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An Overview on the Biological Production of Vinegar

3835

Perspectives into probiotics- from phenotyping to pyrosequencing

3426

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

2561

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

2353

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

2208

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

2141

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

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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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Fermented Rice Beverage of Northeast India: A systematic review

2010

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

1903

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

1875

Yogurt: A Nature’s Wonder for Mankind

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Development of novel indigenous pearl millet based fermented Skim milk product

1840

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

1817

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

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