Works matching IS 23115637 AND DT 2021 AND VI 7 AND IP 1
Results: 39
Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010035
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In Situ Product Recovery of Bio-Based Industrial Platform Chemicals: A Guideline to Solvent Selection.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010026
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Cordyceps cicadae NTTU 868 Mycelium with The Addition of Bioavailable Forms of Magnesium from Deep Ocean Water Prevents the Aβ40 and Streptozotocin-Induced Memory Deficit via Suppressing Alzheimer’s Disease Risk Factors and Increasing Magnesium Uptake of Brain.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010039
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Ethanol Production from Olive Stones through Liquid Hot Water Pre-Treatment, Enzymatic Hydrolysis and Fermentation. Influence of Enzyme Loading, and Pre-Treatment Temperature and Time.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010025
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Microbial and Chemical Analysis of Non-Saccharomyces Yeasts from Chambourcin Hybrid Grapes for Potential Use in Winemaking
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010015
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Application of Autochthonous Yeast Saccharomyces cerevisiae XG3 in Treixadura Wines from D.O. Ribeiro (NW Spain): Effect on Wine Aroma.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010031
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Comprehensive Comparative Study of the Malting Qualities of Winter Hull-Less and Hulled Barley (2016–2019).
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010008
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Unravelling the Impact of Grape Washing, SO<sub>2</sub>, and Multi-Starter Inoculation in Lab-Scale Vinification Trials of Withered Black Grapes.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010043
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Lactate Metabolism and Microbiome Composition Are Affected by Nitrogen Gas Supply in Continuous Lactate-Based Chain Elongation
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010041
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Screening and Molecular Identification of Novel Pectinolytic Bacteria from Forest Soil.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010040
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Dynamic Co-Cultivation Process of Corynebacterium glutamicum Strains for the Fermentative Production of Riboflavin.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010011
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Innovations in Sourdough Bread Making.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010029
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Clustering in Wineinformatics with Attribute Selection to Increase Uniqueness of Clusters.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010027
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Very High Gravity Bioethanol Revisited: Main Challenges and Advances.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010038
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Predicting Alcohol Concentration during Beer Fermentation Using Ultrasonic Measurements and Machine Learning.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010034
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Effects of Energy Cane (Saccharum spp.) Juice on Corn Ethanol (Zea mays) Fermentation Efficiency: Integration towards a More Sustainable Production.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010030
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Towards a Starter Culture for Cocoa Fermentation by the Selection of Acetic Acid Bacteria.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010042
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Efficient Co-Utilization of Biomass-Derived Mixed Sugars for Lactic Acid Production by Bacillus coagulans Azu-10.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010028
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Production of Renewable Lipids by the Diatom Amphora copulata.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010037
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Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010024
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The Effect of Fermented Kefir as Functional Feed Additive in Post-Weaned Pigs.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010023
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β-Glucosidase Activity of Lactiplantibacillus plantarum UNQLp 11 in Different Malolactic Fermentations Conditions: Effect of pH and Ethanol Content.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010022
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Processes, Challenges and Optimisation of Rum Production from Molasses--A Contemporary Review.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010021
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Impact of Fermentation on Phenolic Compounds and Antioxidant Capacity of Quinoa.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010020
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Evaluation of Basidiomycetes Wild Strains Grown in Agro-Industrial Residues for Their Anti-Tyrosinase and Antioxidant Potential and for the Production of Biocatalysts.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010019
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Evaluating the Effect of Lignocellulose-Derived Microbial Inhibitors on the Growth and Lactic Acid Production by Bacillus coagulans Azu-10.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010017
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Upcycling of Whey Permeate through Yeast- and Mold-Driven Fermentations under Anoxic and Oxic Conditions.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010016
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Preservation of Human Gut Microbiota Inoculums for In Vitro Fermentations Studies.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010014
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Predicting Fermentation Rates in Ale, Lager and Whisky.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010013
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Influence of the Heating Method on the Efficiency of Biomethane Production from Expired Food Products.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010012
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Fermentation as a Strategy for Bio-Transforming Waste into Resources: Lactic Acid Production from Agri-Food Residues.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010003
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The Role of Probiotics and Synbiotics on Hirsutism.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010010
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Influence of Harvest Date and Grape Variety on Sensory Attributes and Aroma Compounds in Experimental Icewines of Ukraine.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010007
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Recent Advancements in Biological Conversion of Industrial Hemp for Biofuel and Value-Added Products.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010006
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An Overview of CRISPR-Based Technologies in Wine Yeasts to Improve Wine Flavor and Safety.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010005
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Coffee and Yeasts: From Flavor to Biotechnology.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010009
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Exploring the Biodiversity of Red Yeasts for In Vitro and In Vivo Phenotypes Relevant to Agri-Food-Related Processes.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010002
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Research on the Malting Properties of Domestic Wheat Varities.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010001
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Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka).
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010004
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