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	1.	Biofilms in Food Processing Environments: Challenges and Opportunities. [electronic resource] by Alvarez-Ordóñez, Avelino Coughlan, Laura M Briandet, Romain Cotter, Paul D Producer: 20200619 In: Annual review of food science and technology vol. 10 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Applications of plant-based fermented foods and their microbes. [electronic resource] by Wuyts, Sander Van Beeck, Wannes Allonsius, Camille Nina van den Broek, Marianne Fl Lebeer, Sarah Producer: 20200826 In: Current opinion in biotechnology vol. 61 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Does Consumption of Fermented Foods Modify the Human Gut Microbiota? [electronic resource] by Stiemsma, Leah T Nakamura, Reine E Nguyen, Jennifer G Michels, Karin B Producer: 20201113 In: The Journal of nutrition vol. 150 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Effect of fermentation system on the physicochemical and microbial community dynamics during enset (Ensete ventricosum) fermentation. [electronic resource] by Andeta, A F Vandeweyer, D Teffera, E F Woldesenbet, F Verreth, C Crauwels, S Lievens, B Vancampenhout, K Van Campenhout, L Producer: 20190410 In: Journal of applied microbiology vol. 126 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Evaluating the palatability of fermented foods. [electronic resource] by Fushiki, Tohru Nakano, Kumiko Producer: 20190826 In: Bioscience, biotechnology, and biochemistry vol. 83 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Ultrasound technology for food fermentation applications. [electronic resource] by Ojha, K Shikha Mason, Timothy J O'Donnell, Colm P Kerry, Joseph P Tiwari, Brijesh K Producer: 20180412 In: Ultrasonics sonochemistry vol. 34 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	[Factors Related to the Production of Histamine and Tyramine in Rice Bran Pickles]. [electronic resource] by Handa, Ayami Kawanabe, Hitomi Ibe, Akihiro Producer: 20200803 In: Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan vol. 61 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Fermented and malted millet products in Africa: Expedition from traditional/ethnic foods to industrial value-added products. [electronic resource] by Adebiyi, J A Obadina, A O Adebo, O A Kayitesi, E Producer: 20180810 In: Critical reviews in food science and nutrition vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Analysis of Targeted Metabolites and Molecular Structure of Starch to Understand the Effect of Glutinous Rice Paste on Kimchi Fermentation. [electronic resource] by Jeong, Duyun Lee, Jong-Hee Chung, Hyun-Jung Producer: 20190219 In: Molecules (Basel, Switzerland) vol. 23 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Omics in traditional vegetable fermented foods and beverages. [electronic resource] by Rizo, Jocelin Guillén, Daniel Farrés, Amelia Díaz-Ruiz, Gloria Sánchez, Sergio Wacher, Carmen Rodríguez-Sanoja, Romina Producer: 20200227 In: Critical reviews in food science and nutrition vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry. [electronic resource] by Gobbetti, Marco De Angelis, Maria Di Cagno, Raffaella Polo, Andrea Rizzello, Carlo Giuseppe Producer: 20200915 In: Critical reviews in food science and nutrition vol. 60 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	A Mini Review on Antidiabetic Properties of Fermented Foods. [electronic resource] by Sivamaruthi, Bhagavathi Sundaram Kesika, Periyanaina Prasanth, Mani Iyer Chaiyasut, Chaiyavat Producer: 20190201 In: Nutrients vol. 10 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Fermented food waste for culturing jade perch and Nile tilapia: Growth performance and health risk assessment based on metal/loids. [electronic resource] by Mo, Wing Yin Man, Yu Bon Zhang, Feng Wong, Ming Hing Producer: 20190924 In: Journal of environmental management vol. 236 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Safety and Stability Assessment of Potential Probiotic Strains from Fermented Mango Brine Pickle. [electronic resource] by Ragul, Kessavane Kandasamy, Sujatha Devi, Palanisamy Bruntha Shetty, Prathapkumar Halady Producer: 20210707 In: Probiotics and antimicrobial proteins vol. 12 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Changes of microbial community and metabolite in kimchi inoculated with different microbial community starters. [electronic resource] by Park, Seong-Eun Seo, Seung-Ho Kim, Eun-Ju Byun, Sunghoon Na, Chang-Su Son, Hong-Seok Producer: 20181211 In: Food chemistry vol. 274 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	The underexposed role of food matrices in probiotic products: Reviewing the relationship between carrier matrices and product parameters. [electronic resource] by Flach, Joost van der Waal, Mark B van den Nieuwboer, Maurits Claassen, Eric Larsen, Olaf F A Producer: 20190522 In: Critical reviews in food science and nutrition vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages. [electronic resource] by Murgia, Marco Ambrogio Marongiu, Antonella Aponte, Maria Blaiotta, Giuseppe Deiana, Pietrino Mangia, Nicoletta Pasqualina Producer: 20201002 In: Food research international (Ottawa, Ont.) vol. 121 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Determination of Transfer Patterns of Pectobacterium carotovorum subsp. carotovorum Planktonic Cells and Biofilms During Mechanical Cutting of Kimchi Cabbage. [electronic resource] by Kang, Miran Kim, Su-Ji Yoon, So-Ra Lee, Hae-Won Lee, Jae Yong Ha, Ji-Hyoung Producer: 20191212 In: Journal of food science vol. 84 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	Yeasts and bacteria associated with kocho, an Ethiopian fermented food produced from enset (Ensete ventricosum). [electronic resource] by Birmeta, Genet Bakeeva, Albina Passoth, Volkmar Producer: 20190709 In: Antonie van Leeuwenhoek vol. 112 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	Community structures and genomic features of undesirable white colony-forming yeasts on fermented vegetables. [electronic resource] by Kim, Joon Yong Kim, Juseok Cha, In-Tae Jung, Min Young Song, Hye Seon Kim, Yeon Bee Lee, Changsu Kang, Seung-Yeon Bae, Jin-Woo Choi, Yoon-E Kim, Tae-Woon Roh, Seong Woon Producer: 20190111 In: Journal of microbiology (Seoul, Korea) vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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