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Publications by Fabio Favati
Focused Review: Agmatine in Fermented Foods
Frontiers in Microbiology
Microbiology
Electrolysed Water in the Food Industry as Supporting of Environmental Sustainability
Related publications
Fermented Foods and Obesity
Fermentation Technology
Lactic Acid Bacteria in Philippine Traditional Fermented Foods
A Review of Fermented Foods With Beneficial Effects on Brain and Cognitive Function
Preventive Nutrition and Food Science
Nutrition
Food Science
Dietetics
Advances in Microbiology of Fermented Aquatic Foods. 1.
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Biogenic Amines Formation and Their Importance in Fermented Foods
BIO Web of Conferences
Impact of Fermented Foods on Human Cognitive Function—A Review of Outcome of Clinical Trials
Scientia Pharmaceutica
Pharmaceutical Science
Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages From Asia: A Review
Fermentation
Biochemistry
Plant Science
Genetics
Food Science
Molecular Biology
Traditional Japanese Fermented Foods Free From Mycotoxin Contamination
Japan Agricultural Research Quarterly
Ecology
Crop Science
Animal Science
Zoology
Biotechnology
Agronomy
Characterization of Bacillus Subtilis Isolated From Asian Fermented Foods
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
