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Fermented beverages with health-promoting potential: Past and future perspectivesMARSH, Alan J; HILL, Colin; ROSS, R. Paul et al.Trends in food science & technology (Regular ed.). 2014, Vol 38, Num 2, pp 113-124, issn 0924-2244, 12 p.Article

OPTIMIZATION OF PROCESSING CONDITIONS FOR KUNUN-ZAKI, A SPONTANEOUSLY FERMENTED CEREAL-BASED BEVERAGEMOJISOLA OLAYINKA EDEMA; OBEHI HELEN ANETOR.Journal of food quality. 2009, Vol 32, Num 4, pp 469-480, issn 0146-9428, 12 p.Article

Valeur nutritive des boissons fermentées africaines = Nutritional value of african traditional fermented beveragesMULKAY, P; DELAUDE, C.Psychotropes (Montréal). 1986, Vol 3, Num 1, pp 33-35, issn 0715-9684Article

Biogenic amine content of boza : A traditional cereal-based, fermented Turkish beverageYEGIN, Sirma; UREN, Ali.Food chemistry. 2008, Vol 111, Num 4, pp 983-987, issn 0308-8146, 5 p.Article

An Introduction to the Traditional Fermented Foods and Beverages of TurkeyKABAK, Bulent; DOBSON, Alan D. W.Critical reviews in food science and nutrition. 2011, Vol 51, Num 3, pp 248-260, issn 1040-8398, 13 p.Article

Ethyl carbamate in fermented foods and beverages: dietary exposure of the Hong Kong population in 2007―2008TANG, A. S. P; CHUNG, S. W. C; KWONG, K et al.Food additives & contaminants. Part B, Surveillance (Print). 2011, Vol 4, Num 3, pp 195-204, issn 1939-3210, 10 p.Article

A microbiological study of Sobia: a fermented beverage in the Western province of Saudi ArabiaGASSEM, Mustafa A. A.World journal of microbiology & biotechnology. 2002, Vol 18, Num 3, pp 173-177, issn 0959-3993Article

Einfache Schnellbestimmung des Vergärungsgrades von Obstmaischen : ein Beitrag zur Betriebskontrolle für die Obstspirituosenproduktion = A simple and quick method to measure the degree of fermentation in mashes of fruit.A contribution to control the production of fruits-spiritsHAGMANN, K; BOETTGER, A; PIEPER, H.-J et al.Deutsche Lebensmittel-Rundschau. 1995, Vol 91, Num 3, pp 76-80, issn 0012-0413Article

Microflora of murcha : an amylolytic fermentation starterTAMANG, J. P; SARKAR, P. K.Microbios. 1995, Vol 81, Num 327, pp 115-122, issn 0026-2633Article

Product characterization of kodo ko jaanr: fermented finger millet beverage of the HimalayasTHAPA, Saroj; JYOTI PRAKASH TAMANG.Food microbiology. 2004, Vol 21, Num 5, pp 617-622, issn 0740-0020, 6 p.Article

Acido whey real-time health statusChemical engineering world. 2001, Vol 36, Num 4, issn 0009-2517, p.79Article

Application of biotechnology to indigenous fermented foods : Food biotechnology applications in developing countriesBEUCHAT, L. R.Food technology (Chicago). 1995, Vol 49, Num 1, pp 97-99, issn 0015-6639Article

Plasmids of hiochi-bacteriaOHBUCHI, K; KANDA, A; HAMACHI, M et al.Journal of fermentation and bioengineering. 1991, Vol 72, Num 6, pp 479-480, issn 0922-338XArticle

Phenolics and yeast: remarks concerning fermented beveragesCANTARELLI, C.Yeast (Chichester). 1989, Vol 5, pp 53-59, issn 0749-503X, no. specConference Paper

Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteriaCODA, Rossana; RIZZELLO, Carlo Giuseppe; TRANI, Antonio et al.Food microbiology. 2011, Vol 28, Num 3, pp 526-536, issn 0740-0020, 11 p.Article

Alcohol-free red wine enhances plasma antioxidant capacity in humansSERAFINI, M; MAIANI, G; FERRO-LUZZI, A et al.The Journal of nutrition. 1998, Vol 128, Num 6, pp 1003-1007, issn 0022-3166Article

A survey of the production and consumption of traditional alcoholic beverages in UgandaMWESIGYE, P. K; OKURUT, T. O.Process biochemistry (1991). 1995, Vol 30, Num 6, pp 497-501, issn 1359-5113Article

The yeast spectrum of the tea fungus Kombucha = Das Hefespektrum des 'Teepilzes Kombucha'MAYSER, P; FROMME, S; LEITZMANN, C et al.Mycoses. 1995, Vol 38, Num 7-8, pp 289-295, issn 0933-7407Article

Novel nitrogen-fixing Acetobacter nitrogenifigens sp. nov., isolated from Kombucha teaDUTTA, Debasree; GACHHUI, Ratan.International journal of systematic and evolutionary microbiology (Print). 2006, Vol 56, pp 1899-1903, issn 1466-5026, 5 p., 8Article

Acid pH produced by lactic acid bacteria prevent the growth of bacillus cereus in boza, a traditional fermented Turkish beverageGÜVEN, Kiymet; BENLIKAYA, Nuray.Journal of food safety. 2005, Vol 25, Num 2, pp 98-108, issn 0149-6085, 11 p.Article

Fractionation and characterization of soluble proteins from ciderBLANCO GOMIS, Domingo; EXPOSITO CIMADEVILLA, Yoana; JUNCO CORUJEDO, Sara et al.Food chemistry. 2003, Vol 83, Num 4, pp 507-513, issn 0308-8146, 7 p.Article

Isolation and identification of lactic acid bacteria in fermented wheat drinkRYHÄNEN, E.-L; SÄRKKÄ-TIRKKONEN, M; MANTERE-ALHONEN, S et al.M.A.N. Microbiologie, aliments, nutrition. 1996, Vol 14, Num 4, pp 369-372, issn 0759-0644Article

Etude souche-substrat dans l'élaboration du pétillant de raisinSAEZ, C; STREHAIANO, P; GOMA, G et al.Revue française d'oenologie. 1986, Vol 26, Num 104, pp 42-46, issn 0395-899XArticle

Dynamic simulation: A basic requirement for good decision makingSEITZ, Felix; PIDGEON, Tony; THORSTENSEN, Sarah et al.Technical quarterly - Master Brewers Association of the Americas. 2003, Vol 40, Num 4, pp 260-264, issn 0743-9407, 5 p.Conference Paper

Determination of sensitive proteins in beer by nephelometry: Submitted on behalf of the Analysis Committee of the European Brewery ConventionBATCHVAROV, V; KELLNER, V.Monatsschrift für Brauwissenschaft. 2002, Vol 55, Num 11-12, pp 235-236, issn 0723-1520, 2 p.Article

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