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| Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines | | Food chemistry |
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| Significance of oxygen supply in production of a novel antibiotic by Pseudomonas sp. SJT25 | | Bioresource technology |
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| Synthesis of polyhydroxyalkanoate from palm oil and some new applications | | Applied microbiology and biotechnology. |
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| Understanding the Influence of Phosphatidylcholine on the Molecular Weight of Hyaluronic Acid Synthesized by Streptococcus zooepidemicus | | Applied biochemistry and biotechnology |
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| Temperature-Dependent Kinetic Model for Nitrogen-Limited Wine Fermentations | | Applied and environmental microbiology AEM |
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| Fermentation, degradation and microbial nitrogen partitioning for three forage colour phenotypes within anthocyanidin‐accumulating Lc‐alfalfa progeny | | Journal of the science of food and agriculture |
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| Evolution of fermenting microbiota in tarhana produced under controlled technological conditions | | Food microbiology |
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| Effects of sludge pretreatments and organic acids on hydrogen production by anaerobic fermentation | | Bioresource technology |
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| Effects of γ-irradiation upon biogenic amine formation in Egyptian ripened sausages during storage | | Innovative food science and emerging technologies |
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| Catalyzed modified clean fractionation of switchgrass | | Bioresource technology |
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| A microscopic description and ultrastructural characterisation of Dientamoeba fragilis: An emerging cause of human enteric disease | | International journal for parasitology |
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| Microbial ecology of sorghum sourdoughs: Effect of substrate supply and phenolic compounds on composition of fermentation microbiota | | International journal of food microbiology |
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| Effects of alcohols on bacterial cellulose production by Acetobacter xylinum 186 | | World journal of microbiology and biotechnology |
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| Potassium concentration and pH inter‐relationships in grape juice and wine of Chardonnay and Shiraz from a range of rootstocks in different environments | | Australian journal of grape and wine research |
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| Microbial and chemical analysis of a kvass fermentation | | European food research and technology |
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| Recent Advances in Citric Acid Bio-production and Recovery | | Food and bioprocess technology |
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| Regulating the molar fraction of 4-hydroxybutyrate in Poly(3-hydroxybutyrate-co-4-hydroxybutyrate) by biological fermentation and enzymatic degradation | | World journal of microbiology and biotechnology |
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| Saccharomyces cerevisiae strains from traditional fermentations of Brazilian cachaça: trehalose metabolism, heat and ethanol resistance | | Antonie van Leeuwenhoek |
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| Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation | | Food microbiology |
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| Fermentation of reconstituted milk by Streptococcus thermophilus: Effect of irradiation on skim milk powder | | International dairy journal |
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| Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines | | Applied microbiology and biotechnology. |
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| Effects of broccoli stems and leaves meal on production performance and egg quality of laying hens | | Animal feed science and technology |
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| Effects of Dried Distillers' Grain on Fecal Prevalence and Growth of Escherichia coli O157 in Batch Culture Fermentations from Cattle | | Applied and environmental microbiology AEM |
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| Optimization of the extraction of anthocyanin from Bokbunja (Rubus coreanus Miq.) marc produced during traditional wine processing and characterization of the extracts | | Bioresource technology |
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| Five unusual natural carbohydrates from Actinosynnema pretiosum | | Chemistry of natural compounds |
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| Metabolic Engineering of Saccharomyces cerevisiae for Conversion of D-Glucose to Xylitol and Other Five-Carbon Sugars and Sugar Alcohols | | Applied and environmental microbiology AEM |
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| Composition of lipophilic compounds and carbohydrates in the accumulated plant litter and soil organic matter in boreal forests | | European journal of soil science |
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| Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts | | European food research and technology |
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| Production, Purification, and Characterization of Exoglucanase by Aspergillus fumigatus | | Applied biochemistry and biotechnology |
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| Mechanisms of enhanced cellulosic bioethanol fermentation by co-cultivation of Clostridium and Thermoanaerobacter spp. | | Bioresource technology |
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| Candida theae sp. nov., a new anamorphic beverage-associated member of the Lodderomyces clade | | International journal of food microbiology |
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| Effect of soy skim from soybean aqueous processing on the performance of corn ethanol fermentation | | Bioresource technology |
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| Estimation of Fundamental Kinetic Parameters of Polyhydroxybutyrate Fermentation Process of Azohydromonas australica Using Statistical Approach of Media Optimization | | Applied biochemistry and biotechnology |
