Works matching IS 23115637 AND DT 2022 AND VI 8 AND IP 2
Results: 53
Comparative Investigations on Different β-Glucosidase Surrogate Substrates.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 83, doi. 10.3390/fermentation8020083
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Yeast Hybrids in Brewing.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 87, doi. 10.3390/fermentation8020087
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Characterization and Role of Sterols in Saccharomyces cerevisiae during White Wine Alcoholic Fermentation.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 90, doi. 10.3390/fermentation8020090
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New Model High Temperature Pasting Analysis of Fermented Cassava Granules.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 89, doi. 10.3390/fermentation8020089
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Effects of Mulberry Branch and Leaves Silage on Microbial Community, Rumen Fermentation Characteristics, and Milk Yield in Lactating Dairy Cows.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 86, doi. 10.3390/fermentation8020086
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Adaptation of Ancient Techniques to Recreate 'Wines' and 'Beverages' Using Withered Grapes of Muscat of Alexandria.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 85, doi. 10.3390/fermentation8020085
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Converting Sugars into Cannabinoids—The State-of-the-Art of Heterologous Production in Microorganisms.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 84, doi. 10.3390/fermentation8020084
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A CRISPR-Cas12a-Based Assay for Efficient Quantification of Lactobacillus panis in Chinese Baijiu Brewing Microbiome.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 88, doi. 10.3390/fermentation8020088
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Modeling and Simulation of Batch Sugarcane Alcoholic Fermentation Using the Metabolic Model.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 82, doi. 10.3390/fermentation8020082
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Inhibition Activity of Plantaricin Q7 Produced by Lactobacillus plantarum Q7 against Listeria monocytogenes and Its Biofilm.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 75, doi. 10.3390/fermentation8020075
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Effect of Sea Salt and Taro Waste on Fungal Mortierella alpina Cultivation for Arachidonic Acid-Rich Lipid Production.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 81, doi. 10.3390/fermentation8020081
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Production of Exopolysaccharides by Cultivation of Halotolerant Bacillus atrophaeus BU4 in Glucose- and Xylose-Based Synthetic Media and in Hydrolysates of Quinoa Stalks.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 79, doi. 10.3390/fermentation8020079
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Development of a Taxon-Specific Real-Time PCR Method Targeting the Bacillus subtilis Group to Strengthen the Control of Genetically Modified Bacteria in Fermentation Products.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 78, doi. 10.3390/fermentation8020078
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Antimicrobial Activity of Zymomonas mobilis Is Related to Its Aerobic Catabolism and Acid Resistance.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 77, doi. 10.3390/fermentation8020077
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Chitosan Production by Fungi: Current State of Knowledge, Future Opportunities and Constraints.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 76, doi. 10.3390/fermentation8020076
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Dietary Brewer Grain Meal with Multienzymes Supplementation Affects Growth Performance, Gut Health, and Antioxidative Status of Weaning Pigs.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 80, doi. 10.3390/fermentation8020080
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Probiotics-Derived Extracellular Vesicles Protect Oxidative Stress against H 2 O 2 Induction in Placental Cells.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 74, doi. 10.3390/fermentation8020074
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Assessment of Lemon Juice Starter Addition on Secondary Fermented Soy Sauce.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 73, doi. 10.3390/fermentation8020073
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Bio-Fermentation Improved Rumen Fermentation and Decreased Methane Concentration of Rice Straw by Altering the Particle-Attached Microbial Community.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 72, doi. 10.3390/fermentation8020072
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Aspergillus- Derived Cellulase Preparation Exhibits Prebiotic-like Effects on Gut Microbiota in Rats.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 71, doi. 10.3390/fermentation8020071
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Lignocellulose Degradation and Enzymatic Hydrolysis of Soybean Incorporated Sorghum Silage Inoculated with Feruloyl-Esterase Producing Lactobacillus plantarum.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 70, doi. 10.3390/fermentation8020070
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Changes in Volatile Compounds and Quality Characteristics of Salted Shrimp Paste Stored in Different Packaging Containers.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 69, doi. 10.3390/fermentation8020069
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Controlling the Formation of Foams in Broth to Promote the Co-Production of Microbial Oil and Exopolysaccharide in Fed-Batch Fermentation.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 68, doi. 10.3390/fermentation8020068
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Microbial Diversity and Metabolites Dynamic of Light-Flavor Baijiu with Stacking Process.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 67, doi. 10.3390/fermentation8020067
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Characterization and Viability Prediction of Commercial Probiotic Supplements under Temperature and Concentration Conditioning Factors by NIR Spectroscopy.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 66, doi. 10.3390/fermentation8020066
