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Impacts of Fermentation on the Phenolic Composition, Antioxidant Potential, and Volatile Compounds Profile of Commercially Roasted Coffee Beans.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 918, doi. 10.3390/fermentation9100918
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Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 920, doi. 10.3390/fermentation9100920
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Novel, Functional Fermented Dairy Product: Preparation and Evaluation of Dried Kishk-like Products from Fenugreek Seeds with Cow's Milk, Camel's Milk, and Goat's Milk.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 919, doi. 10.3390/fermentation9100919
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Design Optimization of a Tray Bioreactor for Solid-State Fermentation: Study of Process Parameters through Protein Modification of By-Products.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 921, doi. 10.3390/fermentation9100921
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Saccharification of Agricultural Wastes and Clarification of Orange Juice by Penicillium rolfsii CCMB 714 Pectinase.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 917, doi. 10.3390/fermentation9100917
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From Shallow to Deep Bioprocess Hybrid Modeling: Advances and Future Perspectives.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 922, doi. 10.3390/fermentation9100922
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Autoinducer-2: Its Role in Biofilm Formation and L-Threonine Production in Escherichia coli.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 916, doi. 10.3390/fermentation9100916
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Exploration of Microbial Community Diversity and Bioactive Substances during Fermentation of Mulberry Jiaosu, an Edible Naturally Fermented Mulberry Product.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 910, doi. 10.3390/fermentation9100910
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Cereal Grain Arabinoxylans: Processing Effects and Structural Changes during Food and Beverage Fermentations †.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 914, doi. 10.3390/fermentation9100914
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Effect of Inulin Addition on Physicochemical, Microbiological, Textural, and Sensorial Characteristics of Fermented Butifarra with Lactobacillus sakei.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 913, doi. 10.3390/fermentation9100913
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A Review on Potential Biofuel Yields from Cover Crops.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 912, doi. 10.3390/fermentation9100912
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Microbial Community Profiling from Natural Whey Starter to Mozzarella among Different Artisanal Dairy Factories in Apulia Region (Italy).
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 911, doi. 10.3390/fermentation9100911
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Innocell Bioreactor: An Open-Source Development to Produce Biomaterials for Food and Packaging Based on Fermentation Processes.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 915, doi. 10.3390/fermentation9100915
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Modeling the Production of Microalgal Biomass in Large Water Resource Recovery Facilities and Its Processing into Various Commodity Bioproducts.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 909, doi. 10.3390/fermentation9100909
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Potential Opportunities to Convert Waste to Bio-Based Chemicals at an Industrial Scale in South Africa.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 908, doi. 10.3390/fermentation9100908
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Microalgal Biodiesel: A Challenging Route toward a Sustainable Aviation Fuel.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 907, doi. 10.3390/fermentation9100907
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- Article
High-Titer Bioethanol Production from Steam-Exploded Corn Stover Using an Engineering Saccharomyces cerevisiae Strain with High Inhibitor Tolerance.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 906, doi. 10.3390/fermentation9100906
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Underutilized Malaysian Agro-Industrial Wastes as Sustainable Carbon Sources for Lactic Acid Production.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 905, doi. 10.3390/fermentation9100905
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Impact of Nitrogen and Elemental Sulfur on Formation of Volatile Sulfur Compounds during Fermentation of Pinot Noir Grapes.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 904, doi. 10.3390/fermentation9100904
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Characteristics of Biogas Production Activity and Microbial Community during Sub-Moderate Temperature Anaerobic Digestion of Wastewater.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 903, doi. 10.3390/fermentation9100903
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Green Manufacturing of Steroids via Mycolicbacteria : Current Status and Development Trends.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 890, doi. 10.3390/fermentation9100890
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Technological Insights on Glycerol Valorization into Propanediol through Thermocatalytic and Synthetic Biology Approaches.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 894, doi. 10.3390/fermentation9100894
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Using Deep Ocean Water in the Fermentation of Antrodia cinnamomea to Boost Magnesium Ion Bioabsorption and Anti-Inflammatory Effects in the Brain of an Alzheimer's Disease Rat Model.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 893, doi. 10.3390/fermentation9100893
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Effects of Trophic Modes on the Lipid Accumulation of Parachlorella kessleri TY.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 891, doi. 10.3390/fermentation9100891
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Based on the Co-Evolution of lncRNAs-Microbiota and Metabolites in Rumen Epithelium to Analyze the Adaptation Characteristics of Tibetan Sheep to Nutrient Stress in the Cold Season.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 892, doi. 10.3390/fermentation9100892
