THE EFFECT OF TEMPE FERMENTATION TIME ON THE TOTAL PHENOLIC AND ISOFLAVONE GENISTEIN CONTENTS by Kiki Fransiska Suharto, Hartati Soetjipto, Yohanes Martono

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EFFECT OF ADDING CHLOROPHYLL EXTRACT OF SUJI LEAVES (Dracaena angustifolia) AND FERMENTATION TIME ON YOGURT CHARACTERISTICS by Eko Pramudya Ramadhani, Akhmad Mustofa, Irvia Resti Puyanda, Wahyu Jokopriyambodo

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Effects of optimizing fermentation time and stabilizers using response surface methodology on physicochemical properties of camel milk yoghurt by Philip K. Marete, Alfred M. Mariga, Guyo Huka, Levi Musalia, Eunice Marete, Julius M. Mathara, Joshua M. Arimi

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Phenolic compounds, antioxidant and antileishmanial activities of kombucha as affected by fermentation time by Alvine Ngoutane Mfopa, Raoul Kemzeu, Raymond Fokom, Lauve Rachel T. Yamthe, Darline Dize, Fabrice Fekam Boyom

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Differential metabolites analysis in Lycium barbarum and Platycodon grandiflorus fermented wine by untargeted metabolomics by Jian-Guo Zhang, Ying Zhang, Wang-Wei Zhang, Jing-Jing Wang, Fei Hu, Kiran Thakur, Zhao-Jun Wei

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Volatile Fatty Acids from Household Food Waste: Production and Kinetics by Rosa E. Ramos, Mª Carmen Márquez

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Development of resource-saving technologies of sponge dough preparation for muffin production by V. A. Demchenko, M. A. Ivanova, E. I. Verboloz, A. V. Erofeev, I. G. Nesterenko

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