Found: 1955
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Lactiplantibacillus plantarum P470 Isolated from Fermented Chinese Chives Has the Potential to Improve In Vitro the Intestinal Microbiota and Biological Activity in Feces of Coronary Heart Disease (CHD) Patients.
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- Nutrients, 2024, v. 16, n. 17, p. 2945, doi. 10.3390/nu16172945
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- Article
Oral Anti-Inflammatory and Symbiotic Effects of Fermented Lingonberry Juice—Potential Benefits in IBD.
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- Nutrients, 2024, v. 16, n. 17, p. 2896, doi. 10.3390/nu16172896
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- Article
微生物发酵生产四甲基吡嗪方法综述.
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- Journal of Guangxi Normal University - Natural Science Edition, 2024, v. 42, n. 4, p. 32, doi. 10.16088/j.issn.1001-6600.2023092201
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- Article
Legendary fermented herbs: an ethnobotanical study of the traditional fermentation starter of the Chuanqing people in Northwestern Guizhou, China.
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- Journal of Ethnobiology & Ethnomedicine, 2024, v. 20, n. 1, p. 1, doi. 10.1186/s13002-024-00708-6
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Association between traditional Korean fermented vegetables (kimchi) intake and serum lipid profile: using the Korean Genome and Epidemiology Study (KoGES) cohort.
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- European Journal of Nutrition, 2024, v. 63, n. 6, p. 2317, doi. 10.1007/s00394-024-03424-9
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Gut Microbiome and Health.
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- Pulse International, 2024, v. 26, n. 16, p. N.PAG
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- Article
Unveiling kinema: blending tradition and science in the Himalayan fermented soya delicacy.
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- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00247-1
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- 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.
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- Fermentation (Basel), 2024, v. 10, n. 8, p. 409, doi. 10.3390/fermentation10080409
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- Article
Optimizing Soaking and Boiling Time in the Development of Tempeh-like Products from Faba Bean (Vicia faba L.).
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- Fermentation (Basel), 2024, v. 10, n. 8, p. 407, doi. 10.3390/fermentation10080407
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- Article
Health-Promoting Effects of Lactobacillus acidophilus and Its Technological Applications in Fermented Food Products and Beverages.
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- Fermentation (Basel), 2024, v. 10, n. 8, p. 380, doi. 10.3390/fermentation10080380
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- Article
A Comprehensive Review on the Biogenic Amines in Cheeses: Their Origin, Chemical Characteristics, Hazard and Reduction Strategies.
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- Foods, 2024, v. 13, n. 16, p. 2583, doi. 10.3390/foods13162583
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- Article
Functional Properties of Probiotics in Food Sources.
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- Foods, 2024, v. 13, n. 16, p. 2548, doi. 10.3390/foods13162548
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- Article
A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective.
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- Foods, 2024, v. 13, n. 16, p. 2534, doi. 10.3390/foods13162534
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- Article
Probiotic candidates of lactic acid bacteria from fermented food cincalok and tempoyak from Kalimantan, Indonesia.
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- Biodiversitas: Journal of Biological Diversity, 2024, v. 25, n. 8, p. 2705, doi. 10.13057/biodiv/d250843
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- Article
Effect of Fermented Soybean (FSB) Supplementation on Gastroesophageal Reflux Disease (GERD).
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- Nutrients, 2024, v. 16, n. 16, p. 2779, doi. 10.3390/nu16162779
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- Article
Fermented Gold Kiwi for Improved Gastric Health: Evaluation of Efficacy and Safety in a Randomised, Double-Blind, Placebo-Controlled Trial.
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- Nutrients, 2024, v. 16, n. 16, p. 2670, doi. 10.3390/nu16162670
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- Article
Sake yeast symbiosis with lactic acid bacteria and alcoholic fermentation.
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- Bioscience, Biotechnology & Biochemistry, 2024, v. 88, n. 3, p. 237, doi. 10.1093/bbb/zbad167
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- Article
Discovery of new functions of food proteins and their structural development for multifunctional applications.
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- Bioscience, Biotechnology & Biochemistry, 2023, v. 87, n. 10, p. 1102, doi. 10.1093/bbb/zbad098
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- Article
The altered production and property of saliva induced by ingesting fermented food ingredients affect the oral microbiome composition in mice.
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- Bioscience, Biotechnology & Biochemistry, 2023, v. 87, n. 2, p. 228, doi. 10.1093/bbb/zbac186
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- Article
Variations in fungal and bacterial microbiome and chemical composition among fermenting Kishu-Narezushi batches.
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- Bioscience, Biotechnology & Biochemistry, 2022, v. 86, n. 12, p. 1705, doi. 10.1093/bbb/zbac165
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- Article
Polyamine metabolism and transport in gut microbes.
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- Bioscience, Biotechnology & Biochemistry, 2022, v. 86, n. 8, p. 957, doi. 10.1093/bbb/zbac080
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- Article
Investigation of the formation mechanism of proline-containing cyclic dipeptide from the linear peptide.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 12, p. 2355, doi. 10.1080/09168451.2019.1659718
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- Article
Metabolic regulatory mechanisms and physiological roles of functional amino acids and their applications in yeast.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1449, doi. 10.1080/09168451.2019.1576500
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- Article
Koji glycosylceramide commonly contained in Japanese traditional fermented foods alters cholesterol metabolism in obese mice.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1514, doi. 10.1080/09168451.2018.1562877
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- Article
Evaluating the palatability of fermented foods.
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- Bioscience, Biotechnology & Biochemistry, 2019, v. 83, n. 8, p. 1417, doi. 10.1080/09168451.2018.1554425
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- Article
Identification of undesirable white-colony-forming yeasts appeared on the surface of Japanese kimchi.
