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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 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 2014-3

Juniper Beer in Poland: The Story of the Revival of a Traditional Beverage

Tomasz Madej, Ewa Pirożnikow, Jarosław Dumanowski [...]

Journal of Ethnobiology

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Research article

First published 2020-10

Identifying consumers’ profile and factors associated with the valorization of pulque: A traditional fermented beverage in Central Mexico

Edgar Rojas-Rivas, Facundo Cuffia

Food Science and Technology International

Free access

Other

First published 1997

Fermented Foods and Cottage Industries in Nigeria

G. O. Latunde-Dada

Food and Nutrition Bulletin

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Other

First published 2003-10

Note: Influence of the Packaging Material on the Major Volatile Compounds of Tsipouro,A Traditional Greek Distillate

A. I. Flouros, A. A. Apostolopoulou, P. G. Demertzis [...]

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 2020-8

Phytochemical Profiles and Bioactivities of Cake Tea Leaves Obtained From the Same Cultivar: A Comparative Analysis

Lingli Sun, Qiuhua Li, Limin Xiang [...]

Natural Product Communications

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Research article

First published 2025

Technological and functional properties of exopolysaccharides produced by Weissella confusa strains isolated from kunu-zaki - A cereal-based Nigerian fermented beverage

Omotade Richard Ogunremi, Olumayowa Vincent Oriyomi

Food Science and Technology International

Retricted access

Research article

First published 2026-3

Ethnobiology Along the Borderlands of Mexico and the United States

Nemer E. Narchi, Isabel Garibay Toussaint

Journal of Ethnobiology

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