Zoekresultaten - "Fermentation"
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- Research & information: general 73
- Biology, life sciences 69
- Technology: general issues 39
- Food & society 15
- History of engineering & technology 13
- Microbiology (non-medical) 13
- Biotechnology 12
- Medicine 11
- Technology, engineering, agriculture 9
- Chemistry 6
- Medical microbiology & virology 6
- Science: general issues 6
- Biochemistry 5
- Chemical engineering 5
- Environmental science, engineering & technology 4
- Animals & society 3
- Food & beverage technology 3
- Zoology & animal sciences 3
- Aquaculture & fish-farming: practice & techniques 2
- History 2
- Information technology industries 2
- Pharmacology 2
- Phycology, algae & lichens 2
- Sustainable agriculture 2
- Viticulture 2
- Agricultural engineering & machinery 1
- Agronomy & crop production 1
- Analytical chemistry 1
- Biography & True Stories 1
- Botany & plant sciences 1
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121
Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality
Gepubliceerd in 2022Onderwerpen: “…fermentation…”
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122
The Impact of Alcoholic Beverages on Human Health
Gepubliceerd in 2022Onderwerpen: “…fermentation…”
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123
Antioxidant Capacity of Anthocyanins and other Vegetal Pigments: Modern Assisted Extraction Methods and Analysis
Gepubliceerd in 2022Onderwerpen: “…probiotic bacterial fermentation…”
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124
Safety and Efficacy of Feed Additives in Animal Production
Gepubliceerd in 2022Onderwerpen: “…ruminal fermentation…”
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125
Beta-Glucan in Foods and Health Benefits
Gepubliceerd in 2022Onderwerpen: “…fermentation…”
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126
Dietary Plant Origin Bio-Active Compounds, Intestinal Functionality and Microbiome
Gepubliceerd in 2020Onderwerpen: “…fermentation…”
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127
Taxonomy and Ecology of Marine Algae
Gepubliceerd in 2022Onderwerpen: “…fermentation broth…”
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128
Bioactive Compounds from Natural Products: Separation, Characterization and Applications
Gepubliceerd in 2022Onderwerpen: “…lactic acid fermentation…”
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129
Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components
Gepubliceerd in 2022Onderwerpen: “…fermentation…”
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130
Enzymes and Biocatalysis
Gepubliceerd in 2022Onderwerpen: “…sequential fermentation…”
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131
Beverage Sensory Modification
Gepubliceerd in 2019Onderwerpen: “…fermented beverage…”
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132
Biofuel and Bioenergy Technology
Gepubliceerd in 2019Onderwerpen: “…anaerobic fermentation…”
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133
Phytochemicals Dietary Sources, Innovative Extraction and Health Benefits
Gepubliceerd in 2022Onderwerpen: “…fermented tea…”
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134
Health Properties of Plant Bioactive Compounds: Immune, Antioxidant and Metabolic Effects
Gepubliceerd in 2023Onderwerpen: “…fermentation…”
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135
Novel Approaches to Minimising Mycotoxin Contamination
Gepubliceerd in 2020Onderwerpen: “…fermentation…”
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136
Applications of Instrumental Methods for Food and Food By-Products Analysis
Gepubliceerd in 2022Onderwerpen: “…fermentation…”
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137
Bioactives and Functional Ingredients in Foods
Gepubliceerd in 2022Onderwerpen: “…fermentation…”
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138
Fungal Architectures
Gepubliceerd in 2023Onderwerpen: “…solid-state fermentation…”
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139
Sustainable Energy Systems: Emerging Technologies and Practices in Renewable Energy Storage
Gepubliceerd in 2023Onderwerpen: “…dark fermentation…”
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140
Mathematical Modeling in Systems Biology
Gepubliceerd in 2023Onderwerpen: “…batch fermentation…”
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