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Research article

First published 2014-4

Sensory characteristics and volatile composition of a cereal beverage fermented with Bifidobacterium breve NCIMB 702257

Ivan Salmerón, Raquel Rozada, Keith Thomas [...]

Food Science and Technology International

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Research article

First published 1966-2

Some Characteristics of the Stimulating Effects of 2-Deoxy-D-Glucose On Endogenous Fermentation in Yeast. ∗

Thomas G. Scharff, Ocia L. Montgomery

Experimental Biology and Medicine

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Other

First published 1978-09

Fermentation Characteristics of Strains of Streptococcus mutans

T.C. Lyon

Journal of Dental Research

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Research article

First published 2007-08

Effects of Culture,pH and Fat Concentration on Melting Rate and Sensory Characteristics of Probiotic Fermented Yellow Mombin ( Spondias mombin L) Ice Creams

C.S. Favaro-Trindade, J.C. de Carvalho Balieiro, P. Felix Dias [...]

Food Science and Technology International

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Research article

First published 2022-8

An experimental assessment of combustion and performance characteristics of a spark ignition engine fueled with co-fermentation biogas and gasoline dual fuel

Ümit Ağbulut, Mustafa Aydin, Mustafa Karagöz [...]

Proceedings of the Institution of Mechanical Engineers,Part E: Journal of Process Mechanical Engineering

Free access

Meeting report

First published 1911-3

The Biological Characteristics of Bacillus Typhosus,with Especial Reference to the Fermentation of Dulcitol and Arabinose

Burton Bradley

Journal of the Royal Society of Medicine

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Research article

First published 2012-01

In Vitro Fermentation Characteristics of Whole Grain Wheat Flakes and the Effect of Toasting on Prebiotic Potential

Michael L. Connolly, Julie A. Lovegrove, Kieran M. Tuohy

Journal of Medicinal Food

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Research article

First published 2013-4

Inoculation of Treixadura musts with autochthonous Saccharomyces cerevisiae strains: Fermentative performance and influence on the wine characteristics

Pilar Blanco, José Manuel Mirás-Avalos, Vanessa Suárez [...]

Food Science and Technology International

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Research article

First published 2018-4

Quality characteristics of sauerkraut fermented by using a Lactobacillus paracasei starter culture grown in tofu whey

Olatunji T Joyce, Subir K Chakraborty, Manoj K Tripathi [...]

Food Science and Technology International

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Research article

First published 2010-01

Correlation of Mannitol Fermentation with Virulence-Associated Genotypic Characteristics in Vibrio vulnificus Isolates from Oysters and Water Samples in the Gulf of Mexico

Stephenie L. Drake, Brooke Whitney, Jay F. Levine [...]

Foodborne Pathogens and Disease

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