Works matching IS 23115637 AND DT 2024 AND VI 10 AND IP 9
Results: 54
The Effects of Substrates and Sonication Methods on the Antioxidant Activity of Kefir Postbiotics.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 492, doi. 10.3390/fermentation10090492
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Analysis of Composition, Antioxidation, and Immunoregulation for Exopolysaccharide Produced by Dellaglioa algida.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 491, doi. 10.3390/fermentation10090491
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Screening and Engineering Yeast Transporters to Improve Cellobiose Fermentation by Recombinant Saccharomyces cerevisiae.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 490, doi. 10.3390/fermentation10090490
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Comprehensive Study on Hygiene and Quality Assessment Practices in the Production of Drinkable Dairy-Based and Plant-Based Fermented Products.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 489, doi. 10.3390/fermentation10090489
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Microbial Fermentation and Therapeutic Potential of p-Cymene: Insights into Biosynthesis and Antimicrobial Bioactivity.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 488, doi. 10.3390/fermentation10090488
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Growth of Lactiplantibacillus plantarum BG112 in Batch and Continuous Culture with Camellia sinensis as Prebiotic.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 487, doi. 10.3390/fermentation10090487
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A Comparative Study on the Antioxidative Activity and Phenolic Content of Fresh and Black (Fermented) Allium Vegetables.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 486, doi. 10.3390/fermentation10090486
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Particle Size Effect on Anaerobic Digestion of Fruit and Vegetable Waste.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 485, doi. 10.3390/fermentation10090485
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Germplasm Resource Mining of Fen-Flavor Baijiu Brewing Micro-Organisms and Screening of Important Functional Strains.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 484, doi. 10.3390/fermentation10090484
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Hemp Seed Protein Hydrolysate Enriched with γ-Aminobutyric Acid and Peptides by Microbial Bioconversion.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 483, doi. 10.3390/fermentation10090483
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Development of Potentially Probiotic Mead from Co-Fermentation by Saccharomyces cerevisiae var. boulardii and Kombucha Microorganisms.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 482, doi. 10.3390/fermentation10090482
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Harnessing Packed-Bed Bioreactors' Potential in Solid-State Fermentation: The Case of Beauveria bassiana Conidia Production.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 481, doi. 10.3390/fermentation10090481
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Lignocellulosic Biomass Decomposition and Bioconversion.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 480, doi. 10.3390/fermentation10090480
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Changes of Antioxidant and Functional Components in Various Salt-Aged and Fresh Radishes after Fermentation.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 479, doi. 10.3390/fermentation10090479
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Lactic Acid Bacterial Fermentation of Esterified Agave Fructans in Simulated Physicochemical Colon Conditions for Local Delivery of Encapsulated Drugs.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 478, doi. 10.3390/fermentation10090478
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Effects of Maize–Lablab Intercropping and Lactic Acid Bacteria Additives on Forage Yield, Fermentation Quality and Profitability.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 477, doi. 10.3390/fermentation10090477
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Upgrading Denitrification by Optimal Adsorption of SCFAs from Sludge Alkaline Fermentation Liquid by Acid-Modified Sepiolite.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 476, doi. 10.3390/fermentation10090476
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Diversity of Saccharomyces cerevisiae Yeast Strains in Granxa D'Outeiro Winery (DOP Ribeiro, NW Spain): Oenological Potential.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 475, doi. 10.3390/fermentation10090475
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Effect of Monensin Supplementation in the Bovine Diet on the Composition and Anaerobic Digestion of Manure with and without Screening.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 474, doi. 10.3390/fermentation10090474
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Probiotic Feed Additives Mitigate Odor Emission in Cattle Farms through Microbial Community Changes.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 473, doi. 10.3390/fermentation10090473
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Reuse of Brewer's Spent Grain (BSG) for the Induction of Wickerhamomyces anomalus BS91 β-Glucosidase with Bioflavoring Potential.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 472, doi. 10.3390/fermentation10090472
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Optimization of Consolidated Bioprocessing Fermentation of Uncooked Sweet Potato Residue for Bioethanol Production by Using a Recombinant Amylolytic Saccharomyces cerevisiae Strain via the Orthogonal Experimental Design Method.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 471, doi. 10.3390/fermentation10090471
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Exploring the Phytochemical Profiles, and Antioxidant and Antimicrobial Activities of the Hydroethanolic Grape Pomace Extracts from Two Romanian Indigenous Varieties.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 470, doi. 10.3390/fermentation10090470
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Effects of Aging in Wood Casks on Anthocyanins Compositions, Volatile Compounds, Colorimetric Properties, and Sensory Profile of Jerez Vinegars.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 469, doi. 10.3390/fermentation10090469
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Study on Optimal Production Conditions of Fibrinolytic Kinase Derived from the Nereid Worm, Perinereis aibuhitensis Grub.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 468, doi. 10.3390/fermentation10090468
