Artigos de revistas sobre o tema "Fermented food"
Crie uma referência precisa em APA, MLA, Chicago, Harvard, e outros estilos
Veja os 50 melhores artigos de revistas para estudos sobre o assunto "Fermented food".
Ao lado de cada fonte na lista de referências, há um botão "Adicionar à bibliografia". Clique e geraremos automaticamente a citação bibliográfica do trabalho escolhido no estilo de citação de que você precisa: APA, MLA, Harvard, Chicago, Vancouver, etc.
Você também pode baixar o texto completo da publicação científica em formato .pdf e ler o resumo do trabalho online se estiver presente nos metadados.
Veja os artigos de revistas das mais diversas áreas científicas e compile uma bibliografia correta.
Dalmacio, L. M., A. K. Angeles, L. L. Larcia, M. Balolong e R. Estacio. "Assessment of bacterial diversity in selected Philippine fermented food products through PCR-DGGE". Beneficial Microbes 2, n.º 4 (1 de dezembro de 2011): 273–81. http://dx.doi.org/10.3920/bm2011.0017.
Texto completo da fonteNout, M. J. R. "Fermented foods and food safety". Food Research International 27, n.º 3 (janeiro de 1994): 291–98. http://dx.doi.org/10.1016/0963-9969(94)90097-3.
Texto completo da fonteCastellone, Vincenzo, Elena Bancalari, Josep Rubert, Monica Gatti, Erasmo Neviani e Benedetta Bottari. "Eating Fermented: Health Benefits of LAB-Fermented Foods". Foods 10, n.º 11 (31 de outubro de 2021): 2639. http://dx.doi.org/10.3390/foods10112639.
Texto completo da fonteWu, Qian, Luming Li, Peng Xiang, Ting Zhang, Lianxin Peng, Liang Zou e Qiang Li. "Phages in Fermented Foods: Interactions and Applications". Fermentation 9, n.º 3 (21 de fevereiro de 2023): 201. http://dx.doi.org/10.3390/fermentation9030201.
Texto completo da fonteLeeuwendaal, Natasha K., Catherine Stanton, Paul W. O’Toole e Tom P. Beresford. "Fermented Foods, Health and the Gut Microbiome". Nutrients 14, n.º 7 (6 de abril de 2022): 1527. http://dx.doi.org/10.3390/nu14071527.
Texto completo da fonteKurian, Christine, Anandi Mathur e KuppusamyAlagesan Paari. "Review on Dietary Factors in Fermented Foods and their Efficacy in Disease Management". Current Nutrition & Food Science 18, n.º 2 (fevereiro de 2022): 144–65. http://dx.doi.org/10.2174/1573401318666220118144750.
Texto completo da fonteJane, Tasnuva Nusrat, Nafisa Tabassum e 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, n.º 1 (31 de julho de 2019): 19–23. http://dx.doi.org/10.3329/sjm.v8i1.42433.
Texto completo da fonteSami, Amel, Imad Elimairi, Paul Ross, Marmar Elsiddig, Yasmeen Elyass, Heyam Salih e Catherine Stanton. "Sudanese fermented foods". Boolean 2022 VI, n.º 1 (6 de dezembro de 2022): 89–93. http://dx.doi.org/10.33178/boolean.2022.1.15.
Texto completo da fontePakwan, Chonthicha, Thararat Chitov, Panuwan Chantawannakul, Manop Manasam, Sakunnee Bovonsombut e Terd Disayathanoowat. "Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties". PLOS ONE 15, n.º 11 (18 de novembro de 2020): e0242560. http://dx.doi.org/10.1371/journal.pone.0242560.
Texto completo da fonteLV, TIAN, XUETING HUANG, CHENCHEN ZHANG, DAWEI CHEN, RUIXIA GU, YUNCHAO WA, KUIYAO PENG, LINA ZONG e XIA CHEN. "Enhancement of the Antibacterial Properties of Kefir by Adding Lactobacillus fermentum grx08". Journal of Food Protection 84, n.º 8 (26 de abril de 2021): 1463–71. http://dx.doi.org/10.4315/jfp-21-113.
