Results 361 to 370 of about 683,462 (381)

Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate

Journal of the Science of Food and Agriculture, 2019
Vanesa Castro-alba, L Heinrich, Chung-wei Lee   +2 more
exaly  

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Comprehensive Reviews in Food Science and Food Safety, 2019
Aneta Sławińska, Ewa Jabłońska-ry, Katarzyna Skrzypczak   +2 more
exaly  

Regulation mechanisms in mixed and pure culture microbial fermentation

Biotechnology and Bioengineering, 2014
Robert D Hoelzle, Bernardino Virdis, Damien J Batstone   +2 more
exaly  

FERMENTATION OF COFFEE

Journal of Food Science, 1946
Carl S. Pederson, Robert S. Breed
openaire   +3 more sources

Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine

Frontiers in Microbiology, 2016
Maurizio Ciani, Francesca Comitini
exaly  

Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile

Frontiers in Microbiology, 2018
Ying Shi, Changqing Duan, V Zaccolo
exaly  

Potential of lactic acid bacteria to modulate coffee volatiles and effect of glucose supplementation: fermentation of green coffee beans and impact of coffee roasting

Journal of the Science of Food and Agriculture, 2019
Chenhui Wang, Shao-quan Liu, Andreia Pelegrini   +2 more
exaly  

Implications of nitrogen nutrition for grapes, fermentation and wine

Australian Journal of Grape and Wine Research, 2005
exaly  

Respiration and Fermentation

Science, 1962
Barbara E. Wright, David W. Bishop
openaire   +3 more sources

Biotransformations and Fermentations

Science, 1974
openaire   +3 more sources