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β-lactolin, a whey-derived glycine―threonine―tryptophan―tyrosine lactotetrapeptide, improves prefrontal cortex-associated reversal learning in mice.
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- Bioscience, Biotechnology & Biochemistry, 2020, v. 84, n. 5, p. 1039, doi. 10.1080/09168451.2020.1714424
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- Article
Determination of total selenium and selenium distribution in the milk phases in commercial cow’s milk by HG-AAS.
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- Analytical & Bioanalytical Chemistry, 2005, v. 381, n. 6, p. 1145, doi. 10.1007/s00216-004-3010-6
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- Article
Recovery of the proteose peptone component 3 from cheese whey in Reppal PES 100/polyethylene glycol aqueous two-phase systems.
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- Biotechnology Letters, 2003, v. 25, n. 8, p. 651, doi. 10.1023/A:1023020316445
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- Article
Thermophilic bioremediation of whey: effect of physico-chemical parameters on the efficiency of the process.
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- Biotechnology Letters, 2001, v. 23, n. 20, p. 1675, doi. 10.1023/A:1012435910899
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- Article
Enhancing bioethanol production from delactosed whey permeate by upstream desalination techniques.
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- Engineering in Life Sciences, 2014, v. 14, n. 5, p. 520, doi. 10.1002/elsc.201300138
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- Article
Evaluation of the combined effect of sugars and isoleucine supplementation in soy whey fermentation by Torulaspora delbrueckii Biodiva.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2023, v. 141, p. 150, doi. 10.1016/j.fbp.2023.08.007
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- Article
Effect of reverse osmosis pre-processing of acid whey and electrodialysis current density on process performance.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2023, v. 140, p. 72, doi. 10.1016/j.fbp.2023.05.002
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- Article
Interactions of casein and carrageenan with whey during pasteurization and their effects on protein deposition.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2022, v. 135, p. 1, doi. 10.1016/j.fbp.2022.06.002
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- Article
Mechanical ageing of whey protein-based fouling layers by temperature-dependent gradual solidification.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2022, v. 133, p. 67, doi. 10.1016/j.fbp.2022.03.003
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- Article
Effect of calcium-binding compounds in acid whey on calcium removal during electrodialysis.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2022, v. 131, p. 224, doi. 10.1016/j.fbp.2021.11.008
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- Article
Catalytic conversion of whey permeate into 5-hydroxymethylfurfural: Optimization and kinetic modeling approach.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 129, p. 134, doi. 10.1016/j.fbp.2021.08.001
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- Article
Enzymatic generation of lactulose in sweet and acid whey: Feasibility study for the scale up towards robust processing.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 119, n. Part C, p. 329, doi. 10.1016/j.fbp.2019.11.015
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- Article
Economic projection of 2-phenylethanol production from whey.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 115, n. Part C, p. 10, doi. 10.1016/j.fbp.2019.02.004
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- Article
Manufacturing of demineralized whey concentrates with extended shelf life: Impact of the degree of demineralization on functional and microbial quality criteria.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 114, p. 1, doi. 10.1016/j.fbp.2018.10.011
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- Article
Effect of process parameters on flux for whey concentration with NH<sub>3</sub>/CO<sub>2</sub> in forward osmosis.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 105, p. 64, doi. 10.1016/j.fbp.2017.05.006
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- Article
Influence of ohmic heating on rheological and electrical properties of reconstituted whey solutions.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2009, v. 87, n. 4, p. 308, doi. 10.1016/j.fbp.2009.01.002
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- Article
ELABORAÇÃO DE BEBIDA LÁCTEA FERMENTADA COM DIFERENTES CONCENTRAÇÕES DE SORO E ESTABILIZANTE.
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- Revista Foco (Interdisciplinary Studies Journal), 2024, v. 17, n. 5, p. 1, doi. 10.54751/revistafoco.v17n5-150
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- Article
Characterization and Antimicrobial Activity of Whey Edible Film Composite Enriched with Clove Essential Oil.
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- Tropical Animal Science Journal, 2021, v. 44, n. 3, p. 369, doi. 10.5398/tasj.2021.44.3.369
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- Article
Enhancing Biohydrogen Production: The Role of Iron-Based Nanoparticles in Continuous Lactate-Driven Dark Fermentation of Powdered Cheese Whey.
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- Fermentation (Basel), 2024, v. 10, n. 6, p. 296, doi. 10.3390/fermentation10060296
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- Article
The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses?
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 186, doi. 10.3390/fermentation10040186
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- Article
Development and Application of Bioactive Bi-Layer Edible Films Based on Starch and LAB-Fermented Whey and/or Mango Solution.
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- Fermentation (Basel), 2024, v. 10, n. 2, p. 105, doi. 10.3390/fermentation10020105
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- Article
Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers.
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- Fermentation (Basel), 2024, v. 10, n. 1, p. 19, doi. 10.3390/fermentation10010019
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- Article
Growth, Substrate, and Metabolite Changes of Probiotic Bifidobacterium animalis subsp. lactis in Soy (Tofu) Whey.
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- Fermentation (Basel), 2023, v. 9, n. 12, p. 1024, doi. 10.3390/fermentation9121024
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- Article
Effect of Yogurt Acid Whey on the Quality of Maize Silage.
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- Fermentation (Basel), 2023, v. 9, n. 12, p. 994, doi. 10.3390/fermentation9120994
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- Article
Microbial Community Profiling from Natural Whey Starter to Mozzarella among Different Artisanal Dairy Factories in Apulia Region (Italy).
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 911, doi. 10.3390/fermentation9100911
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- Article
Got Whey? Sustainability Endpoints for the Dairy Industry through Resource Biorecovery.