Texto completo da fonteLitwin, Nicole, Bryn Taylor, Franck Lejzerowicz, Marion Poirel, Justin Shaffer, Lingjing Jiang, Alexander Aksenov et al. "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 de maio de 2020): 1573. http://dx.doi.org/10.1093/cdn/nzaa062_030.
Texto completo da fonteSivamaruthi, Bhagavathi, Periyanaina Kesika e Chaiyavat Chaiyasut. "Thai Fermented Foods as a Versatile Source of Bioactive Microorganisms—A Comprehensive Review". Scientia Pharmaceutica 86, n.º 3 (11 de setembro de 2018): 37. http://dx.doi.org/10.3390/scipharm86030037.
Texto completo da fonteKumar, 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 e Noorjahan Banu Alitheen. "Clinical and Preclinical Studies of Fermented Foods and Their Effects on Alzheimer’s Disease". Antioxidants 11, n.º 5 (29 de abril de 2022): 883. http://dx.doi.org/10.3390/antiox11050883.
Texto completo da fonteHasan, M. N., M. Z. Sultan e M. Mar-E-Um. "Significance of Fermented Food in Nutrition and Food Science". Journal of Scientific Research 6, n.º 2 (25 de abril de 2014): 373–86. http://dx.doi.org/10.3329/jsr.v6i2.16530.
Texto completo da fonteGao, Yaxin, Lizhen Hou, Jie Gao, Danfeng Li, Zhiliang Tian, Bei Fan, Fengzhong Wang e Shuying Li. "Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review". Foods 10, n.º 10 (28 de setembro de 2021): 2294. http://dx.doi.org/10.3390/foods10102294.
Texto completo da fonteNoviatanti Nabilah, Firyal, Sri Listiyowati e Rika Indri Astuti. "Diversitas Pangan Fermentasi Berbasis-Susu di Indonesia dan Kandungan Gizinya". Jurnal Ilmu Pertanian Indonesia 27, n.º 4 (7 de outubro de 2022): 552–61. http://dx.doi.org/10.18343/jipi.27.4.552.
Texto completo da fonteSharma, Ranjana, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia e Saurabh Kulshrestha. "Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods". Fermentation 6, n.º 4 (6 de novembro de 2020): 106. http://dx.doi.org/10.3390/fermentation6040106.
Texto completo da fonteSarkar, Prabir Kumar. "Can household-level fermentation technology assure food safety?" NBU Journal of Plant Sciences 1, n.º 1 (2007): 60–66. http://dx.doi.org/10.55734/nbujps.2007.v01i01.005.
Texto completo da fonteDimidi, Eirini, Selina Rose Cox, Megan Rossi e Kevin Whelan. "Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease". Nutrients 11, n.º 8 (5 de agosto de 2019): 1806. http://dx.doi.org/10.3390/nu11081806.
Texto completo da fonteHamaimbo, Bubala Thandie, Pamela A. Marinda, Vincent Nyau, Justin Chileshe, Christopher Khayeka-Wandabwa e 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, n.º 1 (3 de fevereiro de 2023): 137–49. http://dx.doi.org/10.3390/dairy4010010.
Texto completo da fonteAnal, Anil. "Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review". Fermentation 5, n.º 1 (10 de janeiro de 2019): 8. http://dx.doi.org/10.3390/fermentation5010008.
Texto completo da fonteGuerra, Luis Santiago, Juan Manuel Cevallos-Cevallos, Stefan Weckx e Jenny Ruales. "Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity". Foods 11, n.º 13 (23 de junho de 2022): 1854. http://dx.doi.org/10.3390/foods11131854.
Texto completo da fonteMaskarinec, Gertraud, Kirsten Watts, Jamie Kagihara, Sandra M. Hebshi e Adrian A. Franke. "Urinary isoflavonoid excretion is similar after consuming soya milk and miso soup in Japanese-American women". British Journal of Nutrition 100, n.º 2 (agosto de 2008): 424–29. http://dx.doi.org/10.1017/s0007114508898686.
