MAIN FACTORS AFFECTING THE CONSUMER ACCEPTANCE OF ARGENTINEAN FERMENTED SAUSAGESLOPEZ, Constanza M; BRU, Elena; VIGNOLO, Graciela M et al.Journal of sensory studies. 2012, Vol 27, Num 5, pp 304-313, issn 0887-8250, 10 p.Article

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

Fruity fermented off-flavor distribution in samples from large peanut lotsGREENE, J. L; WHITAKER, T. B; HENDRIX, K. W et al.Journal of sensory studies. 2007, Vol 22, Num 4, pp 453-461, issn 0887-8250, 9 p.Article

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

Formation of taste and odor compounds during preparation of Douchiba, a chinese traditional soy-fermented appetizerLIKANG QIN; XIAOLIN DING.Journal of food biochemistry. 2007, Vol 31, Num 2, pp 230-251, issn 0145-8884, 22 p.Article

A new assay method and evaluation of removal of protein in Mirin = Une nouvelle méthode de dosage pour l'évaluation du trouble protéique du mirinTAKAYAMA, T; OYASHIKI, H; UCHIDA, M et al.Journal of fermentation and bioengineering. 1989, Vol 68, Num 1, pp 49-51, issn 0922-338XArticle

Microbiological studies on Dosa fermentation = Etudes microbiologiques lors de la fermentation du «Dosa»SONI, S. K; SANDHU, D. K; VILKHU, K. S et al.Food microbiology. 1986, Vol 3, Num 1, pp 45-53, issn 0740-0020Article

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

Isolation of fermented dairy flavoursSIBEIJN, M; VAN DER HORST, H. C; DE JONG, C et al.Bulletin - International Dairy Federation. 2004, Num 389, pp 69-73, issn 0259-8434, 5 p.Conference Paper

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

A rapid method for determining the quality of gari based on iodine reduction test = Une méthode rapide, basée sur le test de réduction de l'iode, pour la détermination de la qualité du gariOFUYA, C. O; FIITO, J.Letters in applied microbiology. 1989, Vol 9, Num 4, pp 153-155, issn 0266-8254Article

Investigation of ethyl carbamate levels in some fermented foods and alcoholic beverages = Etude des teneurs en carbamate d'éthyle de plusieurs produits fermentés et de boisson alcooliséesDENNIS, M. J; HOWARTH, N; KEY, P. E et al.Food additives and contaminants. 1989, Vol 6, Num 3, pp 383-389, issn 0265-203XArticle

A research note. Effect of temperature and period of fermentation on protein and starch digestibility (in vitro) of rabadi - a pearl millet fermented food = Note de recherche. Effet de la température et de la durée de fermentation sur la digestibilité (in vitro) des protéines et de l'amidon de rabadi, un produit fermenté à base de millet perléDHANKHER, N; CHAUHAN, B. M.Journal of food science. 1987, Vol 52, Num 2, pp 489-490, issn 0022-1147Article

Antioxidant activity of selected spices used in fermented meat sausage = Activité antioxydante de certaines épices utilisées dans les saucisses de viande fermentéesAL-JALAY, B; BLANK, G; MCCONNELL, B et al.Journal of food protection. 1987, Vol 50, Num 1, pp 25-27, issn 0362-028XArticle

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