Results 391 to 398 of about 7,655,390 (398)

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  

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

Nutrition Research Reviews, 2001
exaly  

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

Journal of Applied Microbiology, 2016
exaly