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| Effects of waste activated sludge and surfactant addition on primary sludge hydrolysis and short-chain fatty acids accumulation | | Bioresource technology |
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| Development of applications of industrial enzymes from Malaysian indigenous microbial sources | | Bioresource technology |
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| Actinoplanes utahensis ZJB-08196 fed-batch fermentation at elevated osmolality for enhancing acarbose production | | Bioresource technology |
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| Bacterial metabolism of environmental arsenic—mechanisms and biotechnological applications | | Applied microbiology and biotechnology |
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| High concentrations of cellulosic ethanol achieved by fed batch semi simultaneous saccharification and fermentation of waste-paper | | Bioresource technology |
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| Linking phylogenetic identities of bacteria to starch fermentation in an in vitro model of the large intestine by RNA-based stable isotope probing | | Environmental microbiology |
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| Changes in growth and survival of Bifidobacterium by coculture with Propionibacterium in soy milk, cow's milk, and modified MRS medium | | International journal of food microbiology |
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| Dynamic mathematical models of batch experiments and fed-batch cultures for cyclic adenosine monophosphate production by Arthrobacter A302 | | World journal of microbiology and biotechnology |
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| Changes in chromatic characteristics and phenolic composition during winemaking and shelf-life of two types of red sweet sparkling wines | | Food research international |
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| Effects of nutrient supplementation on fermentation kinetics, H₂S evolution, and aroma profile in Verdicchio DOC wine production | | European food research and technology |
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| Biodiesel synthesis from Jatropha curcas L. oil and ethanol in a continuous centrifugal contactor separator | | European journal of lipid science and technology |
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| Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage | | Lebensmittel-Wissenschaft |
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| Differential Glucose and Fructose Utilization During Cucumber Juice Fermentation | | Journal of food science |
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| Isolation, 1H, 13C NMR Assignments, and crystal structure of chrodrimanin B from A marine fungus Aspergillus sp. | | Chemistry of natural compounds |
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| Antimicrobial activity of d-3-phenyllactic acid produced by fed-batch process against Salmonella enterica | | Food control |
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| Impulse viscoelastic characterization of wheat flour dough during fermentation | | Journal of food engineering |
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| Hydrogen production and microbial diversity in sewage sludge fermentation preceded by heat and alkaline treatment | | Bioresource technology |
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| Ixr1p and the control of the Saccharomyces cerevisiae hypoxic response | | Applied microbiology and biotechnology. |
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| Temperate forages ensiled with molasses or fresh cheese whey: Effects on conservation quality, effluent losses and ruminal degradation | | Animal feed science and technology |
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| Use of real time gas production data for more accurate comparison of continuous single-stage and two-stage fermentation | | Bioresource technology |
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| Respiratory Succession and Community Succession of Bacterioplankton in Seasonally Anoxic Estuarine Waters | | Applied and environmental microbiology AEM |
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| Production of leucine amino peptidase in lab scale bioreactors using Streptomyces gedanensis | | Bioresource technology |
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| Effects of increasing levels of stearidonic acid on methane production in a rumen in vitro system | | Animal feed science and technology |
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| Optimization of synbiotic fermented food from hydrosoluble soy extract applying experimental design and sensory analysis techniques | | Journal of sensory studies |
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| Ultrafiltrative separation of rhamnolipid from culture medium | | World journal of microbiology and biotechnology |
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| L- Valine Production with Pyruvate Dehydrogenase Complex-Deficient Corynebacterium glutamicum | | Applied and environmental microbiology AEM |
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| A Highly Efficient NADH-dependent Butanol Dehydrogenase from High-butanol-producing Clostridium sp. BOH3 | | BioEnergy research |
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| Wastewater from the soft drinks industry as a source for bioethanol production | | Bioresource technology |
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| Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains | | International journal of food microbiology |
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| In-vitro assessment of the effects of dietary fibers on microbial fermentation and communities from large intestinal digesta of pigs | | Food hydrocolloids |
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| Extractable sugar contents of trunks from fruiting and nonfruiting oil palms of different ages | | Journal of wood science |
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| Metabolism of nitrate in fermented meats: The characteristic feature of a specific group of fermented foods | | Food microbiology |
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| The complete genome sequence of Moorella thermoacetica (f. Clostridium thermoaceticum) | | Environmental microbiology |
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| Acetone-butanol fermentation of marine macroalgae | | Bioresource technology |
