Detalles de la búsqueda
1.
Study of the effects of pasteurization and selected microbial starters on functional traits of fermented table olives.
Food Microbiol
; 122: 104537, 2024 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-38839217
2.
Novel Fermentation Strategies of Strawberry Tree Arbutus unedo Fruits to Obtain High Nutritional Value Products.
Int J Mol Sci
; 25(2)2024 Jan 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-38255758
3.
Liquid submerged fermentation by selected microbial strains for onion skins valorization and its effects on polyphenols.
World J Microbiol Biotechnol
; 39(10): 258, 2023 Jul 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-37493825
4.
Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation starters.
Food Microbiol
; 46: 368-382, 2015 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-25475307
5.
Combination of Solid State and Submerged Fermentation Strategies to Produce a New Jellyfish-Based Food.
Foods
; 11(24)2022 Dec 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-36553715
6.
Optimization of a Calcium-Based Treatment Method for Jellyfish to Design Food for the Future.
Foods
; 11(17)2022 Sep 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-36076882
7.
The Controlled Semi-Solid Fermentation of Seaweeds as a Strategy for Their Stabilization and New Food Applications.
Foods
; 11(18)2022 Sep 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-36140940
8.
An Alum-Free Jellyfish Treatment for Food Applications.
Front Nutr
; 8: 718798, 2021.
Artículo
en Inglés
| MEDLINE | ID: mdl-34497822
9.
Identification of Safety and Quality Parameters for Preparation of Jellyfish Based Novel Food Products.
Foods
; 8(7)2019 Jul 17.
Artículo
en Inglés
| MEDLINE | ID: mdl-31319563
Resultados
1 -
9
de 9
1
Próxima >
>>