has been cited by the following article(s):
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[1]
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Latilactobacillus sakei as a starter culture to ferment pepper fruits
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López, N Ramírez-Corona, A López-Malo - Food and Humanity,
2024 |
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[2]
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Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods. Foods 2023, 12, 1532
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2023 |
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[3]
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Valorisation of Wasted Immature Tomato to Innovative Fermented Functional Foods
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Foods,
2023 |
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[4]
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The influence of lactic acid fermentation on selected properties of pickled red, yellow, and green bell peppers
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Turak, D Witrowa-Rajchert, K Rybak… - Molecules,
2022 |
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[5]
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Bacterial viability, antioxidant stability, antimutagenicity and sensory properties of onion types fermentation by using probiotic starter during storage
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Sahlany, AK Niamah - Nutrition & Food Science,
2022 |
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[6]
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Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production
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Foods,
2022 |
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[7]
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Caractérisation de la flore lactique du lait cru produit en de montagne
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2022 |
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[8]
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VALORIZAÇÃO ALIMENTAR DE FRUTOS DE TOMATE-INDÚSTRIA NÃO AMADURECIDO
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2021 |
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[9]
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Development of grilled fish paste by sequential anchovies and chili fermentation method
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2020 |
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[10]
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AUTOCHTHONOUS LACTIC ACID BACTERIA ISOLATED, CHARACTERIZED, AND IDENTIFIED FROM FERMENTED HABANERO PEPPER PUREE …
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Canché,
2019 |
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[11]
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Optimization of lactic acid fermentation in the production of red pepper paste
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2017 |
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[12]
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Lactic acid fermentation of peppers: isolation, characterization and evaluation of starter cultures
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2016 |
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[13]
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Probiotic administration modifies the milk fatty acid profile, intestinal morphology, and intestinal fatty acid profile of goats
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Journal of dairy science,
2015 |
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[14]
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Vis, an, V
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Int. J. Pharm,
2011 |
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[1]
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Bacterial viability, antioxidant stability, antimutagenicity and sensory properties of onion types fermentation by using probiotic starter during storage
Nutrition & Food Science
,
2022
DOI:10.1108/NFS-07-2021-0204
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[2]
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Probiotic administration modifies the milk fatty acid profile, intestinal morphology, and intestinal fatty acid profile of goats
Journal of Dairy Science,
2015
DOI:10.3168/jds.2013-7805
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