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An Overview on the Biological Production of Vinegar

4848

Perspectives into probiotics- from phenotyping to pyrosequencing

4353

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

3998

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

3746

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

3563

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

3508

Yogurt: A Nature’s Wonder for Mankind

3466

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

3399

Fermented Rice Beverage of Northeast India: A systematic review

3288

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

3114

Exploration of Lactobacillus fermentum MTCC 8711 Microencapsulation by spray drying for their use as probiotic

2981

Probiotic Characterization of Indigenous Lactic Strains using Foldscope and Development of Functional Yogurt

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Contents Vol. 8, No. 1, June 2019

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

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Antimicrobial activity of bioactive peptides derived from fermentation of soy milk by Lactobacillus plantarum C2 against common foodborne pathogens

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

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