Exploitation of vegetables and fruits through lactic acid fermentation.

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Items 401–500 of 644

1. Comparison of the Dietary Supplementation of Lactobacillus plantarum, and Fermented and Non-Fermented Artemisia Annua on the Performance, Egg Quality, Serum Cholesterol, and Eggyolk-Oxidative Stability During Storage in Laying Hens
   AR Lee, Kai‐Min Niu, Woo‐Do Lee, Damini Kothari, SK Kim · 2019 · Brazilian Journal of Poultry Science
2. Dynamic changes in physic-chemical properties and bacterial community during natural fermentation of tomatoes
   Xiaoli Zhou, Qinglin GUAN, Yumeng Qin, Zhicheng QIN, Bin DU, Dong Lin · 2021 · Food Science and Technology
3. Mapping of nutraceutical and sensorial properties of stuffed red chilli pickle: Effect of storage on quality
   Arun Kumar Gupta, Vijay Kumar, Bindu Naik, Syed Rizwana, Rajeev Ranjan · 2023 · Journal of Agriculture and Food Research
4. Lactic Acid Fermentation of Peppers
   María Rosa Alberto, María Francisca Perera, Mario Eduardo Arena · 2013 · Food and Nutrition Sciences
5. Production of flavor compounds by lactic acid bacteria in fermented foods
   Clémentine A. Kouakou-Kouamé, Florent K. N’guessan, Didier Montēt, Marcellin Koffi Djè · 2023 · Elsevier eBooks
6. Indian Traditional Fermented Foods: The Role of Lactic Acid Bacteria
   Arekal Nagaraja Roopashri, Janakiraman Savitha, M S Divyashree, Bangera Sheshappa Mamatha, K.A. Usha Rani, Ashwini Kumar · 2023 · IntechOpen eBooks
7. Application of HPP in food fermentation processes
   Patrícia Vieira, Catarina Ribeiro, Carlos A. Pinto, Jorge A. Saraiva, Francisco J. Barba · 2020 · Elsevier eBooks
8. Enhancing Phytochemical Compounds, Functional Properties, and Volatile Flavor Profiles of Pomelo (Citrus grandis (L.) Osbeck) Juices from Different Cultivars through Fermentation with Lacticaseibacillus paracasei
   Vernabelle Balmori, Marisa Marnpae, Charoonsri Chusak, Kritmongkhon Kamonsuwan, Kasinee Katelakha, Suvimol Charoensiddhi, Sirichai Adisakwattana · 2023 · Foods
9. Improving the taste of Ougan ( Citrus reticulate cv. Suavissima ) juice by slight fermentation with lactic acid bacteria
   Xiao Guo, Xuedan Cao, Ailing Guo, Erhu Li · 2019 · Journal of Food Processing and Preservation
10. Biogenic amines in fermented vegetables: food safety issues
    Sudhanshu S. Behera, Sandeep Kumar Panda, Ramesh C. Ray · 2020 · Elsevier eBooks
11. Preservation by lactic fermentation and physicochemical characterization of okra produced underwater salinity and potassium fertilization
    Lauriane Almeida dos Anjos Soares, Rafael Gonçalves da Silva, Geovani Soares de Lima, Giuliana Naiara Barros Sales, Franciscleudo Bezerra da Costa, Alzira Maria de Sousa Silva Neta, Rômulo Carantino Lucena Moreira, Josivanda Palmeira Gomes · 2020 · Semina Ciências Agrárias
12. Evolution of microbial communities and nutritional content of fermented Amaranthus sp. leaves
    Chiara Misci, Eren Taskin, Filippo Vaccari, Margherita Dall’Asta, Fosca Vezzulli, Maria Chiara Fontanella, Francesca Bandini, Samuel Imathiu, Daniel N. Sila, Terenzio Bertuzzi et al. · 2021 · International Journal of Food Microbiology