Texto completo da fonteGarcia-Gonzalez, Natalia, Natalia Battista, Roberta Prete e Aldo Corsetti. "Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods". Microorganisms 9, n.º 2 (10 de fevereiro de 2021): 349. http://dx.doi.org/10.3390/microorganisms9020349.
Texto completo da fonteNgo, Dai Hung, Quoc Tuan Tran, Thi Nhat Hang Nguyen, Anh Tuan Huynh, Thi Kim Thu Vo, Thanh Binh Nguyen, Dai Nghiep Ngo e 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, n.º 1 (25 de janeiro de 2023): 20–25. http://dx.doi.org/10.31276/vjst.65(1).20-25.
Texto completo da fonteElexson Nillian, Nick Laurence Buyong, Dalene Lesen, Grace Bebey e 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, n.º 1 (7 de outubro de 2021): 1–9. http://dx.doi.org/10.37934/araset.24.1.19.
Texto completo da fontePlessas, Stavros. "The Rendering of Traditional Fermented Foods in Human Diet: Distribution of Health Benefits and Nutritional Benefits". Fermentation 8, n.º 12 (16 de dezembro de 2022): 751. http://dx.doi.org/10.3390/fermentation8120751.
Texto completo da fonteIsmail, A., M. N. Lani, H. A. Zakeri, N. N. Hasim, R. Alias e A. Mansor. "Synergistic of antimicrobial activities of lactic acid bacteria in fermented Tilapia nicoliticus incorporated with selected spices". Food Research 5, n.º 3 (30 de maio de 2021): 163–73. http://dx.doi.org/10.26656/fr.2017.5(3).534.
Texto completo da fonteKopacz, Magdalena, Agnieszka Piekara e Małgorzata Krzywonos. "Fermented vegan foods". Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 128, n.º 3 (2021): 147–59. http://dx.doi.org/10.15193/zntj/2021/128/396.
Texto completo da fonteWikandari, Rachma, Dyah Ayu Kinanti, Regina Devi Permatasari, Nur Lisa Rahmaningtyas, Nidya Rizkadianari Chairunisa, Sardjono, Coralie Hellwig e Mohammad J. Taherzadeh. "Correlations between the Chemical, Microbiological Characteristics and Sensory Profile of Fungal Fermented Food". Fermentation 7, n.º 4 (9 de novembro de 2021): 261. http://dx.doi.org/10.3390/fermentation7040261.
Texto completo da fonteNagarajan, Muralidharan, Bharathipriya Rajasekaran e Karthikeyan Venkatachalam. "Microbial metabolites in fermented food products and their potential benefits". International Food Research Journal 29, n.º 3 (30 de junho de 2022): 466–86. http://dx.doi.org/10.47836/ifrj.29.3.01.
Texto completo da fonteKim, Sang Young, Jeanne H. Freeland-Graves e 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, n.º 3 (4 de novembro de 2019): 515–24. http://dx.doi.org/10.1017/s1368980019002994.
Texto completo da fontePraagman, 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 e 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, n.º 3 (20 de janeiro de 2015): 498–506. http://dx.doi.org/10.1017/s0007114514003766.
Texto completo da fonteFernandes, Tito. "Fermented Food Guidelines for Children". Journal of Pediatrics and Pediatric Medicine 2, n.º 1 (1 de janeiro de 2018): 1–4. http://dx.doi.org/10.29245/2578-2940/2018/1.1111.
Texto completo da fonteFUJII, Tateo. "Fermented Seafoods and Food Hygiene". Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 51, n.º 6 (2010): 297–301. http://dx.doi.org/10.3358/shokueishi.51.297.
Texto completo da fonteKUDA, Takashi, e Toshihiro YANO. "Lactic Fermented Food with Fish". Japanese Journal of Food Microbiology 27, n.º 4 (2010): 185–95. http://dx.doi.org/10.5803/jsfm.27.185.
Texto completo da fonteHan, Bei-Zhong, Frans M. Rombouts e M. J. Robert Nout. "A Chinese fermented soybean food". International Journal of Food Microbiology 65, n.º 1-2 (abril de 2001): 1–10. http://dx.doi.org/10.1016/s0168-1605(00)00523-7.
