Editorial: Role of starters on the safety of fermented food products by Marta Laranjo

Get full text

Eating Fermented: Health Benefits of LAB-Fermented Foods by Vincenzo Castellone, Elena Bancalari, Josep Rubert, Monica Gatti, Erasmo Neviani, Benedetta Bottari

Subjects: Get full text

Natural Bioactive Compounds in Organic and Conventional Fermented Food by Barbara Breza-Boruta, Anna Ligocka, Justyna Bauza-Kaszewska

Subjects: Get full text

Probiotic Potential of Fermented Foods and Their Effects on Immune System by İlkin Yücel Şengün, Damla Güney

Subjects: “…fermented foods…”
Get full text

Effects of Fermented Food Consumption on Non-Communicable Diseases by Priya Patel, Krishna Butani, Akash Kumar, Sudarshan Singh, Bhupendra G. Prajapati

Subjects: “…fermented foods…”
Get full text

Global Regulatory Frameworks for Fermented Foods: A Review by Arghya Mukherjee, Beatriz Gómez-Sala, Beatriz Gómez-Sala, Eibhlís M. O'Connor, Eibhlís M. O'Connor, John G. Kenny, John G. Kenny, Paul D. Cotter, Paul D. Cotter, Paul D. Cotter

Subjects: “…fermented foods…”
Get full text

Lactic acid bacteria in fermented foods of Indonesian origin by Perpustakaan UGM, i-lib

“…In this study, about 194 lactic acid bacteria strains have been isolated from 21 kinds of fermented foods (plant materials and fish origin). These fermented foods were salted-fermented fruits, vegetables & fish…”

The potential of fermented food from Southeast Asia as biofertiliser by Mohd Zaini, Nurul Solehah, Idris, Hamidah, Yaacob, Jamilah Syafawati, Wan-Mohtar, Wan Abd Al Qadr Imad, Samsudin, Nik Iskandar Putra, Abdul Sukor, Arina Shairah, Lim, Elicia Jitming, Abd Rahim, Muhamad Hafiz

“…Fermented food is known to be rich in good microbial flora (especially lactic acid bacteria (LAB)). …”

Fermented Foods in the Management of Obesity: Mechanisms of Action and Future Challenges by Mahsa Jalili, Maryam Nazari, Faidon Magkos

Subjects: Get full text

Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review by Yaxin Gao, Lizhen Hou, Jie Gao, Danfeng Li, Zhiliang Tian, Bei Fan, Fengzhong Wang, Shuying Li

Subjects: “…fermented foods…”
Get full text

Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia, Saurabh Kulshrestha

“…Fermenting microorganisms provide a unique approach towards food stability via physical and biochemical changes in fermented foods. These fermented foods can benefit consumers compared to simple foods in terms of antioxidants, production of peptides, organoleptic and probiotic properties, and antimicrobial activity. …”
Get full text

Fermented foods, their microbiome and its potential in boosting human health by Vincenzo Valentino, Raffaele Magliulo, Dominic Farsi, Paul D. Cotter, Orla O'Sullivan, Danilo Ercolini, Francesca De Filippis

“…Abstract Fermented foods (FFs) are part of the cultural heritage of several populations, and their production dates back 8000 years. …”
Get full text

Technology Upgrading Strategy for Traditional Fermented Food Industry in China by Xia Xiaole, Wu Jianrong, Chen Jian

Subjects: “…traditional fermented food，green manufacturing，intelligent manufacturing，transformation and upgrading strategy…”
Get full text

Research Progress of Functional Enzymes inTraditional Fermented Food by Yuyao WANG, Jing ZHANG, Zhuolin YI, Hai ZHAO, Yi MA

Subjects: “…traditional fermented foods…”
Get full text

Toxins in Fermented Foods: Prevalence and Preventions—A Mini Review by Bhagavathi Sundaram Sivamaruthi, Periyanaina Kesika, Chaiyavat Chaiyasut

Subjects: Get full text

Fermented Foods and Their Role in Respiratory Health: A Mini-Review by Periyanaina Kesika, Subramanian Thangaleela, Bhagavathi Sundaram Sivamaruthi, Muruganantham Bharathi, Chaiyavat Chaiyasut

Subjects: “…fermented foods…”
Get full text

Allergenicity of Fermented Foods: Emphasis on Seeds Protein-Based Products by Kamel-Eddine El Mecherfi, Svetoslav Dimitrov Todorov, Marcela Albuquerque Cavalcanti de Albuquerque, Sandra Denery-Papini, Roberta Lupi, Thomas Haertlé, Bernadette Dora Gombossy de Melo Franco, Colette Larré

Get full text

Clinical and Preclinical Studies of Fermented Foods and Their Effects on Alzheimer’s Disease by Muganti Rajah Kumar, Nor Farahin Azizi, Swee Keong Yeap, Janna Ong Abdullah, Melati Khalid, Abdul Rahman Omar, Mohd. Azuraidi Osman, Adam Thean Chor Leow, Sharifah Alawieyah Syed Mortadza, Noorjahan Banu Alitheen

Subjects: Get full text

The Survival of Psychobiotics in Fermented Food and the Gastrointestinal Tract: A Review by Patrycja Cichońska, Ewa Kowalska, Małgorzata Ziarno

“…The present review describes the mechanisms of action of psychobiotics, their use in food products, and their viability and survival during gastrointestinal passage. Fermented foods have a high potential of delivering probiotic strains, including psychobiotic ones. …”
Get full text

Recent Progress in Electronic Noses for Fermented Foods and Beverages Applications by Thara Seesaard, Chatchawal Wongchoosuk

Subjects: Get full text