13. Characterization of Lactobacillus zeae as probiotic and starter culture for tamarillo fermented product
    Istiyati Inayah, Marlia Singgih WIBOWO, Elin Julianti, Tri Aprilia Suciati · 2022 · Food Science and Technology
14. Distribution and ecology of the generalist lactic acid bacterium Carnobacterium maltaromaticum in different freshwater habitats: Metabolic and antagonistic abilities
    Taya Tang, Laura Daniela Martinenghi, Yaovi Mahuton Gildas Hounmanou, Jørgen Johannes Leisner · 2023 · Environmental Microbiology
15. Fermentation of Allium chinense Bulbs With Lactobacillus plantarum ZDY 2013 Shows Enhanced Biofunctionalities, and Nutritional and Chemical Properties
    Mingfang Pan, Qinglong Wu, Xueying Tao, Cuixiang Wan, Nagendra Prasad Shah, Hua Wei · 2015 · Journal of Food Science
16. Leuconostoc rapi sp. nov., isolated from sous-vide-cooked rutabaga
    Ulrike Lyhs, Isabel Snauwaert, Seija T. Pihlajaviita, Luc De Vuyst, Peter A. R. Vandamme · 2015 · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
17. Microbiome-metabolome integration reveals fermentation-driven divergence in bioactive compound profiles of Cardamine violifolia leaf pickles
    Jue Gong, Shen Rao, Xiaomeng Liu, Shuiyuan Cheng, Xin Cong, Dingxiang Zhu · 2025 · Current Research in Food Science
18. Mechanisms of Preservation by Lactic Acid Bacteria in Food Fermentation
    Charles Obinwanne Okoye, Bonaventure Chidi Ezenwanne, Olufemi Olalowo Olasoji · 2025 · Food science and nutrition
19. Enhancing jujube juice quality through Lactiplantibacillus plantarum fermentation: a metabolomics approach
    Wenchao Cai, Panpan Chen, Dongsheng Zhang, Johane Johari Mkunga, Liyue Fei, Chaohong He, Yiwen Mao, Xinquan Yang, Chunhui Shan, Caimei Ma · 2025 · Food Chemistry
20. Thermal Processing: Canning and Aseptic Processing
    Ziynet Boz, Ferruh Erdoğdu · 2015 · CRC Press eBooks
21. Small- and Large-Scale Production of Probiotic Foods, Probiotic Potential and Nutritional Benefits
    Gazalla Akhtar, Naseer Ahmad Bhat, Farooq Ahmad Masoodi, Adil Gani · 2021 · Elsevier eBooks
22. Valorization of African indigenous leafy vegetables: The role of phyllosphere microbiota
    Chiara Misci, Eren Taskin, Filippo Vaccari, Margherita Dall’Asta, Samuel Imathiu, Pier Sandro Cocconcelli, Edoardo Puglisi · 2022 · Food Research International
23. Purdue improved crop storage bag for kocho fermentation; Ethiopian traditional fermented food from Enset (Ensete ventricosum)
    Haile Tesfaye Duguma, Melkamu Mamuye, Gezahegn Berecha, Jennie van der Kolk · 2023 · Heliyon
24. Isolation and Characterization of Predominant Bacteria, Staphylococcus piscifermentans Associated with Traditional Fermented Fish Products of Northeast India
    Shubham Gupta, R.Indra R.Indra, Pradip K. Maurya, Janmejay Parhi, Sanjeev Sharma, Sanjay Chandravanshi, Ranendra Kumar Majumdar · 2018 · International Journal of Current Microbiology and Applied Sciences
25. Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients
    Nelson Pereira, Carla Alegria, Cristina Aleixo, Paula Martins, Elsa M. Gonçalves, Marta Abreu · 2021 · Foods
26. Vegetable Fermentation and Pickling
