Artykuły w czasopismach na temat „Fermented food”
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Dalmacio, L. M., A. K. Angeles, L. L. Larcia, M. Balolong i R. Estacio. "Assessment of bacterial diversity in selected Philippine fermented food products through PCR-DGGE". Beneficial Microbes 2, nr 4 (1.12.2011): 273–81. http://dx.doi.org/10.3920/bm2011.0017.
Pełny tekst źródłaNout, M. J. R. "Fermented foods and food safety". Food Research International 27, nr 3 (styczeń 1994): 291–98. http://dx.doi.org/10.1016/0963-9969(94)90097-3.
Pełny tekst źródłaCastellone, Vincenzo, Elena Bancalari, Josep Rubert, Monica Gatti, Erasmo Neviani i Benedetta Bottari. "Eating Fermented: Health Benefits of LAB-Fermented Foods". Foods 10, nr 11 (31.10.2021): 2639. http://dx.doi.org/10.3390/foods10112639.
Pełny tekst źródłaWu, Qian, Luming Li, Peng Xiang, Ting Zhang, Lianxin Peng, Liang Zou i Qiang Li. "Phages in Fermented Foods: Interactions and Applications". Fermentation 9, nr 3 (21.02.2023): 201. http://dx.doi.org/10.3390/fermentation9030201.
Pełny tekst źródłaLeeuwendaal, Natasha K., Catherine Stanton, Paul W. O’Toole i Tom P. Beresford. "Fermented Foods, Health and the Gut Microbiome". Nutrients 14, nr 7 (6.04.2022): 1527. http://dx.doi.org/10.3390/nu14071527.
Pełny tekst źródłaKurian, Christine, Anandi Mathur i KuppusamyAlagesan Paari. "Review on Dietary Factors in Fermented Foods and their Efficacy in Disease Management". Current Nutrition & Food Science 18, nr 2 (luty 2022): 144–65. http://dx.doi.org/10.2174/1573401318666220118144750.
Pełny tekst źródłaJane, Tasnuva Nusrat, Nafisa Tabassum i Mrityunjoy Acharjee. "Study on the existence of food born microflora and their drug resistant profile isolated from some fermented and non-fermented foods commonly available in Bangladesh". Stamford Journal of Microbiology 8, nr 1 (31.07.2019): 19–23. http://dx.doi.org/10.3329/sjm.v8i1.42433.
Pełny tekst źródłaSami, Amel, Imad Elimairi, Paul Ross, Marmar Elsiddig, Yasmeen Elyass, Heyam Salih i Catherine Stanton. "Sudanese fermented foods". Boolean 2022 VI, nr 1 (6.12.2022): 89–93. http://dx.doi.org/10.33178/boolean.2022.1.15.
Pełny tekst źródłaPakwan, Chonthicha, Thararat Chitov, Panuwan Chantawannakul, Manop Manasam, Sakunnee Bovonsombut i Terd Disayathanoowat. "Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties". PLOS ONE 15, nr 11 (18.11.2020): e0242560. http://dx.doi.org/10.1371/journal.pone.0242560.
Pełny tekst źródłaLV, TIAN, XUETING HUANG, CHENCHEN ZHANG, DAWEI CHEN, RUIXIA GU, YUNCHAO WA, KUIYAO PENG, LINA ZONG i XIA CHEN. "Enhancement of the Antibacterial Properties of Kefir by Adding Lactobacillus fermentum grx08". Journal of Food Protection 84, nr 8 (26.04.2021): 1463–71. http://dx.doi.org/10.4315/jfp-21-113.
Pełny tekst źródłaLitwin, Nicole, Bryn Taylor, Franck Lejzerowicz, Marion Poirel, Justin Shaffer, Lingjing Jiang, Alexander Aksenov i in. "Consumption of Fermented Plant Foods Is Associated with Systematic Differences in the Human Gut Microbiome and Metabolome". Current Developments in Nutrition 4, Supplement_2 (29.05.2020): 1573. http://dx.doi.org/10.1093/cdn/nzaa062_030.
Pełny tekst źródłaSivamaruthi, Bhagavathi, Periyanaina Kesika i Chaiyavat Chaiyasut. "Thai Fermented Foods as a Versatile Source of Bioactive Microorganisms—A Comprehensive Review". Scientia Pharmaceutica 86, nr 3 (11.09.2018): 37. http://dx.doi.org/10.3390/scipharm86030037.
