Keyword Connections

fermentation

Journals

31

1 Toxins

2 Journal of food biochemistry

3 journal of food science

4 Environmental science and pollution research international

5 Molecules (Basel, Switzerland)

6 Food chemistry

7 bmc complementary and alternative medicine

8 food research international (ottawa, ont)

9 food microbiology

10 Journal of food science and technology

11 Carbohydrate polymers

12 Frontiers in microbiology

13 Bioprocess and biosystems engineering

14 Journal of the science of food and agriculture

15 Foods (Basel, Switzerland)

16 Applied microbiology and biotechnology

17 waste management (new york, ny)

18 letters in applied microbiology

19 biotechnology for biofuels

20 World journal of microbiology & biotechnology

21 food technology and biotechnology

22 current opinion in biotechnology

23 mycobiology

24 biotechnology and applied biochemistry

25 Food science and technology international = Ciencia y tecnologia de los alimentos internacional

26 journal of animal science

27 biotechnology journal

28 nutrition research (new york, ny)

29 cellular and molecular biology (noisy-le-grand, france)

30 biomedical chromatography : bmc

31 Journal of invertebrate pathology

Research Groups

0

No Research Group Connected

Bibliographies

300

1 Impact of weaning age on rumen development in artificially reared lambs1.

2 In vitro fecal fermentation of propionylated high-amylose maize starch and its impact on gut microbiota.

3 Antioxidant and antithrombotic properties of Dendropanax morbifera Léveille (Araliaceae) and its ferments produced by fermentation processing.

4 Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions.

5 Safety evaluation of Semen Sojae Preparatum based on simultaneous LC-ESI-MS/MS quantification of aflatoxin B , B , G , G and M.

6 Pullulan gum production from low-quality fig syrup using Aureobasidium pullulans.

7 Properties and Fermentation Activity of Industrial Yeasts and Exposed to AFB, OTA and ZEA.

8 The Effect of Different Methods of Fermentation on the Detection of Milk Protein Residues in Retail Cheese by Enzyme-Linked Immunosorbent Assay (ELISA).

9 Fructooligosaccharides and wheat bran fed at similar fermentation levels differentially affect the expression of genes involved in transport, signaling, apoptosis, cell proliferation, and oncogenesis in the colon epithelia of healthy Fischer 344 rats.

10 Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality.

11 Kinetic modeling of bacteriocin-like inhibitory substance secretion by Kp10 and its stability in food manufacturing conditions.

12 Evaluation of behaviour of Lachancea thermotolerans biocontrol agents on grape fermentations.

13 Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH.

14 Recent advances in microbial production of mannitol: utilization of low-cost substrates, strain development and regulation strategies.

15 A comprehensive review on microbial L-asparaginase: Bioprocessing, characterization and industrial applications.

16 Harnessing ecological and evolutionary principles to guide the design of microbial production consortia.

17 Phenotypic variation in spatially structured microbial communities: ecological origins and consequences.

18 Flavonoids and gut health.

19 Solid-state fermentation of ammoniated corn straw to produce feed protein and toxicological assessment of the product.

20 Optimization of immobilization conditions for Lactobacillus penntosus cells.

21 Proteomic and peptidomic UHPLC-ESI MS/MS analysis of cocoa beans fermented using the Styrofoam-box method.

22 Optimization of Growth Medium and Fermentation Conditions for the Production of Laccase3 from Using Recombinant .

23 Enzymes for pharmaceutical and therapeutic applications.

24 Challenges Associated with Byproducts Valorization-Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts.

25 A novel biocatalyst, LU2, for efficient production of succinic acid using whey permeate as a cost-effective carbon source.

26 The roles and applications of chaotropes and kosmotropes in industrial fermentation processes.

27 Inactivation kinetics of beer spoilage bacteria (Lactobacillus brevis, Lactobacillus casei, and Pediococcus damnosus) during acid washing of brewing yeast.

28 Analysis of Transformed Upstream Bioprocess Data Provides Insights into Biological System Variation.

29 Improvement of the traditional method of ogiri production and identification of the micro-organisms associated with the fermentation process

30 Integrated fermentation and anaerobic digestion of primary sludges for simultaneous resource and energy recovery: Impact of volatile fatty acids recovery.

