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  1. 1
    Biotransformation of rambutan (Nephelium lappaceum L.) seed into a cocoa powder-like product
    by Chai, Kong Fei
    Published 2017
    Subjects: “...Fermented foods...”
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  2. 2
    Influence of Carboxypeptidases on Cocoa Specific Aroma Precursors and Methylpyrazines in Under-Fermented Cocoa Beans
    by Ikrawan, Yusep
    Published 2003
    Subjects: “...Fermented foods...”
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  3. 3
    Microbial and physicochemical changes during fermentation of Thai chicken sausage
    by Vanichpun, Apinya
    Published 2003
    Subjects: “...Fermented foods...”
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  4. 4
    Effects of Levilactobacillus brevis TISTR 860 and Lactiplantibacillus plantarum TISTR 951 on physicochemical properties and gamma-aminobutyric acid in fermented rice flour and Kanomjeen noodles
    by Chittrakhani, Chonnipa
    Published 2022
    Subjects: “...Fermented foods...”
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  5. 5
    Molecular Characterisation of Bacteriocinogenic Lactobacillus Plantarum Isolated from Malaysian Fermented Food
    by Moghadam, Morteza Shojaei
    Published 2009
    Subjects: “...Fermented foods - Malaysia...”
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  6. 6
    Influences of Cocoa Polyphenols and Enzyme Reactivation on the Flavor Development of Unfermented and Under-Fermented Cocoa Beans
    by Misnawi, .
    Published 2003
    Subjects: “...Fermented foods...”
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  7. 7
    Screening, Purification And Characterization Of Extracellular Lipase Produced By Pediococcus Acidilactici Ub6 Isolated From Malaysian Fermented Foods
    by Yap, Sia Yen
    Published 2007
    Subjects: “...Fermented foods - Malaysia - Lipase - Purification...”
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  8. 8
    Nutrient enrichment of fermented soybean tempeh via anaerobic fermentation with various biological activities
    by Mohd Yusof, Hamidah
    Published 2013
    Subjects: “...Fermented foods...”
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  9. 9
    Optimization of bacteriocin-like inhibitory substance production by Pediococcus acidilactici Kp10 for use as food preservative
    by Abbasiliasi, Sahar
    Published 2014
    Subjects: “...Fermented foods - Lipase...”
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  10. 10
    Chemical profiles, sensory attributes and effect of marinating time on the formation of heterocyclic amines of four types of soy sauce in roasted chicken
    by Alam Shah, Nur Syifaa
    Published 2016
    Subjects: “...Fermented foods...”
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  11. 11
    Effects of tea (Camellia sinensis) on antioxidant potential and fermentation characteristics of yogurt /
    Subjects: “...Fermented foods....”
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  12. 12
    Isolation Of Bacteriocinogenic Lactic Acid Bacteria And Purification Of Selected Bacteriocins From Traditional Fermented Foods
    by Lim, Yin Sze
    Published 2003
    Subjects: “...Fermented foods...”
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  13. 13
    The effects of Orthosiphon stamineus, Morinda citrifolia and Centella asiatica on yogurt fermentation and functional properties /
    by Shamrulazhar Shamzir Kamal
    Published 2011
    Subjects: “...Fermented foods Health aspects....”
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  14. 14
    Inhibition Activity of Lactic Acid Bacteria Isolated from Fermented Foods against Vegetative Cells and Spore Germination of Bacillus Spp.
    Subjects: “...Fermented foods -- Chemistry...”
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  15. 15
    Isolation of glutamic acid-producing lactic acid bacteria and its application in thosai.
    by Zareian, Mohsen
    Published 2011
    Subjects: “...Fermented foods...”
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  16. 16
    Isolation and purification of proteolytic enzyme produced by lactic acid bacteria from budu and bambangan
    by Thung, Tze Young
    Published 2012
    Subjects: “...Fermented foods...”
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  17. 17
    Isolation of protease from halotolerant bacteria and its purification by using aqueous two-phase system /
    Subjects: “...Fermented foods...”
    Click here to view 1st 24 pages of the thesis. Members can view fulltext at the specified PCs in the library.
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  18. 18
    Molecular Characterisation of Lactobacillus Plantarium Isolated from Malaysian Fermented Foods (Tempeh and Tempoyak)
    by Mat Issa @ Zakaria, Zuraini
    Published 2002
    Subjects: “...Fermented foods - Malaysia....”
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  19. 19
    Single-step bioconversion of starch to ethanol by the co-culture of ragi tapai and saccharomyces cerevisiae /
    by Azlin Suhaida Azmi
    Published 2012
    Subjects: “...Fermented foods....”
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  20. 20
    Changes in microbiological, physicochemical, biochemical and therapeutical characteristics of yoghurt upon the addition of selected medicinal herbs /
    by Najarian, Afsaneh
    Published 2010
    Subjects: “...Fermented foods Therapeutic use....”
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