Latest Research in Probiotics and Fermented Foods
15 research papers · 2026 median publication year
Top Research Topics in Probiotics and Fermented Foods
- Meat and Animal Product Quality — 4 papers
- Food composition and properties — 4 papers
- Seed and Plant Biochemistry — 1 papers
- Probiotics and Fermented Foods — 1 papers
- Sodium Intake and Health — 1 papers
- Cassava research and cyanide — 1 papers
- Antioxidant Activity and Oxidative Stress — 1 papers
- Food Drying and Modeling — 1 papers
- Constructed Wetlands for Wastewater Treatment — 1 papers
Highest-Cited Papers
- Effects of Household Processing on Rutin and Fagopyrin F in Common and Tartary Buckwheat
- Effects of Pineapple, Plum, and Kiwi Marinades on Some Physicochemical and Textural Properties of Turkey Breast Shish Kebabs
- Lipid source and kibble matrix determine oxidative stability and n-3 fatty acid loss in coated extruded dog food
- Proximate Composition, Selected Minerals, Antioxidant Activity, Physical and Sensory Properties of Biscuits Produced from Banana and Tropical Almond (Terminalia catappa L.) Seed Flour Blends
- Evaluation of the Nutrient Components of Flours, Color Profile, and Sensory Qualities of Cake From Wheat and Celosia argentea Seed Blends
- Beef Quality Under Different Ageing Conditions: Physical, Chemical, Technological, and Sensory Evaluation
- Characterization of Tunisian Sun-Dried Merguez: Physicochemical and Compositional Changes During Drying
- Novel two-step fungal and lactic acid bacteria fermentation as an innovative strategy for soy okara valorization: improvement of sensory properties and bioactive functionality
- Can an odour-induced saltiness effect be expressed in grams of salt? A conversion audit of sixteen studies and a minimal reporting standard
- Traditional Indonesian cassava gethuk as a functional food for food innovation and future applications
- Effect of Okra Mucilage Incorporation on the Physico-Chemical and Baking Properties of Wheat–Bambara Groundnut Composite Flour and Bread Quality
- Effect of boiling on carotenoid content and antioxidant activity of orange-fleshed sweet potato (Ipomoea batatas L.)
- Development of a Nutritious Instant Fig–Banana Pancake Premix Powder: Formulation, Nutritional, Sensory and Cost Evaluation
- Changes in Nutritional and Bioactive Profiles of Vegetables Induced by Traditional and Radiation Cooking Methods: A Review
- Duckweed Fortified Cookies: Nutritional Profile, Functional Properties and Consumer Assessment