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Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages
Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer
Microbial Propionic Acid Production
Functional Role of Probiotics and Prebiotics on Skin Health and Disease
A Review on Established and Emerging Fermentation Schemes for Microbial Production of Polyhydroxyalkanoate (PHA) Biopolyesters
Enzymes for Wine Fermentation: Current and Perspective Applications
Syngas Fermentation: A Microbial Conversion Process of Gaseous Substrates to Various Products
Succinic Acid: Technology Development and Commercialization
Conventional and Non-Conventional Yeasts in Beer Production
Multi-Product Lactic Acid Bacteria Fermentations: A Review
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Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods
Computing the Composition of Ethanol-Water Mixtures Based on Experimental Density and Temperature Measurements
Optimization of Arthrospira platensis (Spirulina) Growth: From Laboratory Scale to Pilot Scale
Microbial Propionic Acid Production
Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology
Enzymes for Wine Fermentation: Current and Perspective Applications
Determination of Single Sugars, Including Inulin, in Plants and Feed Materials by High-Performance Liquid Chromatography and Refraction Index Detection
Beer–The Importance of Colloidal Stability (Non-Biological Haze)
Functional Role of Probiotics and Prebiotics on Skin Health and Disease
Production, Characterization, and Industrial Application of Pectinase Enzyme Isolated from Fungal Strains
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