Pełny tekst źródłaKumar, Muganti Rajah, Nor Farahin Azizi, Swee Keong Yeap, Janna Ong Abdullah, Melati Khalid, Abdul Rahman Omar, Mohd Azuraidi Osman, Adam Thean Chor Leow, Sharifah Alawieyah Syed Mortadza i Noorjahan Banu Alitheen. "Clinical and Preclinical Studies of Fermented Foods and Their Effects on Alzheimer’s Disease". Antioxidants 11, nr 5 (29.04.2022): 883. http://dx.doi.org/10.3390/antiox11050883.
Pełny tekst źródłaHasan, M. N., M. Z. Sultan i M. Mar-E-Um. "Significance of Fermented Food in Nutrition and Food Science". Journal of Scientific Research 6, nr 2 (25.04.2014): 373–86. http://dx.doi.org/10.3329/jsr.v6i2.16530.
Pełny tekst źródłaGao, Yaxin, Lizhen Hou, Jie Gao, Danfeng Li, Zhiliang Tian, Bei Fan, Fengzhong Wang i Shuying Li. "Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review". Foods 10, nr 10 (28.09.2021): 2294. http://dx.doi.org/10.3390/foods10102294.
Pełny tekst źródłaNoviatanti Nabilah, Firyal, Sri Listiyowati i Rika Indri Astuti. "Diversitas Pangan Fermentasi Berbasis-Susu di Indonesia dan Kandungan Gizinya". Jurnal Ilmu Pertanian Indonesia 27, nr 4 (7.10.2022): 552–61. http://dx.doi.org/10.18343/jipi.27.4.552.
Pełny tekst źródłaSharma, Ranjana, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia i Saurabh Kulshrestha. "Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods". Fermentation 6, nr 4 (6.11.2020): 106. http://dx.doi.org/10.3390/fermentation6040106.
Pełny tekst źródłaSarkar, Prabir Kumar. "Can household-level fermentation technology assure food safety?" NBU Journal of Plant Sciences 1, nr 1 (2007): 60–66. http://dx.doi.org/10.55734/nbujps.2007.v01i01.005.
Pełny tekst źródłaDimidi, Eirini, Selina Rose Cox, Megan Rossi i Kevin Whelan. "Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease". Nutrients 11, nr 8 (5.08.2019): 1806. http://dx.doi.org/10.3390/nu11081806.
Pełny tekst źródłaHamaimbo, Bubala Thandie, Pamela A. Marinda, Vincent Nyau, Justin Chileshe, Christopher Khayeka-Wandabwa i Sijmen E. Schoustra. "Adequate Dietary Intake and Consumption of Indigenous Fermented Products Are Associated with Improved Nutrition Status among Children Aged 6–23 Months in Zambia". Dairy 4, nr 1 (3.02.2023): 137–49. http://dx.doi.org/10.3390/dairy4010010.
Pełny tekst źródłaAnal, Anil. "Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review". Fermentation 5, nr 1 (10.01.2019): 8. http://dx.doi.org/10.3390/fermentation5010008.
Pełny tekst źródłaGuerra, Luis Santiago, Juan Manuel Cevallos-Cevallos, Stefan Weckx i Jenny Ruales. "Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity". Foods 11, nr 13 (23.06.2022): 1854. http://dx.doi.org/10.3390/foods11131854.
Pełny tekst źródłaMaskarinec, Gertraud, Kirsten Watts, Jamie Kagihara, Sandra M. Hebshi i Adrian A. Franke. "Urinary isoflavonoid excretion is similar after consuming soya milk and miso soup in Japanese-American women". British Journal of Nutrition 100, nr 2 (sierpień 2008): 424–29. http://dx.doi.org/10.1017/s0007114508898686.
Pełny tekst źródłaGarcia-Gonzalez, Natalia, Natalia Battista, Roberta Prete i Aldo Corsetti. "Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods". Microorganisms 9, nr 2 (10.02.2021): 349. http://dx.doi.org/10.3390/microorganisms9020349.
