkar, Puja;
Sahoo, Dinabandhu;
Rai, Amit Kumar

Publication type:

Article

Mining of characteristic microbes and qualities in pickled and salted chili peppers through integrated analysis.

Published in:

NPJ Science of Food, 2025, v. 9, n. 1, p. 1, doi. 10.1038/s41538-025-00442-7

By:

Xu, Jiayue;
Zeng, Zhiyuan;
Zheng, Xiaolei;
Chu, Zejun;
Peng, Sijia;
Yang, Dong;
Wu, Siwei;
Zhao, Liang;
Liao, Xiaojun

Publication type:

Article

Production of Fermented Soy and Soy/Cow Milk Products with Probiotic Lacticaseibacillus rhamnosus GG Strain.

Published in:

Food & Bioprocess Technology, 2025, v. 18, n. 6, p. 5736, doi. 10.1007/s11947-025-03804-x

By:

Okur, Hatice H.;
Yıldırım, Hatice Kalkan;
Yousefvand, Amin;
Saris, Per E. J.

Publication type:

Article

Bioactive Compounds in Foods: New and Novel Sources, Characterization, Strategies, and Applications.

Published in:

Foods, 2025, v. 14, n. 9, p. 1617, doi. 10.3390/foods14091617

By:

Generalić Mekinić, Ivana;
Šimat, Vida

Publication type:

Article

In Vitro, Ex Vivo, and In Vivo Evidence of Nitrate-Reducing Activity in Levilactobacillus brevis CD2: A Potential Tool for Oral and Systemic Health Applications.

Published in:

Foods, 2025, v. 14, n. 9, p. 1512, doi. 10.3390/foods14091512

By:

Altamura, Serena;
Augello, Francesca Rosaria;
Lombardi, Francesca;
Palumbo, Paola;
Cinque, Benedetta;
Pietropaoli, Davide;
De Simone, Claudio

Publication type:

Article

Interaction Between Lactic Acid Bacteria and Acetic Acid Bacteria in Sichuan Bran Vinegar: Impact on Their Growth and Metabolites.

Published in:

Foods, 2025, v. 14, n. 9, p. 1471, doi. 10.3390/foods14091471

By:

Li, Jianlong;
Wu, Jie;
Tu, Meiling;
Xiao, Xue;
Hu, Kaidi;
Li, Qin;
Zhao, Ning;
Liu, Aiping;
Ao, Xiaolin;
Hu, Xinjie;
Liu, Shuliang

Publication type:

Article

β-Glucosidase Activity of Lactiplantibacillus plantarum : A Key Player in Food Fermentation and Human Health.

Published in:

Foods, 2025, v. 14, n. 9, p. 1451, doi. 10.3390/foods14091451

By:

Paventi, Gianluca;
Di Martino, Catello;
Coppola, Francesca;
Iorizzo, Massimo

Publication type:

Article

From tradition to table: An introduction to the culture and nutritional significance of Malaysian fermented foods products.

Published in:

Journal of Ethnic Foods, 2025, v. 12, n. 1, p. 1, doi. 10.1186/s42779-025-00278-2

By:

Tharmabalan, Rachel Thomas;
Rusli, Siti 'Atikah;
Lo, Rita;
Saidin, Nur Fadillah Binti;
Basar, Zulfikry

Publication type:

Article

开菲尔发酵及应用于疾病预防与辅助治疗的研究进展.

Published in:

China Brewing, 2025, v. 44, n. 4, p. 1, doi. 10.11882/j.issn.0254-5071.2025.04.001

By:

阮晖;
竺莹莹;
林思敏;
钱雪芹;
王菁

Publication type:

Article

Characterization and comparative genomic analysis of gamma-aminobutyric acid (GABA)-producing lactic acid bacteria from Thai fermented foods.

Published in:

Biotechnology Letters, 2021, v. 43, n. 8, p. 1637, doi. 10.1007/s10529-021-03140-y

By:

Phuengjayaem, Sukanya;
Booncharoen, Auttaporn;
Tanasupawat, Somboon

Publication type:

Article

Evaluation and identification of poly-microbial biofilms on natural green Gordal table olives.

Published in:

Antonie van Leeuwenhoek, 2015, v. 108, n. 3, p. 597, doi. 10.1007/s10482-015-0515-2

By:

Benítez-Cabello, Antonio;
Romero-Gil, Verónica;
Rodríguez-Gómez, Francisco;
Garrido-Fernández, Antonio;
Jiménez-Díaz, Rufino;
Arroyo-López, Francisco

Publication type:

Article

Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon.

