STUDY OF QUALITY AND SENSORY CHARACTERISTICS OF ALCOHOLIC PEAR SLICES by Himalaya Ghimire, Basanta Kumar Rai, Kishor Rai, Ramila Dahal, Girija Sherma, Saru Giri, Sanjay Chaudhary, Priti Acharya

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Study on quality enhancement during cigar tobacco fermentation by Staphylococcus nepalensis: insights into microbial community, volatile substances and sensory evaluation by Qi Pei, Qi Pei, Qi Pei, Xue Jiang, Xue Jiang, Xue Jiang, Zhengqin Li, Zhengqin Li, Zhengqin Li, Hong Xu, Hong Xu, Hong Xu, Mingyong Xie, Mingyong Xie, Mingyong Xie, Tao Xiong, Tao Xiong, Tao Xiong, Zhanggen Liu, Zhanggen Liu, Zhanggen Liu, Zhanggen Liu

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Microbial Characteristics and Functions in Coffee Fermentation: A Review by Xiaojing Shen, Qi Wang, Hongsheng Wang, Guoqing Fang, Ying Li, Jilai Zhang, Kunyi Liu

Subjects: “…coffee fermentation…”
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Deciphering the fungal symphony: unveiling the fungal dynamics during the fermentation of traditional Chinese strong-flavor Daqu by Lina Zhao, Wenjing Zhang, Yuting Niu, Xiaohan Chen, Jiuyang Guo, Ying Wu, Ying Wu, Xuan Li, Shaobin Gu, Shaobin Gu, Shaobin Gu

Subjects: “…Daqu fermentation…”
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Effects of Fermentation Time and Extraction Solvent on Antioxidant Activity and Total Phenolic and Flavonoid Content of Phenolic Extract from Orange (Citrus reticulata) Peel by Khalilan Lambangsari, Agnesia Gita Regita, Laely Munawaroh, Elen Etha Yulinar Simanjuntak, Nadia Delfi Zafira, Muhammad Yusuf Abduh

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Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages by Xi Chen, Ruifang Mi, Biao Qi, Suyue Xiong, Jiapeng Li, Chao Qu, Xiaoling Qiao, Wenhua Chen, Shouwei Wang

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Screening and Selection of Native Lactic Acid Bacteria Isolated from Chilean Grapes by Carla Vargas-Luna, Liliana Godoy, Sergio Benavides, Consuelo Ceppi de Lecco, Alejandra Urtubia, Wendy Franco

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Native Microbiota of Rapeseed Cake as Potential Source of Industrial Producers by Olga P. Sverdlova, Elizaveta V. Podshivalova, Natalya Yu. Sharova, Daria D. Belova

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Effect of Package Type on Selected Parameters of Nutritional Quality of Chill-Stored White Sauerkraut by Kapusta-Duch Joanna, Kusznierewicz Barbara, Leszczyńska Teresa, Borczak Barbara

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Capsaicin Modulates Ruminal Fermentation and Bacterial Communities in Beef Cattle with High-Grain Diet-Induced Subacute Ruminal Acidosis by Wei You, Haijian Cheng, Xin Hu, Enliang Song, Fugui Jiang

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Fermentation dynamics of millet beverages: Microbial interactions, nutritional enhancements, and health implications by Tanu Tomar, Angel Sachdeva, Joydeep Dutta, Abdel Rahman Mohammad Al Tawaha, Arun Karnwal, Tabarak Malik, Manickam Selvaraj

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Lactobacillus fermentum as a new inhibitor to control advanced glycation end-product formation during vinegar fermentation by Qin Li, Leibing Li, Hanjian Zhu, Fan Yang, Ke Xiao, Lin Zhang, Menglin Zhang, Yongsheng Peng, Chao Wang, Dongsheng Li, Qian Wu, Mengzhou Zhou

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Determination of the Antioxidant Capacity of Germinated and Yeast-Fermented Sweet and Bitter Lupin Seeds and Sprouts via Cyclic Voltammetry Compared to the Spectrophotometric and P... by Danuta Zielińska, Piotr Gulewicz, Małgorzata Kasprowicz-Potocka, Henryk Zieliński

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Effect of thermal processing and fermentation with Chinese traditional starters on characteristics and allergenicity of wheat matrix by Huan Rao, Xi Li, Wentong Xue

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Biorefinery—inspired, two-step valorization strategy to manage plant-based recalcitrant organic waste, involving solvent extraction, and fermentation with Bacillus clausii—a proof... by Sreejith Meppoyilam, Ajith Madhavan, Chinchu Bose, Jayasree Pooja, Swetha Suresh, Bipin G. Nair, Sanjay Pal

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Impact of yeast supplementation derived from dried banana residue on performance, egg quality, intestinal health, and feed cost in laying hens by Suphawadee Yaemkong, Tossaporn Incharoen, Norakamol Laorodphan, Punnares Rattanapradit, Panit Yamchuen, Touchkanin Jongjitvimol

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Anti-lipid-oxidation effects and edible safety evaluation of the oil extracted by a supercritical CO2 process from coix seed fermented by Monascus purpureus by Haiying Zeng, Anran Zhu, Shengling He, Mingjun Wu, Muhammad Mazhar, Anyan Wen, Na Liu, Likang Qin, Song Miao

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Analysis of differential metabolites in Liuyang douchi at different fermentation stages based on untargeted metabolomics approach by Liwen Jiang, Yi Chen, Tiantian Zhao, Pao Li, Luyan Liao, Yang Liu

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Fungal Submerged Fermentation of Coffee Silverskin: A Sustainable Source of Natural Meat Additives by Stephany Carolina Terán-Rivera, Gastón Ramón Torrescano-Urrutia, Brisa del Mar Torres-Martínez, Martín Esqueda-Valle, Félix Joel Ibarra-Arias, Armida Sánchez-Escalante, Rey David Vargas-Sánchez

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Physicochemical and functional properties of cassava flour produced by controlled fermentation using mixed culture from various bacteria and yeast by Sri Widowati, Misgiyarta, Nurdi Setyawan, Heny Herawati, Widaningrum, Sintha Suhirman, Kartika Noerwijati, Rohmad Budiono, Santi Dwi Astuti, Rudy Tjahjohutomo, Astu Unadi, Uning Budiharti

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