Fermentation.
Overview
| Works: | 38 works in 9 publications in 9 languages | |
|---|---|---|
Titles
Stress biology of yeasts and fungi = applications for industrial brewing and fermentation /
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(Electronic resources)
Microbiology of ethanol fermentation in sugarcane biofuels = fundamentals, advances, and perspectives /
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(Electronic resources)
Assessing the Effects of Anaerobic Mass Fraction on Enhanced Biological Phosphorus Removal Process Health and Performance.
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Transition Metal-Mediated Selective Functionalizations of Bio-Derived Building Blocks.
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(Electronic resources)
A Study of Turbidity Interference in a New, Automated Escherichia coli and Total Coliform Detection Method and Application of the Method on the Yangtze River in China.
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Dietary Fructose Improves Intestinal Cell Survival and Nutrient Absorption.
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(Electronic resources)
Biotransformation of Biomass Waste Residues into Value-Added Chemicals Using Filamentous Fungi.
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(Electronic resources)
Investigations on the Effects of Carbon Sources and pH on Exo-Polygalacturonase Productions by Aspergillus Sojae = = Karbon Kaynaklarinin Ve pH'Nin Aspergillus Sojae İle Ekzopoli̇galakturonaz Ureti̇mi̇ne Etki̇leri̇ Uzeri̇neArastirmalar.
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(Electronic resources)
Poly(Lactic Acid) Block Copolymers : = Synthesis, Characterization, and Structure-Property Relationships = Polymilchsaure-Blockcopolymere.
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(Electronic resources)
Tryptophan Catabolism by Gut Microbiota : A Bridge Connecting Food Science and Human Nutrition.
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Advances in fermented foods and beverages = improving quality, technologies and health benefits /
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Current developments in biotechnology and bioengineering = technologies for production of nutraceuticals and functional food products /
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Studies on Non-Digestible Carbohydrates in the Human Intestine: Focus on Kinetics of Fermentation and Degradation.
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(Electronic resources)
Controlling Wine Oxidation: Redox Cycling of Iron and the Formation of Acetaldehyde.
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Engineering Yeast Platforms for Enhancing Biosynthesis and Enzyme Discovery.
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Physicochemical Profile and Potential Nutritional Benefits of Bio-Transformed Okara.
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Biotransformation of Okara (Soybean Residue) Using Probiotic Bacillus Subtilis and Bacillus Coagulans.
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Biotransformation of Green Tea (Camellia Sinensis) with Yeasts and Lactic Acid Bacteria.
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Development of Arabica Coffee Brews Via Fermentation with Selected Probiotics.
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Sustainable Postharvest Processing and Value-Addition of Aquacultured Seaweed.
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(Electronic resources)
Volatile Characterization : = Optimizing GC-MS Methods to Reveal the Chemistry and Aroma of Savoury Food Ingredients.
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(Electronic resources)
Enhancing Transglycosylation Reaction by Minimizing Hydrolysis in Oligosaccharide Synthesis.
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(Electronic resources)
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