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Kocho fermentation = La fermentation du kochoGASHE, B. A.Journal of applied bacteriology. 1987, Vol 62, Num 6, pp 473-477, issn 0021-8847Article

UNIAXIAL COMPRESSION AND STRUCTURAL DEFORMATION OF FERMENTED SOYBEAN SEEDOGAWA, Yukiharu; TAGUCHI, Satoshi; YAMAMOTO, Nami et al.Journal of texture studies. 2011, Vol 42, Num 6, pp 435-440, issn 0022-4901, 6 p.Article

Effectiveness of category and line scales to characterize consumer perception of fruity fermented flavor in peanutsGREENE, J. L; BRATKA, K. J; DRAKE, M. A et al.Journal of sensory studies. 2006, Vol 21, Num 2, pp 146-154, issn 0887-8250, 9 p.Article

EFFECT OF COLD STORAGE ON CULTURE VIABILITY AND SOME RHEOLOGICAL PROPERTIES OF FERMENTED MILK PREPARED WITH YOGURT AND PROBIOTIC BACTERIAREGINA DAMIN, Maria; MINOWA, Eimy; REGINA ALCANTARA, Maria et al.Journal of texture studies. 2008, Vol 39, Num 1, pp 40-55, issn 0022-4901, 16 p.Article

Characteristics of muicro-organisms of importance in the fermentation of fufu and ogi, two Nigerian foods = Caractéristiques des microorganismes essentiels pour la fermentation du fufu et de l'ogi, deux produits nigériansADEGOKE, G. O; BABALOLA, A. K.Journal of applied bacteriology. 1988, Vol 65, Num 6, pp 449-453, issn 0021-8847Article

The microbiology of ogiri production from castor seed (Ricinus communis) = Microbiologie de la fabrication de l'ogiri à partir de graines de ricin (Ricinus communis)BARBER, L; ACHINEWHU, S. C; IBIAMA, E. A et al.Food microbiology. 1988, Vol 5, Num 4, pp 177-183, issn 0740-0020Article

Die Erzeugung fermentierter Lebensmittel als Teil der Biotechnologie = La production de produits alimentaires fermentés comme faisant partie de la biotechnologieHAMMES, W. P.Chemie, Mikrobiologie, Technologie der Lebensmittel. 1986, Vol 9, Num 5-6, pp 129-130, issn 0366-7154Article

NONVOLATILE TASTE COMPOUNDS OF JIANGLUOBO (A TRADITIONAL CHINESE FERMENTED FOOD)YOU, Xing-Yong; YANG XU; HUANG, Zhi-Bing et al.Journal of food quality. 2010, Vol 33, Num 4, pp 477-489, issn 0146-9428, 13 p.Article

OPTIMIZATION OF SYNBIOTIC FERMENTED FOOD FROM HYDROSOLUBLE SOY EXTRACT APPLYING EXPERIMENTAL DESIGN AND SENSORY ANALYSIS TECHNIQUESMONDRAGON-BERNAL, Olga; RODRIGUES, Maria Isabel; ANDRE BOHNI, Helena Maria et al.Journal of sensory studies. 2010, Vol 25, Num 3, pp 371-389, issn 0887-8250, 19 p.Article

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Metagenomic Analysis of Kimchi, a Traditional Korean Fermented FoodJI YOUNG JUNG; SE HEE LEE; JEONG MYEONG KIM et al.Applied and environmental microbiology (Print). 2011, Vol 77, Num 7, pp 2264-2274, issn 0099-2240, 11 p.Article

Ferments d'acidification: succès encore inégal pour : l'ensemencement directMEYER, Hanne-Lys.Revue laitière française. 2006, Vol 667, pp 34-35, issn 0035-3590, 2 p.Article

A research note. Effet of temperature and fermentation time on phytic acid and polyphenol content of Rabadi - A fermented pearl millet food = Note de recherche. Effet de la température et de la durée de fermentation sur les teneurs en acide phytique et en polyphénols du Rabadi, un produit fermenté à base de millet perléDHANKHER, N; CHAUHAN, B. M.Journal of food science. 1987, Vol 52, Num 3, pp 828-829, issn 0022-1147Article

Spoilage organisms of kocho = Altération d'origine microbienne du kochoGASHE, B. A.MIRCEN journal of applied microbiology and biotechnology. 1987, Vol 3, Num 1, pp 67-73, issn 0265-0762Article

EFFECT OF FERMENTED WHEY PROTEIN CONCENTRATE ON TEXTURE OF IRANIAN WHITE CHEESEJOOYANDEH, Hossein.Journal of texture studies. 2009, Vol 40, Num 5, pp 497-510, issn 0022-4901, 14 p.Article

Microorganisms associated with Maari, a Baobab seed fermented productPARKOUDA, Charles; THORSEN, Line; COMPAORE, Clarisse S et al.International journal of food microbiology. 2010, Vol 142, Num 3, pp 292-301, issn 0168-1605, 10 p.Article

IMPROVEMENT OF PHYSICAL PROPERTIES OF NONFAT FERMENTED MILK DRINK BY USING WHEY PROTEIN CONCENTRATEOZEN, Asli E; KILIC, Meral.Journal of texture studies. 2009, Vol 40, Num 3, pp 288-299, issn 0022-4901, 12 p.Article

Multiphasic approach to study the bacterial ecology of fermented sausages inoculated with a commercial starter cultureCOCOLIN, Luca; URSO, Rosalinda; RANTSIOU, Kalliopi et al.Applied and environmental microbiology (Print). 2006, Vol 72, Num 1, pp 942-945, issn 0099-2240, 4 p.Article

Sequencing and expression analysis of the sakacin P bacteriocin produced by a Lactobacillus sakei strain isolated from naturally fermented sausagesURSO, Rosalinda; RANTSIOU, Kalliopi; CANTONI, Carlo et al.Applied microbiology and biotechnology. 2006, Vol 71, Num 4, pp 480-485, issn 0175-7598, 6 p.Article

A research note. Effect of natural fermentation on the extractability of minerals from pearl millet flour = Note de recherche. Effet de la fermentation naturelle sur l'extractibilité des éléments trace de la farine de mil perléMAHAJAN, S; CHAUHAN, B. M.Journal of food science. 1988, Vol 53, Num 5, pp 1576-1577, issn 0022-1147Article

A 90-D Toxicity Study of Monascus-Fermented Products Including High Citrinin LevelLEE, Chun-Hsien; LEE, Chun-Lin; PAN, Tzu-Ming et al.Journal of food science. 2010, Vol 75, Num 5, issn 0022-1147, T91-T97Article

Gastrointestinal outbreaks associated with fermented meatsMOORE, John E.Meat science. 2004, Vol 67, Num 4, pp 565-568, issn 0309-1740, 4 p.Article

Importance of streptococci group D in fermented dairy products, as indicators of quality assurance in comparison with coliformsVANOS, V.Bulletin - International Dairy Federation. 1991, Num 264, pp 20-25, issn 0259-8434Article

L'obtention d'un produit phytosanitaireDE SAINT BLANQUAT, A.Revue française d'oenologie. 1991, Vol 31, Num 129, pp 9-12, issn 0395-899XArticle