Search results: Sage Journals

Open accessResearch articleFirst published March, 2015

Anti-Inflammatory Properties of a Dried Fermentate In Vitro and In Vivo

Gitte S. Jensen, Steve G. Carter, Stuart G. Reeves [...]

Journal of Medicinal Food

Restricted accessResearch articleFirst published April, 2003

Effect of Fungi Fermentation on Organoleptic Properties,Energy Content and In-vitro Multienzyme Digestibility of Cassava Products (Flour & Gari)

A.A. Akindahunsi, G. Oboh

Nutrition and Health

Restricted accessResearch articleFirst published December, 2010

Particle Stability in Dilute Fermented Dairy Drinks: Formation of Fluid Gel and Impact on Rheological Properties

H. Kiani, M.E. Mousavi, Z.E. Mousavi

Food Science and Technology International

Restricted accessResearch articleFirst published October, 2018

Comparative study of the synbiotic effect of inulin and fructooligosaccharide with probiotics with regard to the various properties of fermented soy milk

Shalini Mishra, HN Mishra

Food Science and Technology International

Free accessResearch articleFirst published November 15, 2017

Physicochemical,microbial,and sensory properties of yogurt supplemented with flaxseeds during fermentation and refrigerated storage

Mehdia Mihoubi, Hayet Amellal-Chibane, Lakhdar Mekimene [...]

Mediterranean Journal of Nutrition and Metabolism

Restricted accessResearch articleFirst published December, 2024

Production of fermented milk analogs using subcritical water extraction of rice by-products and investigation of its physicochemical,microbial,rheological,and sensory properties

Fatemeh Raiesi Ardali, Anousheh Sharifan, Seyed M E Mosavi [...]

Food Science and Technology International

Restricted accessResearch articleFirst published September, 2020

Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains

María Laura Raymond Eder, Laura Fariña, Eduardo Dellacassa [...]

Food Science and Technology International

Restricted accessResearch articleFirst published October, 2010

Physicochemical,Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.)

M. Reyes-Bastidas, E.Z. Reyes-Fernández, J. López-Cervantes [...]

Food Science and Technology International

Free accessResearch articleFirst published April, 1914

Metallic Ferments: Their Bio-physical and Therapeutic Properties

Paul Ferreyrolles

Journal of the Royal Society of Medicine

Restricted accessResearch articleFirst published 2025

Technological and functional properties of exopolysaccharides produced by Weissella confusa strains isolated from kunu-zaki - A cereal-based Nigerian fermented beverage

Omotade Richard Ogunremi, Olumayowa Vincent Oriyomi

Food Science and Technology International

Open accessResearch articleFirst published March, 2015

Anti-Inflammatory Properties of a Dried Fermentate In Vitro and In Vivo

Gitte S. Jensen, Steve G. Carter, Stuart G. Reeves [...]

Journal of Medicinal Food

Restricted accessResearch articleFirst published April, 2003

Effect of Fungi Fermentation on Organoleptic Properties,Energy Content and In-vitro Multienzyme Digestibility of Cassava Products (Flour & Gari)

A.A. Akindahunsi, G. Oboh

Nutrition and Health

Restricted accessResearch articleFirst published December, 2010

Particle Stability in Dilute Fermented Dairy Drinks: Formation of Fluid Gel and Impact on Rheological Properties

H. Kiani, M.E. Mousavi, Z.E. Mousavi

Food Science and Technology International

Restricted accessResearch articleFirst published October, 2018

Comparative study of the synbiotic effect of inulin and fructooligosaccharide with probiotics with regard to the various properties of fermented soy milk

Shalini Mishra, HN Mishra

Food Science and Technology International

Free accessResearch articleFirst published November 15, 2017

Physicochemical,microbial,and sensory properties of yogurt supplemented with flaxseeds during fermentation and refrigerated storage

Mehdia Mihoubi, Hayet Amellal-Chibane, Lakhdar Mekimene [...]

Mediterranean Journal of Nutrition and Metabolism

Restricted accessResearch articleFirst published December, 2024

Production of fermented milk analogs using subcritical water extraction of rice by-products and investigation of its physicochemical,microbial,rheological,and sensory properties

Fatemeh Raiesi Ardali, Anousheh Sharifan, Seyed M E Mosavi [...]

Food Science and Technology International

Restricted accessResearch articleFirst published September, 2020

Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains

María Laura Raymond Eder, Laura Fariña, Eduardo Dellacassa [...]

Food Science and Technology International

Restricted accessResearch articleFirst published October, 2010

Physicochemical,Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.)

M. Reyes-Bastidas, E.Z. Reyes-Fernández, J. López-Cervantes [...]

Food Science and Technology International

Free accessResearch articleFirst published April, 1914

Metallic Ferments: Their Bio-physical and Therapeutic Properties

Paul Ferreyrolles

Journal of the Royal Society of Medicine

Restricted accessResearch articleFirst published 2025

Technological and functional properties of exopolysaccharides produced by Weissella confusa strains isolated from kunu-zaki - A cereal-based Nigerian fermented beverage

Omotade Richard Ogunremi, Olumayowa Vincent Oriyomi

Food Science and Technology International