Pascal and Francis Bibliographic Databases

Help

Search results

Your search

kw.\*:("Boisson fermentée")

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 338

  • Page / 14
Export

Selection :

  • and

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

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

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

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

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

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

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

BREVET. BREWING PROCESS AND THE OBTAINED ALCOHOLIC PRODUCT1980; ; EUR; DA. 1980-04-16; EP/A1/0 009 614; DEP.79103161-0/1979-08-27; PR. US/937776/1978-08-29; 26 P.Patent

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

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

Lignans in selected winesNURMI, Tarja; HEINONEN, Satu; MAZUR, Witold et al.Food chemistry. 2003, Vol 83, Num 2, pp 303-309, issn 0308-8146, 7 p.Article

A new approach to batch process automation for the brewing industryWOLF, Dieter; HEAVNER, Lou; BECK, Rene et al.Technical quarterly - Master Brewers Association of the Americas. 2002, Vol 39, Num 2, pp 74-80, issn 0743-9407, 7 p.Article

Microbiological and chemical investigations on sugar kefir drinkFRANZETTI, L; GALLI, A; PAGANI, M. A et al.Annali di microbiologia ed enzimologia. 1998, Vol 48, pp 67-80, issn 0003-4649, 1Article

  • Page / 14