Works matching IS 23115637 AND DT 2018 AND VI 4 AND IP 2
Results: 23
End-User Software for Efficient Sensor Placement in Jacketed Wine Tanks.
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- Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020042
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Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production.
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- Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020037
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Fluorinated Phenylalanine Precursor Resistance in Yeast.
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- Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020041
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Exploitation of Microalgae Species for Nutraceutical Purposes: Cultivation Aspects.
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- Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020046
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Development of Probiotic Fruit Juices Using Lactobacillus rhamnosus GR-1 Fortified with Short Chain and Long Chain Inulin Fiber.
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- Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020027
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Enterococci Isolated from Cypriot Green Table Olives as a New Source of Technological and Probiotic Properties.
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- Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020048
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Transcription Factors Controlling Primary and Secondary Metabolism in Filamentous Fungi: The β-Lactam Paradigm.
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- Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020047
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Comparison of Different Extraction Methods to Predict Anthocyanin Concentration and Color Characteristics of Red Wines.
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- Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020039
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Yeasts from Different Habitats and Their Potential as Biocontrol Agents.
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- Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020031
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Micro- and Nanoscale Approaches in Antifungal Drug Discovery.
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- Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020043
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Principal Component Analysis for Clustering Probiotic-Fortified Beverage Matrices Efficient in Elimination of Shigella sp.
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- Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020034
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Acetogen Communities in the Gut of Herbivores and Their Potential Role in Syngas Fermentation.
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- Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020040
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Effect of Sludge Concentration and Crude Glycerol Matrix as a Substrate on the Production of Single-Cell Oil by Oleaginous Yeast Yarrowia lipolytica SKY7.
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- Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020024
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Ethanol Production by Soy Fiber Treatment and Simultaneous Saccharification and Co-Fermentation in an Integrated Corn-Soy Biorefinery.
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- Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020035
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Fumaric Acid Production: A Biorefinery Perspective.
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- Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020033
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Impact of Saccharomyces cerevisiae Strains on Health-Promoting Compounds in Wine.
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- Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020026
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Conventional and Non-Conventional Yeasts in Beer Production.
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- Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020038
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A Review on Established and Emerging Fermentation Schemes for Microbial Production of Polyhydroxyalkanoate (PHA) Biopolyesters.
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- Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020030
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Characterization of the Weimberg Pathway in Caulobacter crescentus.
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- Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020044
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- Article
Citric Acid Production by Yarrowia lipolytica Yeast on Different Renewable Raw Materials.
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- Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020036
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Enhancement of the Efficiency of Bioethanol Production by Saccharomyces cerevisiae via Gradually Batch-Wise and Fed-Batch Increasing the Glucose Concentration.
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- Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020045
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Biodiversity and Enological Potential of Non-Saccharomyces Yeasts from Nemean Vineyards.
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- Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020032
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Phytohormones and Effects on Growth and Metabolites of Microalgae: A Review.
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- Fermentation (Basel), 2018, v. 4, n. 2, p. 1, doi. 10.3390/fermentation4020025
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