456 results on '"Fermentation -- Research -- Reports"'
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2. Chinese Academy of Agricultural Sciences Researcher Broadens Understanding of Food Research (Effect of Different Probiotic Fermentations on the Quality of Plant-Based Hempseed Fermented Milk)
3. University of Melbourne Reports Findings in Science (The forgotten wine: Understanding palm wine fermentation and composition)
4. University of Foggia Researcher Describes Research in Beverages (Volatile Fingerprints of Synthetic Wines Fermented by Different Oenological Yeast Strains)
5. New Food Research Study Results Reported from Departament de Ciencia Animal i dels Aliments (* * Lactiplantibacillus plantarum* * KABP051: Stability in Fruit Juices and Production of Bioactive Compounds During Their Fermentation)
6. University of Sunderland Reports Findings in Science (Pints of the past, flavours for the future)
7. New Food Processing Study Findings Reported from Hefei University of Technology (Differential metabolites analysis in Lycium barbarum and Platycodon grandiflorus fermented wine by untargeted metabolomics)
8. Study Findings on Food Processing Published by Researchers at University of Dschang [Influence of fermentation time, drying time and temperature on cocoa pods (Theobroma cacao L.) marketability]
9. Studies from Universidade Federal do Espirito Santo Further Understanding of Food Chemistry (Powdered water kefir: Effect of spray drying and lyophilization on physical, physicochemical, and microbiological properties)
10. Shanxi University Reports Findings in Food Research (Impact of Exopolysaccharides from Fructilactobacillus sanfranciscensis Ls5 on the Quality of Mantou: A Comparative Study of Fermentation Conditions)
11. Researcher at Beijing Technology and Business University Zeroes in on Food Research (Decoding the Formation and Elimination Mechanism of Ethyl Carbamate in Strong-Aroma Baijiu)
12. Research from Universitas Padjadjaran Yields New Findings on Agriculture [Physicochemical properties and sensory evaluation of gluten-free cookies made from fermented adlay (Coix lacryma jobi L.) flour using Rhizopus sp]
13. New Findings in Food Processing Described from Federal University of Lavras (Impact of scaling up on coffee fermentation using starter cultures)
14. New Findings from University of Haripur in the Area of Food Research Described (Acetic fermentation and health effects: an in-depth examination of grain vinegars and their production technologies: a review)
15. Korea University Reports Findings in Food and Farming (Enhancing lactic acid tolerance in Fructilactobacillus sanfranciscensis via adaptive evolution for sourdough fermentation applications)
16. Guizhou University Researchers Yield New Data on Food Research (Nutrients, Phytochemicals, and Antioxidant Capacity of Red Raspberry Nectar Fermented with * * Lacticaseibacillus paracasei* *)
17. Researchers from Korea University Discuss Research in Ethnic Foods (Ethnic fermented foods of the world: an overview)
18. Lanzhou University Reports Findings in Food Chemistry (Lactiplantibacillus plantarum LZU-J-Q21 enhanced the functional metabolic profile and bioactivity of Cistanche deserticola)
19. Researchers from Federal University Vicosa Report Details of New Studies and Findings in the Area of Food and Farming (Enhancement of Phenolic Compounds Bioaccessibility In Jabuticaba Wine Through Fermentation By <i>saccharomyces Cerevisiae</i&g
20. Research from University of Florida Provides New Study Findings on Beverages (Impact of Water Ionic Chemistry on Kombucha Fermentation)
21. Investigators from Warsaw University of Life Sciences Report New Data on Lactobacillus (Beetroot Ketchup As a Stable Carrier of Potential Probiotic Lacticaseibacillus Rhamnosus K3 And Lactobacillus
22. Data on Food Processing Published by Researchers at Universitas Padjadjaran [Metagenomic insights into enhancing protein content and digestibility in Jack Bean (Canavalia ensiformis) tempeh: Unraveling microbial dynamics during fermentation]
23. Research from University of Zagreb Yields New Study Findings on Food Research (Fermentation Performance of Carob Flour, Proso Millet Flour and Bran for Gluten-Free Flat-Bread)
24. Researchers at Jiangsu University Publish New Study Findings on Food Research (Influences of * * Lactiplantibacillus plantarum* * dy-1 Fermentation on the Bitterness of Bitter Melon Juice, the Composition of Saponin Compounds, and Their ...)