    Sami Ghnimi, Nejib Guizani · 2018
27. The cutting type of vegetables influences the spontaneous fermentation rate
    Florence Valence, Romane Junker, Céline Baty-Julien, Olivier Rué, Mahendra Mariadassou, Marie Noëlle Madec, Marie-Bernadette Maillard, Anne-Sophie Bage, Victoria Chuat, Laurent Marché et al. · 2025 · Peer Community Journal
28. Increase of acidification of synthetic brines by ultrasound-treated Lactiplantibacillus plantarum strains isolated from olives
    Barbara Speranza, Daniela Campaniello, Clelia Altieri, Milena Sinigaglia, Antonio Bevilacqua, Maria Rosaria Corbo · 2021 · Ultrasonics Sonochemistry
29. The Phenolic Composition, Antioxidant Activity and Microflora of Wild Elderberry in Asturias (Northern Spain): An Untapped Resource of Great Interest
    Roberto Rodríguez Madrera, Rosa Pando Bedriñana · 2023 · Antioxidants
30. Integration of metataxonomic data sets into microbial association networks highlights shared bacterial community dynamics in fermented vegetables
    Romane Junker, Florence Valence, Michel‐Yves Mistou, Stéphane Chaillou, Hélène Chiapello · 2024 · Microbiology Spectrum
31. Blackberry Juice Fermented with Two Consortia of Lactic Acid Bacteria and Isolated Whey: Physicochemical and Antioxidant Properties during Storage
    Liliana Lugo‐Zarate, Luis Delgado‐Olivares, Nelly del Socorro Cruz‐Cansino, Luis Guillermo González-Olivares, Nayeli Shantal Castrejón-Jiménez, Diego Estrada-Luna, Angélica Saraí Jiménez‐Osorio · 2024 · International Journal of Molecular Sciences
32. Comparison of Oxygen‐ and Nitrogen‐Enriched Atmospheres on the Growth of Listeria Monocytogenes Inoculated on Poultry Breast Fillets
    Ulrike Herbert, Judith Kreyenschmidt · 2015 · Journal of Food Safety
33. Nondairy Probiotic and Prebiotic Beverages: Applications, Nutrients, Benefits, and Challenges
    Karla Bigetti Guergoletto, Fernanda Silva Farinazzo, Carolina Saori Ishii Mauro, Maria Thereza Carlos Fernandes, Gilberto Alves, Sandra Helena Prudêncio, Sandra García · 2019 · Elsevier eBooks
34. Effect of Dietary Supplementation of Immunobiotic Lactiplantibacillusplantarum N14 Fermented Rakkyo (Allium chinense) Pickled Juice on the Immunocompetence and Production Performance of Pigs
    Md. Aminul Islam, Kenji Hashiguchi, A. K. M. Humayun Kober, Kyoko Morie, Binghui Zhou, Mikado Tomokiyo, Tomoyuki Shimazu, Hisashi Aso, Julio Villena, Yoshihito Suda et al. · 2021 · Animals
35. Variations of Antioxidant Properties and Enzymes Activities during the Whole Fruit Fermentation of Two Kiwifruit ( Actinidia chinenesis Planch.)
    Lin Chen, Yingmei Wu, Guiju Sun · 2022 · International Journal of Fruit Science
36. Microbial and Physicochemical Dynamics of Kocho, Fermented Food from Enset
    Dereba Workineh, Abay Tabor Bejiga, Debela Jufar Turunesh, Andualem Turito, Abayeneh Girma · 2023 · International Journal of Microbiology
37. Antimicrobial and Probiotic Potential of Lactobacilli Associated with Traditional Fermented Beverages
    Surmani Huidrom, Pulok Kumar Mukherjee, Indira Sarangthem · 2024 · Current Microbiology
38. Production and characteristic quality of probiotic Labneh cheese supplemented with broccoli florets
