Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico: an ethnobiological approach

Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings

(2019) Viola Galli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Plants in alcoholic beverages on the Croatian islands, with special reference to rakija travarica

(2019) Łukasz Łuczaj et al.   Journal of Ethnobiology and Ethnomedicine

Novel insights into the microbiology of fermented dairy foods

(2018) Guerrino Macori et al.   CURRENT OPINION IN BIOTECHNOLOGY

Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production

(2018) Jonas De Roos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

An ethnobotanical perspective on traditional fermented plant foods and beverages in Eastern Europe

(2015) Renata Sõukand et al.   JOURNAL OF ETHNOPHARMACOLOGY

Ræstur fiskur: air-dried fermented fish the Faroese way

(2015) Ingvar Svanberg   Journal of Ethnobiology and Ethnomedicine

Use of columnar cacti in the Tehuacán Valley, Mexico: perspectives for sustainable management of non-timber forest products

(2015) Edgar Pérez-Negrón et al.   Journal of Ethnobiology and Ethnomedicine

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

(2014) Tomasz Madej et al.   JOURNAL OF ETHNOBIOLOGY

Use of the backslopping method for accelerated and nutritionally enrichedidlifermentation

(2014) Neha Shrivastava et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fermented beverages with health-promoting potential: Past and future perspectives

(2014) Alan J. Marsh et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Reviewing the prospects of Opuntia pears as low cost functional foods

(2013) Seema Patel   REVIEWS IN ENVIRONMENTAL SCIENCE AND BIO-TECHNOLOGY

Influence of traditional markets on plant management in the Tehuacán Valley

(2013) Yaayé Arellanes et al.   Journal of Ethnobiology and Ethnomedicine

Antioxidant and Anticlastogenic Capacity of Prickly Pear Juice

(2013) Eduardo Madrigal-Santillán et al.   Nutrients

Phenolics, betacyanins and antioxidant activity in Opuntia joconostle fruits

(2011) Obed Osorio-Esquivel et al.   FOOD RESEARCH INTERNATIONAL

Perspectives in Ethnobiology: Ethnophenology and Climate Change

(2010) Gary Paul Nabhan   JOURNAL OF ETHNOBIOLOGY

Proximate composition, phenolic acids, and flavonoids characterization of commercial and wild nopal (Opuntia spp.)

(2010) Teresita Guevara-Figueroa et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS