- Most Popular Articles
Barley: A Cereal with Potential for Development of Functional Fermented Foods
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8431 |
Cereal-based Fermented Foods for Enhanced Nutritional Attributes and Better Gut Health
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8144 |
Anaerobic Digestion Process for the Treatment of High Brix Distillery Spent Wash
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7956 |
An Overview on the Biological Production of Vinegar
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7878 |
Perspectives into probiotics- from phenotyping to pyrosequencing
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7002 |
Microencapsulation Technology to Enhance the Viability of Probiotic Bacteria in Fermented Foods: An Overview
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6590 |
Fermentative Production of nata-de-cashew from Calcium Alginate Incorporated Cashew Apple Juice Medium
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6559 |
Determination of In-Vitro Anticancer Activity and Short Chain Fatty Acids in Traditionally Fermented Millet Gruels
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6509 |
Effect of Ph and Temperature on Carotenoid Pigments produced from Rhodotorula Minuta
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6389 |
Functional Aspects and Potential Applications of Weissella Species in Food and Health
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6371 |
Guava (Psidium guavaja) – Properties and Trend in Functional Foods
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6282 |
Bile tolerance, Bile Deconjugation and Cholesterol reducing properties of Lactobacillus strains isolated from traditional fermented foods
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6178 |
Technological Challenges for Future Probiotic Foods
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6120 |
Effect of Malting on Nutritional Profile of Alfalfa Seeds and Development of Value Added Fermented Products
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6098 |
Spice Oil as Flavour Adjunct in Bhapa dahi (Steamed Dahi) and its Impact on Shelf-life Extension of Product
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6086 |