Artykuły w czasopismach na temat „Fermentation”
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Haidar, Ihab, Elie Desmond-Le Quéméner, Jean-Pierre Barbot, Jérôme Harmand i Alain Rapaport. "Modeling and Optimal Control of an Electro-Fermentation Process within a Batch Culture". Processes 10, nr 3 (8.03.2022): 535. http://dx.doi.org/10.3390/pr10030535.
Pełny tekst źródłaAlberico, Grazia, Angela Capece, Gianluigi Mauriello, Rocchina Pietrafesa, Gabriella Siesto, Teresa Garde-Cerdán, Diamante Maresca, Raffaele Romano i Patrizia Romano. "Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation". Fermentation 7, nr 3 (13.07.2021): 112. http://dx.doi.org/10.3390/fermentation7030112.
Pełny tekst źródłaCasalta, Erick, Carla Sabatier, Giovana Girardi-Piva, Gabriel Dournes, Aurélie Roland i Jean-Roch Mouret. "Impact of phytosterol addition on fermentation progress and volatile compounds synthesis during alcoholic fermentation in synthetic and natural grape musts". OENO One 57, nr 3 (19.07.2023): 41–52. http://dx.doi.org/10.20870/oeno-one.2023.57.3.7479.
Pełny tekst źródłaAgostini, J. S., R. P. Biasi, K. K. Tanssini i M. F. Bocca. "Physical, chemical and microbiological characterization of cupuassu seed during fermentation". Scientific Electronic Archives 14, nr 3 (26.02.2021): 36–45. http://dx.doi.org/10.36560/14320211325.
Pełny tekst źródładel Fresno, Juan Manuel, Francisco Carrau, Carlos Escott, Cristian Vaquero, Carmen González i Antonio Morata. "Use of Hanseniaspora spp. in sequential fermentation with Saccharomyces cerevisiae to improve the aromatic complexity of Albillo Mayor white wines". BIO Web of Conferences 68 (2023): 02029. http://dx.doi.org/10.1051/bioconf/20236802029.
Pełny tekst źródłaZhang, Da Wei, Wenbin Dong, Lei Jin, Jie Zhang i Yuan Chang Jin. "Isolation of Saccharomyces cerevisiae YDJ05 from the Spontaneous Fermentation Pear Wine and Study of the Yeast Growth Dynamics during the Association Fermentation". Advanced Materials Research 156-157 (październik 2010): 266–71. http://dx.doi.org/10.4028/www.scientific.net/amr.156-157.266.
Pełny tekst źródłaSica, Jacopo, Chiara Vendramini, Chiara Nadai, Zeno Molinelli, Milena Carlot, Alessio Giacomini i Viviana Corich. "Strain prevalence and killer factor only partially influence the fermentation activity of pairwise Saccharomyces cerevisiae wine strains inoculation". PLOS ONE 19, nr 4 (29.04.2024): e0300212. http://dx.doi.org/10.1371/journal.pone.0300212.
Pełny tekst źródłaSchmechel, Carmen. "Descartes on fermentation in digestion: iatromechanism, analogy and teleology". British Journal for the History of Science 55, nr 1 (11.01.2022): 101–16. http://dx.doi.org/10.1017/s0007087421000819.
Pełny tekst źródłaZannini, Emanuele, Kieran M. Lynch, Laura Nyhan, Aylin W. Sahin, Patrick O’ Riordan, Daenen Luk i Elke K. Arendt. "Influence of Substrate on the Fermentation Characteristics and Culture-Dependent Microbial Composition of Water Kefir". Fermentation 9, nr 1 (29.12.2022): 28. http://dx.doi.org/10.3390/fermentation9010028.
Pełny tekst źródłaYaacob, Norhayati, Mohd Shukuri Mohamad Ali, Abu Bakar Salleh i Nor Aini Abdul Rahman. "Effects of glucose, ethanol and acetic acid on regulation of ADH2 gene fromLachancea fermentati". PeerJ 4 (10.03.2016): e1751. http://dx.doi.org/10.7717/peerj.1751.
