Sage Journals: Discover world-class research

Retricted access

Research article

First published 2013-10

Monitoring of Lactic Acid Fermentation Process Using Fourier Transform near Infrared Spectroscopy

Silvia Grassi, Cristina Alamprese, Veronica Bono [...]

Journal of Near Infrared Spectroscopy

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Research article

First published 2007-12

Evaluation of Peanut Flour Fermented with Lactic Acid Bacteria as a Probiotic Food

N.-F. Wang, Y.-H. Shi, J. Sun [...]

Food Science and Technology International

Open access

Research article

First published 2012

Plant-based Paste Fermented by Lactic Acid Bacteria and Yeast: Functional Analysis and Possibility of Application to Functional Foods

Shinsuke Kuwaki, Nobuyoshi Nakajima, Hidehiko Tanaka [...]

Biochemistry Insights

Open access

Research article

First published 2023-3

Effect of thermal and ultrasonic pretreatment on lactic acid fermentation of food waste

Simone Pau, Lea Chua Tan, Sonia Lorena Arriaga Garcia [...]

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

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Research article

First published 2020-10

Fermentation of high-salt liquid–state soy sauce without any additives by inoculation of lactic acid bacteria and yeast

Rui Liu, Guohuan Gao, Yuwei Bai [...]

Food Science and Technology International

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Research article

First published 2011-04

ORIGINAL RESEARCH: Direct fermentation oftriticale starch to lactic acid by Rhizopus oryzae

Zhizhuang Xiao, Meiqun Wu, Manon Beauchemin [...]

Industrial Biotechnology

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Research article

First published 2019-3

Modeling of lactic acid fermentation of soy formulation with Lactobacillus plantarum HM1

Zuzana Matejčeková, Elena Dujmić, Denisa Liptáková [...]

Food Science and Technology International

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Research article

First published 2007-03

Immunomodulation by a Malleable Matrix Composed of Fermented Whey Proteins and Lactic Acid Bacteria

Josée Beaulieu, Roger Dubuc, Nicolas Beaudet [...]

Journal of Medicinal Food

Free access

Other

First published 1995-3

Traditional Lactic Acid Fermentation,Malt Addition,and Quality Development in Maize-Cowpea Weaning Blends

M. A. Akpapunam, S. Sefa-Dedeh

Food and Nutrition Bulletin

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Research article

First published 2015-12

Lactic Acid Bacterial Starter Culture with Antioxidant and γ -Aminobutyric Acid Biosynthetic Activities Isolated from Flatfish- Sikhae Fermentation

Yeong Geol Won, Hyun-Hee Yu, Young-Hyo Chang [...]

Journal of Medicinal Food

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