Sage Journals: Discover world-class research

Retricted access

Research article

First published 2019-6

Potential of lactic acid bacteria from Pico cheese for starter culture development

SP Câmara, A Dapkevicius, C Riquelme [...]

Food Science and Technology International

Retricted access

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

Retricted access

Research article

First published 2024

Rheological,microbiological,and in vitro digestive properties of Kefir produced with different Kefir grains and commercial starter cultures

Emine Mine Comak Gocer, Firuze Ergin Zeren, İkbal Ozen Küçükcetin [...]

Food Science and Technology International

Retricted access

Research article

First published 2018-9

Quality improvement of spreadable processed cheese made from ultrafiltered milk retentates using commercial starter cultures

Hosam-Eddin M El-Garhi, Safaa AM El-Aidie, Norizzah A Rashid [...]

Food Science and Technology International

Retricted access

Research article

First published 2022-10

Physico-chemical and microbiological changes during the cabbage hybrid bravo heads fermentation: Salt,temperature and starter culture influence

Mirna Drašković Berger, Anita Vakula, Aleksandra Tepić Horecki [...]

Food Science and Technology International

Retricted access

Research article

First published 2016-4

Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana,a cooked cured sausage

Núria Magrinyà, Ricard Bou, Núria Rius [...]

Food Science and Technology International

Retricted access

Research article

First published 2025

Use of starter culture on biotransformation processes of Coffea arabica (L.) from Southwestern Antioquia,Colombia

Karen B García-López, Jorge A Gutiérrez, Andrés Ruiz Márquez [...]

Food Science and Technology International

Retricted access

Research article

First published 2018-4

Quality characteristics of sauerkraut fermented by using a Lactobacillus paracasei starter culture grown in tofu whey

Olatunji T Joyce, Subir K Chakraborty, Manoj K Tripathi [...]

Food Science and Technology International

Retricted access

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

Retricted access

Research article

First published 2016-10

The evaluation of kefir pure culture starter: Liquid-core capsule entrapping microorganisms isolated from kefir grains

Liang Wang, Hao Zhong, Keying Liu [...]

Food Science and Technology International

Search results