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Machine Learning Algorithms for Temperature Management in the Anaerobic Digestion Process.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 65, doi. 10.3390/fermentation8020065
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Production of Fumaric Acid by Rhizopus arrhizus NRRL 1526: A Simple Production Medium and the Kinetic Modelling of the Bioprocess.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 64, doi. 10.3390/fermentation8020064
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Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 63, doi. 10.3390/fermentation8020063
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Induction of Chromosomal Aneuploids from Brewery Shochu Yeast with Novel Brewery Characteristics.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 62, doi. 10.3390/fermentation8020062
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Isolation and Characterization of Pediococcus sp. HLV1 from Fermented Idly Batter.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 61, doi. 10.3390/fermentation8020061
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Changes in Phytochemical Compounds and Antioxidant Activity of Two Irradiated Sorghum (Sorghum bicolor (L.) Monech) Cultivars during the Fermentation and Cooking of Traditional Sudanese Asida.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 60, doi. 10.3390/fermentation8020060
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Enrichment of Pistachio Shell with Olive Mill Waste or Lathyrus clymenum Pericarp Mixtures via Solid State Fermentation with Pleurotus ostreatus.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 59, doi. 10.3390/fermentation8020059
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Bioethanol Production as an Alternative End for Maple Syrups with Flavor Defects.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 58, doi. 10.3390/fermentation8020058
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Influence of Fermentation Conditions (Temperature and Time) on the Physicochemical Properties and Bacteria Microbiota of Amasi.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 57, doi. 10.3390/fermentation8020057
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Investigation of Microbial Hydrolysis of Hen Combs with Bacterial Concentrates.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 56, doi. 10.3390/fermentation8020056
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Development of a Culture Medium for Microalgae Production Based on Minimal Processing of Oil Palm Biomass Ash.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 55, doi. 10.3390/fermentation8020055
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- Article
Beneficial Effects of Jujube Juice Fermented by Lactobacillus plantarum NXU19009 on Acute Alcoholic Liver Injury in Mice.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 54, doi. 10.3390/fermentation8020054
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- Article
Sulfane Sulfur Compounds as Source of Reappearance of Reductive Off-Odors in Wine.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 53, doi. 10.3390/fermentation8020053
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Bioactivity, Physicochemical and Sensory Properties of Probiotic Yoghurt Made from Whole Milk Powder Reconstituted in Aqueous Fennel Extract.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 52, doi. 10.3390/fermentation8020052
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The Impact of Must Nutrients and Yeast Strain on the Aromatic Quality of Wines for Cognac Distillation.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 51, doi. 10.3390/fermentation8020051
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Valorization of Brewers' Spent Grains: Pretreatments and Fermentation, a Review.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 50, doi. 10.3390/fermentation8020050
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Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 49, doi. 10.3390/fermentation8020049
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The Influence of Delayed Sealing and Repeated Air Ingress during the Storage of Maize Silage on Fermentation Patterns, Yeast Development and Aerobic Stability.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 48, doi. 10.3390/fermentation8020048
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Acknowledgment to Reviewers of F ermentation in 2021.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 45, doi. 10.3390/fermentation8020045
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- Article
New Avoparcin-like Molecules from the Avoparcin Producer Amycolatopsis coloradensis ATCC 53629.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 44, doi. 10.3390/fermentation8020044
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Effect of Feeding Discarded Durian Peel Ensiled with Lactobacillus casei TH14 and Additives in Total Mixed Rations on Digestibility, Ruminal Fermentation, Methane Mitigation, and Nitrogen Balance of Thai Native–Anglo-Nubian Goats.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 43, doi. 10.3390/fermentation8020043
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Contribution of Fermentation Technology to Building Blocks for Renewable Plastics.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 47, doi. 10.3390/fermentation8020047
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Seaweed Fertilizer Prepared by EM-Fermentation Increases Abundance of Beneficial Soil Microbiome in Paddy (Oryza sativa L.) during Vegetative Stage.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 46, doi. 10.3390/fermentation8020046
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Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 42, doi. 10.3390/fermentation8020042
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Optimization of 2-Phenylethanol Production from Sweet Whey Fermentation Using Kluyveromyces marxianus.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 39, doi. 10.3390/fermentation8020039
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