Pełny tekst źródłaHallenbeck, P. C. "Fundamentals of the fermentative production of hydrogen". Water Science and Technology 52, nr 1-2 (1.07.2005): 21–29. http://dx.doi.org/10.2166/wst.2005.0494.
Pełny tekst źródłaMalićanin, Marko, Bojana Danilović, Sandra Stamenković Stojanović, Dragan Cvetković, Miodrag Lazić, Ivana Karabegović i Dragiša Savić. "Pre-Fermentative Cold Maceration and Native Non-Saccharomyces Yeasts as a Tool to Enhance Aroma and Sensory Attributes of Chardonnay Wine". Horticulturae 8, nr 3 (28.02.2022): 212. http://dx.doi.org/10.3390/horticulturae8030212.
Pełny tekst źródłaFigueira, Ricardo, Lucas Felipe Dos Ouros, Isabela Penteriche De Oliveira, Thalia Lee Lopes De Andrade i Waldemar Gastoni Venturini Filho. "QUANTIFICAÇÃO DO METABOLISMO RESPIROFERMENTATIVO DE LEVEDURAS DE CERVEJA, VINHO E PÃO POR MÉTODO ESTEQUIOMÉTRICO". ENERGIA NA AGRICULTURA 36, nr 1 (20.07.2021): 10–16. http://dx.doi.org/10.17224/energagric.2021v36n1p10-16.
Pełny tekst źródłaFeghali, Nadine, Angela Bianco, Giacomo Zara, Edouard Tabet, Chantal Ghanem i Marilena Budroni. "Selection of Saccharomyces cerevisiae Starter Strain for Merwah Wine". Fermentation 6, nr 2 (22.04.2020): 43. http://dx.doi.org/10.3390/fermentation6020043.
Pełny tekst źródłavan Wyk, Niël, Florian Michling, Dennis Bergamo, Sylvia Brezina, Isak S. Pretorius, Christian von Wallbrunn i Jürgen Wendland. "Effect of Isomixing on Grape Must Fermentations of ATF1–Overexpressing Wine Yeast Strains". Foods 9, nr 6 (2.06.2020): 717. http://dx.doi.org/10.3390/foods9060717.
Pełny tekst źródłaVaquero, Cristian, Iris Loira, María Antonia Bañuelos, José María Heras, Rafael Cuerda i Antonio Morata. "Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas". Microorganisms 8, nr 6 (1.06.2020): 830. http://dx.doi.org/10.3390/microorganisms8060830.
Pełny tekst źródłaRoca-Mesa, Helena, Sonia Sendra, Albert Mas, Gemma Beltran i María-Jesús Torija. "Nitrogen Preferences during Alcoholic Fermentation of Different Non-Saccharomyces Yeasts of Oenological Interest". Microorganisms 8, nr 2 (22.01.2020): 157. http://dx.doi.org/10.3390/microorganisms8020157.
Pełny tekst źródłaHu, Lanlan, Rui Liu, Xiaohong Wang i Xiuyan Zhang. "The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae". Microorganisms 8, nr 3 (26.02.2020): 323. http://dx.doi.org/10.3390/microorganisms8030323.
Pełny tekst źródłaRibeiro, Carlos Alberto França, i Jorge Horii. "Negative H2S character and flocculation as yeast strain markers for inoculum recovery". Scientia Agricola 61, nr 3 (czerwiec 2004): 292–97. http://dx.doi.org/10.1590/s0103-90162004000300009.
Pełny tekst źródłaGuerrini, Simona, Viola Galli, Silvia Mangani i Lisa Granchi. "Influence of Cryoextraction and Cold Pre-Fermentative Maceration on the Yeast Microbiota and the Volatile Compounds Profile of Sangiovese Wine". Fermentation 10, nr 3 (6.03.2024): 148. http://dx.doi.org/10.3390/fermentation10030148.
