Aging effect of flor formation by Saccharomyces bailii var. bailii on a Spanish-type sherryFATICHENTI, F; FARRIS, G. A; DEIANA, P et al.Journal of fermentation technology (Osaka. 1977). 1983, Vol 61, Num 6, pp 637-641, issn 0385-6380Article

Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverageTANGULER, Hasan; ERTEN, Huseyin.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 46, Num 1, pp 36-41, issn 0023-6438, 6 p.Article

Synthesis of β-D-Fructopyranosyl-(2→6)-D-glucopyranose from D-Glucose and D-Fructose by a Thermal TreatmentYAMAMORI, Akira; OKADA, Hideki; KAWAZOE, Naoki et al.Bioscience, biotechnology, and biochemistry. 2010, Vol 74, Num 10, pp 2130-2132, issn 0916-8451, 3 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

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

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

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

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

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

Microbial, saccharifying and antioxidant properties of an Indian rice based fermented beverageGHOSH, Kuntal; RAY, Mousumi; MONDAL, Keshab C et al.Food chemistry. 2015, Vol 168, pp 196-202, issn 0308-8146, 7 p.Article

Effects of spontaneous and inoculated fermentation on the volatile profile of lychee (Litchi chinensis Sonn) fermented beveragesALVARENGA ALVES, Juliana; DE OLIVEIRA LIMA, Luiz Carlos; DIAS, Disney Ribeiro et al.International journal of food science & technology. 2010, Vol 45, Num 11, pp 2358-2365, issn 0950-5423, 8 p.Article

Determination of dynamic characteristics of microbiota in a fermented beverage produced by Brazilian Amerindians using culture-dependent and culture-independent methodsLACERDA RAMOS, Cíntia; GONZAGA DE ALMEIDA, Euziclei; DE MELO PEREIRA, Gilberto Vinícius et al.International journal of food microbiology. 2010, Vol 140, Num 2-3, pp 225-231, issn 0168-1605, 7 p.Article

Filtration, haze and foam characteristics of fermented wort mediated by yeast strainDOUGLAS, P; MENESES, F. J; JIRANEK, V et al.Journal of applied microbiology (Print). 2006, Vol 100, Num 1, pp 58-64, issn 1364-5072, 7 p.Article

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

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

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

BREVET. IMPROVEMENTS IN OR RELATING TO HOME BREWING = AMELIORATIONS DANS OU EN RELATION AVEC LE BRASSAGE A LA MAISON1983; ; EUR; DA. 1983-02-09; EP/A2/0 071 365; DEP.82303689.2/1982-07-14; PR. GB/8122738/1981-07-23; 20 P.Patent