Found: 21
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Revalorization of strawberry surpluses by bio-transforming its glucose content into gluconic acid.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 99, p. 188, doi. 10.1016/j.fbp.2016.05.005
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- Article
Preparation of a pure inoculum of acetic acid bacteria for the selective conversion of glucose in strawberry puree into gluconic acid.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 96, p. 35, doi. 10.1016/j.fbp.2015.06.005
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- Article
Effect of biological ageing of wine on its nitrogen composition for producing high quality vinegar.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2014, v. 92, n. 3, p. 291, doi. 10.1016/j.fbp.2013.07.005
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- Article
Co-culture of Penicillium chrysogenum and Saccharomyces cerevisiae leading to the immobilization of yeast.
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- Journal of Chemical Technology & Biotechnology, 2011, v. 86, n. 6, p. 812, doi. 10.1002/jctb.2593
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- Article
Latest Trends in Industrial Vinegar Production and the Role of Acetic Acid Bacteria: Classification, Metabolism, and Applications—A Comprehensive Review.
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- Foods, 2023, v. 12, n. 19, p. 3705, doi. 10.3390/foods12193705
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- Article
Editorial: Acetic acid bacteria.
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- Frontiers in Microbiology, 2023, v. 14, p. 1, doi. 10.3389/fmicb.2023.1142659
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- Article
Combining omics tools for the characterization of the microbiota of diverse vinegars obtained by submerged culture: 16S rRNA amplicon sequencing and MALDI-TOF MS.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.1055010
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- Article
Unraveling the Role of Acetic Acid Bacteria Comparing Two Acetification Profiles From Natural Raw Materials: A Quantitative Approach in Komagataeibacter europaeus.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.840119
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- Article
Biotechnologically relevant features of gluconic acid production by acetic acid bacteria.
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- Acetic Acid Bacteria, 2017, v. 6, n. 1, p. 7, doi. 10.4081/aab.2017.6458
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- Article
Acetic acid bacteria: features and impact in bio-applications.
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- Acetic Acid Bacteria, 2013, v. 2, n. 1, p. 1, doi. 10.4081/aab.2013.s1.e1
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- Article
Immobilization of Pectinolytic Enzymes on Nylon 6/6 Carriers.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 10, p. 4591, doi. 10.3390/app11104591
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- Article
Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 7, p. 3189, doi. 10.3390/app11073189
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- Article
Effects of Different LED Light Recipes and NPK Fertilizers on Basil Cultivation for Automated and Integrated Horticulture Methods.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 6, p. 2497, doi. 10.3390/app11062497
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- Article
Optimization of the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 3, p. 1217, doi. 10.3390/app11031217
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- Article
Modelling of the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 24, p. 9064, doi. 10.3390/app10249064
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- Article
Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée on Amino Acids and Biogenic Amines Profile.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 2, p. n/a, doi. 10.1111/jfpp.12787
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- Article
Modelling Acetification with Artificial Neural Networks and Comparison with Alternative Procedures.
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- Processes, 2020, v. 8, n. 7, p. 749, doi. 10.3390/pr8070749
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- Article
Recent advances in applying omic technologies for studying acetic acid bacteria in industrial vinegar production: A comprehensive review.
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- Biotechnology Journal, 2024, v. 19, n. 2, p. 1, doi. 10.1002/biot.202300566
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- Article
Recent advances in applying omic technologies for studying acetic acid bacteria in industrial vinegar production: A comprehensive review.
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- Biotechnology Journal, 2024, v. 19, n. 2, p. 1, doi. 10.1002/biot.202300566
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- Article
Implementation of a Novel Method for Processing Proteins from Acetic Acid Bacteria via Liquid Chromatography Coupled with Tandem Mass Spectrometry.
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- Molecules, 2024, v. 29, n. 11, p. 2548, doi. 10.3390/molecules29112548
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- Article
Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine.
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- Journal of the Science of Food & Agriculture, 2010, v. 90, n. 15, p. 2675, doi. 10.1002/jsfa.4139
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- Article