• Most Popular Articles
PDF

Barley: A Cereal with Potential for Development of Functional Fermented Foods

7871

Cereal-based Fermented Foods for Enhanced Nutritional Attributes and Better Gut Health

7570

An Overview on the Biological Production of Vinegar

7473

Anaerobic Digestion Process for the Treatment of High Brix Distillery Spent Wash

7466

Perspectives into probiotics- from phenotyping to pyrosequencing

6627

Microencapsulation Technology to Enhance the Viability of Probiotic Bacteria in Fermented Foods: An Overview

6168

Fermentative Production of nata-de-cashew from Calcium Alginate Incorporated Cashew Apple Juice Medium

6034

Effect of Ph and Temperature on Carotenoid Pigments produced from Rhodotorula Minuta

6017

Determination of In-Vitro Anticancer Activity and Short Chain Fatty Acids in Traditionally Fermented Millet Gruels

6016

Bile tolerance, Bile Deconjugation and Cholesterol reducing properties of Lactobacillus strains isolated from traditional fermented foods

5808

Functional Aspects and Potential Applications of Weissella Species in Food and Health

5806

Guava (Psidium guavaja) – Properties and Trend in Functional Foods

5789

Effect of Malting on Nutritional Profile of Alfalfa Seeds and Development of Value Added Fermented Products

5712

Fermented Rice Beverage of Northeast India: A systematic review

5669

Spice Oil as Flavour Adjunct in Bhapa dahi (Steamed Dahi) and its Impact on Shelf-life Extension of Product

5645

@International Journal of Fermented Foods | Association with SASNET | Printed by New Delhi Publishers

33882473 - Visitors since April 13, 2019