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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 2023-4

Factors affecting bacterial community dynamics and volatile metabolite profiles of Thai traditional salt fermented fish

Rachatida Det-udom, Sarn Settachaimongkon, Chuenjit Chancharoonpong [...]

Food Science and Technology International

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Review article

First published 2009-12

African Traditional Fermented Foods and Probiotics

Kingsley C. Anukam, Gregor Reid

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 2021-4

Commercial Saccharomyces cerevisiae as a starter culture in “Wanergao”: A traditional fermented food in China

Xuefeng Zeng, Weiyang Wan, Laping He [...]

Food Science and Technology International

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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

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Retraction

First published 2020-03

RETRACTED: Can Traditional Fermented Food Products Protect Mothers Against Lactational Mastitis

Pelin Basım, Yaşar Özdenkaya

Breastfeeding Medicine

Free access

Research article

First published 2002

Effect of Traditional Fermentation and Malting on Phytic Acid and Mineral Availability from Sorghum ( Sorghum Bicolor ) and Finger Millet ( Eleusine Coracana ) Grain Varieties Grown in Kenya

Anselimo O. Makokha, Ruth K. Oniang'o, Simon M. Njoroge [...]

Food and Nutrition Bulletin

Free access

Research article

First published 2007-3

Improvement of the Nutritional Quality of a Traditional Complementary Porridge Made of Fermented Yellow Maize ( Zea Mays): Effect of Maize–Legume Combinations and Traditional Processing Methods

Jeanne Ejigui, Laurent Savoie, Johanne Marin [...]

Food and Nutrition Bulletin

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Research article

First published 2011-2

Effect of Processing in Volatiles from a Portuguese Traditional Dry-fermented Ripened Sausage ‘Chouriço Grosso Borba-Estremoz PGI’

A.M. Partidário, C. Roseiro, C. Santos

Food Science and Technology International

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