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Research article

First published 2024-10

Growing conditions of Saccharomyces boulardii for the development of potentially probiotic mead: Fermentation kinetics,viable cell counts and bioactive compounds

Handray Fernandes de Souza, Mariana Sousa Bessa, Victor Dédalo Di Próspero Gonçalves [...]

Food Science and Technology International

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Other

First published 2003-10

Note: Influence of the Packaging Material on the Major Volatile Compounds of Tsipouro,A Traditional Greek Distillate

A. I. Flouros, A. A. Apostolopoulou, P. G. Demertzis [...]

Food Science and Technology International

Open access

Research article

First published 2022-12

Changes in alcohol purchases from grocery stores after authorising the sale of stronger beverages: The case of the Finnish alcohol legislation reform in 2018

Liisa Uusitalo, Jaakko Nevalainen, Ossi Rahkonen [...]

Nordic Studies on Alcohol and Drugs

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Research article

First published 2023-8

Serving red rice beer to the ancestors ca. 9000 years ago at Xiaohuangshan early Neolithic site in south China

Li Liu, Haiming Wang, Hanlong Sun [...]

The Holocene

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Research article

First published 2022-12

Evaluation of antioxidant,organic acid,and volatile compounds in coffee pulp wine fermented with native yeasts isolated from coffee cherries

Hyung Min Bae, Mesfin Haile, Won Hee Kang

Food Science and Technology International

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Research article

First published 2020-04

Fed-Batch and Staggered Nutrient Addition: An Improved Method for Mead Production

Maycon Vinícius de Senna Ribeiro, José Eduardo Olivo, Monique Renon Eller

Industrial Biotechnology

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Review article

First published 2011-12

Vinasses: characterization and treatments

Elda España-Gamboa, Javier Mijangos-Cortes, Luis Barahona-Perez [...]

Waste Management & Research: The Journal for a Sustainable Circular Economy

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Research article

First published 2014-3

Juniper Beer in Poland: The Story of the Revival of a Traditional Beverage

Tomasz Madej, Ewa Pirożnikow, Jarosław Dumanowski [...]

Journal of Ethnobiology

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Research article

First published 2010-04

Identification of Genes Required for Maximal Tolerance to High-Glucose Concentrations,as Those Present in Industrial Alcoholic Fermentation Media,Through a Chemogenomics Approach

Miguel C. Teixeira, Luís R. Raposo, Margarida Palma [...]

OMICS: A Journal of Integrative Biology

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Research article

First published 2025-12

Development of a defined mixed starter culture for the improvement of Tej,Ethiopian honey wine

Blen Girma, Asnake Desalegn, Dagim Jirata Birri [...]

Food Science and Technology International

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