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Characterization ofSaccharomyces cerevisiae Strains from Palm Wine for Baking Leaven Production in Republic of Congo
by Mahoukoucd Sheti-Kouabo D.F, Goma-Tchimbakala J., Lebonguy A. A. and Limingui Polo C.
American Journal of Food Science and Technology. 2019, 7(6), 205-214. DOI: 10.12691/ajfst-7-6-7
Pub. Date: September 02, 2019Views: 21940Downloads: 22789
palm wine Saccharomyces cerevisiae bio-leaven wheat dough PCR-based NaCl
Abstract Full Text PDF (362 KB) Full Text HTML Full Text ePUB (2308 KB)
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Quality Evaluation of Wine Produced from Tiger Nut (Cyperus esculentus L.) Drink
by Eke-Ejiofor J and Nnodim L. C
American Journal of Food Science and Technology. 2019, 7(4), 113-121. DOI: 10.12691/ajfst-7-4-2
Pub. Date: May 28, 2019Views: 22078Downloads: 21246
fermentation tigernut zobo plant wine quality parameter
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Phenolic Composition, Chromatic Parameters and Antioxidant Activity “in vitro” in Tropical Brazilian Red Wines
by Cornélio Artur Luís Mucaca, José Henrique Tavares Filho, Elizabeth do Nascimento and Luciana Leite de Andrade Lima Arruda
Journal of Food and Nutrition Research. 2017, 5(10), 754-762. DOI: 10.12691/jfnr-5-10-6
Pub. Date: October 07, 2017Views: 14410Downloads: 13001
antioxidant activity phenolic profile polyphenols red wines tropical wines
Abstract Full Text PDF (441 KB) Full Text HTML Full Text ePUB (192 KB)
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Comparative Study of Physicochemical and Bacteriological Characteristics of Banana Wines Produced by Conventional and Modern Techniques in Southern province of Rwanda
by Habimana Jean de Dieu, Ituze Kubana Marie Claudine, Ineza Claire and Karangwa Eric
American Journal of Food Science and Technology. 2017, 5(5), 192-198. DOI: 10.12691/ajfst-5-5-4
Pub. Date: September 25, 2017Views: 14361Downloads: 13010
banana wine physicochemical analysis safety processing techniques
Abstract Full Text PDF (581 KB) Full Text HTML Full Text ePUB (708 KB)
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The Health Benefits of Jeju Gamgyul (Citrus unshiu Marc.) Brandy and Wine
by Shin Young Park and Sun Joo Lee
Journal of Food and Nutrition Research. 2017, 5(2), 110-115. DOI: 10.12691/jfnr-5-2-6
Pub. Date: February 18, 2017Views: 19119Downloads: 18337
LDL oxidative inhibition α-glucosidase inhibitor Citrus unshiu Marc. antioxidant Gamgyul wine brandy
Abstract Full Text PDF (246 KB) Full Text HTML Full Text ePUB (639 KB)
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Variation of Polyphenols Composition and Bioactivities of Pomegranate Wines along in Vitro Digestion Process
by Li Xuan, Liu Linwei, Humaira Wasila, Gao Zhongmei, Yuan Tian and Zhao Beita
Journal of Food and Nutrition Research. 2014, 2(11), 839-845. DOI: 10.12691/jfnr-2-11-13
Pub. Date: November 03, 2014Views: 21371Downloads: 17253Citations: 2
pomegranate wine polyphenols bioactivity in vitro gastrointestinal digestion
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Physical, Biochemical, and Mineral Characterization of Wine Produced from Cashew Apple Enriched with Hibiscus sabdariffa Calyxes
by Esaie Willy Koui, Doudjo Soro, Edith Pascale Agbo, Gerardin Asengo Mabia, Nogbou Emmanuel Assidjo and Kouassi Benjamin Yao
Journal of Food and Nutrition Research. 2024, 12(10), 420-423. DOI: 10.12691/jfnr-12-10-3
Pub. Date: October 16, 2024Views: 758Downloads: 1033
Cashew apple wine biochemical composition Hibiscus sabdariffa nutritional potential
Abstract Full Text PDF (261 KB) Full Text HTML Full Text ePUB (1106 KB)
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Adoption of Efficient Varieties Management for Improving Sugar Content Moisture Content, and Fermentation Parameters and Wine Quality of Different Sorghum (Sorghum bicolor L.)
by Wang Jian Qiang, Liu Yong, Xue Xiaoyan, Wubo Yangwei, Zhang xiao juan, Hao Yan fang, Bai Hongyan and Fida Noor
Journal of Food and Nutrition Research. 2023, 11(9), 557-563. DOI: 10.12691/jfnr-11-9-1
Pub. Date: September 07, 2023Views: 2283Downloads: 2418
sorghum yield grain quality physical and chemical properties starch properties fermentation characteristics
Abstract Full Text PDF (705 KB) Full Text HTML Full Text ePUB (708 KB)
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Site Suitability for Agro-Tourism Development in Nashik District of Maharashtra State, India
by Sanjay Dagu Pagar
Applied Ecology and Environmental Sciences. 2021, 9(10), 846-855. DOI: 10.12691/aees-9-10-1
Pub. Date: October 06, 2021Views: 7390Downloads: 7356
Site Suitability Potential Agro-tourism Winery Tourism Development & Regional Development
Abstract Full Text PDF (785 KB) Full Text HTML Full Text ePUB (6102 KB)
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Risks Related to the Consumption a Traditional Drink (Koutoukou) Obtained by Distillation of Palm Wine or Sucrose
by Koffi Maïzan Jean-Paul BOUATENIN, Fatoumata CAMARA, Wahauwouélé Hermann COULIBALY, Alfred Kohi KOUAME, Richard N’Goran KOUADIO and Koffi Marcellin DJE
American Journal of Microbiological Research. 2021, 9(2), 54-61. DOI: 10.12691/ajmr-9-2-4
Pub. Date: June 16, 2021Views: 4373Downloads: 5364
discomfort Koutoukou traditional liquor biochemical microbiological
Abstract Full Text PDF (169 KB) Full Text HTML Full Text ePUB (180 KB)
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