Works matching IS 23115637 AND DT 2020 AND VI 6 AND IP 4
Results: 33
Observations on the Malting of Ancient Wheats: Einkorn, Emmer and Spelt.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040125
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Single and Multiple Inoculum of Lactiplantibacillus plantarum Strains in Table Olive Lab-Scale Fermentations.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040126
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Kluyveromyces marxianus: Current State of Omics Studies, Strain Improvement Strategy and Potential Industrial Implementation.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040124
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Brewer's Spent Yeast (BSY), an Underutilized Brewing By-Product.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040123
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Exploring the Impact of Lipid-Rich Food Industry Waste Carbon Sources on the Growth of Candida cylindracea DSM 2031.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040122
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Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040121
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Fermentation as an Alternative Process for the Development of Bioinsecticides.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040120
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Assessment of Microbiological Quality and Physicochemical Parameters of Fruhe Made by Ovine and Goat Milk: A Sardinian (Italy) Cheese.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040119
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Effects of Fermented Kefir as a Functional Feed Additive in Litopenaeus vannamei Farming.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040118
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Rootlets, a Malting By-Product with Great Potential.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040117
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Novel Non-Cerevisiae Saccharomyces Yeast Species Used in Beer and Alcoholic Beverage Fermentations.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040116
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Lactic Acid Bacterial Production of Exopolysaccharides from Fruit and Vegetables and Associated Benefits.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040115
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A New Approach to Producing High Yields of Pulcherrimin from Metschnikowia Yeasts.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040114
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Wine and Non-Dairy Fermented Beverages: A Novel Source of Pro- and Prebiotics.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040113
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Effects of Medium Components on Isocitric Acid Production by Yarrowia lipolytica Yeast.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040112
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Medicinal Chemistry Friendliness of Pigments from Monascus-Fermented Rice and the Molecular Docking Analysis of Their Anti-Hyperlipidemia Properties.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040111
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Enological Repercussions of Non-Saccharomyces Species 2.0.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040110
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Yeast Cellular Stress: Impacts on Bioethanol Production.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040109
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Application of Extractive Fermentation on the Recuperation of Exopolysaccharide from Rhodotorula mucilaginosa UANL-001L.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040108
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Abatement of Inhibitors in Recycled Process Water from Biomass Fermentations Relieves Inhibition of a Saccharomyces cerevisiae Pentose Phosphate Pathway Mutant.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040107
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Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040106
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Chestnut Shells as Waste Material for Succinic Acid Production from Actinobacillus succinogenes 130Z.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040105
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Low-Cost Methods to Assess Beer Quality Using Artificial Intelligence Involving Robotics, an Electronic Nose, and Machine Learning.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040104
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Reusability of Immobilized Cells for Subsequent Balsamic-Styled Vinegar Fermentations.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040103
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Ginger Beer: An Overview of Health Benefits and Recent Developments.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040102
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SSR-Marker Analysis--A Method for S. cerevisiae Strain Characterization and Its Application for Wineries.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040101
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Snapshot of Cyprus Raw Goat Milk Bacterial Diversity via 16S rDNA High-Throughput Sequencing; Impact of Cold Storage Conditions.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040100
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Techno-Economic Analysis of Bioethanol Plant By-Product Valorization: Exploring Market Opportunities with Protein-Rich Fungal Biomass Production.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040099
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Large-Scale Screening of Thiol and Fermentative Aroma Production during Wine Alcoholic Fermentation: Exploring the Effects of Assimilable Nitrogen and Peptides.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040098
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Hydrolyzed Agricultural Residues--Low-Cost Nutrient Sources for l-Lactic Acid Production.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040097
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Enzymatic Esterification as Potential Strategy to Enhance the Sorbic Acid Behavior as Food and Beverage Preservative.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040096
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Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040095
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Impact of Media Heat Treatment on Cell Morphology and Stability of L. acidophilus, L. johnsonii and L. delbrueckii subsp. delbrueckii during Fermentation and Processing.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040094
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