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An Overview on the Biological Production of Vinegar

6559

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

6405

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

6280

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

6141

Perspectives into probiotics- from phenotyping to pyrosequencing

5796

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

5176

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

5141

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

4976

Fermented Rice Beverage of Northeast India: A systematic review

4917

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

4801

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

4789

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

4727

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

4665

Yogurt: A Nature’s Wonder for Mankind

4601

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

4529

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

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