Fermentation,volume 4,issue 1  (01-2018)

Period of time： 2018年1期

Publisher： MDPI

Founded in： 2015

Total resources： 8

E-ISSN： 2311-5637|4|1

ISSN： 2311-5637

Subject： Q Biological Sciences

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Fermentation,volume 4,issue 1

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Fermentation Assisted by Pulsed Electric Field and Ultrasound: A Review

By Galván-D’Alessandro Leandro,Carciochi Ramiro Ariel in (2018)

Fermentation,volume 4,issue 1 , Vol. 4, Iss. 1, 2018-01 , pp. 1-1

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Mitigation of Volatile Fatty Acid Build-Up by the Use of Soft Carbon Felt Electrodes: Evaluation of Anaerobic Digestion in Acidic Conditions

By Moreno Rubén,Martínez Elia J.,Escapa Adrián,Martínez Olegario,Díez-Antolínez Rebeca,Gómez Xiomar in (2018)

Fermentation,volume 4,issue 1 , Vol. 4, Iss. 1, 2018-01 , pp. 2-2

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Malting and Brewing Industries Encounter Fusarium spp. Related Problems

By Mastanjević Kristina,Krstanović Vinko,Mastanjević Krešimir,Šarkanj Bojan in (2018)

Fermentation,volume 4,issue 1 , Vol. 4, Iss. 1, 2018-01 , pp. 3-3

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Acknowledgement to Reviewers of Fermentation in 2017

By in (2018)

Fermentation,volume 4,issue 1 , Vol. 4, Iss. 1, 2018-01 , pp. 4-4

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Influence of Lysozyme Addition on Hydroxycinnamic Acids and Volatile Phenols during Wine Fermentation

By Sommer Stephan,Wegmann-Herr Pascal,Wacker Michael,Fischer Ulrich in (2018)

Fermentation,volume 4,issue 1 , Vol. 4, Iss. 1, 2018-01 , pp. 5-5

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Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation

By Restuccia Donatella,Loizzo Monica Rosa,Spizzirri Umile Gianfranco in (2018)

Fermentation,volume 4,issue 1 , Vol. 4, Iss. 1, 2018-01 , pp. 6-6

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Massive Sequencing: A New Tool for the Control of Alcoholic Fermentation in Wine?

By Kioroglou Dimitrios,LLeixá Jessica,Mas Albert,Portillo Maria del Carmen in (2018)

Fermentation,volume 4,issue 1 , Vol. 4, Iss. 1, 2018-01 , pp. 7-7

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Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region

By Barbosa Catarina,Lage Patrícia,Esteves Marcos,Chambel Lélia,Mendes-Faia Arlete,Mendes-Ferreira Ana in (2018)

Fermentation,volume 4,issue 1 , Vol. 4, Iss. 1, 2018-01 , pp. 8-8

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Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

By Melini Valentina,Melini Francesca in (2018)

Fermentation,volume 4,issue 1 , Vol. 4, Iss. 1, 2018-02 , pp. 9-9

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Novel Wine Yeast for Improved Utilisation of Proline during Fermentation

By Long Danfeng,Wilkinson Kerry L.,Taylor Dennis K.,Jiranek Vladimir in (2018)

Fermentation,volume 4,issue 1 , Vol. 4, Iss. 1, 2018-02 , pp. 10-10

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