Published in:

Antonie van Leeuwenhoek, 2013, v. 103, n. 5, p. 1149, doi. 10.1007/s10482-013-9897-1

By:

Martino, Maria;
Maifreni, Michela;
Marino, Marilena;
Bartolomeoli, Ingrid;
Carraro, Lisa;
Fasolato, Luca;
Cardazzo, Barbara

Publication type:

Article

Bioconversion of ginsenoside Rc into Rd by a novel α- l-arabinofuranosidase, Abf22-3 from Leuconostoc sp. 22-3: cloning, expression, and enzyme characterization.

Published in:

Antonie van Leeuwenhoek, 2013, v. 103, n. 4, p. 747, doi. 10.1007/s10482-012-9856-2

By:

Liu, Qing-Mei;
Jung, Hae-Min;
Cui, Chang-Hao;
Sung, Bong-Hyun;
Kim, Jin-Kwang;
Kim, Song-Gun;
Lee, Sung-Taik;
Kim, Sun-Chang;
Im, Wan-Taek

Publication type:

Article

Presence of erythromycin and tetracycline resistance genes in lactic acid bacteria from fermented foods of Indian origin.

Published in:

Antonie van Leeuwenhoek, 2012, v. 102, n. 4, p. 541, doi. 10.1007/s10482-012-9749-4

By:

Thumu, Surya;
Halami, Prakash

Publication type:

Article

Effect of starter cultures on taste-active amino acids and survival of pathogenic Escherichia coli in dry fermented beef sausages.

Published in:

European Food Research & Technology, 2018, v. 244, n. 12, p. 2203, doi. 10.1007/s00217-018-3130-4

By:

Tang, Kai Xing;
Shi, Tiange;
Gänzle, Michael

Publication type:

Article

Influence of droplet size on the antioxidant efficacy of oil-in-water emulsions loaded with rosemary in raw fermented sausages.

Published in:

European Food Research & Technology, 2017, v. 243, n. 8, p. 1415, doi. 10.1007/s00217-017-2852-z

By:

Erdmann, Martin;
Lautenschlaeger, Ralf;
Schmidt, Heinar;
Zeeb, Benjamin;
Gibis, Monika;
Brüggemann, Dagmar;
Weiss, Jochen

Publication type:

Article

Effect of mechanically modified wheat flour on dough fermentation properties and bread quality.

Published in:

European Food Research & Technology, 2017, v. 243, n. 2, p. 287, doi. 10.1007/s00217-016-2743-8

By:

Hackenberg, Stefanie;
Verheyen, Christoph;
Jekle, Mario;
Becker, Thomas

Publication type:

Article

Chestnut flour sourdough for gluten-free bread making.

Published in:

European Food Research & Technology, 2016, v. 242, n. 10, p. 1795, doi. 10.1007/s00217-016-2679-z

By:

Aguilar, Núria;
Albanell, Elena;
Miñarro, Begoña;
Capellas, Marta

Publication type:

Article

Identification, typing and functional characterization of dominant lactic acid bacteria strains from Iranian traditional yoghurt.

Published in:

European Food Research & Technology, 2016, v. 242, n. 4, p. 517, doi. 10.1007/s00217-015-2562-3

By:

Hajimohammadi Farimani, Reza;
Habibi Najafi, Mohammad;
Fazly Bazzaz, Bibi;
Edalatian, Mohammad;
Bahrami, Ahmad;
Flórez, Ana;
Mayo, Baltasar

Publication type:

Article

Functional analysis of AI-2/LuxS from bacteria in Chinese fermented meat after high nitrate concentration shock.

Published in:

European Food Research & Technology, 2015, v. 240, n. 1, p. 119, doi. 10.1007/s00217-014-2313-x

By:

Lin, Mei;
Zhou, Guang-Hong;
Wang, Zhi-Geng;
Yun, Bai

Publication type:

Article

Molecular identification of lactic acid bacteria in Chinese rice wine using species-specific multiplex PCR.

Published in:

European Food Research & Technology, 2014, v. 239, n. 1, p. 59, doi. 10.1007/s00217-014-2193-0

By:

Ke, Leqin;
Wang, Liling;
Li, Haibo;
Lin, Haiping;
Zhao, Li

Publication type:

Article

A comparative study of different PCR-based DNA fingerprinting techniques for typing of lactic acid bacteria.

Published in:

European Food Research & Technology, 2014, v. 239, n. 1, p. 87, doi. 10.1007/s00217-014-2197-9

By:

Ruiz, Patricia;
Seseña, Susana;
Palop, María

Publication type:

Article

Self-cloning brewing yeast: a new dimension in beverage production.

