Microbiota of Fermented Beverages by Maurizio Ciani, Ilaria Mannazzu, Paola Domizio

Subjects: “…fermented beverages…”
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Development of a Fermented Beverage with <i>Chlorella vulgaris</i> Powder on Soybean-Based Fermented Beverage by Norbert-Istvan Csatlos, Elemer Simon, Bernadette-Emőke Teleky, Katalin Szabo, Zorița Maria Diaconeasa, Dan-Cristian Vodnar, Călina Ciont (Nagy), Oana-Lelia Pop

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Utilisation of Quinoa for development of fermented beverages by Jolana Karovičová, Zlatica Kohajdová, Michaela Lauková, Lucia Minarovičová, Mária Greifová, Jarmila Hojerová, Gabriel Greif

“…A significant improvement of acceptability was observed, when the raspberry syrup was supplemented into the fermented beverages (by 90.98% compared to the no supplemented samples). …”
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Application of Yarrowia lipolytica in fermented beverages by Anders Bagger Sørensen, Anders Bagger Sørensen, Jesper Harholt, Nils Arneborg

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Microbial Diversity and Safety in Fermented Beverages by Clemencia Chaves-López, Gustavo Cordero-Bueso

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Saccharomyces cerevisiae in the Production of Fermented Beverages by Graeme M Walker, Graham G Stewart

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Plant-Based Fermented Beverages: Development and Characterization by Marcela Aparecida Deziderio, Handray Fernandes de Souza, Eliana Setsuko Kamimura, Rodrigo Rodrigues Petrus

“…The production of plant-based fermented beverages has been currently focused on providing a functional alternative to vegan and/or vegetarian consumers. …”
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Exploring the potentialities of the Mexican fermented beverage: Pulque by Zahirid Patricia Garcia-Arce, Roberto Castro-Muñoz

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Microbial Exopolysaccharides in Traditional Mexican Fermented Beverages by Martha L. Cázares-Vásquez, Raúl Rodríguez-Herrera, Cristóbal N. Aguilar-González, Aidé Sáenz-Galindo, José Fernando Solanilla-Duque, Juan Carlos Contreras-Esquivel, Adriana C. Flores-Gallegos

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Fermented beverage based on water-soluble soybean extract by Thaysa Bazana Bessegato, José Renato Silva, Kaio Maciel de Santiago Silva, Emely Osti Zanon, Jaqueline Camisa, Giselle Nobre Costa

“…This study aimed to produce a fermented beverage from a water-soluble soybean extract and low-lactose semi-skimmed milk. …”
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Update on Biogenic Amines in Fermented and Non-Fermented Beverages by Pierina Visciano, Maria Schirone

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Chemical Constitution and Antimicrobial Activity of Kefir Fermented Beverage by Abdul-Raouf Al-Mohammadi, Rehab A. Ibrahim, Ahmed H. Moustafa, Ahmed A. Ismaiel, Azza Abou Zeid, Gamal Enan

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Anthocyanins and Anthocyanin-Derived Products in Yeast-Fermented Beverages by Lavinia Liliana Ruta, Ileana Cornelia Farcasanu

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Chemical Constitution and Antimicrobial Activity of Kombucha Fermented Beverage by Abdul-Raouf Al-Mohammadi, Ahmed A. Ismaiel, Rehab A. Ibrahim, Ahmed H. Moustafa, Azza Abou Zeid, Gamal Enan

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Fermented beverage based on water-soluble soybean extract by Thaysa Bazana Bessegato, José Renato Silva, Kaio Maciel de Santiago Silva, Emely Osti Zanon, Jaqueline Camisa, Giselle Nobre Costa

“…This study aimed to produce a fermented beverage from a water-soluble soybean extract and low-lactose semi-skimmed milk. …”
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Properties of Fermented Beverages from Food Wastes/By-Products by Elisabete M. C. Alexandre, Nuno F. B. Aguiar, Glenise B. Voss, Manuela E. Pintado

Subjects: “…fermented beverages…”
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Identification of novel prebiotics from the fermented beverage kefir by Kong, Wei Jie

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Fermented Beverages Revisited: From Terroir to Customized Functional Products by Spiros Paramithiotis, Jayanta Kumar Patra, Yorgos Kotseridis, Maria Dimopoulou

“…Fermented beverages have been a constant companion of humans throughout their history. …”
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Aroma compounds of non-alcoholic fermented beverage: Gilaburu juice by Sönmezdağ Ahmet Salih, Sevindik Onur, Kelebek Haşim, Selli Serkan

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Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages by Ancuța-Liliana Keșa, Carmen Rodica Pop, Elena Mudura, Liana Claudia Salanță, Antonella Pasqualone, Cosmin Dărab, Cristina Burja-Udrea, Haifeng Zhao, Teodora Emilia Coldea

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