Evaluation of Yeast Alcohol Acetyltransferases for Ethyl Acetate Production in Clostridium ljungdahlii by Santiago T. Boto, Kareem Gerges, Bettina Bardl, Miriam A. Rosenbaum

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Effect of fermentation on bioactive compounds and structural properties of wheat bran by Nidhi Tiwari, Reshma Saroj, Mudasir Ahmad Malik, Devinder Kaur

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Fermentation of Plant Material - Effect on Sugar Content and Stability of Bioactive Compounds by Reis Bruno A. dos, Kosińska-Cagnazzo Agnieszka, Schmitt Rudolf, Andlauer Wilfried

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Efficacy of fermented foods in irritable bowel syndrome: a systematic review and meta-analysis of randomized controlled trials by Liang Ding, Jinnan Duan, Tao Yang, Mengping Yuan, A. Huo Ma, Yuehua Qin

Subjects: “…fermented foods…”
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The nutritional evaluation of forage-based mixed rations in New Zealand using an in vitro gas production technique. 1: analytical survey by N.D. Meads, R. Tahmasbi, N. Jantasila

Subjects: “…in vitro rumen fermentation…”
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Meta-Omics Analyses of Conventional and Regenerative Fermented Vegetables: Is There an Impact on Health-Boosting Potential? by Kylene Guse, Qingqing Mao, Chi Chen, Andres Gomez

Subjects: “…fermented vegetables…”
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Enhancing nutrient intake, egg production, and egg quality by fermented Leucaena leucocephala leaf meal in a diet of laying quail by Merry Muspita Dyah Utami, Abigeil Akbar

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Positive effect of fermented sorghum on productivity, jejunal histomorphology, and tight junction gene expression in broiler chickens by Patrick Erhard Latue, Bambang Ariyadi, Asih Kurniawati, Muhsin Al Anas

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Effects of <i>Lactobacillus buchneri</i> and <i>Lactobacillus rhamnosus</i> on Ryegrass Silage Fermentation and Aerobic Stability by Furong Han, Mingzhu Zhang, Wentao Sun, Changrong Wu, Yuan Huang, Guanghao Xia, Chao Chen, Fuyu Yang, Jun Hao

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Development of a Gluten Standard from Relevant Sources of Wheat and Investigation into Gluten Content of Supplemental Enzymes Generated During Fermentation by Pyeongsug Kim, Natasha Kim Leeuwendaal, Jonathon Niño Charari, Joan Colom, John Deaton, Kieran Rea

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A modern scientific perspective on the flavor and functional properties of diverse teas in traditional cuisine “tea-flavored fish”: From macroscopic quality to microscopic variatio... by Wenxia Wang, Kun Liu, Chunlong Liu, Bei Yang, Hao Dong, Wenzhen Liao, Xingfen Yang, Qi He

Subjects: “…Tea processing and fermentation…”
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Gut health-promoting foods intake in Argentine adults: The impact of knowledge, socio-demographic factors, and clinical-nutritional health by Georgina Noel Marchiori, Mayra Ainelén Loyola, Clara Marián Levy Sánchez, María Daniela Defagó, María Georgina Oberto

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Effects of effluent recirculation on two-stage anaerobic digestion in treatment of biodegradable municipal solid waste by P.V. Dinh, T. Fujiwara, A.N. Peni, C.K. Tran

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Screening approaches and potential of isolated lactic acid bacteria for improving fermentation of Saccharina latissima by Evangelia Zioga, Susan Løvstad Holdt, Fredrik Gröndahl, Claus Heiner Bang-Berthelsen

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Screening of Probiotics Derived from Chopped Chili and Its Application in Fermented Chopped Chili by Qian YANG, Luyao XIAO, Xuhong BAI, Yufang TIAN, Wei LI

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Microplastics in a Traditional Turkish Dairy Product: Ayran by Serkan Kemal Buyukunal, Sanae Rbaibi Zipak, Karlo Muratoglu

Subjects: “…fermented milk product…”
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Analysis of the nutritional and fatty acid profile of sacha inchi tempe (Plukenetia volubilis L.) using different cooking methods by Diana Nur Afifah, Diana Nur Afifah, Daniaty Afifatus Salam, Fitria Nugraheni, Nina Resti, Rachma Purwanti, Gemala Anjani, Mursid Tri Susilo, Nuryanto, Made Astawan, Irma Sarita Rahmawati

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Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation by Chuanhai Tu, Wenxiu Hu, Sijie Tang, Ling Meng, Zhihai Huang, Xiao Xu, Xiudong Xia, Fidelis Azi, Mingsheng Dong

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INVESTIGATION OF OPTIMAL CONDITIONS FOR THE PRODUCTION OF POLY GAMMA GLUTAMIC ACID (Γ -PGA) FROM A LOCAL ISOLATE OF THE BACILLUS MEGATERIUM by E. J. Al-Attar, A. H. H. Alzobaay, S. K. Hasan

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Isolation and identification of fungi found in contaminated fermented milk and antifungal activity of vanillin by Xu Pei, Mekonen Tekliye, Mingsheng Dong

Subjects: “…Fermented milk…”
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