Showing 21 - 40 results of 570 for search '"Fermentation"', query time: 0.65s Refine Results
  1. 21
    Production of Renewable Lipids by the Diatom <i>Amphora copulata</i>
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  2. 22
    Single and Multiple Inoculum of <i>Lactiplantibacillus plantarum</i> Strains in Table Olive Lab-Scale Fermentations
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  3. 23
    Acknowledgment to Reviewers of <i>Fermentation</i> in 2020
    by Fermentation Editorial Office
    Published 2021-01-01
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  4. 24
    Coffee and Yeasts: From Flavor to Biotechnology
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  5. 25
    Effects of Fermented Kefir as a Functional Feed Additive in <i>Litopenaeus vannamei</i> Farming
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  6. 26
    Rootlets, a Malting By-Product with Great Potential
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  7. 27
    Application of Extractive Fermentation on the Recuperation of Exopolysaccharide from <i>Rhodotorula mucilaginosa</i> UANL-001L
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  8. 28
    Medicinal Chemistry Friendliness of Pigments from Monascus-Fermented Rice and the Molecular Docking Analysis of Their Anti-Hyperlipidemia Properties
    by Nina Sun, Dominic Agyei, Dawei Ji
    Published 2020-11-01
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  9. 29
    Increased Selectivity for Butanol in Clostridium Pasteurianum Fermentations via Butyric Acid Addition or Dual Feedstock Strategy
    by Garret Munch, Justus Mittler, Lars Rehmann
    Published 2020-07-01
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  10. 30
    Production of Proteins prM/M and E of Dengue Virus-3 in <i>Pichia pastoris</i>: Simplified Purification and Evaluation of their Use as Antigens in Serological Diagnosis of Dengue
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  11. 31
    Low-Cost Methods to Assess Beer Quality Using Artificial Intelligence Involving Robotics, an Electronic Nose, and Machine Learning
    by Claudia Gonzalez Viejo, Sigfredo Fuentes
    Published 2020-10-01
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  12. 32
    Conversion of Xylose from Birch Hemicellulose Hydrolysate to 2,3-Butanediol with <i>Bacillus vallismortis</i>
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  13. 33
    Non-<i>Saccharomyces</i> in Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds
    by Ricardo Vejarano
    Published 2020-07-01
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  14. 34
    Dual Extraction of Crustacean and Fungal Chitosan from a Single <i>Mucor circinelloides</i> Fermentation
    by Yun Nian Tan, Pei Pei Lee, Wei Ning Chen
    Published 2020-04-01
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  15. 35
    Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese
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  16. 36
    Valorization of Value-Added Resources from the Anaerobic Digestion of Swine-Raising Manure for Circular Economy in Taiwan
    by Yu-Ru Lee, Wen-Tien Tsai
    Published 2020-08-01
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  17. 37
    Combining Xylose Reductase from <i>Spathaspora arborariae</i> with Xylitol Dehydrogenase from <i>Spathaspora passalidarum</i> to Promote Xylose Consumption and Fermentation into Xylitol by <i>Saccharomyces cerevisiae</i>
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  18. 38
    Antioxidant Content of Aronia Infused Beer
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  19. 39
    Reusability of Immobilized Cells for Subsequent Balsamic-Styled Vinegar Fermentations
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  20. 40
    PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of <i>Saccharomyces</i>/Non-<i>Saccharomyces</i> as a Case-Study
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