Pełny tekst źródłaNgo, Dai Hung, Quoc Tuan Tran, Thi Nhat Hang Nguyen, Anh Tuan Huynh, Thi Kim Thu Vo, Thanh Binh Nguyen, Dai Nghiep Ngo i Thanh Sang Vo. "Isolation and selection of high gamma aminobutyric acid-producing Lactobacillus strains from traditional fermented foods". Ministry of Science and Technology, Vietnam 65, nr 1 (25.01.2023): 20–25. http://dx.doi.org/10.31276/vjst.65(1).20-25.
Pełny tekst źródłaElexson Nillian, Nick Laurence Buyong, Dalene Lesen, Grace Bebey i Azham Zulkharnain. "Detection of Beneficial Lactic Acid Bacteria (LAB) and Yeast In Sarawak Fermented Food". Journal of Advanced Research in Applied Sciences and Engineering Technology 24, nr 1 (7.10.2021): 1–9. http://dx.doi.org/10.37934/araset.24.1.19.
Pełny tekst źródłaPlessas, Stavros. "The Rendering of Traditional Fermented Foods in Human Diet: Distribution of Health Benefits and Nutritional Benefits". Fermentation 8, nr 12 (16.12.2022): 751. http://dx.doi.org/10.3390/fermentation8120751.
Pełny tekst źródłaIsmail, A., M. N. Lani, H. A. Zakeri, N. N. Hasim, R. Alias i A. Mansor. "Synergistic of antimicrobial activities of lactic acid bacteria in fermented Tilapia nicoliticus incorporated with selected spices". Food Research 5, nr 3 (30.05.2021): 163–73. http://dx.doi.org/10.26656/fr.2017.5(3).534.
Pełny tekst źródłaKopacz, Magdalena, Agnieszka Piekara i Małgorzata Krzywonos. "Fermented vegan foods". Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 128, nr 3 (2021): 147–59. http://dx.doi.org/10.15193/zntj/2021/128/396.
Pełny tekst źródłaWikandari, Rachma, Dyah Ayu Kinanti, Regina Devi Permatasari, Nur Lisa Rahmaningtyas, Nidya Rizkadianari Chairunisa, Sardjono, Coralie Hellwig i Mohammad J. Taherzadeh. "Correlations between the Chemical, Microbiological Characteristics and Sensory Profile of Fungal Fermented Food". Fermentation 7, nr 4 (9.11.2021): 261. http://dx.doi.org/10.3390/fermentation7040261.
Pełny tekst źródłaNagarajan, Muralidharan, Bharathipriya Rajasekaran i Karthikeyan Venkatachalam. "Microbial metabolites in fermented food products and their potential benefits". International Food Research Journal 29, nr 3 (30.06.2022): 466–86. http://dx.doi.org/10.47836/ifrj.29.3.01.
Pełny tekst źródłaKim, Sang Young, Jeanne H. Freeland-Graves i Hyun Ja Kim. "Nineteen-year trends in fermented food consumption and sodium intake from fermented foods for Korean adults from 1998 to 2016". Public Health Nutrition 23, nr 3 (4.11.2019): 515–24. http://dx.doi.org/10.1017/s1368980019002994.
Pełny tekst źródłaPraagman, Jaike, Geertje W. Dalmeijer, Yvonne T. van der Schouw, Sabita S. Soedamah-Muthu, W. M. Monique Verschuren, H. Bas Bueno-de-Mesquita, Johanna M. Geleijnse i Joline W. J. Beulens. "The relationship between fermented food intake and mortality risk in the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort". British Journal of Nutrition 113, nr 3 (20.01.2015): 498–506. http://dx.doi.org/10.1017/s0007114514003766.
Pełny tekst źródłaFernandes, Tito. "Fermented Food Guidelines for Children". Journal of Pediatrics and Pediatric Medicine 2, nr 1 (1.01.2018): 1–4. http://dx.doi.org/10.29245/2578-2940/2018/1.1111.
Pełny tekst źródłaFUJII, Tateo. "Fermented Seafoods and Food Hygiene". Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 51, nr 6 (2010): 297–301. http://dx.doi.org/10.3358/shokueishi.51.297.
Pełny tekst źródłaKUDA, Takashi, i Toshihiro YANO. "Lactic Fermented Food with Fish". Japanese Journal of Food Microbiology 27, nr 4 (2010): 185–95. http://dx.doi.org/10.5803/jsfm.27.185.