31 ethanol fermentation potency of wild yeast which isolated from soil drive nutrient (sdn) plantation system

32 recent updates on lignocellulosic biomass derived ethanol - a review

33 emerging technologies for the production of renewable liquid transport fuels from biomass sources enriched in plant cell walls

34 potential of ruminant feed with appearance of in vitro gas production

35 vector design for improved dna vaccine efficacy, safety and production

36 isolation, identification and optimization of ethanol producing bacteria from saccharomyces-based fermentation process of alcohol industries in iran

37 yeasts in sustainable bioethanol production: a review

38 estabilidade aeróbia de silagens de capim-mombaça tratadas com lactobacillus buchneri aerobic stability of mombaça grass silages treated with lactobacillus buchneri

39 pengaruh berbagai merk dried yeast (saccharomyces sp.) dan ph awal fermentasi terhadap karakteristik wine salak

40 efeito da adição de níveis crescentes de polpa cítrica sobre a qualidade fermentativa e o valor nutritivo da silagem de capim-elefante effect of increasing levels of citrus pulp on the fermentation quality and nutritive value of elephantgrass silage

41 nutritional value of black and white oat cultivars ensiled in two phenological stages valor nutricional de cultivares de aveia preta e branca ensiladas em dois estádios fenológicos

42 effect of deoxynivalenol and t-2 toxin in malt amylase activity

43 fruit agribusiness waste as an additive in elephant grass silage

44 enhanced production of botrallin and tmc-264 with in situ macroporous resin adsorption in mycelial liquid culture of the endophytic fungus hyalodendriella sp. ponipodef12

45 legumes as potential plants for probiotic strain lactobacillus rhamnosus gg

46 direct fermentation of sweet sorghum juice by clostridium acetobutylicum and clostridium tetanomorphum to produce bio-butanol and organic acids

47 enhanced 3-sulfanylhexan-1-ol production in sequential mixed fermentation with torulaspora delbrueckii/saccharomyces cerevisiae reveals a situation of synergistic interaction between two industrial strains

48 fermentation-assisted extraction of isothiocyanates from brassica vegetable using box-behnken experimental design

49 effect of steam explosion pretreatment on bamboo for enzymatic hydrolysis and ethanol fermentation

50 analysis of growth inhibition and metabolism of hydroxycinnamic acids by brewing and spoilage strains of brettanomyces yeast

51 metabolite profiling of fermented ginseng extracts by gas chromatography mass spectrometry

52 produktivitas kambing peranakan etawah yang diberi ransum berbasis jerami padi fermentasi

53 karakteristik mutu biji kakao aceh hasil fermentasi dengan berbagai cara dan interval waktu pengadukan

54 pengaruh kuantitas garam terhadap kualitas bekasam

55 cellulolytic and butyrivibrio fibrisolvens bacteria population density, after supplementing fodder diets (pennisetum clandestinum)

56 use of selected lactic acid bacteria and quinoa flour for manufacturing novel yogurt-like beverages

57 contribution à l'étude des levures de cognac

58 the potential of bacillus strains isolated from the rumen content of dairy cows as natural antibacterial and antioxidant agents for broilers

59 detoxification of a lignocellulosic waste from a pulp mill to enhance its fermentation prospects

60 evaluation of wavelength selection methods for 2d fluorescence spectra applied to bioprocesses characterization

61 towards a carbon-negative sustainable bio-based economy

62 biosynthesis of oligomeric anthocyanins from grape skin extracts

63 extraction of coconut oil (cocos nucifera l.) through fermentation system

64 the generalized green’s function for boundary value problem of second order difference equation

65 dynamics and genetic diversification of escherichia coli during experimental adaptation to an anaerobic environment

66 combined biogas and bioethanol production: opportunities and challenges for industrial application

67 levaduras autóctonas con capacidad fermentativa en la producción de etanol a partir de pulpa de excedentes de plátano musa (aab simmonds) en el departamento de córdoba, colombia

68 evaluating the fires and oxygen deficiency risks caused by stored agricultural waste

69 suitability of cereal porridges as substrate for probiotic strain lactobacillus rhamnosus gg

70 aerobic stability of sugar cane silages with a novel strain of lactobacillus sp. isolated from sugar cane

71 utilización de candida guilliermondii aislada del corozo chiquito (bactris guineensis) en la producción de xilitol