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| Co-production of surfactin and a novel bacteriocin by Bacillus subtilis subsp. subtilis H4 isolated from Bikalga, an African alkaline Hibiscus sabdariffa seed fermented condiment | | International journal of food microbiology |
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| Identification of microbial metabolites derived from in vitro fecal fermentation of different polyphenolic food sources | | Nutrition |
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| Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production | | World journal of microbiology and biotechnology |
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| Simple Strategy of Repeated Batch Cultivation for Enhanced Production of 1,3-Propanediol Using Clostridium diolis | | Applied biochemistry and biotechnology |
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| Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast | | International journal of food microbiology |
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| Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives | | Lebensmittel-Wissenschaft |
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| 1H NMR-based metabolomic characterization during green tea (Camellia sinensis) fermentation | | Food research international |
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| Isolation and characterisation of lactic acid bacterium for effective fermentation of cellobiose into optically pure homo L-(+)-lactic acid | | Applied microbiology and biotechnology. |
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| End-product induced metabolic shifts in Clostridium thermocellum ATCC 27405 | | Applied microbiology and biotechnology. |
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| Alkyl-methylimidazolium ionic liquids affect the growth and fermentative metabolism of Clostridium sp. | | Bioresource technology |
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| Ethanol production from Saccharina japonica using an optimized extremely low acid pretreatment followed by simultaneous saccharification and fermentation | | Bioresource technology |
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| Construction of recombinant industrial S. cerevisiae strain with barley lipid-transfer protein 1 secretion capability and lower PrA activity | | European food research and technology |
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| Characterization of (R)-2-Hydroxyisocaproate Dehydrogenase and a Family III Coenzyme A Transferase Involved in Reduction of L-Leucine to Isocaproate by Clostridium difficile | | Applied and environmental microbiology AEM |
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| Improvements in fermentative biological hydrogen production through metabolic engineering | | Journal of environmental management |
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| Display of active beta-glucosidase on the surface of Schizosaccharomyces pombe cells using novel anchor proteins | | Applied microbiology and biotechnology |
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| Carotenoid composition of mango (mangifera indica l.) wine and its antioxidant activity | | Journal of food biochemistry |
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| Effect of water tension on ethylene production and consumption in montane and lowland soils in Austria | | European journal of soil science |
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| Production, purification and properties of β‐mannanase from soil bacterium bacillus circulans m‐21 | | Journal of food biochemistry |
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| A description of the lactic acid bacteria microbiota associated with the production of traditional fermented vegetables in Vietnam | | International journal of food microbiology |
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| Effect of Lignocellulose-Derived Inhibitors on Growth of and Ethanol Production by Growth-Arrested Corynebacterium glutamicum R | | Applied and environmental microbiology AEM |
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| Breeding maize as biogas substrate in Central Europe: II. Quantitative-genetic parameters for inbred lines and correlations with testcross performance | | Theoretical and applied genetics |
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(Click to View)
| Simultaneous saccharification and microbial lipid fermentation of corn stover by oleaginous yeast Trichosporon cutaneum | | Bioresource technology |
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| Mechanical and structural properties of native and alkali-treated bacterial cellulose produced by Gluconacetobacter xylinus strain ATCC 53524 | | Cellulose |
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(Click to View)
| Factors influencing the production of volatile phenols by wine lactic acid bacteria | | International journal of food microbiology |
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(Click to View)
| Effects of wheat sourdough process on the quality of mixed oat-wheat bread | | Lebensmittel-Wissenschaft |
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(Click to View)
| Utilization of Molasses Sugar for Lactic Acid Production by Lactobacillus delbrueckii subsp. delbrueckii Mutant Uc-3 in Batch Fermentation | | Applied and environmental microbiology AEM |
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| Scale up of a novel tri-substrate fermentation for enhanced production of Aspergillus niger lipase for tallow hydrolysis | | Bioresource technology |
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| Natto Characteristics as Affected by Steaming Time, Bacillus Strain, and Fermentation Time | | Journal of food science |
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| Effect of inoculated or ammoniated high-moisture ear corn on finishing performance of steers | | Animal feed science and technology |
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| Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota | | Antonie van Leeuwenhoek |
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| Effect of supportive enzymes on chemical composition and viscosity of rye mashes obtained by the pressureless liberation of starch method and efficiency of their fermentation | | European food research and technology |
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(Click to View)
| Breeding maize as biogas substrate in Central Europe: I. Quantitative-genetic parameters for testcross performance | | Theoretical and applied genetics |
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