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Using Dielectric Constant Measurement to Monitor Ethanol Fermentation and Anaerobic Co-Digestion of Lignocellulosic Biomass.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 902, doi. 10.3390/fermentation9100902
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Lactic Acid Production from Cow Manure: Technoeconomic Evaluation and Sensitivity Analysis.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 901, doi. 10.3390/fermentation9100901
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Dynamic Changes and Correlation Analysis of Polysaccharide Content and Color Parameters in Glycyrrhiza Stems and Leaves during Fermentation.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 900, doi. 10.3390/fermentation9100900
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Screening l-Lysine-Overproducing Escherichia coli Using Artificial Rare Codons and a Rare Codon-Rich Marker.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 899, doi. 10.3390/fermentation9100899
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Syngas Fermentation: Cleaning of Syngas as a Critical Stage in Fermentation Performance.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 898, doi. 10.3390/fermentation9100898
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Got Whey? Sustainability Endpoints for the Dairy Industry through Resource Biorecovery.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 897, doi. 10.3390/fermentation9100897
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Evaluation of the Black Tea Taste Quality during Fermentation Process Using Image and Spectral Fusion Features.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 896, doi. 10.3390/fermentation9100896
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The Feasibility of Integrating Spray-Dried and Freeze-Dried Oat β-Glucans into a Synbiotic Formulation with Akkermansia muciniphila.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 895, doi. 10.3390/fermentation9100895
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Changes in the Quality and Nontargeted Metabolites of Salt-Fermented Shrimp (Saeu-jeot) Based on Fermentation Time.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 889, doi. 10.3390/fermentation9100889
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Batch Simultaneous Saccharification and Fermentation of Primary Sludge at Very High Solid Concentrations for Bioethanol Production.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 888, doi. 10.3390/fermentation9100888
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Dark Fermentation in the Dark Biosphere: The Case of Citrobacter sp. T1.2D-1 2.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 887, doi. 10.3390/fermentation9100887
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Engineering the C3N Pathway as a Short Detour for De Novo NAD + Biosynthesis in Saccharomyces cerevisiae.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 886, doi. 10.3390/fermentation9100886
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Enhancing Acetic Acid Production in In Vitro Rumen Cultures by Addition of a Homoacetogenic Consortia from a Kangaroo: Unravelling the Impact of Inhibition of Methanogens and Effect of Almond Biochar on Rumen Fermentations.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 885, doi. 10.3390/fermentation9100885
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Enhanced Anaerobic Digestion Using Conductive Materials through Mediation of Direct Microbial Interspecies Electron Transfer: A Review.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 884, doi. 10.3390/fermentation9100884
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Effect of Lactiplantibacillus plantarum X22-2 on Biogenic Amine Formation and Quality of Fermented Lamb Sausage during Storage.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 883, doi. 10.3390/fermentation9100883
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Integrated Production of Xylitol, Ethanol, and Enzymes from Oil Palm Empty Fruit Bunch through Bioprocessing as an Application of the Biorefinery Concept.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 882, doi. 10.3390/fermentation9100882
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Deeper Insights into the Effect of Humic Acid on Kitchen Waste Anaerobic Digestion: Enzyme Activities, Microbial Community Dynamics, and Key Metabolic Pathways.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 881, doi. 10.3390/fermentation9100881
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Enhancement of Triterpenoid Synthesis in Antrodia cinnamomea through Homologous Expression of the Key Synthetic Pathway Genes AcLSS and AcERG4.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 880, doi. 10.3390/fermentation9100880
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Lactic Acid Production Using Sugarcane Juice as an Alternative Substrate and Purification through Ion-Exchange Resins.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 879, doi. 10.3390/fermentation9100879
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Beetroot Stalk Extract as a Functional Colorant for Stirred Yogurt Beverages: Effect on Nutritional Value and Stability during Storage.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 878, doi. 10.3390/fermentation9100878
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Comparative Na + and K + Profiling Reveals Microbial Community Assembly of Alfalfa Silage in Different Saline-Alkali Soils.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 877, doi. 10.3390/fermentation9100877
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Relationship between the Physiological Activity of Japanese Post-Fermented Teas and Lactic Acid Bacteria.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 876, doi. 10.3390/fermentation9100876
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Fermentative Production of L-Theanine in Escherichia coli via the Construction of an Adenosine Triphosphate Regeneration System.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 875, doi. 10.3390/fermentation9100875
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Historical Aspects of Restriction Endonucleases as Intelligent Scissors for Genetic Engineering.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 874, doi. 10.3390/fermentation9100874
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New Insights into the Application of Lactic Acid Bacterial Strains in Fermentation 2.0.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 868, doi. 10.3390/fermentation9100868
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