PENGARUH FERMENTASI ALAMI LIMBAH INDUSTRI KALAMANSI TERHADAP PENINGKATAN RENDEMEN DAN MUTU MINYAK ATSIRI by Tuti Tutuarima

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TEST LEVELS OF LYCOPENE AND ANTIOXIDANT ACTIVITY IN NATURALLY FERMENTED TOMATO (LYCOPERSICON ESCULENTUM) by Anggraeni In Oktavia, Bella Septiana Adinda Sari, Vellanie Vira Savitrie

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Changes of Main Functional Enzymes during Natural Fermentation of Tomato Enzymes by Yumeng QIN, Yanli WANG, Xiaoli ZHOU, Pingkun DONG, Dongfei WU

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OBSERVATION ON THE SOAKING WATER AND PARTICLE SIZE CHANGES DURING ‘COOL POWDER’ (BEDAK SEJUK) PRODUCTION by MOHD ALIF AFIFE DZULFAKAR, SITI MASRINDA TASIRIN, NOORHISHAM TAN KOFLI

Subjects: “…Natural fermentation…”
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The Influence of Time and Storage Conditions on the Antioxidant Potential and Total Phenolic Content in Homemade Grape Vinegars by Justyna Antoniewicz, Joanna Kochman, Karolina Jakubczyk, Katarzyna Janda-Milczarek

Subjects: “…natural fermentation…”
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Autochthonous Fermentation as a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour by María Agustina Cipollone, Analía G. Abraham, Ariel Fontana, Valeria A. Tironi

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Predicting the Microbiome and Metabolome Dynamics of Natural Apple Fermentation Towards the Development of Enhanced Functional Vinegar by Bruna Leal Maske, Ignácio Ruiz, Alexander da Silva Vale, Vitória de Mello Sampaio, Najua Kêmil El Kadri, Carlos Ricardo Soccol, Gilberto Vinícius Pereira

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Enhancement of antioxidant properties of Triticum durum obtained by traditional spontaneous fermentation in underground silos by Nabila Benhamada, Tayeb Idoui

Subjects: “…Triticum durum; natural fermentation; antioxidant activity; phenolic contents; flavonoids…”
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Comparison of Fermentation Behaviors and Characteristics of Tomato Sour Soup between Natural Fermentation and Dominant Bacteria-Enhanced Fermentation by Juan Li, Xiaoyu Wang, Wenyan Wu, Jingzhu Jiang, Dandan Feng, Yuanyuan Shi, Ping Hu

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Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process by Hoonhee Seo, Saebim Lee, Hyuna Park, Sujin Jo, Sukyung Kim, Md Abdur Rahim, Asad Ul-Haq, Indrajeet Barman, Youngkyoung Lee, Ayoung Seo, Mijung Kim, Il-yun Jung, Ho-Yeon Song

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Changes of Main Components and Antioxidant Activity of Black Chokeberry Jiaosu in Natural Fermentation by Sipu WANG, Dan ZHU, Guangcai NIU, Zhixue NING, Libin ZHU, Wenyi WEI, Ruihang XU

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Effect of drying, chemical and natural processing methods on black Biancolilla olives by F. V. Romeo, A. Piscopo, M. Poiana

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Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours by Masala Mudau, Shonisani Eugenia Ramashia, Mpho Edward Mashau

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Study of Fungal Communities in Dry Red Wine Fermentation in Linfen Appellation, Shanxi by Boran Hu, Min Zhou, Jinghao Su, Lan Lin, Shaochen Xu

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Effect of Fermentation Time on Molecular Structure and Physicochemical Properties of Corn Ballast Starch by Chunhong Wei, Chunhong Wei, Yunfei Ge, Shuting Zhao, Dezhi Liu, Junlan Jiliu, Yunjiao Wu, Xin Hu, Mingzhi Wei, Yifei Wang, Weihao Wang, Weihao Wang, Lidong Wang, Lidong Wang, LongKui Cao, LongKui Cao

Subjects: “…natural fermentation…”
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Partial Analysis 16S rRNA Gene in Lactobacillus spp. from Natural Fermented Milk by Nur Kusmiyati, Nur Hidayat, Fatchiyah Fatchiyah

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Isolation, identification and characteristics of yeasts from natural fermentation of Citrus macrocarpa by MA Zewei, ZHANG Hongjian, LIU Shuaiguang, LI Rongli, HUANG Huan, ZHENG Lianhe

Subjects: “…citrus macrocarpa|natural fermentation|yeast|isolation and identification|tolerance|fermentation characteristics…”
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Microbial Community Dynamics and Metabolite Changes during Wheat Starch Slurry Fermentation by Xiaoping Li, Yujin Yang, Xin Fan, Xinzhong Hu

Subjects: “…natural fermentation…”
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Microbial succession and its correlation with the dynamics of volatile compounds involved in fermented minced peppers by Ding Ma, Yong Li, Chengcheng Chen, Shichao Fan, Yi Zhou, Fangming Deng, Lingyan Zhao

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Quality Characteristics of Fermented Chili Peppers Using Different Inoculated and Natural Fermentation Approaches by Shiyao ZHANG, Yue XIAO, Xinyu WANG, Chuanqi CHU, Tao WANG, Xiaosong HU, Junjie YI

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