    Hani S. Abdelmontaleb, Khaled Abd-Elhakam Abbas, Mai Ali Mwaheb, Shaimaa Mohamed Hamdy · 2021 · British Food Journal
39. A Review on the Role of Fermented Foods as Health Promoters
    Fatima Asghar, Sikander Ali, Anum Goraya, Ifrah Javaid, Hussain, Zahid · 2017 · Zenodo (CERN European Organization for Nuclear Research)
40. Current Developments in Industrial Fermentation Processes
    Mehrdad Niakousari, Maryam Razmjooei, Maryam Nejadmansouri, Francisco J. Barba, Krystian Marszałek, Mohamed Koubaa · 2021 · Wiley eBooks
41. The microbial community and flavour substances of off-flavoured rice sour soup during storage
    Xiuli Li, Na Liu, Likang Qin, Ting Zhu, Ruyue Xiao, Song Miao · 2024 · Food Science and Human Wellness
42. Evaluation of Nutritional Quality and Oxidation Stability of Fermented Edible Insects
    Anja Vehar, Doris Potočnik, Marjeta Mencin, Mojca Korošec, Blaž Ferjančič, Marta Jagodic Hudobivnik, Polona Jamnik, Ajda Ota, Lenka Kouřimská, Martin Kulma et al. · 2025 · Foods
43. Microbial Diversity and Changes in Flavor Compounds During the Fermentation of Vegetables: A Review
    Xiaodan Wang, Yuye Zhang, Jiaxue Tian, Shijie Zhu, Ying Guo Zhu, Jiaxin Zheng, Xiaojing Chen · 2025 · Journal of Food Science
44. Effects of different fermentation conditions on physicochemical properties, volatile compounds and antioxidant capacity of rape moss
    Kai Zhu, Lichao Deng, Junling Wu, Yu Zhang, Juan Chen, Weiguo Wu, Luyan Liao · 2024 · Food Bioscience
45. Instrumentation and Control to Improve the Crop Yield
    María Susana Acosta-Navarrete, Jose Alfredo Padilla-Medina, José Enrique Botello-Álvarez, Juan Prado-Olivarez, M. Perez-Rios M, José J. Díaz-Carmona, Luis Miguel Contreras-Medina, Carlos Duarte-Galvan, J. R. M. Almaraz, Arturo Alfonso Fernandez-Jaramillo · 2014 · Springer eBooks
46. Kimchi: Spicy Science for the Undergraduate Microbiology Laboratory
    Virginia A. Young, Adam M. Kiefer · 2014 · Journal of Microbiology and Biology Education
47. Variation of bitter components of the asparagus juices during lactic acid bacteria fermentation
    Chengran Guan, Yuan Yuan, Wenjuan Zhang, Xiangli Ding, Chenchen Zhang, Dawei Chen, Maolin Lu, Ruixia Gu, Xia Chen · 2021 · Bioscience Biotechnology and Biochemistry
48. Selection of Lactic Acid Bacteria with In Vitro Probiotic-Related Characteristics from the Cactus Pilosocereus gounellei (A. Weber ex. K. Schum.) Bly. ex Rowl
    Karoliny Brito Sampaio, Thatyane Mariano Rodrigues de Albuquerque, Noádia Priscila Araújo Rodrigues, Maria Elieidy Gomes de Oliveira, Evandro Leite de Souza · 2021 · Foods
49. Orange peel fermentation using Lactiplantibacillus plantarum : microbiological analysis and physico‐chemical characterisation
    Shuyana Deba‐Rementeria, Olaia Estrada, Hanán Issa‐Issa, Laura Vázquez‐Araújo · 2022 · International Journal of Food Science & Technology
50. Growth studies of dominant lactic acid bacteria in orange juice and selection of strains to ferment citric fruit juices with probiotic potential
    María B. Pérez, Eloy Argañaraz-Martínez, Jaime Daniel Babot, Adriana Pérez Chaia, Fabiana M. Saguir · 2022 · Brazilian Journal of Microbiology
