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1-7 of 7 results for fermented fruit beverage

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Retricted access

Research article

First published 2001-10

Note. Consumer Awareness of the Main Sensory Attributes of Tepache,a Traditional Fermented Fruit Beverage

R. Moreno-Terrazas, H. Reyes-Morales, S. Huerta-Ochoa [...]

Food Science and Technology International

Open access

Research article

First published 2026-3

Yeast Communities and Traditional Knowledge in Fermented Cactus Fruit Beverages: A Microbial Heritage at Risk

César Iván Ojeda-Linares, Laura Figueroa-Corona, Patricia Lappe-Oliveras [...]

Journal of Ethnobiology

Retricted access

Research article

First published 2014-3

Juniper Beer in Poland: The Story of the Revival of a Traditional Beverage

Tomasz Madej, Ewa Pirożnikow, Jarosław Dumanowski [...]

Journal of Ethnobiology

Retricted access

Research article

First published 2017-6

Kinetic modelling and optimisation of antimicrobial compound production by Candida pyralidae KU736785 for control of Candida guilliermondii

Maxwell Mewa-Ngongang, Heinrich W du Plessis, Ucrecia F Hutchinson [...]

Food Science and Technology International

Open access

Research article

First published 2023-01

Safety evaluation of oubli fruit sweet protein (brazzein) derived from K omagataella phaffii,intended for use as a sweetener in food and beverages

Barry Lynch, Tina Wang, Trung Vo [...]

Toxicology Research and Application

Open access

Research article

First published 2022

Mycotoxins in khadi,A Traditional Non-Cereal Based Alcoholic Beverage of Botswana

Koketso Motlhanka, Nerve Zhou, Malaki Kamakama [...]

Microbiology Insights

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Research article

First published 1909-5

Some effects of sodium benzoate

Daniel R. Lucas

Experimental Biology and Medicine