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- Fermentation (Basel), 2023, v. 9, n. 10, p. 897, doi. 10.3390/fermentation9100897
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- Article
Modelisation of the Biomethane Accumulation in Anaerobic Co-Digestion of Whey and Sugarcane Molasse Mixtures.
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- Fermentation (Basel), 2023, v. 9, n. 9, p. 834, doi. 10.3390/fermentation9090834
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- Article
Use of a Highly Specialized Biocatalyst to Produce Lactate or Biohydrogen and Butyrate from Agro-Industrial Resources in a Dual-Phase Dark Fermentation.
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- Fermentation (Basel), 2023, v. 9, n. 9, p. 787, doi. 10.3390/fermentation9090787
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- Article
Feasibility Study of Biohydrogen Production from Acid Cheese Whey via Lactate-Driven Dark Fermentation.
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- Fermentation (Basel), 2023, v. 9, n. 7, p. 644, doi. 10.3390/fermentation9070644
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- Article
Microbial Conversion of Cheese Whey to Polyhydroxybutyrate (PHB) via Statistically Optimized Cultures.
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- Fermentation (Basel), 2023, v. 9, n. 7, p. 624, doi. 10.3390/fermentation9070624
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- Article
Exploiting Cheese Whey for Efficient Selection of Polyhydroxyalkanoates-Storing Bacteria.
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- Fermentation (Basel), 2023, v. 9, n. 6, p. 574, doi. 10.3390/fermentation9060574
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- Article
Bioinformatic Modeling (In Silico) of Obtaining Bioactive Peptides from the Protein Matrix of Various Types of Milk Whey.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 380, doi. 10.3390/fermentation9040380
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- Article
Two-Stage Process for Energy Valorization of Cheese Whey through Bio-Electrochemical Hydrogen Production Coupled with Microbial Fuel Cell.
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- Fermentation (Basel), 2023, v. 9, n. 3, p. 306, doi. 10.3390/fermentation9030306
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- Article
Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study.
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- Fermentation (Basel), 2023, v. 9, n. 3, p. 270, doi. 10.3390/fermentation9030270
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- Article
The Potential of Using Istrian Albumin Cheese Whey in the Production of Whey Distillate.
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- Fermentation (Basel), 2023, v. 9, n. 2, p. 192, doi. 10.3390/fermentation9020192
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- Article
High-Gravity Fermentation for Bioethanol Production from Industrial Spent Black Cherry Brine Supplemented with Whey.
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- Fermentation (Basel), 2023, v. 9, n. 2, p. 170, doi. 10.3390/fermentation9020170
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- Article
Sensory Assessment of Bi-Enzymatic-Treated Glucose-Galactose Syrup.
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- Fermentation (Basel), 2023, v. 9, n. 2, p. 136, doi. 10.3390/fermentation9020136
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- Article
Selection of Yarrowia lipolytica Strains as Possible Solution to Valorize Untreated Cheese Whey.
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- Fermentation (Basel), 2023, v. 9, n. 1, p. 51, doi. 10.3390/fermentation9010051
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- Article
Enhancing Dark Fermentative Hydrogen Production from Problematic Substrates via the Co-Fermentation Strategy.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 706, doi. 10.3390/fermentation8120706
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- Article
Pretreatment in Vortex Layer Apparatus Boosts Dark Fermentative Hydrogen Production from Cheese Whey.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 674, doi. 10.3390/fermentation8120674
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- Article
Valorization of Cheese Whey as a Feedstock for Production of Cyclosporin A by Tolypocladium inflatum.
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- Fermentation (Basel), 2022, v. 8, n. 12, p. 670, doi. 10.3390/fermentation8120670
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- Article
No Waste from Waste: Membrane-Based Fractionation of Second Cheese Whey for Potential Nutraceutical and Cosmeceutical Applications, and as Renewable Substrate for Fermentation Processes Development.
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- Fermentation (Basel), 2022, v. 8, n. 10, p. 514, doi. 10.3390/fermentation8100514
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- Article
Multi-Objective Optimization of Beverage Based on Lactic Fermentation of Goat's Milk Whey and Fruit Juice Mixes by Kefir Granules.
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- Fermentation (Basel), 2022, v. 8, n. 10, p. 500, doi. 10.3390/fermentation8100500
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- Article
Growth Performance and Biochemical Composition of Waste-Isolated Microalgae Consortia Grown on Nano-Filtered Pig Slurry and Cheese Whey under Mixotrophic Conditions.
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- Fermentation (Basel), 2022, v. 8, n. 10, p. 474, doi. 10.3390/fermentation8100474
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- Article
Bacterial Diversity and Dynamics during Spontaneous Cheese Whey Fermentation at Different Temperatures.
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- Fermentation (Basel), 2022, v. 8, n. 7, p. 342, doi. 10.3390/fermentation8070342
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- Article
Recycling Food Waste and Saving Water: Optimization of the Fermentation Processes from Cheese Whey Permeate to Yeast Oil.
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- Fermentation (Basel), 2022, v. 8, n. 7, p. 341, doi. 10.3390/fermentation8070341
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- Article
Optimization of 2-Phenylethanol Production from Sweet Whey Fermentation Using Kluyveromyces marxianus.
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- Fermentation (Basel), 2022, v. 8, n. 6, p. 39, doi. 10.3390/fermentation8020039
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- Article
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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- Article
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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- Article
Fermentation of Dairy-Relevant Sugars by Saccharomyces, Kluyveromyces, and Brettanomyces: An Exploratory Study with Implications for the Utilization of Acid Whey, Part I.
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- Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040266
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- Article