72 Current status and perspectives of fungal entomopathogens used for microbial control of arthropod pests in Brazil.

73 The production and uses of Beauveria bassiana as a microbial insecticide.

74 Vaccine Production to Protect Animals Against Pathogenic Clostridia.

75 Production of Phenyllactic Acid from Porphyra Residues by Lactic Acid Bacterial Fermentation

76 Chemometric mapping of beer styles: Integration of hordenine into the beer composition fingerprint.

77 EI-2346, a novel interleukin-1beta converting enzyme inhibitor produced by Streptomyces sp. E-2346. I. Taxonomy of producing strain, fermentation, isolation, physico-chemical properties, and biological properties.

78 Oximidine III, a new antitumor antibiotic against transformed cells from Pseudomonas sp. I. Taxonomy, fermentation, isolation, physico-chemical properties and biological activity.

79 EI-1941-1 and -2, novel interleukin-1 beta converting enzyme inhibitors Produced by Farrowia sp. E-1941. II. Taxonomy of producing strain, fermentation, isolation, physico-chemical properties, and biological properties.

80 Novel fungal metabolites as cell wall active antifungals: Fermentation, isolation, physico-chemical properties, structure and biological activity

81 FR252921, a novel immunosuppressive agent isolated from Pseudomonas fluorescens no. 408813. I. Taxonomy, fermentation, isolation, physico-chemical properties and biological activities of FR252921, FR252922 and FR256523

82 YM-266183 and YM-266184, novel thiopeptide antibiotics produced by Bacillus cereus isolated from a marine sponge. I. Taxonomy, fermentation, Isolation, physico-chemical properties and biological properties

83 Tetracycline Gene Transfer in During Sausage Fermentation.

84 pH-Uncontrolled lactic acid fermentation with activated carbon as an adsorbent.

85 Upgrading the phenolic content, antioxidant and antimicrobial activities of garden cress seeds using solid state fermentation by Trichoderma reesei.

86 Antioxidant activity and anthocyanin contents in olives (CV cellina di nardò) during ripening and after fermentation

87 Formation of Zearalenone Metabolites in Tempeh Fermentation.

88 Diversity, knowledge, and valuation of plants used as fermentation starters for traditional glutinous rice wine by Dong communities in Southeast Guizhou, China.

89 Supervisory System and Multivariable Control Applying Weighted Fuzzy-PID Logic in an Alcoholic Fermentation Process

90 Co-products in maize-soybean growing-pig diets altered in vitro enzymatic insoluble fibre hydrolysis and fermentation in relation to botanical origin

91 Polyethylene terephthalate microplastics affect hydrogen production from alkaline anaerobic fermentation of waste activated sludge through altering viability and activity of anaerobic microorganisms.

92 The Effect of Dissimilatory Manganese Reduction on Lactate Fermentation and Microbial Community Assembly.

93 Effects of limit-feeding diets with different forage-to-concentrate ratios on nutrient intake, rumination, ruminal fermentation, digestibility, blood parameters and growth in Holstein heifers.

94 Interaction of 4-ethylphenol, pH, sucrose and ethanol on the growth and fermentation capacity of the industrial strain of Saccharomyces cerevisiae PE-2.

95 Effect of milling, fermentation or roasting on water activity, fungal growth, and aflatoxin contamination of Bambara groundnut (Vigna subterranea (L.) Verdc)

96 Semi-solid-state fermentation of Eicchornia crassipes biomass as lignocellulosic biopolymer for cellulase and 3-glucosidase production by cocultivation of Aspergillus niger RK3 and Trichoderma reesei MTCC164.

97 Degradation of antibiotics and inactivation of antibiotic resistance genes (ARGs) in Cephalosporin C fermentation residues using ionizing radiation, ozonation and thermal treatment.

98 Fermentation of Anaerobic Cow Waste as Bio-Slurry Organic Fertilizer and Nitrogen Chemical Fertilizer on Soybean

99 Discovery of potential pathways for biological conversion of poplar wood into lipids by co-fermentation of Rhodococci strains

100 Aflatoxin B removal by three bacterial strains and optimization of fermentation process parameters.

101 Effect of pre-fermentation types on the potential of methane production and energy recovery from food waste