Texto completo da fonteSoni, Surabhi, e Gargi Dey. "Perspectives on global fermented foods". British Food Journal 116, n.º 11 (28 de outubro de 2014): 1767–87. http://dx.doi.org/10.1108/bfj-01-2014-0032.
Texto completo da fonteMengesha, Yizengaw, Alemu Tebeje e 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 de março de 2022): 1–10. http://dx.doi.org/10.1155/2022/4419955.
Texto completo da fonteSrinivas, Meghana, Orla O’Sullivan, Paul D. Cotter, Douwe van Sinderen e John G. Kenny. "The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods". Foods 11, n.º 20 (21 de outubro de 2022): 3297. http://dx.doi.org/10.3390/foods11203297.
Texto completo da fonteKayitesi, Eugénie, Ogheneyoma Onojakpor e Siphosanele Mafa Moyo. "Highlighting the Impact of Lactic-Acid-Bacteria-Derived Flavours or Aromas on Sensory Perception of African Fermented Cereals". Fermentation 9, n.º 2 (24 de janeiro de 2023): 111. http://dx.doi.org/10.3390/fermentation9020111.
Texto completo da fonteLiszkowska, Wiktoria, e Joanna Berlowska. "Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds". Molecules 26, n.º 4 (16 de fevereiro de 2021): 1035. http://dx.doi.org/10.3390/molecules26041035.
Texto completo da fonteHarlina, Putri Widyanti. "Training of producing functional fermented food ‘kimchi’". Community Empowerment 7, n.º 11 (6 de dezembro de 2022): 1918–22. http://dx.doi.org/10.31603/ce.7571.
Texto completo da fonteAly, SAVADOGO, GUIRA Flibert e TAPSOBA François. "Probiotic microorganisms involved in cassava fermentation for Gari and Attiéképroduction". JOURNAL OF ADVANCES IN BIOTECHNOLOGY 6, n.º 2 (14 de dezembro de 2016): 858–66. http://dx.doi.org/10.24297/jbt.v6i2.4798.
Texto completo da fonteTapsell, Linda C. "Fermented dairy food and CVD risk". British Journal of Nutrition 113, S2 (abril de 2015): S131—S135. http://dx.doi.org/10.1017/s0007114514002359.
Texto completo da fonteChaudhary, Aditya, Khushbu Verma e Baljeet Singh Saharan. "Probiotic Potential of Blueberry Jam Fermented with Lactic Acid Bacteria". Current Research in Nutrition and Food Science Journal 8, n.º 1 (19 de março de 2020): 65–78. http://dx.doi.org/10.12944/crnfsj.8.1.06.
Texto completo da fonteShrestha, Ashok Kumar, Nawa Raj Dahal e Vedaste Ndungutse. "Bacillus Fermentation of Soybean: A Review". Journal of Food Science and Technology Nepal 6 (27 de junho de 2013): 1–9. http://dx.doi.org/10.3126/jfstn.v6i0.8252.
Texto completo da fonteShah, Aabid Manzoor, Najeebul Tarfeen, Hassan Mohamed e Yuanda Song. "Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota". Fermentation 9, n.º 2 (26 de janeiro de 2023): 118. http://dx.doi.org/10.3390/fermentation9020118.
Texto completo da fonteGrootveld, Martin, Benita C. Percival e Jie Zhang. "Extensive Chemometric Investigations of Distinctive Patterns and Levels of Biogenic Amines in Fermented Foods: Human Health Implications". Foods 9, n.º 12 (5 de dezembro de 2020): 1807. http://dx.doi.org/10.3390/foods9121807.
Texto completo da fonteSlapkauskaite, Jurate, Aiste Kabasinskiene e Dalia Sekmokiene. "Application of fermented soya as a bacterial starter for production of fermented milk". Czech Journal of Food Sciences 37, No. 6 (31 de dezembro de 2019): 403–8. http://dx.doi.org/10.17221/194/2018-cjfs.
Texto completo da fonte