51. Cultivation Conditions of Spinach and Rocket Influence Epiphytic Growth of Listeria monocytogenes
    Paul Culliney, Achim Schmalenberger · 2022 · Foods
52. Composite biofilm chitosan-microcrystalline cellulose for tomato preservation
    Trần Ý Đoan Trang, Ha Thi Dzung, Tạ Thị Hường, Pham Huong Quynh · 2024 · Journal of Physics Conference Series
53. A comprehensive model for estimating the shelf life of young radish (Raphanus sativus L.) kimchi packaged in partially breathable film pouches
    Suk-Min Yun, So Yoon Park, Jong‐Bang Eun, Bo Sung Shin, Ho Hyun Chun · 2024 · LWT
54. Creating Products and Services in Food Biotechnology
    Mona Elena Popa, Amalia Carmen Miteluț, Elisabeta Elena Popa, Florentina Matei · 2019 · Springer eBooks
55. Fermented Vegetables as Vectors for Relocation of Microbial Diversity from the Environment to the Human Gut
    Ilenys M. Pérez‐Díaz · 2019 · Springer eBooks
56. Microbial Hazards and Their Implications in the Production of Table Olives
    Antonio Valero, Eduardo Medina, Francisco Noé Arroyo‐López · 2016
57. From Tradition to Innovation: The Role of Sea Fennel in Shaping Kimchi’s Microbial, Chemical, and Sensory Profiles
    Maryem Kraouia, Antonietta Maoloni, Federica Cardinali, Vesna Milanović, Cristiana Garofalo, Andrea Osimani, Antonio Raffo, Valentina Melini, Nicoletta Nardo, Irene Baiamonte et al. · 2025 · Molecules
58. Influence of the Type of Sauerkraut Fermentation with Probiotics Strains on Folate Content, Antioxidant Activity and Sensory Analysis
    Leslie Gisella Jácome-Silva, Fulgencio Marín‐Iniesta, Luis Tortosa-Díaz, David Planes-Muñoz, Rubén López‐Nicolás · 2025 · Applied Sciences
59. Functional properties of autochthonous lactic acid bacteria starter cultures for plant-based food fermentation
    Charlotte Bauer Munch-Andersen, Tove Gulbrandsen Devold, Davide Porcellato, Hilde Marit Østlie · 2025 · Food Microbiology
60. Fermentation-enhanced functional properties of beetroot: From bioactive compounds to novel food products
    Muhammad Salman Farid, Łukasz Łopusiewicz · 2025 · Trends in Food Science & Technology
61. Differences in Volatile Profiles and Sensory Characteristics in Plum Spirits on a Production Scale
    Josef Balák, Lucie Drábová, Olga Maťátková, Marek Doležal, Dominik Maršík, Irena Kolouchová · 2024 · Fermentation
62. Identification and characterisation of dextran produced by a novel high yielding Weissella cibaria Fiplydextran strain
    Sahayog Narayan Jamdar, Rateesh Krishnan, Sarver Ahmed Rather, Sudesh, N. Mallikarjunan, Bhaskar Dhotare · 2024 · International Journal of Biological Macromolecules
63. Lactic acid bacteria from Ethiopian traditional beverage, Tella: technological and metabolic profiles for industrial application
    Gashaw Assefa Yehuala, Jaein Choe, Nurelegne Tefera Shibeshi, Kumsa Delessa, Asnake Desalegn, Mi‐Kyung Park · 2025 · The Journal of Microbiology
64. Selection and characterization of exopolysaccharide producing lactic acid bacteria as potential food starter cultures
    Dor Zipori, Merlin Brychcy, Agnes Weiß, Herbert Schmidt · 2025 · Food Microbiology
