Fermentation.
Overview
| Works: | 39 works in 10 publications in 10 languages | |
|---|---|---|
Titles
Stress biology of yeasts and fungi = applications for industrial brewing and fermentation /
by:
(Electronic resources)
Advances in fermented foods and beverages = improving quality, technologies and health benefits /
by:
(Electronic resources)
Biotransformation of Biomass Waste Residues into Value-Added Chemicals Using Filamentous Fungi.
by:
(Electronic resources)
Microbiology of ethanol fermentation in sugarcane biofuels = fundamentals, advances, and perspectives /
by:
(Electronic resources)
Current developments in biotechnology and bioengineering = technologies for production of nutraceuticals and functional food products /
by:
(Electronic resources)
Studies on Non-Digestible Carbohydrates in the Human Intestine: Focus on Kinetics of Fermentation and Degradation.
by:
(Electronic resources)
Volatile Characterization : = Optimizing GC-MS Methods to Reveal the Chemistry and Aroma of Savoury Food Ingredients.
by:
(Electronic resources)
The art and science of coffee fermentation = a guide to biotransformation /
by:
(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.
by:
(Electronic resources)
Tryptophan Catabolism by Gut Microbiota : A Bridge Connecting Food Science and Human Nutrition.
by:
(Electronic resources)
Assessing the Effects of Anaerobic Mass Fraction on Enhanced Biological Phosphorus Removal Process Health and Performance.
by:
(Electronic resources)
Transition Metal-Mediated Selective Functionalizations of Bio-Derived Building Blocks.
by:
(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.
by:
(Electronic resources)
Dietary Fructose Improves Intestinal Cell Survival and Nutrient Absorption.
by:
(Electronic resources)
Controlling Wine Oxidation: Redox Cycling of Iron and the Formation of Acetaldehyde.
by:
(Electronic resources)
Engineering Yeast Platforms for Enhancing Biosynthesis and Enzyme Discovery.
by:
(Electronic resources)
Physicochemical Profile and Potential Nutritional Benefits of Bio-Transformed Okara.
by:
(Electronic resources)
Biotransformation of Okara (Soybean Residue) Using Probiotic Bacillus Subtilis and Bacillus Coagulans.
by:
(Electronic resources)
Biotransformation of Green Tea (Camellia Sinensis) with Yeasts and Lactic Acid Bacteria.
by:
(Electronic resources)
Development of Arabica Coffee Brews Via Fermentation with Selected Probiotics.
by:
(Electronic resources)
Sustainable Postharvest Processing and Value-Addition of Aquacultured Seaweed.
by:
(Electronic resources)
Enhancing Transglycosylation Reaction by Minimizing Hydrolysis in Oligosaccharide Synthesis.
by:
(Electronic resources)
Formate Dehydrogenases and Hydrogenases in Syntrophic Propionate-Oxidizing Communities : = Gene Analysis and Transcritional Profiling.
by:
(Electronic resources)
Show more
Fewer
Subjects