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Determining Fermentation Conditions to Enhance Antioxidant Properties and Nutritional Value of Basil Seeds Using Lactobacillus plantarum.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 467, doi. 10.3390/fermentation10090467
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Optimization of Bacterial Cellulose Production from Waste Figs by Komagataeibacter xylinus.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 466, doi. 10.3390/fermentation10090466
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The Effects of Fermented Cauliflower Residue Feed on the Diarrhea Rate, Intestinal Morphology, Immune Indicators, and Intestinal Flora of Weaned Piglets.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 465, doi. 10.3390/fermentation10090465
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Assessment of the Nutrient Value and In Vitro Rumen Fermentation Characteristics of Garlic Peel, Sweet Potato Vine, and Cotton Straw.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 464, doi. 10.3390/fermentation10090464
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A New Concept for the Rapid Development of Digital Twin Core Models for Bioprocesses in Various Reactor Designs.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 463, doi. 10.3390/fermentation10090463
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Effect of Skimmed Milk Powder and Fruit Jams Addition on the Physicochemical Characteristics of Yogurt.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 462, doi. 10.3390/fermentation10090462
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High-Level Expression of β-Glucosidase in Aspergillus niger ATCC 20611 Using the Trichoderma reesei Promoter P cdna1 to Enhance Cellulose Degradation.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 461, doi. 10.3390/fermentation10090461
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Enhanced Fermentation Process for Production of High Docosahexaenoic Acid Content by Schizochytrium sp. GCD2032.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 460, doi. 10.3390/fermentation10090460
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Unveiling Acetobacter syzygii from Tibetan Kefir Grain: Fermentation-Enhanced Anti-Tyrosinase, and Anti-Melanin.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 459, doi. 10.3390/fermentation10090459
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Use of Lachancea thermotolerans for the Bioacidification of White Grape Musts: Assays from the Bench to the Cellar Scale.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 458, doi. 10.3390/fermentation10090458
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Solid-State Fermentation of Grain-Derived By-Products by Aspergillus kawachii and Rhizopus oryzae : Preparation and Evaluation of Anti-Allergic Activity.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 457, doi. 10.3390/fermentation10090457
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Dairy Fermentation 2.0.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 456, doi. 10.3390/fermentation10090456
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Enhancement of Active Substances in Astragali Radix Broth with Lactic Acid Bacteria Fermentation and the Promotion Role of Chlorella Growth Factor.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 455, doi. 10.3390/fermentation10090455
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Process Optimization and Analysis of Product Quality of Blueberry and Corn Peptide Fermented by Mixed Lactic Acid Bacteria.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 454, doi. 10.3390/fermentation10090454
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Statistical Optimization and Purification of Cellulase Enzyme Production from Trichosporon insectorum.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 453, doi. 10.3390/fermentation10090453
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Influence of Molasses and Caesalpinia spinosa Meal Inoculums on Biogas Production from Cattle Manure.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 452, doi. 10.3390/fermentation10090452
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Yeast for the Production of Biochemicals and Biofuels.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 451, doi. 10.3390/fermentation10090451
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Efficient Biosynthesis of Ectoine in Recombinant Escherichia coli by Biobrick Method.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 450, doi. 10.3390/fermentation10090450
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Characteristic Aroma Screening among Green Tea Varieties and Electronic Sensory Evaluation of Green Tea Wine.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 449, doi. 10.3390/fermentation10090449
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Role of Wilting Time on the Chemical Composition, Biological Profile, and Fermentative Quality of Cereal and Legume Intercropping Silage.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 448, doi. 10.3390/fermentation10090448
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The Production of Marandu Grass (Urochloa brizantha) Extracts as a Natural Modifier of Rumen Fermentation Kinetics Using an In Vitro Technique.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 447, doi. 10.3390/fermentation10090447
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Research Trends in the Recovery of By-Products from Organic Waste Treated by Anaerobic Digestion: A 30-Year Bibliometric Analysis.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 446, doi. 10.3390/fermentation10090446
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Transcriptional Profiling and Key Enzyme Activity of Epichloë sinensis Isolated from Festuca sinensis in Response to Na 2 SeO 3.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 445, doi. 10.3390/fermentation10090445
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The Most Promising Next-Generation Probiotic Candidates—Impact on Human Health and Potential Application in Food Technology.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 444, doi. 10.3390/fermentation10090444
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Strain Improvement and Microbial Biosynthesis.
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- Fermentation (Basel), 2024, v. 10, n. 9, p. 443, doi. 10.3390/fermentation10090443
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