Works matching IS 23115637 AND DT 2023 AND VI 9 AND IP 5
Results: 90
Impact of Commercial Inactive Yeast Derivatives on Antiradical Properties, Volatile and Sensorial Profiles of Grašac Wines.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 494, doi. 10.3390/fermentation9050494
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Effect of Botrytis cinerea Activity on Glycol Composition and Concentration in Wines.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 493, doi. 10.3390/fermentation9050493
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Improvement of the Nutritional Quality of Rapeseed Meal through Solid-State Fermentation with B. subtilis , S. cerevisiae, and B. amyloliquefaciens.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 492, doi. 10.3390/fermentation9050492
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Green Fractionation and Structural Characterization of Lignin Nanoparticles via Carboxylic-Acid-Based Deep Eutectic Solvent (DES) Pretreatment.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 491, doi. 10.3390/fermentation9050491
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Effect of Flaxseed Mucilage on the Probiotic, Antioxidant, and Structural-Mechanical Properties of the Different Lactobacillus Cells.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 486, doi. 10.3390/fermentation9050486
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Production of Nattokinase from Hemp Seed Meal by Solid-State Fermentation and Improvement of Its Nutritional Quality.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 469, doi. 10.3390/fermentation9050469
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In Vitro Fermentation of Different Indigestible Glucans with Varying Physico-Chemical Properties by Human Fecal Microbiota.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 485, doi. 10.3390/fermentation9050485
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Brewing with Unmalted and Malted Sorghum: Influence on Beer Quality.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 490, doi. 10.3390/fermentation9050490
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Biotechnological Features of a Functional Non-Dairy Mixed Juice Fermented with Lacticaseibacillus paracasei SP5.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 489, doi. 10.3390/fermentation9050489
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Engineered Bacillus subtilis for the Production of Tetramethylpyrazine,(R,R)-2,3-Butanediol and Acetoin.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 488, doi. 10.3390/fermentation9050488
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Solid Fungi Starters Using Aspergillus spp. under Different Manufacturing Conditions.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 487, doi. 10.3390/fermentation9050487
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Omics Sequencing of Saccharomyces cerevisiae Strain with Improved Capacity for Ethanol Production.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 483, doi. 10.3390/fermentation9050483
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Optimization of Fermentation Conditions for Bacillus pumilus LYMC-3 to Antagonize Sphaeropsis sapinea.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 482, doi. 10.3390/fermentation9050482
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Mesophilic, Anaerobic Digestion in a Full-Scale, Commercial Biogas Reactor Kills Seeds More Efficiently than Lab-Scale Systems.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 481, doi. 10.3390/fermentation9050481
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Effects of Alfalfa Hay to Oat Hay Ratios on Chemical Composition, Fermentation Characteristics, and Fungal Communities during Aerobic Exposure of Fermented Total Mixed Ration.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 480, doi. 10.3390/fermentation9050480
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Enhancing the Fertilizer Quality and Remediation Ability of Anaerobic Digestate via Myrothecium verrucaria Treatment.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 484, doi. 10.3390/fermentation9050484
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Enhancing the Activity of a Self-Inducible Promoter in Escherichia coli through Saturation Mutation and High-Throughput Screening.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 468, doi. 10.3390/fermentation9050468
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Neurobehavioral Effects of Fermented Rice Bran Extract in Zebrafish Larvae Model.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 479, doi. 10.3390/fermentation9050479
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Microbiome Characterization after Aerobic Digestate Reactivation of Anaerobically Digested Sewage Sludge.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 471, doi. 10.3390/fermentation9050471
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Calm Hu Sheep Have a Different Microbiome Profile and Higher Energy Utilization Efficiency Than Nervous Hu Sheep.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 470, doi. 10.3390/fermentation9050470
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Microbial Composition, Bioactive Compounds, Potential Benefits and Risks Associated with Kombucha: A Concise Review.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 472, doi. 10.3390/fermentation9050472
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Pyruvic Acid Production from Sucrose by Escherichia coli Pyruvate Dehydrogenase Variants.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 478, doi. 10.3390/fermentation9050478
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New Insights on Low-Temperature Fermentation for Food.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 477, doi. 10.3390/fermentation9050477
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Co-Fermentation of Chlorella vulgaris with Oleaginous Yeast in Starch Processing Effluent as a Carbon-Reducing Strategy for Wastewater Treatment and Biofuel Feedstock Production.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 476, doi. 10.3390/fermentation9050476
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Improved Recombinant Expression of Maltogenic α-Amylase AmyM in Bacillus subtilis by Optimizing Its Secretion and NADPH Production.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 475, doi. 10.3390/fermentation9050475
