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An Overview on the Biological Production of Vinegar

3210

Perspectives into probiotics- from phenotyping to pyrosequencing

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

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

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

1761

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

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‘Chubitchi’- The native fermented rice beverage of the garos’ of west garo hills, Meghalaya

1429

Changes in Chemical Properties of Dreid Cocoa (Theobroma cacao) Beans during Fermentation

1424

Development of novel indigenous pearl millet based fermented Skim milk product

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

1353

Survival and release of probiotic bacteria from chitosan-coated alginate-starch capsules in mice gastro-intestinal tract and effect on faecal flora and immune parameters in mice

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Isolation and Characterization of Potential Probiotic Lactobacillus gasseri Strains Isolated from Different Sources

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Lactobionic Acid: Significance and Application in Food and Pharmaceutical

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Formulation, Sensory and Microbial Aspects of Functional Fermented Dairy Product – Synbiotic Dahi

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Metabiotics and their Health Benefits

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

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