Pełny tekst źródłaHan, Bei-Zhong, Frans M. Rombouts i M. J. Robert Nout. "A Chinese fermented soybean food". International Journal of Food Microbiology 65, nr 1-2 (kwiecień 2001): 1–10. http://dx.doi.org/10.1016/s0168-1605(00)00523-7.
Pełny tekst źródłaSoni, Surabhi, i Gargi Dey. "Perspectives on global fermented foods". British Food Journal 116, nr 11 (28.10.2014): 1767–87. http://dx.doi.org/10.1108/bfj-01-2014-0032.
Pełny tekst źródłaMengesha, Yizengaw, Alemu Tebeje i Belay Tilahun. "A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera". International Journal of Food Science 2022 (24.03.2022): 1–10. http://dx.doi.org/10.1155/2022/4419955.
Pełny tekst źródłaSrinivas, Meghana, Orla O’Sullivan, Paul D. Cotter, Douwe van Sinderen i John G. Kenny. "The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods". Foods 11, nr 20 (21.10.2022): 3297. http://dx.doi.org/10.3390/foods11203297.
Pełny tekst źródłaKayitesi, Eugénie, Ogheneyoma Onojakpor i Siphosanele Mafa Moyo. "Highlighting the Impact of Lactic-Acid-Bacteria-Derived Flavours or Aromas on Sensory Perception of African Fermented Cereals". Fermentation 9, nr 2 (24.01.2023): 111. http://dx.doi.org/10.3390/fermentation9020111.
Pełny tekst źródłaLiszkowska, Wiktoria, i Joanna Berlowska. "Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds". Molecules 26, nr 4 (16.02.2021): 1035. http://dx.doi.org/10.3390/molecules26041035.
Pełny tekst źródłaHarlina, Putri Widyanti. "Training of producing functional fermented food ‘kimchi’". Community Empowerment 7, nr 11 (6.12.2022): 1918–22. http://dx.doi.org/10.31603/ce.7571.
Pełny tekst źródłaAly, SAVADOGO, GUIRA Flibert i TAPSOBA François. "Probiotic microorganisms involved in cassava fermentation for Gari and Attiéképroduction". JOURNAL OF ADVANCES IN BIOTECHNOLOGY 6, nr 2 (14.12.2016): 858–66. http://dx.doi.org/10.24297/jbt.v6i2.4798.
Pełny tekst źródłaTapsell, Linda C. "Fermented dairy food and CVD risk". British Journal of Nutrition 113, S2 (kwiecień 2015): S131—S135. http://dx.doi.org/10.1017/s0007114514002359.
Pełny tekst źródłaChaudhary, Aditya, Khushbu Verma i Baljeet Singh Saharan. "Probiotic Potential of Blueberry Jam Fermented with Lactic Acid Bacteria". Current Research in Nutrition and Food Science Journal 8, nr 1 (19.03.2020): 65–78. http://dx.doi.org/10.12944/crnfsj.8.1.06.
Pełny tekst źródłaShrestha, Ashok Kumar, Nawa Raj Dahal i Vedaste Ndungutse. "Bacillus Fermentation of Soybean: A Review". Journal of Food Science and Technology Nepal 6 (27.06.2013): 1–9. http://dx.doi.org/10.3126/jfstn.v6i0.8252.
Pełny tekst źródłaShah, Aabid Manzoor, Najeebul Tarfeen, Hassan Mohamed i Yuanda Song. "Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota". Fermentation 9, nr 2 (26.01.2023): 118. http://dx.doi.org/10.3390/fermentation9020118.
Pełny tekst źródłaGrootveld, Martin, Benita C. Percival i Jie Zhang. "Extensive Chemometric Investigations of Distinctive Patterns and Levels of Biogenic Amines in Fermented Foods: Human Health Implications". Foods 9, nr 12 (5.12.2020): 1807. http://dx.doi.org/10.3390/foods9121807.
Pełny tekst źródłaSlapkauskaite, Jurate, Aiste Kabasinskiene i Dalia Sekmokiene. "Application of fermented soya as a bacterial starter for production of fermented milk". Czech Journal of Food Sciences 37, No. 6 (31.12.2019): 403–8. http://dx.doi.org/10.17221/194/2018-cjfs.
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