Influence of Sweetness and Ethanol Content on Mead Acceptability by Gomes Teresa, Dias Teresa, Cadavez Vasco, Verdial João, Morais Jorge Sá, Ramalhosa Elsa, Estevinho Letícia M.

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Effect of Indigenous Non-<i>Saccharomyces</i> Yeasts on Lipid Compositions of Maraština Wine by Ana Boban, Urska Vrhovsek, Domenico Masuero, Vesna Milanović, Irena Budić-Leto

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The role of microorganisms and microbial enzymes in commercial fermented mushroom production: a comprehensive review of their action mechanisms, quality attributes and health benef... by Mohamed A. Farag, Nurkhalida Kamal, Hamizah Shahirah Hamezah, Merna Saleh, Jiachao Zhang, Ahmed Mediani, Mostafa H. Baky

Subjects: “…Fermentation…”
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Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Revi... by Anna Maria Ogrodowczyk, Natalia Drabińska

Subjects: “…fermentation…”
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Establishment of Fermentation Kinetic Model of Streptococcus thermophilus JM108 by Wen SUN, Baolei LI, Baochao HOU, Weilian HONG, Jian HE, Chao LIANG, Yu ZHANG, Chaoxin MAN, Yujun JIANG, Ling GUO

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Biotechnological Approach for Development and Characterization of Protein Feed for <i>Melipona quadrifasciata</i> by Patrícia Miranda-Pinto, Jullio Kennedy Castro Soares, Irys Hany Lima Gonzalez, Yuri Ribeiro Diogo, Lívia Soman de Medeiros, Luciana Chagas Caperuto, Patrícia Locosque Ramos, Tiago Maurício Francoy, Michelle Manfrini Morais

Subjects: “…fermented feed…”
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The influence of using fermentated rumen content at quail feed to the protein of yolk and albumen of quail eggs by Gesa Cantya Primatara, Mohammad Anam Al Arif, Tita Damayanti Lestari, Widya Paramita Lokapirnasari, Sri Hidanah, Suharsono Suharsono

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Revealing differences in flavor compounds during plum wine fermentation using single and mixed yeast strains through metabolomic analysis by Tian Li, Mengsheng Deng, Shuang Li, Yu Lei, Dong Li, Ke Li

Subjects: “…Mixed fermentation…”
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Analysis of a Commercial Red Wine Fermentation Dataset with a Wine Kinetic Model by James Nelson, Robert Coleman, Patrick Gravesen, Michael Silacci, Alaina Velasquez, Kimberlee Marinelli, Roger Boulton

Subjects: “…wine fermentation…”
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Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba by Panpan Yang, Qin Wang, Yurou Yang, Anyan Wen, Haiying Zeng, Na Liu, Likang Qin

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Innovative thermal control of fermentations through the use of phase change materials: A focus on wine fermentation by Piernicola Masella, Giulia Angeloni, Ferdinando Corti, Agnese Spadi, Francesco Garbati Pegna, Lorenzo Guerrini, Alessandro Parenti

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Fermented Foods: Kefir by Julia R. Skinner

Subjects: “…fermented foods…”
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Response of alcohol fermentation strains, mixed fermentation and extremozymes interactions on wine flavor by Ling-Zhi Zhao, Ling-Zhi Zhao, Jing Chen, Jing Chen, Jing Chen, Xiang-Ying Wei, Xiang-Ying Wei, Xiang-Ying Wei, Bo Lin, Feng-Jin Zheng, Krishan K. Verma, Gan-Lin Chen, Gan-Lin Chen, Gan-Lin Chen

Subjects: “…alcohol fermentation…”
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Effect of Fermentation Time on Nutritional, Microbiological, and Sensorial Properties of Roselle Kefir Popsicle by Nur Anisya Faten Mohd Rozali, Neneng Windayani, Wenny Bekti Sunarharum, Siti Rashima Romli, Adi MD Sikin, Wan Saidatul Syida Wan Kamarudin

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Ensiling characteristics of prickly pear (opuntia-ficus indica) rejects with and without molasses for animal feed by L El Hajji, H Azzouzi, M Achchoub, K Elfazazi, S Salmaoui

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Research on Pork Jerky Obtained Through Fermentation with Pediococcus acidilactici by Zhao Xingxiu, Zhang Jing, Ming Hongmei, Zou Wei, Wang Yang, Zhao Changqing, Mu Shengdong, Zhang Hao, Qiu Lin

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Valorization of vermicompost with bacterial fermented chicken feather hydrolysate for the yield improvement of tomato plant: A novel organic combination by Ishita Biswas, Debasis Mitra, Ansuman Senapati, Debanjan Mitra, Sourav Chattaraj, Murshed Ali, Goutam Basak, Periyasamy Panneerselvam, Pradeep K. Das Mohapatra

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Implementation of Tempeh Fermentation Room to Optimize the Tempeh Fermentation Process Equipped with Temperature and Air Humidity Controls by Djoko Suwito, Susi Tri Umaroh, Wahyu Dwi Kurniawan, Rachmad Syarifudin Hidayatullah, Agung Prijo Budijono

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Comparison of Prevalence of blaNDM-1 Gene among Metallo-Beta Lactamase-Producing Multidrug-Resistant Fermenters and Nonfermenters in a Tertiary Care Hospital by Shaveta Kataria, Shipra Galhotra, Mohit Kumar, Priyanka Thandi, Neerja Jindal

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A Survey of Mycotoxin Contamination in Fermented Condiments and the Biological Methods for Its Reduction by WANG Lihui, FU Jinhui, LI Chaowei, ZHANG Li, XIA Xiaolong, LI Sitong, ZHANG Mengmei, CHEN Yinzhu, LIU Shuliang, HU Kaidi, ZHAO Ning, LI Qin, LI Jianlong

Subjects: “…fermented condiments; mycotoxin; biological reduction; degradation…”
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