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- Bioscience, Biotechnology & Biochemistry, 2018, v. 82, n. 2, p. 334, doi. 10.1080/09168451.2017.1419853
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- Article
Tyramine and β-phenylethylamine, from fermented food products, as agonists for the human trace amine-associated receptor 1 (hTAAR1) in the stomach.
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- Bioscience, Biotechnology & Biochemistry, 2017, v. 81, n. 5, p. 1002, doi. 10.1080/09168451.2016.1274640
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- Article
Characteristics of Beef Sausage Mixed with Modified Bekasam Meat Fermented by Lactobacillus plantarum.
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- Tropical Animal Science Journal, 2020, v. 43, n. 3, p. 276, doi. 10.5398/tasj.2020.43.3.276
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- Article
Characteristics of Beef Sausage Mixed with Modified Bekasam Meat Fermented by Lactobacillus plantarum.
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- Tropical Animal Science Journal, 2019, v. 43, n. 3, p. 276, doi. 10.5398/tasj.2020.43.3.276
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- Article
تأثير إضافة نخالة الحنطة المخمرة بالفطر Aspergillus oryzae في بعض الصفات الإنتاجية والفسلجية لفروج اللحم
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- Jornal of Al-Muthanna for Agricultural Sciences, 2018, v. 6, n. 1, p. 26
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- Article
Starter Cultures for the Production of Fermented Table Olives: Current Status and Future Perspectives.
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- Fermentation (Basel), 2024, v. 10, n. 7, p. 351, doi. 10.3390/fermentation10070351
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- Article
Microbial Consortium of Jeju Traditional Fermented Foods and Their Cosmetic Ingredient Potential.
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- Fermentation (Basel), 2024, v. 10, n. 7, p. 345, doi. 10.3390/fermentation10070345
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- Article
Correlation between Microorganisms and Volatile Compounds during Spontaneous Fermentation of Sour Bamboo Shoots.
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- Fermentation (Basel), 2024, v. 10, n. 7, p. 333, doi. 10.3390/fermentation10070333
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- Article
Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product.
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- Fermentation (Basel), 2024, v. 10, n. 6, p. 304, doi. 10.3390/fermentation10060304
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- Article
Correction: Bintsis, T.; Papademas, P. The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review. Fermentation 2022, 8 , 679.
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- Fermentation (Basel), 2024, v. 10, n. 3, p. 171, doi. 10.3390/fermentation10030171
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- Article
Effects of Fermented Goat Milk on Adiposity and Gut Microbiota in a Diet-Induced Obesity Murine Model.
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- Fermentation (Basel), 2024, v. 10, n. 3, p. 155, doi. 10.3390/fermentation10030155
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- Article
Effect of Fermentation Time and Blending Ratio on Microbial Dynamics, Nutritional Quality and Sensory Acceptability of Shameta : A Traditional Cereal-Based Fermented Porridge for Lactating Mothers in Ethiopia.
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- Fermentation (Basel), 2024, v. 10, n. 3, p. 118, doi. 10.3390/fermentation10030118
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- Article
Bioactive Compounds in Grain Fermentation.
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- Fermentation (Basel), 2024, v. 10, n. 2, p. 95, doi. 10.3390/fermentation10020095
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- Article
Non-Conventional Yeasts from Mozzarella Cheese Whey and Artisanal Sourdoughs: Leavening Capacity and Impact on Bread Sensory Profile.
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- Fermentation (Basel), 2024, v. 10, n. 1, p. 68, doi. 10.3390/fermentation10010068
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- Article
Fermentation of Kalamata Natural Black Olives Using Selected Lactic Acid Bacteria as Starters.
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- Fermentation (Basel), 2024, v. 10, n. 1, p. 53, doi. 10.3390/fermentation10010053
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- Article
Biodiversity and Safety: Cohabitation Experimentation in Undefined Starter Cultures for Traditional Dairy Products.
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- Fermentation (Basel), 2024, v. 10, n. 1, p. 29, doi. 10.3390/fermentation10010029
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- Article
Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties.
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- Fermentation (Basel), 2024, v. 10, n. 1, p. 16, doi. 10.3390/fermentation10010016
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Health and Bioactive Compounds of Fermented Foods and By-Products.
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- Fermentation (Basel), 2024, v. 10, n. 1, p. 13, doi. 10.3390/fermentation10010013
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- Article
Exploring the Impact of Fermentation on Brown Rice: Health Benefits and Value-Added Foods—A Comprehensive Meta-Analysis.
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- Fermentation (Basel), 2024, v. 10, n. 1, p. 3, doi. 10.3390/fermentation10010003
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- Article
Traditional and New Microorganisms in Lactic Acid Fermentation of Food.
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- Fermentation (Basel), 2023, v. 9, n. 12, p. 1019, doi. 10.3390/fermentation9121019
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Investigating Yeast–Lactobacilli Interactions through Co-Culture Growth and Metabolite Analysis.
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- Fermentation (Basel), 2023, v. 9, n. 11, p. 933, doi. 10.3390/fermentation9110933
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- Article
Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms.
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- Fermentation (Basel), 2023, v. 9, n. 11, p. 923, doi. 10.3390/fermentation9110923
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- Article
Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 920, doi. 10.3390/fermentation9100920
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- Article
Cereal Grain Arabinoxylans: Processing Effects and Structural Changes during Food and Beverage Fermentations †.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 914, doi. 10.3390/fermentation9100914
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- Article
Relationship between the Physiological Activity of Japanese Post-Fermented Teas and Lactic Acid Bacteria.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 876, doi. 10.3390/fermentation9100876
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- Article