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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

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

A PROPOS DE L'EXTRACTION D'UN JUS DE BANANE EN VUE DE LA PRODUCTION DE LA BIERE DE BANANEDUPAIGNE P.1974; FRUITS; FR.; DA. 1974; VOL. 29; NO 12; PP. 821-822; BIBL. 1 REF.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

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

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

STUDIES ON THE FERMENTATION OF KITUL (CARYOTA URENS)THEIVENDIRARAJAH K; DASSANAYAKE MD; JEYASEELAN K et al.1977; CEYLON J. SCI., BIOL. SCI.; LKA; DA. 1977; VOL. 12; NO 2; PP. 147-150; BIBL. 2 REF.Article

AN EVALUATION OF THE METHODS EMPLOYED IN THE PRESERVATION OF KITUL SAP.THEIVENDIRARAJAH K; JEYASEELAN K.1977; CEYLAN J. SCI., BIOL. SCI.; LKA; DA. 1977; VOL. 12; NO 2; PP. 151-155; BIBL. 4 REF.Article

MODERNIZATION OF TRADITIONAL CHINESE FERMENTED FOODS AND BEVERAGESCHIAO JS.1981; ADVANCES IN BIOTECHNOLOGY. INTERNATIONAL FERMENTATION SYMPOSIUM. 6/1980/LONDON ON; CAN/GBR/FRA; TORONTO; OXFORD; PARIS: PERGAMON PRESS; DA. 1981; PP. 511-516; BIBL. 13 REF.Conference Paper

Use of donkey's milk for a fermented beverage with lactobacilliCHIAVARI, Cristiana; COLORETTI, Fabio; NANNI, Mauro et al.Le Lait (Print). 2005, Vol 85, Num 6, pp 481-490, issn 0023-7302, 10 p.Article

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

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

MOLLE BEER PRODUCTION IN A PERUVIAN CENTRAL HIGHLAND VALLEY = LA PRODUCTION DE BIÈRE MOLLE DANS UNE VALLÉE DE LA RÉGION MONTAGNEUSE CENTRALE PÉRUVIENNEVALDEZ, Lidio M.Journal of anthropological research. 2012, Vol 68, Num 1, pp 71-93, issn 0091-7710, 23 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

Development of a small scale mashing and fermentation system for studies on malt whisky production = Mise au point d'une production de moût à petite échelle et d'un système de fermentation en vue d'études sur la production de whisky à partir de maltRAMSAY, C. M; BERRY, D. R.European journal of applied microbiology and biotechnology. 1983, Vol 18, Num 4, pp 207-213, issn 0171-1741Article

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

MICROBIOLOGICAL STUDIES OF MABI FERMENTATION = CARACTERISTIQUES MICROBIOLOGIQUES DE LA FERMENTATION DU MABIMONTOYA A; GRAHAM HD.1981; J. AGRIC. UNIV. P.R.; ISSN 0041-994X; PRI; DA. 1981; VOL. 65; NO 3; PP. 219-231; ABS. SPA; BIBL. 14 REF.Article

FABRICATION DE SAKE A PARTIR DE RIZ NON CUITKUMAGAI C; MIYAIRI M; HUANG CT et al.1982; HAKKOKOGAKU KAISHI; ISSN 0385-6151; JPN; DA. 1982; VOL. 60; NO 2; PP. 77-86; ABS. ENG; BIBL. 13 REF.Article

BEDEUTUNG UND VERWENDUNG VON MANIOK UND MANIOKPRODUKTEN ALS NAHRUNGSMITTEL = IMPORTANCE ET UTILISATION DU MANIOC ET PRODUITS DERIVES COMME PRODUIT ALIMENTAIRESEIDEMANN J.1978; BEITR. TROP. LANDWIRTSCH. VETER.-MED.; DDR; DA. 1978; VOL. 16; NO 4; PP. 431-438; ABS. RUS/ENG/FRE/SPA; BIBL. 2 P.Article

LE KEFIR: ETUDE ET MISE AU POINT D'UN LEVAIN POUR LA PREPARATION D'UNE BOISSON.VAYSSIER Y.1978; REV. LAIT. FR.; FR.; DA. 1978; NO 362; PP. 131-134; BIBL. 6 REF.Article

PRODUCTION AND UTILIZATION OF LOCAL DRY CORN MILLED PRODUCTS IN NIGERIA.OLATUNJI O.1977; NUTRIT. REP. INTERNATION.; U.S.A.; DA. 1977; VOL. 16; NO 5; PP. 595-601; BIBL. 6 REF.Article

LIQUID SCINTILLATION COUNTING OF ¹⁴C FOR DIFFERENTIATION OF SYNTHETIC ETHANOL FROM ETHANOL OF FERMENTATIONMARTIN GE; NOAKES JE; ALFONSO FC et al.1981; J.-ASSOC. OFF. ANAL. CHEM.; ISSN 0004-5756; USA; DA. 1981; VOL. 64; NO 5; PP. 1142-1144; BIBL. 10 REF.Article

ENZYMATISCHE BESTIMMUNG VON (R)-2-HYDROOXYGLUTARSAEURE IN MOSTEN, WEINEN UND ANDEREN GAERUNGSGETRAENKEN = DOSAGE ENZYMATIQUE DE L'ACIDE (R)-HYDROXY-2 GLUTARIQUE DANS LES MOUTS, LES VINS ET AUTRES BOISSONS FERMENTEESSPONHOLZ WR; WUENSCH B; DITTRICH HH et al.1981; Z. LEBENSM.-UNTERS. FORSCH.; ISSN 0044-3026; DEU; DA. 1981; VOL. 172; NO 4; PP. 264-268; ABS. ENG; BIBL. 13 REF.Article