Results 201 to 210 of about 154,720 (267)

Comprehensive analysis on the regulatory mechanism of active ingredient accumulation during fermentation process of Massa Medicata Fermentata: microbe and metabolic profiles. [PDF]

Front Microbiol
Li Y, Wang YJ, Guo XP, Zhao HY, Ren HW, Li HY.   +5 more
europepmc   +1 more source

Effect of Mixed Strains on Microbial Community and Flavor Metabolites in Fermentation Process of Chi-Flavor Baijiu. [PDF]

Foods
Fan P, Liang X, Fei Y, Zhao W, Liang J, Bai W, He S.   +6 more
europepmc   +1 more source

Modeling and Optimization of an Enhanced Soft Sensor for the Fermentation Process of Pichia pastoris. [PDF]

Sensors (Basel)
Wang B, Yu A, Wang H, Liu J.
europepmc   +1 more source

Study on the Mechanisms of Flavor Compound Changes During the Lactic Fermentation Process of Peach and Apricot Mixed Juice. [PDF]

Foods
Zhao Y, Liu R, Mu Y, Lv M, Xing J, Zheng L, Aihaiti A, Wang L.   +7 more
europepmc   +1 more source

Evaluation of the application of wild yeasts in inhibiting germination of ochratoxin-producing Fungi during coffee fermentation process. [PDF]

Food Chem X
Liu TY, Hsu WH, Lee BH.
europepmc   +1 more source

Soft sensing modeling of penicillin fermentation process based on local selection ensemble learning. [PDF]

Sci Rep
Huang F, Li L, Du C, Wang S, Liu X.
europepmc   +1 more source

Industrial fermentation process

International Research Journal of Modernization in Engineering Technology & Science
openaire   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Kinetics of fermentation processes

Biotechnology and Bioengineering, 1969
AbstractKinetic studies on fermentation processes were made and a general equation of production rate was newly presented applying the kinetic theory on mierobial cell growth which was reported previously by the authors.l,2 Equations for product concentration in fermentation time courses were derived by developing mathematically the general equation of
T, Kono, T, Asai
openaire   +2 more sources

Pesticides in Fermentative Processes of Wine

Journal of Agricultural and Food Chemistry, 1999
The influence of six fungicides (azoxystrobin, cyprodinil, fludioxonil, mepanipyrim, pyrimethanil, and tetraconazole) on the fermentative activity of two yeasts (Saccharomyces cerevisiae and Kloeckeraapiculata) and two lactic bacteria (Leuconostoc oenos and Lactobacillus plantarum) was studied.
Cabras P, ANGIONI, ALBERTO, GARAU, VINCENZO, PIRISI, FILIPPO MARIA, Farris GA, Madau G, Emonti G.   +6 more
openaire   +4 more sources

INSTRUMENTATION FOR FERMENTATION PROCESSES

IFAC Proceedings Volumes, 1983
Abstract The role of instrumentation in the control of a fermentation process is discussed. In particular, the relevance, accuracy and precision of the measured data is defined and examples given of values achieved in the authors own laboratory. The characteristics of sensors, namely their reliability, accuracy, precision, resolution, specificity ...
openaire   +1 more source