Pełny tekst źródłaEllacuriaga, Marcos, María Victoria Gil i Xiomar Gómez. "Syngas Fermentation: Cleaning of Syngas as a Critical Stage in Fermentation Performance". Fermentation 9, nr 10 (9.10.2023): 898. http://dx.doi.org/10.3390/fermentation9100898.
Pełny tekst źródłaPejin, Jelena, Olgica Grujic, Sinisa Markov, Suncica-Tanackov Kocic, Dragoljub Cvetkovic i Ilija Tanackov. "Fermentation temperature and wort composition influence on diacetyl and 2, 3-pentanedione contents in beer". Zbornik Matice srpske za prirodne nauke, nr 108 (2005): 229–38. http://dx.doi.org/10.2298/zmspn0508229p.
Pełny tekst źródłaMiller, Konrad V., Even Arefaine, Ardic Arikal, Annegret Cantu, Raul Cauduro Girardello, Anita Oberholster, Hildegarde Heymann i David E. Block. "Development and Analysis of an Intensified Batch-Fed Wine Fermentation Process". Fermentation 8, nr 6 (7.06.2022): 268. http://dx.doi.org/10.3390/fermentation8060268.
Pełny tekst źródłaEstela-Escalante, Waldir D., Jimy J. Perez-Escalante, Eduardo L. Fuentes-Navarro i Ricardo M. Pinillos-Miñano. "The Potential of Using Grapefruit Peel as a Natural Support for Yeast Immobilization During Beer Fermentation". Chemical & biochemical engineering quarterly 34, nr 2 (2020): 105–14. http://dx.doi.org/10.15255/cabeq.2020.1808.
Pełny tekst źródłaAmbarsari, Indrie, Qanytah, Sigit Budi Santoso, Gama Noor Oktaningrum i Munir Eti Wulanjari. "Comparison of spontaneous and ragi fermentations on the physicochemical and functional properties of cereal flours". International Food Research Journal 29, nr 4 (19.08.2022): 909–17. http://dx.doi.org/10.47836/ifrj.29.4.18.
Pełny tekst źródłaRuiz-Rodríguez, Ana, Miguel Palma i Carmelo G. Barroso. "Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines". Foods 10, nr 5 (11.05.2021): 1053. http://dx.doi.org/10.3390/foods10051053.
Pełny tekst źródłaHasalliu, Rozeta. "EVALUATION OF LACTIC ACID BACTERIA GROWTH DURING AUTOCHTHONOUS ALBANIAN KALLMET WINE PRODUCTION WITH SPONTANEOUS AND INOCULATED FERMENTATIONS". CBU International Conference Proceedings 5 (24.09.2017): 1199–203. http://dx.doi.org/10.12955/cbup.v5.1096.
Pełny tekst źródłaCus, Franc, Neza Cadez i Peter Raspor. "Fungicide residues in grapes determined the dynamics of Saccharomyces cerevisiae strains during spontaneous wine fermentation". Zbornik Matice srpske za prirodne nauke, nr 121 (2011): 85–101. http://dx.doi.org/10.2298/zmspn1121085c.
Pełny tekst źródłaValera, María José, Valentina Olivera, Eduardo Boido, Eduardo Dellacassa i Francisco Carrau. "Wine Aroma Characterization of the Two Main Fermentation Yeast Species of the Apiculate Genus Hanseniaspora". Fermentation 7, nr 3 (21.08.2021): 162. http://dx.doi.org/10.3390/fermentation7030162.
Pełny tekst źródłaEscott, Carlos, Carmen López, Iris Loira, Carmen González, María Antonia Bañuelos, Wendu Tesfaye, José Antonio Suárez-Lepe i Antonio Morata. "Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light". Foods 10, nr 6 (18.06.2021): 1416. http://dx.doi.org/10.3390/foods10061416.