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Antioxidant Capacity Changes and Untargeted Metabolite Profile of Broccoli during Lactic Acid Bacteria Fermentation.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 474, doi. 10.3390/fermentation9050474
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Anaerobic Digestion of Food Waste: New Research, Challenges and Opportunities.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 473, doi. 10.3390/fermentation9050473
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A Review on the Interspecies Electron Transfer of Methane Production in Anaerobic Digestion System.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 467, doi. 10.3390/fermentation9050467
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Effect of Preservation Temperature and Time on Fermentation Characteristics, Bacterial Diversity and Community Composition of Rumen Fluid Collected from High-Grain Feeding Sheep.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 466, doi. 10.3390/fermentation9050466
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Intermediate Accumulation and Process Stability for Facultative and Obligate Anaerobic Treatment of Leachate from Waste Transfer Stations.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 465, doi. 10.3390/fermentation9050465
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Evaluation of the Amino Acid Composition and Content of Organic Acids of Complex Postbiotic Substances Obtained on the Basis of Metabolites of Probiotic Bacteria Lacticaseibacillus paracasei ABK and Lactobacillus helveticus H9.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 460, doi. 10.3390/fermentation9050460
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Dynamic Responses of Streptomyces albulus QLU58 and Its Acid-Tolerant Derivatives to the Autoacidification in ε-Poly-l-Lysine Production.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 459, doi. 10.3390/fermentation9050459
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Obtaining and Study of Peptide Compositions Based on Hydrolysates of Collagen-Containing Fish Raw Materials.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 458, doi. 10.3390/fermentation9050458
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The Role of Malt on Beer Flavour Stability.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 464, doi. 10.3390/fermentation9050464
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Heterologous Expression and Biochemical Characterization of a Thermostable Endoglucanase (Mt EG5-1) from Myceliophthora thermophila.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 462, doi. 10.3390/fermentation9050462
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Unlocking the Potential of Fermentation in Cosmetics: A Review.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 463, doi. 10.3390/fermentation9050463
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Probiotic Properties of Lactic Acid Bacteria Isolated from the Spontaneously Fermented Soybean Foods of the Eastern Himalayas.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 461, doi. 10.3390/fermentation9050461
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Zero- and Low-Alcohol Fermented Beverages: A Perspective for Non-Conventional Healthy and Sustainable Production from Red Fruits.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 457, doi. 10.3390/fermentation9050457
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Optimal Fermentation of Artemisia annua Residues and Its Effects on Production Performance of Laying Hens.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 456, doi. 10.3390/fermentation9050456
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Microbial Community and Fermentation Quality of Alfalfa Silage Stored in Farm Bunker Silos in Inner Mongolia, China.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 455, doi. 10.3390/fermentation9050455
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Multi-Response Optimization of Thermochemical Pretreatment of Soybean Hulls for 2G-Bioethanol Production.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 454, doi. 10.3390/fermentation9050454
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In Vivo Digestibility and In Vitro Fermentation of High Dietary Fiber Forages in Growing Pigs' Diets.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 448, doi. 10.3390/fermentation9050448
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Biosynthesis of Gamma-Aminobutyric Acid by Engineered Clostridium tyrobutyricum Co-Overexpressing Glutamate Decarboxylase and Class I Heat Shock Protein.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 445, doi. 10.3390/fermentation9050445
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The Role of Hydrochar in Promoting Methane Production from Anaerobic Digestion with Different Inocula.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 433, doi. 10.3390/fermentation9050433
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Potential Capacity of Candida wangnamkhiaoensis to Produce Oleic Acid.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 443, doi. 10.3390/fermentation9050443
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Fermentation as a Strategy to Valorize Olive Pomace, a By-Product of the Olive Oil Industry.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 442, doi. 10.3390/fermentation9050442
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Effect of Compound Additives on Nutritional Composition, Fermentation Quality, and Bacterial Community of High-Moisture Alfalfa Silage.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 453, doi. 10.3390/fermentation9050453
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Learning from Tradition: Health-Promoting Potential of Traditional Lactic Acid Fermentation to Drive Innovation in Fermented Plant-Based Dairy Alternatives.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 452, doi. 10.3390/fermentation9050452
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Effects of Caffeic Acid and Chlorogenic Acid Addition on the Chemical Constituents of Lychee Wine Fermented with Saccharomyces cerevisiae DV10.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 451, doi. 10.3390/fermentation9050451
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Optimization Conditions for Ethanol Production from Sweet Sorghum Juice by Thermotolerant Yeast Saccharomyces cerevisiae: Using a Statistical Experimental Design.
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- Fermentation (Basel), 2023, v. 9, n. 5, p. 450, doi. 10.3390/fermentation9050450
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