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FERMENTATION
Journal
Identifier:
E244360
ISSN:
2311-5637
Overview
Overview
Outputs (17)
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Biodiversity of Enological Lactic Acid Bacteria: Spe-cies- and Strain-dependent Plus/Minus Effects on Wine Quality and Safety
Academic Article
Capnophilic Lactic Fermentation from Thermotoga neapolitana: A Resourceful Pathway to Obtain Almost Enantiopure L-lactic Acid
Academic Article
Chestnut Shells as Waste Material for Succinic Acid Production from Actinobacillus succinogenes 130Z
Academic Article
Climate Changes and Food Quality: the Potential of Microbial Activities as Mitigating Strategies in the Wine Sector.
Academic Article
Editorial: Lactic Acid Fermentation and the Colours of Biotechnology 2.0
Academic Article
Effect of Cereals and Legumes Processing on In Situ Rumen Protein Degradability: A Review
Academic Article
Fruit Beer with the Bisucciu Sardinian Apricot Cultivar (Prunus armeniaca L.): A Technological and Analytical Approach
Academic Article
Impact of organic acids supplementation to hardwood spent sulfite liquor as substrate for the selection of polyhydroxyalkanoates-producing organisms
Academic Article
Microbial Resources and Sparkling Wine Differentiation: State of the Arts
Academic Article
Microbial biocontrol as an alternative to synthetic fungicides: Boundaries between pre-and postharvest applications on vegetables and fruits
Academic Article
Microbial resources, fermentation and reduction of negative externalities in food systems: Patterns toward sustainability and resilience
Academic Article
Non-Conventional Yeasts from Mozzarella Cheese Whey and Artisanal Sourdoughs: Leavening Capacity and Impact on Bread Sensory Profile
Academic Article
Optimization of carotenoids production from camelina sativa meal hydrolysate by rhodosporidium toruloides
Academic Article
PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomycesas a Case-Study
Academic Article
Pesticide residues and fermentation stuck in wine: new field-base evidences indicate the urgent need of tailored regulations.
Academic Article
Starter Cultures for Sparkling Wine
Academic Article
Towards a Complete Exploitation of Brewers' Spent Grain from a Circular Economy Perspective
Academic Article
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