Published in:

European Food Research & Technology, 2013, v. 237, n. 6, p. 851, doi. 10.1007/s00217-013-2092-9

By:

Fischer, S.;
Procopio, S.;
Becker, T.

Publication type:

Article

Determination of free radicals and flavan-3-ols content in fermented and unfermented teas and properties of their infusions.

Published in:

European Food Research & Technology, 2013, v. 237, n. 2, p. 167, doi. 10.1007/s00217-013-1975-0

By:

Socha, Robert;
Bączkowicz, Małgorzata;
Fortuna, Teresa;
Kura, Agnieszka;
Łabanowska, Maria;
Kurdziel, Magdalena

Publication type:

Article

Structures, orosensory activity, and T1R1/T1R3 receptor activation of amides generated by lactone aminolysis using food-related processing conditions.

Published in:

European Food Research & Technology, 2013, v. 237, n. 1, p. 57, doi. 10.1007/s00217-013-2028-4

By:

Suess, Barbara;
Brockhoff, Anne;
Meyerhof, Wolfgang;
Hofmann, Thomas

Publication type:

Article

Analysis and risk assessment of ethyl carbamate in various fermented foods.

Published in:

European Food Research & Technology, 2013, v. 236, n. 5, p. 891, doi. 10.1007/s00217-013-1953-6

By:

Lee, Kwang-Geun

Publication type:

Article

Changes in prolamin and high resistant starch composition during the production process of Boza, a traditional cereal-based beverage.

Published in:

European Food Research & Technology, 2012, v. 235, n. 4, p. 699, doi. 10.1007/s00217-012-1795-7

By:

Quintieri, Laura;
Monteverde, Annunziata;
Caputo, Leonardo

Publication type:

Article

Effect of different starter cultures on the biogenic amines production as a critical control point in fresh fermented sausages.

Published in:

European Food Research & Technology, 2012, v. 235, n. 3, p. 527, doi. 10.1007/s00217-012-1777-9

By:

Mokhtar, Sayed;
Mostafa, Gamal;
Taha, Refat;
Eldeep, Gehad

Publication type:

Article

Probiotic potential of L. sake C2 isolated from traditional Chinese fermented cabbage.

Published in:

European Food Research & Technology, 2012, v. 234, n. 1, p. 45, doi. 10.1007/s00217-011-1608-4

By:

Gao, Yurong;
Li, Dapeng;
Liu, Shan;
Liu, Yudi

Publication type:

Article

Comparative study of spontaneously fermented sourdoughs originating from two regions of Greece: Peloponnesus and Thessaly.

Published in:

European Food Research & Technology, 2010, v. 231, n. 6, p. 883, doi. 10.1007/s00217-010-1345-0

By:

Paramithiotis, Spiros;
Tsiasiotou, Stefania;
Drosinos, Eleftherios H.

Publication type:

Article

Evaluation of antimicrobial and proteolytic activity of enterococci isolated from fermented products.

Published in:

European Food Research & Technology, 2009, v. 230, n. 1, p. 63, doi. 10.1007/s00217-009-1137-6

By:

Veljovic, Katarina;
Fira, Djordje;
Terzic-Vidojevic, Amarela;
Abriouel, Hikmate;
Galvez, Antonio;
Topisirovic, Ljubisa

Publication type:

Article

Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread.

Published in:

European Food Research & Technology, 2008, v. 226, n. 6, p. 1309

By:

E. Arendt

Publication type:

Article

Botulism Outbreak Associated With Eating Fermented Food--Alaska, 2001.

Published in:: MMWR: Morbidity & Mortality Weekly Report, 2001, v. 50, n. 32, p. 680
Publication type:: Article

Synergistic Effect Enhances Aromatic Profile in Beer Brewing Through Mixed-Culture Fermentation of Pichia kluyveri and Saccharomyces cerevisiae var. diastaticus.

Published in:

Fermentation (Basel), 2025, v. 11, n. 3, p. 148, doi. 10.3390/fermentation11030148

By:

Rong, Youyan;
Yu, Xiaoxue;
Hong, Kai

Publication type:

Article

Analysis of Quality and Sensory Characteristics of Functional Fermented Products.

Published in:

Fermentation (Basel), 2025, v. 11, n. 3, p. 112, doi. 10.3390/fermentation11030112

By:

Cosme, Fernanda;
Patarata, Luís;
Nunes, Fernando M.

Publication type:

Article

Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study.

