|
[1]
|
Advances in mead production and flavor characteristics: traditional and modern techniques, metabolic pathways of volatile compounds, and sensory evaluation
Food Chemistry: X,
2026
DOI:10.1016/j.fochx.2025.103270
|
|
|
|
|
[2]
|
Global Variations in Volatile Compounds of Mead From Major Production Regions: Chemical Profiling, Analytical Techniques, and Regional Influences
Comprehensive Reviews in Food Science and Food Safety,
2026
DOI:10.1111/1541-4337.70385
|
|
|
|
|
[3]
|
Innovative methods: Banana peel powder to enhance nutritional, microbial, and sensory quality of bakery products
Revista Facultad Nacional de Agronomía Medellín,
2026
DOI:10.15446/rfnam.v79.121832
|
|
|
|
|
[4]
|
Assessing the bread-leavening ability of wild yeasts isolated from selected fruits collected from local markets
PLOS One,
2025
DOI:10.1371/journal.pone.0324252
|
|
|
|
|
[5]
|
From hive to laboratory – biotechnological potential of microorganisms from honey
World Journal of Microbiology and Biotechnology,
2025
DOI:10.1007/s11274-025-04551-z
|
|
|
|
|
[6]
|
Development of a procedure for the production of oat-supplemented wheat bread
CTU Journal of Innovation and Sustainable Development ,
2024
DOI:10.22144/ctujoisd.2024.263
|
|
|
|
|
[7]
|
A Brief Review: Saccharomyces cerevisiae Biodiversity Potential and Promising Cell Factories for Exploitation in Biotechnology and Industry Processes – West African Natural Yeasts Contribution
Food Chemistry Advances,
2023
DOI:10.1016/j.focha.2022.100162
|
|
|
|
|
[8]
|
Isolation and screening of yeast starters from ersho samples collected from different parts of Ethiopia and determination of their potential role for bread production
International Journal of Food Properties,
2023
DOI:10.1080/10942912.2023.2270182
|
|
|
|
|
[9]
|
A novel strain of Yarrowia phangngaensis producing a multienzyme complex; a source of enzyme additives for baking high cassava-wheat composite bread
Food Biotechnology,
2021
DOI:10.1080/08905436.2021.1910520
|
|
|
|