| Second Generation Bioethanol Production: On the Use of Pulp and Paper Industry Wastes as Feedstock |
22 |
| Harvesting of Microalgae by Flocculation |
18 |
| Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines-A Review |
17 |
| Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region |
15 |
| The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters |
15 |
| Seaweed Bioethanol Production: A Process Selection Review on Hydrolysis and Fermentation |
14 |
| Lachancea thermotolerans, the Non-Saccharomyces Yeast that Reduces the Volatile Acidity of Wines |
14 |
| Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review |
14 |
| Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition |
13 |
| A Review of Seaweed Pre-Treatment Methods for Enhanced Biofuel Production by Anaerobic Digestion or Fermentation |
13 |
| Yeasts from Different Habitats and Their Potential as Biocontrol Agents |
12 |
| A Review on Established and Emerging Fermentation Schemes for Microbial Production of Polyhydroxyalkanoate (PHA) Biopolyesters |
12 |
| Food Wastes as a Potential New Source for Edible Insect Mass Production for Food and Feed: A review |
12 |
| The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor |
11 |
| Phytohormones and Effects on Growth and Metabolites of Microalgae: A Review |
11 |
| Conventional and Non-Conventional Yeasts in Beer Production |
11 |
| Effect of Various Pretreatment Methods on Bioethanol Production from Cotton Stalks |
11 |
| The Yeast Torulaspora delbrueckii: An Interesting But Difficult-To-Use Tool for Winemaking |
10 |
| Impact of Wort Amino Acids on Beer Flavour: A Review |
10 |
| Production and Purification of l-lactic Acid in Lab and Pilot Scales Using Sweet Sorghum Juice |
10 |
| Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages |
10 |
| Accumulation of Biogenic Amines in Wine: Role of Alcoholic and Malolactic Fermentation |
9 |
| Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology |
9 |
| Development of Probiotic Fruit Juices Using Lactobacillus rhamnosus GR-1 Fortified with Short Chain and Long Chain Inulin Fiber |
9 |
| Solid State Fermentation of Brewers' Spent Grains for Improved Nutritional Profile Using Bacillus subtilis WX-17 |
9 |
| Biological Production of 3-Hydroxypropionic Acid: An Update on the Current Status |
9 |
| Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking |
9 |
| Use of Nonconventional Yeasts for Modulating Wine Acidity |
9 |
| Grape and Wine Metabolomics to Develop New Insights Using Untargeted and Targeted Approaches |
9 |
| Free Amino Nitrogen in Brewing |
9 |
| Impact of Saccharomyces cerevisiae Strains on Health-Promoting Compounds in Wine |
8 |
| The Management of Compounds that Influence Human Health in Modern Winemaking from an HACCP Point of View |
8 |
| Optimized pH and Its Control Strategy Lead to Enhanced Itaconic Acid Fermentation by Aspergillus terreus on Glucose Substrate |
8 |
| Fumaric Acid Production: A Biorefinery Perspective |
8 |
| Spent Yeast from Brewing Processes: A Biodiverse Starting Material for Yeast Extract Production |
8 |
| Adding Flavor to Beverages with Non-Conventional Yeasts |
8 |
| Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies |
7 |
| Enhancement of the Efficiency of Bioethanol Production by Saccharomyces cerevisiae via Gradually Batch-Wise and Fed-Batch Increasing the Glucose Concentration |
7 |
| Advances in the Study of Candida stellata |
7 |
| The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine |
7 |
| Effects of the Starch Molecular Structures in Barley Malts and Rice Adjuncts on Brewing Performance |
7 |
| Fermented Foods and Beverages in Human Diet and Their Influence on Gut Microbiota and Health |
7 |
| Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer |
6 |
| Techno-Economic Bottlenecks of the Fungal Pretreatment of Lignocellulosic Biomass |
6 |
| Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans |
6 |
| Transcription Factors Controlling Primary and Secondary Metabolism in Filamentous Fungi: The beta-Lactam Paradigm |
6 |
| Exploitation of Microalgae Species for Nutraceutical Purposes: Cultivation Aspects |
6 |
| Preventing Overflow Metabolism in Crabtree-Positive Microorganisms through On-Line Monitoring and Control of Fed-Batch Fermentations |
6 |
| Recombinant Diploid Saccharomyces cerevisiae Strain Development for Rapid Glucose and Xylose Co-Fermentation |
6 |
| Antioxidant Activity, Total Polyphenol, Flavonoid and Tannin Contents of Fermented Green Coffee Beans with Selected Yeasts |
6 |
