Characterization of fermented beverages made with soybean and Brazil nut hydrosoluble extracts

Lactic acid bacteria as functional starter cultures for the food fermentation industry

Frédéric Leroy, Luc De Vuyst · Trends in Food Science & Technology · 2003 · 1.8K citations

Agriculture, Food Science, Microbiology +16

HUE ANGLE DETERMINATIONS AND STATISTICAL ANALYSIS FOR MULTIQUADRANT HUNTER L,a,b DATA

M. R. McLELLAN, Lawrence R. Lind, Ryotaro Kime · Journal of Food Quality · 1995 · 318 citations

Arts, Biostatistics, Color Theory +10

Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables

Jatinder Pal Singh, Amritpal Kaur, Khetan Shevkani et al. · Journal of Food Science and Technology · 2016 · 159 citations · Full text

Agriculture, Food Science, Nutritional Sciences +16

α-Galactosidase and proteolytic activities of selected probiotic and dairy cultures in fermented soymilk

O.N. Donkor, A. Henriksson, Todor Vasiljevic et al. · Food Chemistry · 2006 · 155 citations

Agriculture, Food Science, Microbiology +16

Growth of bifidobacteria in soymilk and their survival in the fermented soymilk drink during storage

Cheng-Chun Chou, Jen-Wan Hou · International Journal of Food Microbiology · 2000 · 143 citations

Agriculture, Food Science, Microbiology +12