Pełny tekst źródłaMartín-García, Alba, Aitor Balmaseda, Albert Bordons i Cristina Reguant. "Effect of the inoculation strategy of non-Saccharomyces yeasts on wine malolactic fermentation". OENO One 54, nr 1 (29.02.2020): 101–8. http://dx.doi.org/10.20870/oeno-one.2020.54.1.2906.
Pełny tekst źródłaLuzzini, Giovanni, Davide Slaghenaufi i Maurizio Ugliano. "Volatile Compounds in Monovarietal Wines of Two Amarone Della Valpolicella Terroirs: Chemical and Sensory Impact of Grape Variety and Origin, Yeast Strain and Spontaneous Fermentation". Foods 10, nr 10 (15.10.2021): 2474. http://dx.doi.org/10.3390/foods10102474.
Pełny tekst źródłaBencresciuto, Grazia Federica, Claudio Mandalà, Carmela Anna Migliori, Lucia Giansante, Luciana Di Giacinto i Laura Bardi. "Microbial Biotechnologies to Produce Biodiesel and Biolubricants from Dairy Effluents". Fermentation 10, nr 6 (24.05.2024): 278. http://dx.doi.org/10.3390/fermentation10060278.
Pełny tekst źródłaBarrón-Álvarez, Nayeli, Lilia Arely Prado-Barragán, María de los Ángeles Fortis-Barrera i Francisco Javier Alarcon-Aguilar. "Fermentation of the Cucurbita ficifolia Fruit Juice: Its Antioxidant Activity and Effects on the Glycemia". Beverages 8, nr 3 (7.09.2022): 55. http://dx.doi.org/10.3390/beverages8030055.
Pełny tekst źródłaChen, Shuoyu, Fanxin Zhang, Edwin Ananta, Jeroen André Muller, Youyun Liang, Yuan Kun Lee i Shao-Quan Liu. "Co-Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii Improves Flavour Compound Profiles of Salt-Free Fermented Wheat Gluten". Fermentation 10, nr 2 (24.01.2024): 75. http://dx.doi.org/10.3390/fermentation10020075.
Pełny tekst źródłaCanonico, Laura, Alice Agarbati, Francesca Comitini i Maurizio Ciani. "Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale". Beverages 8, nr 3 (19.08.2022): 49. http://dx.doi.org/10.3390/beverages8030049.
Pełny tekst źródłaHenderson, Clark M., Michelle Lozada-Contreras, Vladimir Jiranek, Marjorie L. Longo i David E. Block. "Ethanol Production and Maximum Cell Growth Are Highly Correlated with Membrane Lipid Composition during Fermentation as Determined by Lipidomic Analysis of 22 Saccharomyces cerevisiae Strains". Applied and Environmental Microbiology 79, nr 1 (12.10.2012): 91–104. http://dx.doi.org/10.1128/aem.02670-12.
Pełny tekst źródłaHenderson, Clark M., Wade F. Zeno, Larry A. Lerno, Marjorie L. Longo i David E. Block. "Fermentation Temperature Modulates Phosphatidylethanolamine and Phosphatidylinositol Levels in the Cell Membrane of Saccharomyces cerevisiae". Applied and Environmental Microbiology 79, nr 17 (28.06.2013): 5345–56. http://dx.doi.org/10.1128/aem.01144-13.
Pełny tekst źródłavan Holst Pellekaan, Nicholas, Michelle E. Walker, Tommaso L. Watson i Vladimir Jiranek. "‘TeeBot’: A High Throughput Robotic Fermentation and Sampling System". Fermentation 7, nr 4 (24.09.2021): 205. http://dx.doi.org/10.3390/fermentation7040205.
Pełny tekst źródłaMills, David A., Eric A. Johannsen i Luca Cocolin. "Yeast Diversity and Persistence in Botrytis-Affected Wine Fermentations". Applied and Environmental Microbiology 68, nr 10 (październik 2002): 4884–93. http://dx.doi.org/10.1128/aem.68.10.4884-4893.2002.
