fermented food preparation
Selected indexed studies
- Health Benefits of Lactic Acid Bacteria (LAB) Fermentates. (Nutrients, 2020) [PMID:32512787]
- Preparation of rice fermented food using root of Asparagus racemosus as herbal starter and assessment of its nutrient profile. (Syst Microbiol Biomanuf, 2022) [PMID:38624716]
- Research Progress of Nattokinase in Reducing Blood Lipid. (Nutrients, 2025) [PMID:40507053]
_Worker-drafted node — pending editorial review._
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Sources
- The Many Faces of Kefir Fermented Dairy Products: Quality Characteristics, Flavour Chemistry, Nutritional Value, Health Benefits, and Safety. (2020) pubmed
- Measuring dissolved oxygen in Miso for forensic medicine and semisolid food analysis. (2025) pubmed
- Health Benefits of Lactic Acid Bacteria (LAB) Fermentates. (2020) pubmed
- Preparation of rice fermented food using root of Asparagus racemosus as herbal starter and assessment of its nutrient profile. (2022) pubmed
- Research Progress of Nattokinase in Reducing Blood Lipid. (2025) pubmed
- Fungi as Food. (2025) pubmed
- Direct contact of fermented rice bran beds promotes food-to-hand transmission of lactic acid bacteria. (2023) pubmed
- Significance of Soy-Based Fermented Food and Their Bioactive Compounds Against Obesity, Diabetes, and Cardiovascular Diseases. (2024) pubmed
- Preparation of egg-koji for developing a novel food. (2023) pubmed
- Are Fermented Foods Effective against Inflammatory Diseases? (2023) pubmed