Results 371 to 380 of about 164,014 (381)

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  

Fermentation, biogas and biohydrogen production from solid food processing

2007
D Cheong, C Hansen
openaire   +1 more source

Fermentation in the large intestine of single-stomached animals and its relationship to animal health

Nutrition Research Reviews, 2001
exaly  

Enzymatic extraction and fermentation for the recovery of food processing products

2007
openaire   +1 more source

The cocoa bean fermentation process: from ecosystem analysis to starter culture development

Journal of Applied Microbiology, 2016
exaly  

9 / Yeast Spoilage of Foods and Fermentation Processes

1978
openaire   +1 more source

Advances on Fermentation Processes for the Production of Bioactive Compounds in Food Biotechnology

2019
Cristóbal N. Aguilar, Leonardo Sepúlveda, Juan A. Ascacio-Valdés, José Juan Buenrostro-Figueroa, Antonio Aguilera-Carbo   +4 more
openaire   +2 more sources