Sage Journals: Discover world-class research

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Research article

First published 2014-7

Effects of different fermentation methods on bacterial cellulose and acid production by Gluconacetobacter xylinus in Cantonese-style rice vinegar

Liang Fu, Siqian Chen, Jiulong Yi [...]

Food Science and Technology International

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Research article

First published 2015-9

Development of a non-dairy probiotic fermented product based on almond milk and inulin

Neus Bernat, Maite Cháfer, Amparo Chiralt [...]

Food Science and Technology International

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Research article

First published 2010-4

Effect of Medium Composition and Kinetic Studies on Extracellular and Intracellular Production of L-asparaginase from Pectobacterium carotovorum

S. Arrivukkarasan, M. Muthusivaramapandian, R. Aravindan [...]

Food Science and Technology International

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Research article

First published 2009-10

Sliding mode controlled bioreactor using a time-varying sliding surface

S. Tokat

Transactions of the Institute of Measurement and Control

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Research article

First published 2004-7

On-Line Fermentation Monitoring by Mid-Infrared Spectroscopy

Gunta Mazarevica, Josef Diewok, Josefa R. Baena [...]

Applied Spectroscopy

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Research article

First published 2021-10

Optimization of flaxseed milk fermentation for the production of functional peptides and estimation of their bioactivities

Poorva Sharma, Deepansh Sharma, Sawinder Kaur [...]

Food Science and Technology International

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Research article

First published 2023-3

Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough

Sara Naji-Tabasi, Mostafa Shahidi-Noghabi, Maryam Davtalab

Food Science and Technology International

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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

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Research article

First published 2025

Physicochemical properties,volatile compounds and basic spherification of hibiscus ( Hibiscus sabdariffa L.) kombucha beverage

Suzan Tireki

Food Science and Technology International

Open access

Research article

First published 2014

Flow and Stress Field Analysis of Different Fluids and Blades for Fermentation Process

Cheng-Chi Wang, Po-Jen Cheng, Kuo-Chi Liu [...]

Advances in Mechanical Engineering

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