Works matching IS 2311-5637 AND VI 6 AND IP 1 AND DT 2020
Results: 37
How to Deal with Uninvited Guests in Wine: Copper and Copper-containing Oxidases.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010038
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Production of Lactic Acid from Seaweed Hydrolysates via Lactic Acid Bacteria Fermentation.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010037
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Changes Occurring in Spontaneous Maize Fermentation: An Overview.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010036
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Influence of Nutrient Supplementation on Torulaspora DelbrueckiiWine Fermentation Aroma.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010035
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Steam Explosion Pretreatment of Sludge for Pharmaceutical Removal and Heavy Metal Release to Improve Biodegradability and Biogas Production.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010034
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The Xylose Metabolizing Yeast Spathaspora passalidarum is a Promising Genetic Treasure for Improving Bioethanol Production.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010033
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Suitability of the Lebanese "Ace Spur" Apple Variety for Cider Production Using Hanseniaspora sp. Yeast.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010032
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Production of Oligosaccharides from Agrofood Wastes.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010031
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Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010030
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Non-Conventional Yeasts as Sources of Ene-Reductases for the Bioreduction of Chalcones.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010029
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Yeast Nanometric Scale Oscillations Highlights Fibronectin Induced Changes in C. albicans.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010028
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Optimization of β-galactosidase Production by Batch Cultures of Lactobacillus leichmannii 313 (ATCC 7830™).
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010027
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Robotic Cell Printing for Constructing Living Yeast Cell Microarrays in Microfluidic Chips.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010026
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Isolation and Selection of Non-Saccharomyces Yeasts Being Capable of Degrading Citric acid and Evaluation Its Effect on KiwifruitWine Fermentation.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010025
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Assessment of Pomegranate Juice as an Alternative "Substrate" for Probiotic Delivery. Recent Advances and Prospects.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010024
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Multi-Product Lactic Acid Bacteria Fermentations: A Review.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010023
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Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010022
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β-Glucan Degradation During Malting of Different Purpose Barley Varieties.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010021
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Adaptive Evolution of Industrial Brewer's Yeast Strains towards a Snowflake Phenotype.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010020
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Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010019
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Antioxidant Properties of Fermented Green Coffee Beans withWickerhamomyces anomalus (Strain KNU18Y3).
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010018
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Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010017
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Production of the Polysaccharide Curdlan by Agrobacterium species on Processing Coproducts and Plant Lignocellulosic Hydrolysates.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010016
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Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet GernishctWine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010015
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Saccharomyces arboricola and Its Hybrids' Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010014
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Modern Technologies and Their Influence in Fermentation Quality.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010013
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Microbiological and Metagenomic Analysis to Assess the Effect of Container Material on the Microbiota of Feta Cheese during Ripening.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010012
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Bacterial Flow Cytometry and Imaging as Potential ProcessMonitoring Tools for Industrial Biotechnology.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010010
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Characterization of OldWine Yeasts Kept for Decades under a Zero-Emission Maintenance Regime.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010009
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High Gravity Fermentation of Sugarcane Bagasse Hydrolysate by Saccharomyces pastorianus to Produce Economically Distillable Ethanol Concentrations: Necessity of Medium Components Examined.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010008
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Evolution of Aromatic Profile of Torulaspora delbrueckii Mixed Fermentation at Microbrewery Plant.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010007
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Removal of Small-Molecular Byproducts from Crude Fructo-Oligosaccharide Preparations by Fermentation Using the Endospore-Forming Probiotic Bacillus coagulans.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010006
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Identification of Yeasts with Mass Spectrometry during Wine Production.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010005
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Ustilago Rabenhorstiana--An Alternative Natural Itaconic Acid Producer.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010004
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Do Non-Saccharomyces YeastsWork Equally with Three Different Red Grape Varieties?
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010003
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Evaluation of the Fermentation Dynamics of Commercial Baker's Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010002
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Production of D-Lactic Acid by the Fermentation of Orange Peel Waste Hydrolysate by Lactic Acid Bacteria.
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- Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010001
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- Article