65. Increasing antioxidant activity of soursop (Annona muricata L.) and noni (Morinda citrifolia L.) leaves fermented by Lactobacillus plantarum BP102
    Dayu Nirwana Putri, Sri Widyarti, Yoga Dwi Jatmiko · 2022 · Berkala Penelitian Hayati
66. Influence of the initial microbiota on eggplant shibazuke pickle and eggplant juice fermentation
    Kazunori Sawada, Takuji Yamada · 2024 · Microbiology Spectrum
67. Flash vacuum expansion process promotes increased viability of Limosilactobacillus fermentum J24 in papaya-based beverages under simulated digestion
    T Romero, Jesús Fernando Ayala-Zavala, Aaron Fernando González-Córdova, Adrián Hernández‐Mendoza, Belinda Vallejo‐Córdoba, José Isidro Mendez-Romero, M.A. Salgado-Cervantes, Manuel Alejandro Vargas-Ortiz · 2024 · Food Bioscience
68. The basics of fermenting white cabbage
    E. S. Shishlova, Наталья Евгеньевна Посокина, O. Yu. Lyalina · 2018 · Proceedings of the Voronezh State University of Engineering Technologies
69. NEW APPROACH FOR FAST SCREENING OF LACTIC ACID BACTERIA FOR VEGETABLE FERMENTATION
    I.L. Garmasheva, Olga M. Vasyliuk, Н К Коваленко, L.T. Oleschenko · 2019 · Journal of Microbiology Biotechnology and Food Sciences
70. Effects of pretreatment with dimethyl dicarbonate on the quality characteristics of fermented Huyou juice and storage stability
    Jingyi Wu, Yuan Yu Tian, Zufang Wu, Peifang Weng, Xin Zhang · 2021 · Journal of Food Processing and Preservation
71. Indigenous probiotic microorganisms in fermented foods
    Vincenzina Fusco, Daniele Chieffi, Nabil Benomar, Hikmate Abriouel · 2022 · Elsevier eBooks
72. Selection of novel starter lactic acid bacteria with probiotic potential native to chilto (Solanum betaceum) fruits
    Luciana Contreras, Marı́a Inés Isla, Sebastián Torres · 2025 · Food Bioscience
73. Blanching reimagined beyond enzyme inactivation: A multifunctional and sustainable approach to modern food processing
    Kartik Sharma, Vikas Kumar, Saroat Rawdkuen, Satish Kumar, Rajat Chandel · 2025 · CABI Reviews
74. Evaluation of Grape Pomace in Production of Shalgam Juice: Effects on Some Physicochemical, Microbiological and Sensorial Properties
    Mehmet Akbulut, Nedim Tekçe, Hacer Çoklar · 2024 · Brazilian Archives of Biology and Technology
75. Fermentation of Light and Dark Bean Coffee Brews with SCOBY and Lactic Acid Bacteria
    Ruşen Metin Yıldırım · 2025 · Fermentation
76. From phyllosphere to fermentation: Impact of fermentation scale and temperature on sauerkraut fermentation
    Nanzhen Qiao, Michael G. Gänzle · 2025 · International Journal of Food Microbiology
77. Evolution of antioxidant capacity of blend juice made from beetroot, carrot and celery during refrigerated storage
    Alina Georgiana Profir, Camelia Vizireanu · 2013 · DOAJ (DOAJ: Directory of Open Access Journals)
78. Origin of lactic acid bacteria in mulkimchi fermentation
    Chung Eun Hwang, Md. Azizul Haque, Su Young Hong, Su Cheol Kim, Kye Man Cho · 2019 · Journal of Applied Biological Chemistry
79. Narrowing down the number of potential plant-based probiotic candidates by successive in vitro, technological and in vivo assays
    Melisa A. Puntillo, J. Spotti, Seppo Salminen, Gabriel Vinderola · 2021 · Beneficial Microbes
