Latest Research in Probiotics and Fermented Foods

Top Research Topics in Probiotics and Fermented Foods

• Probiotics and Fermented Foods — 4 papers
• Food composition and properties — 2 papers
• Phytochemicals and Antioxidant Activities — 1 papers
• Microbial Metabolism and Applications — 1 papers
• Nuts composition and effects — 1 papers
• Phytochemistry Medicinal Plant Applications — 1 papers
• Polysaccharides and Plant Cell Walls — 1 papers
• Microencapsulation and Drying Processes — 1 papers
• Phytochemical and Pharmacological Studies — 1 papers
• Protein Hydrolysis and Bioactive Peptides — 1 papers

Highest-Cited Papers

1. Impact of traditional cooking methods on total phenolics, flavonoids, and antioxidant capacities of dark green leafy vegetables
2. Development of a Plant Bioactive-Rich Tahini-Based Powder Enriched with Pea Protein and Coconut Milk Powder: Antioxidant Properties, Nutritional Characterization, In Vitro INFOGEST Static Digestion
3. Probiotic fermented camel whey-based beverage fortified with bioactive orange peel extract: Physicochemical, antioxidant, and sensory characterization
4. Yellow Pigment Isolation During Optimization of Extracted Xylindein from Chlorociboria aeruginascens
5. Comparative Characterization of Phenolic Compounds, Fatty Acid Profile, and Antioxidant Activity of Pecan (Carya illinoinensis) Oil Obtained Using Conventional and Green Extraction Methods
6. Pouteria caimito (abiu) as an emerging functional ingredient: composition, techno-functional properties, and opportunities for food processing and sustainable valorization
7. Optimization of starch extraction from Plectranthus edulis tubers using response surface methodology and evaluation of physicochemical and functional properties
8. Probiotic bacteria in the fermentation of plant-based matrices: application, challenges, and prospects
9. Development of novel functional fermented goji-based beverages using lactic acid bacteria and yeasts
10. Комплексне оцінювання технологічних параметрів відновлення порошку морінги у виробництві швидкорозчинних функціональних напоїв
11. Profiling of Dietary Fiber From Pumpkin ( Cucurbita moschata ) Seed Hulls Pertaining to Monosaccharide Composition, Structural, Thermal, and Functional Properties
12. Metabolomic and microbiome analysis of Nanmas as a rare Yogurt‑like fermented dairy product with sourdough as a natural starter culture
13. Upcycling wild olive leaves with blue pea flowers and sea buckthorn berries into a functional instant tea: optimization, bioactivity, and structural insights
14. The Valorization Potential of Freshwater Fish, Including Common Carp (Cyprinus carpio), in the Context of Obtaining Functional Food Ingredients