↓ Skip to main content
What is this page? Embed badge

Functional Properties of Traditional Foods

Overview of attention for book
Functional Properties of Traditional Foods
Springer US

Table of Contents

  1. Altmetric Badge
    Book Overview
  2. Altmetric Badge
    Chapter 1 Functional Aspects of Antioxidants in Traditional Food
  3. Altmetric Badge
    Chapter 2 Probiotics and Prebiotics in Traditional Food
  4. Altmetric Badge
    Chapter 3 Bioenrichment of Vitamin B12 in Fermented Foods
  5. Altmetric Badge
    Chapter 4 The Potential Health Benefits of Traditional Thai-Fermented Foods and Beverages
  6. Altmetric Badge
    Chapter 5 Traditional Slovak Products as Functional Foods
  7. Altmetric Badge
    Chapter 6 Functional and Nutritional Properties of Some Turkish Traditional Foods
  8. Altmetric Badge
    Chapter 7 Functional Aspects of Carob Flour
  9. Altmetric Badge
    Chapter 8 Salvia hispanica: Nutritional and Functional Potential
  10. Altmetric Badge
    Chapter 9 Cañahua: An Ancient Grain for New Foods
  11. Altmetric Badge
    Chapter 10 Chemical Characterization of Mexican Chia (Salvia hispanica L.) Flour
  12. Altmetric Badge
    Chapter 11 Functional and Beneficial Properties of Corn Tortilla
  13. Altmetric Badge
    Chapter 12 Boza, a Traditional Cereal-Based Fermented Beverage: A Rich Source of Probiotics and Bacteriocin-Producing Lactic Acid Bacteria
  14. Altmetric Badge
    Chapter 13 Nutraceutical Properties of Amaranth and Chia Seeds
  15. Altmetric Badge
    Chapter 14 Biofunctionality of Chia (Salvia hispanica L.) Protein Hydrolysates
  16. Altmetric Badge
    Chapter 15 Forgotten and Less Utilised Plant Species as Functional Food Resources
  17. Altmetric Badge
    Chapter 16 Antioxidant Properties and Health Benefits of Date Seeds
  18. Altmetric Badge
    Chapter 17 Antioxidant Capacity of Capsicum chinense Genotypes
  19. Altmetric Badge
    Chapter 18 Functional Components and Medicinal Properties of Cactus Products
  20. Altmetric Badge
    Chapter 19 Chios Mastic Gum and Its Food Applications
  21. Altmetric Badge
    Chapter 20 Capsicum chinense: Composition and Functional Properties
  22. Altmetric Badge
    Chapter 21 Nuts and Dried Fruits Potential as Functional Foods
  23. Altmetric Badge
    Chapter 22 Functional Food and Sustainable Development Once Met in the Argan Forest: The Tale of the Argan Oil
  24. Altmetric Badge
    Chapter 23 Functional and Nutritional Properties of Different Types of Slovenian Honey
  25. Altmetric Badge
    Chapter 24 Functional Properties of Honey and Some Traditional Honey Products from Portugal
  26. Altmetric Badge
    Chapter 25 Functional Aspects of Tea Camellia sinensis as Traditional Beverage
  27. Altmetric Badge
    Chapter 26 Horchata de Chufa: A Traditional Spanish Beverage with Exceptional Organoleptic, Nutritive, and Functional Attributes
Attention for Chapter 12: Boza, a Traditional Cereal-Based Fermented Beverage: A Rich Source of Probiotics and Bacteriocin-Producing Lactic Acid Bacteria
Altmetric Badge

Mentioned by

twitter
1 X user

Citations

dimensions_citation
41 Dimensions

Readers on

mendeley
15 Mendeley
Summary X Dimensions citations
You are seeing a free-to-access but limited selection of the activity Altmetric has collected about this research output. Click here to find out more.
Chapter title
Boza, a Traditional Cereal-Based Fermented Beverage: A Rich Source of Probiotics and Bacteriocin-Producing Lactic Acid Bacteria
Chapter number 12
Book title
Functional Properties of Traditional Foods
Published by
Springer US, April 2016
DOI 10.1007/978-1-4899-7662-8_12
Book ISBNs
978-1-4899-7660-4, 978-1-4899-7662-8
Authors

Johan W. von Mollendorff, Manuela Vaz-Velho, Svetoslav D. Todorov

Editors

Kristberg Kristbergsson, Semih Ötles

View on publisher site
Timeline

Login to access the full chart related to this output.

If you don’t have an account, click here to discover Explorer

X Demographics

X Demographics

The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
As of 1 July 2024, you may notice a temporary increase in the numbers of X profiles with Unknown location. Click here to learn more.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 15 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 15 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 3 20%
Student > Ph. D. Student 2 13%
Student > Master 2 13%
Researcher 2 13%
Professor > Associate Professor 1 7%
Other 1 7%
Unknown 4 27%
Readers by discipline Count As %
Agricultural and Biological Sciences 4 27%
Biochemistry, Genetics and Molecular Biology 3 20%
Nursing and Health Professions 1 7%
Engineering 1 7%
Unknown 6 40%

This page is provided by Altmetric.