Pełny tekst źródłaZhang, Da Wei, Wen Bin Dong, Dan Zhang, Lei Jin, Jie Zhang, De Ming Li i Hui Dong Li. "Simultaneous and Sequential Fermentations with Saccharomyces cerevisiae DJ02 and Lactobacliius acidophilus WS in Pear Wine". Advanced Materials Research 317-319 (sierpień 2011): 2388–92. http://dx.doi.org/10.4028/www.scientific.net/amr.317-319.2388.
Pełny tekst źródłaMonte Alegre, Ranulfo, Maurício Rigo i Inés Joekes. "Ethanol fermentation of a diluted molasses medium by Saccharomyces cerevisiae immobilized on chrysotile". Brazilian Archives of Biology and Technology 46, nr 4 (grudzień 2003): 751–57. http://dx.doi.org/10.1590/s1516-89132003000400031.
Pełny tekst źródłaLiu, Jing Hui, Wi Di Zhang, Fang Yin, Jing Liu, Xing Ling Zhao, Shi Qing Liu, Ling Xu, Yu Bao Chen i Hong Yang. "Effects of Different Treatments on Properties of Biogas Fermentation with Ginger Skin". Advanced Materials Research 953-954 (czerwiec 2014): 284–89. http://dx.doi.org/10.4028/www.scientific.net/amr.953-954.284.
Pełny tekst źródłaMecca, Debora, Santiago Benito, Beata Beisert, Silvia Brezina, Stefanie Fritsch, Heike Semmler i Doris Rauhut. "Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma". Fermentation 6, nr 1 (22.03.2020): 35. http://dx.doi.org/10.3390/fermentation6010035.
Pełny tekst źródłaIram, Attia, Ali Ozcan, Irfan Turhan i Ali Demirci. "Production of Value-Added Products as Food Ingredients via Microbial Fermentation". Processes 11, nr 6 (3.06.2023): 1715. http://dx.doi.org/10.3390/pr11061715.
Pełny tekst źródłaColeman, Matthew C., Russell Fish i David E. Block. "Temperature-Dependent Kinetic Model for Nitrogen-Limited Wine Fermentations". Applied and Environmental Microbiology 73, nr 18 (6.07.2007): 5875–84. http://dx.doi.org/10.1128/aem.00670-07.
Pełny tekst źródłaDeed, Rebecca C., i Lisa I. Pilkington. "Lifestyle, Lineage, and Geographical Origin Influence Temperature-Dependent Phenotypic Variation across Yeast Strains during Wine Fermentation". Microorganisms 8, nr 9 (7.09.2020): 1367. http://dx.doi.org/10.3390/microorganisms8091367.
Pełny tekst źródładel Fresno, Juan Manuel, Carlos Escott, Francisco Carrau, José Enrique Herbert-Pucheta, Cristian Vaquero, Carmen González i Antonio Morata. "Improving Aroma Complexity with Hanseniaspora spp.: Terpenes, Acetate Esters, and Safranal". Fermentation 8, nr 11 (19.11.2022): 654. http://dx.doi.org/10.3390/fermentation8110654.
Pełny tekst źródłaLuo, Hui Bo, Chun Hui Wei i Xian Ling Yuan. "Study on the Metabolites of a Bacteria Strain Producing Esterifying Synthetase". Advanced Materials Research 550-553 (lipiec 2012): 1080–84. http://dx.doi.org/10.4028/www.scientific.net/amr.550-553.1080.
Pełny tekst źródłaBoll, Matthias, Johannes W. Kung, Ulrich Ermler, Berta M. Martins i Wolfgang Buckel. "Fermentative Cyclohexane Carboxylate Formation in Syntrophus aciditrophicus". Journal of Molecular Microbiology and Biotechnology 26, nr 1-3 (2016): 165–79. http://dx.doi.org/10.1159/000440881.
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