:: Library Catalog

Cover Image

Saved in:

Bibliographic Details
Main Author:	Gottardi, Davide
Format:	Recurso digital
Language:
Published:	Zenodo 2025
Online Access:	https://doi.org/10.5281/zenodo.14727205
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Development of soy-based beverages with papaya and mango pulps
by: Geovana Piveta Ribeiro
Published: (2014)

Probiotic fermentation of soybeans and use of fermented soy in cookies
by: Xin Chen, et al.
Published: (2025)

Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage
by: Juliana Tensol PINTO
Published: (2017)

Development and characterization of a fermented dairy beverage from permeated and concentrated sweet whey sweetened with tagatose
by: Sandra Vargas-Díaz
Published: (2023)

Differences in flavor characteristics between Chinese traditionally fermented soy sauce and commercial soy sauce
by: Xincheng Zhou, et al.
Published: (2026)

Automatic speech recognition and text-to-speech technologies for L2 pronunciation improvement: reflections on their affordances
by: William Gottardi
Published: (2022)

Instructional Media Center Services in the Nongraded Elementary School
by: Gottardi, Leslie
Published: (1971)

Influence of modified cassava starch on the physicochemical properties of a fermented soybean beverage
by: Julián David Rodriguez-Ruiz
Published: (2023)

Effect of storage on the physicochemical, rheological, antioxidant activity, and sensory properties of soy whey‐fortified pineapple juice beverages
by: Jahangir A. Rather, et al.
Published: (2024)

Effect of fermentation region on the volatile compounds and sensory characteristics of soy sauce mash
by: Yu‐Jin Lee, et al.
Published: (2025)

Fermented soy products: A review of bioactives for health from fermentation to functionality
by: Iskandar Azmy Harahap, et al.
Published: (2024)

Effect of Jerusalem artichoke syrup (Helianthus tuberosus L.) on the properties of fermented vegetable beverages
by: María M. Montenegro
Published: (2024)

Characterization and selection of native yeast isolated from natural fermentation for the production of the artisanal beverage bacanora
by: Maritza Lizeth Alvarez-Ainza
Published: (2021)

A review of the production, quality, and safety of traditionally fermented cereal‐based alcoholic beverages in Ethiopia
by: Tolcha Techane Alemu, et al.
Published: (2024)

The effect of Lactococcus lactis CICC 23610 fermentation on the physicochemical properties and flavor formation of oat beverage
by: Yuliang Cheng, et al.
Published: (2024)

Effect of transglutaminase crosslinking combined with lactic fermentation on the potential allergenicity and conformational structure of soy protein
by: Guangliang Xing, et al.
Published: (2024)

Proteomics analysis of enzyme systems and pathway changes during the moromi fermentation of soy sauce mash
by: Wen‐Bin He, et al.
Published: (2024)

Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety
by: Habtamu Hawaz, et al.
Published: (2025)

Green and brown propolis: efficient natural biocides for the control of bacterial contamination of alcoholic fermentation of distilled beverage
by: Márcia Justino Rossini MUTTON
Published: (2014)

HOW WELL CAN ASR TECHNOLOGY UNDERSTAND FOREIGN-ACCENTED SPEECH?
by: Souza, Hanna Kivistö, et al.
Published: (2022)

Measurement of Many-Body Quantum Correlations in Superconducting Circuits
by: Sharma, Kamal, et al.
Published: (2024)

No soy feminista, soy femenina
Published: (2005)

Morphological characterization with image analysis of cocoa beverage powder agglomerated with steam
by: Fernanda Zaratini VISSOTTO
Published: (2014)

The influence of different combinations of probiotic bacteria and fermentation temperatures on the microbiological and physicochemical characteristics of fermented lactic beverages containing soybean hydrosoluble extract during refrigerated storage
by: Ângela Maria FIORENTINI
Published: (2011)

Vessel‐dependent changes in antioxidant and flavor profiles of soy sauce mash during 60‐day fermentation
by: Ye‐won Kim, et al.
Published: (2025)

Development of a functional beverage based on fermented whey, goldenberry (Physalis peruviana L.), and tumbo (Passiflora mollissima)
by: Perfecto Chagua-Rodríguez
Published: (2023)

Determination of the effects of novel paraprobiotic supplement of Lactobacillus plantarum on soy dairy‐free beverage by physicochemical, antioxidant, sensory analyses, and Raman spectroscopy technique
by: Inas Zahidah, et al.
Published: (2024)

Pseudovitamin B12 producing Loigolactobacillus coryniformis enhances soy milk fermentation by Lactobacillus delbrueckii subsp. bulgaricus
by: Harutoshi Tsuda, et al.
Published: (2025)

Cold‐plasma‐induced modification of pea protein isolate: implications for functional and physicochemical enhancement in hybrid fermented dairy beverages
by: Tuba Şanlı, et al.
Published: (2026)

Berry beverages: From bioactives to antidiabetes properties and beverage processing technology
by: Shipeng Yin, et al.
Published: (2024)

Sensors for food and beverage
by: Fabio Mencarelli
Published: (2025)

The aluminum beverage Can
Published: (1994)

Functional and physicochemical characterization of a novel pearl millet—Soy milk‐based synbiotic beverage
by: Urvashi Srivastava, et al.
Published: (2024)

Consumption of healthy beverages in Mexico
by: Enrique Jacoby
Published: (2009)

Identification of promising lactic acid bacteria for the fermentation of lupine‐ and faba bean‐based substrates to produce refreshing protein‐rich beverages—A strain screening
by: Stefan Ritter, et al.
Published: (2024)

Investigation of Potential Risks in Bio‐Based Food Contact Materials (FCMs) From Microbial Exploitation of Agricultural Wastes: Case Studies of Bacterial Cellulose and Nisin
by: Marianna Ciccone, et al.
Published: (2026)

A comparative study on antidiabetic and anti‐inflammatory activities of fermented whey and soy protein isolates and the release of biofunctional peptides: an in vitro and in silico studies
by: Kartikkumar Ramjibhai Vadher, et al.
Published: (2025)

Development and characterization of physical stability, glycemic index, flow behaviors, and antioxidant activity of finger millet‐based beverage
by: Shivangi Mishra, et al.
Published: (2024)

“No soy ilegal, soy profesional”: autoidentificación de docentes colombianos en Estados Unidos
by: Eliana Garzón-Duarte
Published: (2023)

A One-Dimensional Electron Gas Coupled to Light
by: Bradley, Victor, et al.
Published: (2023)