80. Therapeutic Potential of Different Probiotic Foods
    J. Anita Christie, Stefanović Andrea · 2021 · Elsevier eBooks
81. Lactobacillus - A Multifunctional Genus
    Marta Laranjo · 2022 · IntechOpen eBooks
82. Bacterial Profile and Changes in the Protein–Peptide Fraction in Spontaneously Fermented Lens culinaris Medik.
    Katarzyna Skrzypczak, Katarzyna Michalak, Jakub Wyrostek, Ewa D. Jabłońska-Ryś, Aneta Sławińska, Wojciech P. Radzki, Waldemar Gustaw · 2022 · Applied Sciences
83. Enzymatic Activities and Fermentation Products of Lactic Acid Bacteria From Fruits and Fermented Beverages. Incidence on Food Quality
    Fabiana M. Saguir, Silvia Analía Sajur, María Belén Pérez, María Julieta Savino, Carmen Maturano · 2019 · Elsevier eBooks
84. Improving the nutritional properties of Brassica L. vegetables by spontaneous fermentation
    Romina Belén Parada, Emilio Rogelio Marguet, Carmen Adriana Campos, Marisol Vallejo · 2022 · Foods and raw materials
85. SEÇİLMİŞ ENDOJEN LAKTİK STARTER KÜLTÜRLER İLE TURŞU ÜRETİMİ
    Mehmet Tokatlı, Simel Bağder Elmacı, Nurdan Arslankoz İşleyen, Filiz Özçelik · 2019 · GIDA / THE JOURNAL OF FOOD
86. The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Product Quality Improvement
    Elena Bartkienė, Gražina Juodeikienė, Daiva Žadeikė, Pranas Viškelis · 2015 · Food Technology and Biotechnology
87. STARTER CULTURES AND THEIR ROLE IN FERMENTED FOODS
    Marta Laranjo · 2023 · Wiley eBooks
88. Probiotic Fermented Food Inhibits Viral Infection; a Concept of Modern Era
    Aman Khan, Xiangkai Li, Weidong Wang · 2024 · Preprints.org
89. Optimization of fermentation process for maximized isothiocyanate content in kohlrabi pickle
    Danish Rizwan, Farooq Ahmad Masoodi, Mohd Masarat Dar · 2025 · International Journal of Gastronomy and Food Science
90. Lactobacillus and yeast inoculation enhances flavor and quality of pickled mustard revealed by gas chromatography-ion mobility spectrometry (GC-IMS) profiling
    Shanqiao Chen, Dandan Hu, Zhidong Sun · 2025 · Food Quality and Safety
91. Organic Acids: Key Products of Fermented Foods and Sources of Anti-Inflammatory Potential
    Weikang Li, Mohamed Ghamry, Xi Xu, Lingyu Zhang, Jian Li · 2025 · Food Reviews International
92. Evaluation of Fruit Juices as Probiotic Delivery Systems: Challenges, Current Strategies and Health Benefits
    Dilara Yalmancı, Hilal Dikmen, Sevda Dere, Selma Kayacan, Osman Sağdıç, Enes Dertli̇ · 2024 · Turkish Journal of Agriculture - Food Science and Technology
93. Widely targeted metabolomics analysis of the effects of probiotic fermentation on the phytochemicals of kiwifruit juice and prediction of key metabolic pathways
    Tian Lan, Qinyu Zhao, Jiaqi Wang, Xiangyu Sun, Yulin Fang, Tingting Ma · 2024 · Food Science and Human Wellness
94. Isolation and Identification of Novel Non-Dairy Starter Culture Candidates from Plant Matrix Using Backslopping Propagation
    Maret Andreson, Jekaterina Kazantseva, Aili Kallastu, Taaniel Jakobson, Inga Sarand, Mary-Liis Kütt · 2024 · Fermentation
95. Influence of Pepper and Blueberry Purees Fermented by an Autochthonous Microbial Consortium on the Aroma and Technological Properties of Bread
    Viola Galli, Manuel Venturi, Niccolò Pini, Simona Guerrini, Alessandra Marti, Andrea Bresciani, Chiara Montanari, Giulia Tabanelli, Lisa Granchi · 2024 · Food and Bioprocess Technology
96. Fermented Fruits and Vegetables
    Sangeeta Yadav, Pinki Saini, Unaiza Iqbal, Mazia Ahmed · 2025 · Springer eBooks
97. A pH Sensing Pipette for Cross-Contamination Prevention in Industrial Fermentation
    Saeyoung Kim, Ji-Hoon Han, Beelee Chua, James Jungho Pak · 2021 · IEEE Transactions on Industrial Electronics
98. Genotypic and Phenotypic Characteristics of Lactic Acid Bacteria Associated with Forage Plants in the Native Grassland of Western Inner Mongolia and Their Application for Alfalfa Silage Fermentation
    Wenlong Li, Li Feng, Chen Zhang, Jie Gao, Tao Ya · 2024 · Animals
99. Effect of bacterial diversity on the quality of fermented apple juice during natural fermentation of Hanfu apples
    Fangping Wang, Danshi Zhu, Doudou Wu, Yueyi Zhang, Minhui Yang, Xuehui Cao, He Liu · 2024 · Food Science and Biotechnology
100. Permeation kinetics of nano-emulsified tarragon essential oil in fermented pickled cucumbers by FTIR, antioxidant capacity potentiometry, and antimicrobial properties
     Mahdi Nikkhah, Abdollah Hematian Sourki, Askar Ghani · 2025 · Food Production Processing and Nutrition