Sage Journals: Discover world-class research

Free access

Research article

First published 1985-6

Indigenous Fermented-Food Technologies for Small-Scale Industries

Keith H. Steinkraus

Food and Nutrition Bulletin

Retricted access

Research article

First 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

Retricted access

Research article

First published 2014-7

Use of spent osmotic solutions for the production of fructooligosaccharides by Aspergillus oryzae N74

Yolanda Ruiz, Bernadette Klotz, Juan Serrato [...]

Food Science and Technology International

Retricted access

Research article

First published 2019-9

Mid-Infrared Spectroscopy and Multivariate Analysis to Characterize Lactobacillus acidophilus Fermentation Processes

Sumana Narayana, Line Christensen, Thomas Skov [...]

Applied Spectroscopy

Free access

Research article

First published 1991-3

Fermented Cereal Gruels: Towards a Solution of the Weanling's Dilemma

Patience Mensah, B. S. Drasan, T. J. Harrison [...]

Food and Nutrition Bulletin

Free access

Other

First published 1997

Fermented Foods and Cottage Industries in Nigeria

G. O. Latunde-Dada

Food and Nutrition Bulletin

Retricted access

Research article

First published 2022-04

Intelligent Control Strategy Based on Back-Propagation Neural Network with Adaptive Genetic Algorithm for Lincomycin Fermentation Process

Zhu Li, Faiza Atique, Muhammad Shahzad [...]

Industrial Biotechnology

Retricted access

Research article

First published 1976-1

Biotechnology: The Industrial Production of Natural Substances

P. Präve, D. A. Sukatsch, U. Faust

Interdisciplinary Science Reviews

Retricted access

Research article

First published 2002-11

Introducing Ratings in Transition

Mark Balnaves, Liz Ferrier, Gail Phillips [...]

Media International Australia

Retricted access

Research article

First published 2020-6

Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth,buckwheat,and quinoa flours analyzing microbial load,acidity,and pH

Rosa Carbó, Elena Gordún, Antía Fernández [...]

Food Science and Technology International

Search results