A modern scientific perspective on the flavor and functional properties of diverse teas in traditional cuisine “tea-flavored fish”: From macroscopic quality to microscopic variatio... by Wenxia Wang, Kun Liu, Chunlong Liu, Bei Yang, Hao Dong, Wenzhen Liao, Xingfen Yang, Qi He

Subjects: “…Tea processing and fermentation…”
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Effects of effluent recirculation on two-stage anaerobic digestion in treatment of biodegradable municipal solid waste by P.V. Dinh, T. Fujiwara, A.N. Peni, C.K. Tran

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Screening approaches and potential of isolated lactic acid bacteria for improving fermentation of Saccharina latissima by Evangelia Zioga, Susan Løvstad Holdt, Fredrik Gröndahl, Claus Heiner Bang-Berthelsen

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Screening of Probiotics Derived from Chopped Chili and Its Application in Fermented Chopped Chili by Qian YANG, Luyao XIAO, Xuhong BAI, Yufang TIAN, Wei LI

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Analysis of the nutritional and fatty acid profile of sacha inchi tempe (Plukenetia volubilis L.) using different cooking methods by Diana Nur Afifah, Diana Nur Afifah, Daniaty Afifatus Salam, Fitria Nugraheni, Nina Resti, Rachma Purwanti, Gemala Anjani, Mursid Tri Susilo, Nuryanto, Made Astawan, Irma Sarita Rahmawati

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Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation by Chuanhai Tu, Wenxiu Hu, Sijie Tang, Ling Meng, Zhihai Huang, Xiao Xu, Xiudong Xia, Fidelis Azi, Mingsheng Dong

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INVESTIGATION OF OPTIMAL CONDITIONS FOR THE PRODUCTION OF POLY GAMMA GLUTAMIC ACID (Γ -PGA) FROM A LOCAL ISOLATE OF THE BACILLUS MEGATERIUM by E. J. Al-Attar, A. H. H. Alzobaay, S. K. Hasan

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Nutritional Quality Assessment of Complementary Foods Produced from Fermented and Malted Quality Protein Maize Fortified with Soybean Flour by Abiose Sumbo H., Ikujenlola Abiodun V., Abioderin Florence I.

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CULTIVATION OF OYSTER MUSHROOM (Pleurotus spp.) USING FERMENTATION SUBSTRATE by Nguyễn Hoàng Mai, Trương Bình Nguyên, Phan Hoàng Đại, Lê Bá Dũng

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Isolation and Characterization of the Microbiological and Physicochemical Qualities, the Protein and Amino Acid Profiles of Fermented Chicken and Duck Egg Ovalbumin by Nurliyani, M. Z. Abidin, I. Kandarina

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Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach by Juan C. García-García, Teresa García-Martínez, Juan J. Román-Camacho, Juan Moreno, Juan C. Mauricio

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Effects of fermented Artemisia annua on the intestinal microbiota and metabolites of Hu lambs with naturally infected with Eimeria spp. by Shuaiqi Liu, Shuaiqi Liu, Shuaiqi Liu, Shiheng Li, Shiheng Li, Shiheng Li, Shunli Lu, Shunli Lu, Shunli Lu, Mingfan Yang, Manyu Liu, Manyu Liu, Manyu Liu, Juanfeng Li, Juanfeng Li, Juanfeng Li, Senyang Li, Senyang Li, Senyang Li, Fuchun Jian, Fuchun Jian, Fuchun Jian

Subjects: “…fermentation…”
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Isolation and Identification of Functional Bacillus Strain from Cupei of Sichuan Bran Vinegar and Evaluation of Its Fermentation Characteristics by Yuwei WU, Yu TIE, Zhixing TANG, Haiyan ZHU, Yuwei LI, Wenyou ZHU, Xinhui WANG, Liguo YIN

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Influence of Torulaspora delbrueckii on the Synthesis of Flavor Compounds during the Fermentation Process of Apple Cider by Ziyi XIAO, Yuchuan ZHAO, Ling LUO, Dan HUANG, Huibo LUO, Zijian LI

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Evaluation of Changes in Protein, Amino Acids, and Flavor during Mixed Fermentation of Chicken and Soybean by Zhengyu LONG, Jinhao ZOU, Huaigu YANG, Guopu REN, Qingming CAO, Daobang TANG

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Potential prebiotic effects of nonabsorptive components of Keemun and Dianhong black tea: an in vitro study by Wenjing Liao, Wenjiao Li, Suyu Liu, Dong Tang, Yunxi Chen, Yijun Wang, Zhongwen Xie, Jinbao Huang

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Niacin alters ruminal microbial composition and metabolites in sheep fed a high-concentrate diet by Zhiqiang Cheng, Jiancheng Liu, Yingying Yu, Wentao Liu, Xiaobin Li, Fengming Li, Changjiang Zang, Kailun Yang

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Anaerobic fermentation slurry from kitchen waste as carbon source for wastewater treatment by CHE Dongni, ZHANG Liqiang, ZHANG Minghui, LIU Yongxia, LI Ning

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Effect of Grovth Medium on L-Dopa and Dopamine Production Using Citrobacter freundii (NRRL B-2643) by Sinan Saydam, Dursun Özer, Veyis Selen, Meltem Çakmak, Fikret Karataş

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The Effect of the Use of the Beneficial Acetic Acid Bacteria Starter Cultures on the Microbiological and Physicochemical Quality of Raw Ripening Sausages by Anna Okoń, Anna Łepecka, Piotr Szymański, Katarzyna Neffe-Skocińska

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