Works matching IS 23115637 AND DT 2021 AND VI 7 AND IP 4
Results: 122
Triacyl Glycerols from Yeast-Catalyzed Batch and Fed-Batch Bioconversion of Hydrolyzed Lignocellulose from Cardoon Stalks.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040315
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Non-Conventional Grape Varieties and Yeast Starters for First and Second Fermentation in Sparkling Wine Production Using the Traditional Method.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040321
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pH-Based Control Strategies for the Nitrification of High-Ammonium Wastewaters.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040319
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Monitoring of Biopolymer Production Process Using Soft Sensors Based on Off-Gas Composition Analysis and Capacitance Measurement.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040318
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Aspergillus oryzae Grown on Rice Hulls Used as an Additive for Pretreatment of Starch-Containing Wastewater from the Pulp and Paper Industry.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040317
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Promotion of the Hypocrellin Yield by a Co-Culture of Shiraia bambusicola (GDMCC 60438) with Arthrinium sp. AF-5 Fungus.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040316
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The Effect of Incubation Temperature, Substrate and Initial pH Value on Plantaricin Activity and the Relative Transcription of pln Genes of Six Sourdough Derived Lactiplantibacillus plantarum Strains.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040320
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Recent Developments and Current Status of Commercial Production of Fuel Ethanol.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040314
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Recycling and Conversion of Yeasts into Organic Nitrogen Sources for Wine Fermentation: Effects on Molecular and Sensory Attributes.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040313
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Bioprocessing of Shrimp Waste Using Novel Industrial By-Products: Effects on Nutrients and Lipophilic Antioxidants.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040312
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The Influence of Yeast Strain on Whisky New Make Spirit Aroma.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040311
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Cellulosic Butanol Biorefinery: Production of Biobutanol from High Solid Loadings of Sweet Sorghum Bagasse--Simultaneous Saccharification, Fermentation, and Product Recovery.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040310
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Co-Treatment with Single and Ternary Mixture Gas of Dimethyl Sulfide, Propanethiol, and Toluene by a Macrokinetic Analysis in a Biotrickling Filter Seeded with Alcaligenes sp. SY1 and Pseudomonas Putida S1.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040309
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Influence of Salinity on the Microbial Community Composition and Metabolite Profile in Kimchi.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040308
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Current Advances in Microbial Production of Acetoin and 2,3-Butanediol by Bacillus spp.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040307
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Optimization of Soybean Meal Fermentation for Aqua-Feed with Bacillus subtilis natto Using the Response Surface Methodology.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040306
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Green Husk of Walnuts (Juglans regia L.) from Southern Italy as a Valuable Source for the Recovery of Glucans and Pectins.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040305
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Valorization of Macroalgae through Fermentation for Aquafeed Production: A Review.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040304
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Kinetics of In Vitro Gas Production and Fitting Mathematical Models of Corn Silage.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040298
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A Method for WWTP Sludge Valorization through Hygienization by Electron Beam Treatment.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040302
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Plant Biomass Production in Constructed Wetlands Treating Swine Wastewater in Tropical Climates.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040296
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Submerged Fermentation of Animal Fat By-Products by Oleaginous Filamentous Fungi for the Production of Unsaturated Single Cell Oil.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040300
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Strategies to Increase the Value of Pomaces with Fermentation.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040299
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Volatile Fatty Acids (VFA) Production from Wastewaters with High Salinity--Influence of pH, Salinity and Reactor Configuration.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040303
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Bioconversion of Ginsenosides in American Ginseng Extraction Residue by Fermentation with Ganoderma lucidum Improves Insulin-like Glucose Uptake in 3T3-L1 Adipocytes.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040297
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Studies on Proximate Composition, Mineral and Total Phenolic Content of Yogurt Bites Enriched with Different Plant Raw Material.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040301
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Production of Pigments by Filamentous Fungi Cultured on Agro-Industrial by-Products Using Submerged and Solid-State Fermentation Methods.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040295
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Supplemental Aspergillus Lipase and Protease Preparations Display Powerful Bifidogenic Effects and Modulate the Gut Microbiota Community of Rats.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040294
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Changes of Main Nutrient Components and Volatile Flavor Substances in Processing of Canned Bamboo Shoots.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040293
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Changes in Bioactive Compounds of Coffee Pulp through Fermentation-Based Biotransformation Using Lactobacillus plantarum TISTR 543 and Its Antioxidant Activities.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040292
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Valorisation of CO<sub>2</sub> into Value-Added Products via Microbial Electrosynthesis (MES) and Electro-Fermentation Technology.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040291
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Wine Saccharomyces Yeasts for Beer Fermentation.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040290
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Nutritional Contributions and Health Associations of Traditional Fermented Foods.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040289
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Novel Propagation Strategy of Saccharomyces cerevisiae for Enhanced Xylose Metabolism during Fermentation on Softwood Hydrolysate.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040288
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Polyhydroxyalkanoates (PHAs) Production from Volatile Fatty Acids (VFAs) from Organic Wastes by Pseudomonas oleovorans.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040287
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Effects of Paper Mulberry Silage on the Growth Performance, Rumen Microbiota and Muscle Fatty Acid Composition in Hu Lambs.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040286
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Dynamic Optimisation of Beer Fermentation under Parametric Uncertainty.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040285
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Effects of Lipase Addition, Hydrothermal Processing, Their Combination, and Co-Digestion with Crude Glycerol on Food Waste Anaerobic Digestion.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040284
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Effect of Metabolic Regulators and Aeration on Isocitric Acid Synthesis by Yarrowia lipolytica Grown on Ester-Aldehyde Fraction.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040283
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Methods for Oxygenation of Continuous Cultures of Brewer's Yeast, Saccharomyces cerevisiae.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040282
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Concentrated Buffalo Whey as Substrate for Probiotic Cultures and as Source of Bioactive Ingredients: A Local Circular Economy Approach towards Reuse of Wastewaters.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040281
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Selection of Three Indigenous Lebanese Yeast Saccharomyces cerevisiae with Physiological Traits from Grape Varieties in Western Semi-Desert and Pedoclimatic Conditions in the Bekaa Valley.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040280
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Agro-Industrial Wastes: A Substrate for Multi-Enzymes Production by Cryphonectria parasitica.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040279
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Influence of Environmental Microbiota on the Activity and Metabolism of Starter Cultures Used in Coffee Beans Fermentation.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040278
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Applying Cassava Stems Biochar Produced from Agronomical Waste to Enhance the Yield and Productivity of Maize in Unfertile Soil.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040277
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Selection of Bacteriocinogenic Bacillus spp. from Traditional Fermented Korean Food Products with Additional Beneficial Properties.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040271
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Exploration of the Potential for Efficient Fiber Degradation by Intestinal Microorganisms in Diqing Tibetan Pigs.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040275
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Influence of the Ratio of Sheep and Cow Milk on the Composition and Yield Efficiency of Lećevački Cheese.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040274
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Silage Fermentation: A Potential Microbial Approach for the Forage Utilization of Cyperus esculentus L. By-Product.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040273
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Aquafeed Production from Fermented Fish Waste and Lemon Peel.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040272
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