Sage Journals: Discover world-class research

Open access

Research article

First published 2021-12

Probiotic Fermented Beverage From Macroalgae

Vo T. Trung, Tran Van Huynh, Pham D. Thinh [...]

Natural Product Communications

Open access

Research article

First published 2026-3

Yeast Communities and Traditional Knowledge in Fermented Cactus Fruit Beverages: A Microbial Heritage at Risk

César Iván Ojeda-Linares, Laura Figueroa-Corona, Patricia Lappe-Oliveras [...]

Journal of Ethnobiology

Retricted access

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

Retricted access

Research article

First published 2015-9

Potentially synbiotic fermented beverage with aqueous extracts of quinoa ( Chenopodium quinoa Willd) and soy

F Bianchi, EA Rossi, RG Gomes [...]

Food Science and Technology International

Retricted access

Research article

First published 2001-10

Note. Consumer Awareness of the Main Sensory Attributes of Tepache,a Traditional Fermented Fruit Beverage

R. Moreno-Terrazas, H. Reyes-Morales, S. Huerta-Ochoa [...]

Food Science and Technology International

Retricted access

Research article

First published 2016-12

Evaluation of a potentially probiotic non-dairy beverage developed with honey and kefir grains: Fermentation kinetics and storage study

Fernanda A Fiorda, Gilberto V de Melo Pereira, Vanete Thomaz-Soccol [...]

Food Science and Technology International

Retricted access

Review article

First published 2014-02

Current Evidence on Physiological Activity and Expected Health Effects of Kombucha Fermented Beverage

Ilmāra Vīna, Pāvels Semjonovs, Raimonds Linde [...]

Journal of Medicinal Food

Retricted access

Research article

First published 2014-9

Influence of malting conditions on sorghum ( Sorghum bicolor (L.) Moench) as a raw material for fermented beverages

Ahmed Hassani, Martin Zarnkow, Thomas Becker

Food Science and Technology International

Retricted access

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

Retricted access

Research article

First published 2020-05

Fermented Soy Beverage Q-CAN Plus Consumption Improves Serum Cholesterol and Cytokines

Suyavaran Arumugam, Evangelos Dioletis, Ricardo Paiva [...]

Journal of Medicinal Food

Search results