Published in:

Fermentation (Basel), 2025, v. 11, n. 2, p. 103, doi. 10.3390/fermentation11020103

By:

Adesemoye, Elizabeth T.;
Sanni, Abiodun I.;
Spano, Giuseppe;
Capozzi, Vittorio;
Fragasso, Mariagiovanna

Publication type:

Article

Exploring the Potential and Challenges of Fermentation in Creating Foods: A Spotlight on Microalgae.

Published in:

Fermentation (Basel), 2024, v. 10, n. 12, p. 649, doi. 10.3390/fermentation10120649

By:

Bürck, Monize;
Lemes, Ailton Cesar;
Egea, Mariana Buranelo;
Braga, Anna Rafaela Cavalcante

Publication type:

Article

Advances in Research on Beverages, Food, Yeast and Brewing.

Published in:

Fermentation (Basel), 2024, v. 10, n. 12, p. 636, doi. 10.3390/fermentation10120636

By:

Nwaiwu, Ogueri

Publication type:

Article

Metagenomic Insights into the Bacterial Diversity of Balinese Fermented Sausage (Urutan) from the Household Industry.

Published in:

Fermentation (Basel), 2024, v. 10, n. 12, p. 629, doi. 10.3390/fermentation10120629

By:

Yogeswara, Ida Bagus Agung;
Nursini, Ni Wayan;
Kusumawati, I Gusti Ayu Wita;
Kusumaningsih, Purwaningtyas

Publication type:

Article

Stimulation of Hair Growth Effect by Fermented Ginsenosides Using Levilactobacillus brevis THK-D437.

Published in:

Fermentation (Basel), 2024, v. 10, n. 11, p. 565, doi. 10.3390/fermentation10110565

By:

Yi, Eun-Ji;
Nguyen, Trang Thi Minh;
Jeong, Jeehaeng;
Jin, Xiangji;
Zheng, Qiwen;
Park, Se-Jig;
Yi, Gyeong-Seon;
Yang, Su-Jin;
Yi, Tae-Hoo

Publication type:

Article

Development and Application of Starter Cultures.

Published in:

Fermentation (Basel), 2024, v. 10, n. 10, p. 512, doi. 10.3390/fermentation10100512

By:

Comunian, Roberta;
Chessa, Luigi

Publication type:

Article

From Traditional to Exceptional: Impact of the Use of Dried Chicken Meat Powder on Sensory and Nutritional Quality of Tarhana.

Published in:

Fermentation (Basel), 2024, v. 10, n. 10, p. 501, doi. 10.3390/fermentation10100501

By:

Cetin, Ramazan Ulku;
Kilci, Zeynep;
Ates, Kivilcim;
Kaya, Dogan;
Akpinar-Bayizit, Arzu

Publication type:

Article

Dairy Fermentation 2.0.

Published in:

Fermentation (Basel), 2024, v. 10, n. 9, p. 456, doi. 10.3390/fermentation10090456

By:

Bintsis, Thomas

Publication type:

Article

Characterization of the Key Aroma Compounds of Soybean Flavor in Fermented Soybeans with Bacillus subtilis BJ3-2 by Gene Knockout, Gas Chromatography–Olfactometry–Mass Spectrometry, and Aroma Addition Experiments.

Published in:

Fermentation (Basel), 2024, v. 10, n. 8, p. 409, doi. 10.3390/fermentation10080409

By:

Chen, Zhaofeng;
Wu, Yongjun;
Tong, Shuoqiu;
Jin, Jing;
Zhang, Lincheng;
Li, Chen;
Tan, Qibo;
Wen, Feng;
Tao, Yi

Publication type:

Article

Optimizing Soaking and Boiling Time in the Development of Tempeh-like Products from Faba Bean (Vicia faba L.).

Published in:

Fermentation (Basel), 2024, v. 10, n. 8, p. 407, doi. 10.3390/fermentation10080407

By:

Fernandez Castaneda, Laura Alejandra;
Auer, Jaqueline;
Leong, Su-lin L.;
Newson, William R.;
Passoth, Volkmar;
Langton, Maud;
Zamaratskaia, Galia

Publication type:

Article

Health-Promoting Effects of Lactobacillus acidophilus and Its Technological Applications in Fermented Food Products and Beverages.

Published in:

Fermentation (Basel), 2024, v. 10, n. 8, p. 380, doi. 10.3390/fermentation10080380

By:

Liu, Yanyan;
Nawazish, Hira;
Farid, Muhammad Salman;
Abdul Qadoos, Khansa;
Habiba, Umm E.;
Muzamil, Muhammad;
Tanveer, Mahwish;
Sienkiewicz, Monika;
Lichota, Anna;
Łopusiewicz, Łukasz

Publication type:

Article