Pascal and Francis Bibliographic Databases

Help

Search results

Your search

kw.\*:("Bebida fermentada")

Document Type [dt]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Publication Year[py]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Discipline (document) [di]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Language

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Author Country

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Results 1 to 25 of 312

  • Page / 13
Export

Selection :

  • and

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

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

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

Fermentation of a composite finger millet-dairy beverageMUGOCHA, P. T; TAYLOR, J. R. N; BESTER, B. H et al.World journal of microbiology & biotechnology. 2000, Vol 16, Num 4, pp 341-344, issn 0959-3993Article

A review of traditional fermented foods and beverages of ZimbabweGADAGA, T. H; MUTUKUMIRA, A. N; NARVHUS, J. A et al.International journal of food microbiology. 1999, Vol 53, Num 1, pp 1-11, issn 0168-1605Article

Dynamic viscoelasticity of steamed rice for Sake BrewingWAKAI, Y; MIZUMA, T; MIYAZAKI, N et al.Seibutsu-Kogaku Kaishi. 1995, Vol 73, Num 3, pp 191-197, issn 0919-3758Article

Analyse sensorielle des boissons fermentées comme indice de qualité: proposition de vérification de la crédibilité du contrôle des erreurs = Sensory analysis of fermented beverages as quality criterion: errors control credibilityGIOMO, A; ISOLA, M; ZIRONI, R et al.Revue française d'oenologie. 1995, Vol 35, Num 151, pp 53-58, issn 0395-899XArticle

Mashing of rice with barley malt under non-conventional process conditions for use in food processesMOE, T; ADLER-NISSEN, J.International journal of food science & technology. 1994, Vol 29, Num 6, pp 635-649, issn 0950-5423Article

The effect of microbial transglutaminase on the immunoreactive and sensory properties of fermented milk beveragesWROBLEWSKA, Barbara; KALISZEWSKA-SUCHODOLA, Anna; KOTAKOWSKI, Piotr et al.International journal of food science & technology. 2013, Vol 48, Num 5, pp 1007-1017, issn 0950-5423, 11 p.Article

  • Page / 13