25. Data on Bifidobacterium Reported by Researchers at ITMO University (Perspective and Quality Aspects of Fermentation In Rice Milk: Effects of Bacterial Strains and Rice Variety)
26. Research Reports on Beverages from University of Food Technologies Provide New Insights (Continuous Primary Beer Fermentation with Yeast Immobilized in Alginate-Chitosan Microcapsules with a Liquid Core)
27. New Beverages Study Findings Recently Were Published by Researchers at Faculty of Food Science and Technology [Influences of Fermentation Conditions on the Chemical Composition of Red Dragon Fruit (* * Hylocereus polyrhizus* * ) Wine]
28. Jilin Agricultural University Researchers Report Research in Food Research (Effect of Solid-State Fermentation of * * Hericium erinaceus* * on the Structure and Physicochemical Properties of Soluble Dietary Fiber from Corn Husk)
29. Researchers from Huazhong Agricultural University Describe Findings in Life Science (Effect of Lactic Acid Bacteria Fermentation On Spray-dried Egg Yolk Powder: Powder Characteristics, Structural Properties and Gastrointestinal Digestibility)
30. Researchers from Federal University of Santa Catarina Provide Details of New Studies and Findings in the Area of Food Science and Technology [Fermented plant-based beverage supplemented with uvaia (Eugenia pyriformis) pulp: an innovative and ...]
31. Pontificia Universidad Catolica de Chile Reports Findings in LactoBacillus acidophilus (Impact of homolactic fermentation using Lactobacillus acidophilus on plant-based protein hydrolysis in quinoa and chickpea flour blended beverages)
32. Agriculture Victoria Research Reports Findings in Food Chemistry (Detection of biomarkers for characterizing smoke-taint in grapes)
33. Sichuan University Reports Findings in Food Chemistry (Revealing salt concentration for microbial balance and metabolite enrichment in secondary fortified fermented soy sauce: A multi-omics perspective)
34. China Agricultural University Reports Findings in Food Chemistry (Enhancing the color and astringency of red wines through white grape seeds addition: Repurposing wine production byproducts)
35. Yeungnam University Researchers Have Provided New Data on Food Research [The Effect of One-Year Fermentation of * * Maesil* * Fruit (* * Prunus mume* * ) Sugar Syrup on Amygdalin Level: A Natural Toxic Compound]
36. Researchers at Guangdong Medical University Have Published New Study Findings on Food Research (Conjugated Linoleic Acid Production in Pine Nut Oil: A * * Lactiplantibacillus plantarum Lp-01* * Fermentation Approach)
37. Recent Findings in Food Research Described by Researchers from ZHAW Zurich University of Applied Sciences (Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa)
38. Reports Outline Food Research Study Findings from Shaanxi Normal University (Microbial Community Dynamics and Metabolite Changes during Wheat Starch Slurry Fermentation)
39. Northeast Agricultural University Reports Findings in Food Chemistry (Blue honeysuckle fermentation with Lacticaseibacillus rhamnosus L08 improves its biological activity, sensory and flavor characteristics, and storage stability)
40. Data on Leuconostoc Described by Researchers at Tokyo University of Marine Science and Technology (Differences In the Microbiome Composition of the Traditional Fermented Rice Beverage Miki From Amami Island)
41. Sichuan University of Science and Engineering Reports Findings in Food Chemistry (Identifying distinct markers in two Sorghum varieties for baijiu fermentation using untargeted metabolomics and molecular network approaches)
42. Chung-Ang University Reports Findings in Food Chemistry (Fermentative metabolic features of doenjang-meju as revealed by genome-centered metatranscriptomics)
43. New Food Research Data Has Been Reported by a Researcher at University of Verona (Fermentation Performances and Aroma Contributions of Selected Non-Saccharomyces Yeasts for Cherry Wine Production)
44. Jilin Agricultural University Reports Findings in Food Chemistry (Two-stage solid-state fermentation to increase the nutrient value of corn processing waste and explore its efficacy as a feed protein source)
45. Beijing Technology and Business University Reports Findings in Rubella (Antibacterial activities of Adina rubella extract enhanced by fermentation and its application in packaging films)
46. Researchers from Guizhou Normal University Report New Studies and Findings in the Area of Food Science and Nutrition (The Quality Characteristics and Microbial Communities of Three Components In Traditional Split-fermented Red Sour Soup)
47. New Food Research Study Findings Have Been Reported from Guangxi University (A Preliminary Study on the Effect of Adding Sugarcane Syrup on the Flavor of Barley Lager Fermentation)
48. Findings from Dong-A University Broaden Understanding of Lactobacillus plantarum [Antioxidant and Anticancer Effects of Kiwi (actinidia Deliciosa) Fermented Beverage Using lactobacillus Plantarum]
49. Shanghai Academy of Agricultural Sciences Reports Findings in Food Chemistry (Combined treatment of rice bran by solid-state fermentation and extrusion: Effect of processing sequence and microbial strains)
50. Dalian Polytechnic University Reports Findings in Food Chemistry (Effect of salt concentration on the quality and microbial community during pickled peppers fermentation)
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