Works matching IS 23115637 AND DT 2020 AND VI 6 AND IP 2
Results: 24
Alterations in Yeast Species Composition of Uninoculated Wine Ferments by the Addition of Sulphur Dioxide.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020062
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Evaluation of Media Components and Process Parameters in a Sensitive and Robust Fed-Batch Syngas Fermentation System with Clostridium ljungdahlii.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020061
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Sequential Non-Saccharomyces and Saccharomyces cerevisiae Fermentations to Reduce the Alcohol Content in Wine.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020060
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Non-Saccharomyces Yeasts and Organic Wines Fermentation: Implications on Human Health.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020054
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Global View of Biofuel Butanol and Economics of Its Production by Fermentation from Sweet Sorghum Bagasse, Food Waste, and Yellow Top Presscake: Application of Novel Technologies.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020058
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Homologous Recombination: A GRAS Yeast Genome Editing Tool.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020057
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Beer Aroma and Quality Traits Assessment Using Artificial Intelligence.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020056
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PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020055
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Production, Characterization, and Industrial Application of Pectinase Enzyme Isolated from Fungal Strains.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020059
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Gluten-Free Brewing: Issues and Perspectives.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020053
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Harnessing the Residual Nutrients in Anaerobic Digestate for Ethanol Fermentation and Digestate Remediation Using Saccharomyces cerevisiae.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020052
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Evaluation of the Growth Kinetics of Lactobacillus Plantarum ATCC 8014 on a Medium Based on Hydrolyzed Bovine Blood Plasma at Laboratory and Bench-Scale Levels and Its Application as a Starter Culture in a Meat Product.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020045
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Fermentative Microbes of Khadi, a Traditional Alcoholic Beverage of Botswana.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020051
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Assessing the Oenological Potential of Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii Strains in Mixed-Culture Grape Must Fermentation with Saccharomyces cerevisiae.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020049
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Impact of Genotype, Environment, and Malting Conditions on the Antioxidant Activity and Phenolic Content in US Malting Barley.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020048
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Food Wastes: Feedstock for Value-Added Products.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020047
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Selenastrum Capricornutum a New Strain of Algae for Biodiesel Production.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020046
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Aromatic Potential of Diverse Non-Conventional Yeast Species for Winemaking and Brewing.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020050
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Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020044
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Selection of Saccharomyces cerevisiae Starter Strain for Merwah Wine.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020043
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Valorising Agro-industrial Wastes within the Circular Bioeconomy Concept: the Case of Defatted Rice Bran with Emphasis on Bioconversion Strategies.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020042
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Unusual Non-Saccharomyces Yeasts Isolated from Unripened Grapes without Antifungal Treatments.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020041
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Dual Extraction of Crustacean and Fungal Chitosan from a Single Mucor circinelloides Fermentation.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020040
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Bioethanol Production from Food Waste Applying the Multienzyme System Produced On-Site by Fusarium oxysporum F3 and Mixed Microbial Cultures.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020039
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