Toggle navigation
Otsi
Publikatsioonid
Profiilid
Registrid
Abi ja info
Switch to English
Intranet
Publikatsioonid
Profiilid
Registrid
Abi ja info
English
Intranet
Andmebaasid
Publikatsioonid
Otsing
Valitud kirjed
0
fermentation (võtmesõna)
Kõikidelt väljadelt
Autori otsing
Märksõna otsing
Pealkirja otsing
algab
sisaldab
täpne vaste
Kõikidelt väljadelt
Autori otsing
Märksõna otsing
Pealkirja otsing
algab
sisaldab
täpne vaste
—
Kõikidelt väljadelt
Autori otsing
Märksõna otsing
Pealkirja otsing
algab
sisaldab
täpne vaste
—
Kõikidelt väljadelt
Autori otsing
Märksõna otsing
Pealkirja otsing
algab
sisaldab
täpne vaste
—
Kõikidelt väljadelt
Autori otsing
Märksõna otsing
Pealkirja otsing
algab
sisaldab
täpne vaste
—
Lisa tingimus
Liitotsing
Tühista
teaviku laadid
raamat
artikkel ajakirjas
artikkel ajalehes
artikkel kogumikus
dissertatsioon
Open Access
Teaduspublikatsioon
aasta
Kirjeid leitud
8
Vaata veel..
(4/40)
Ekspordi
ekspordi kõik päringu tulemused
(8)
Salvesta TXT fail
Salvesta PDF fail
prindi
Märgitud kirjetega toimetamiseks ava
valitud kirjed
kuva
Bibliokirje
Lühikirje
reasta
autor kasvavalt
autor kahanevalt
ilmumisaasta kasvavalt
ilmumisaasta kahanevalt
pealkiri kasvavalt
pealkiri kahanevalt
1
artikkel ajakirjas
Development and optimisation of HILIC-LC-MS method for determination of carbohydrates in fermentation samples
Pismennõi, Dmitri
;
Kiritsenko, Vassili
;
Marhivka, Jaroslav
;
Kütt, Mary-Liis
;
Vilu, Raivo
Molecules
2021
/
art. 3669
https://doi.org/10.3390/molecules26123669
artikkel ajakirjas
2
artikkel kogumikus
Development of fermented oat-based drink
Orgusaar, Kaisa
;
Kriisa, Marie
;
Kütt, Mary-Liis
;
Stulova, Irina
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2021
/
p. 83
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
3
artikkel ajakirjas
Engineered microbes for pigment production using waste biomass
Usmani, Zeba
;
Sharma, Minaxi
;
Sudheer, Surya
;
Gupta, Vijai Kumar
;
Bhat, Rajeev
Current genomics
2020
/
p. 80-95
https://doi.org/10.2174/1389202921999200330152007
artikkel ajakirjas
4
artikkel kogumikus
HILIC-LC-MS method for determination of carbohydrates in various food matrices
Pismennõi, Dmitri
;
Kobrin, Eeva-Gerda
;
Kütt, Mary-Liis
;
Vilu, Raivo
Book of abstracts : 10th International Symposium on Recent Advances in Food Analysis : September 6–9, 2022 : Prague, Czech Republic
2022
/
p. 337
https://www.rafa2022.eu/pdf/Book%20of%20Abstracts%20RAFA%202022.pdf
artikkel kogumikus
5
artikkel kogumikus
Impact of enviromental factors on the dynamics of microbiota in sourdoughs
Lutter, Liis
;
Anderson, Helena
;
Sarand, Inga
;
Jõudu, Ivi
14th Baltic Conference on Food Science and Technology "Sustainable Food for Conscious Consumer" : FoodBalt 2021 : book of abstracts
2021
/
p. 39
https://tftak.eu/foodbalt/assets/files/Foodbalt_Book_of_Abstracs.pdf
artikkel kogumikus
6
artikkel ajakirjas
Lignocellulosic biomass (LCB) : a potential alternative biorefinery feedstock for polyhydroxyalkanoates production
Al-Battashi, Huda Sultan
;
Annamalai, Neelamegam
;
Sivakumar, Nallusamy
;
Gupta, Vijai Kumar
Reviews in Environmental Science and Bio/Technology
2019
/
p. 183–205 : ill
https://doi.org/10.1007/s11157-018-09488-4
artikkel ajakirjas
7
artikkel ajakirjas
Microbiological, chemical, and sensorial characterisation of commercially available plant-based yoghurt alternatives
Part, Natalja
;
Kazantseva, Jekaterina
;
Rosenvald, Sirli
;
Kallastu, Aili
;
Vaikma, Helen
;
Kriščiunaite, Tiina
;
Pismennõi, Dmitri
;
Viiard, Ene
Future foods
2023
/
art. 100212, 10 p. : ill
https://doi.org/10.1016/j.fufo.2022.100212
artikkel ajakirjas
8
artikkel ajakirjas
The effect of apple juice clarification and concentration on cider fermentation and properties of the final product
Rosend, Julia
;
Kaleda, Aleksei
;
Kuldjärv, Rain
;
Arju, Georg
;
Nisamedtinov, Ildar
Foods
2020
/
art. 1401, 12 p
https://doi.org/10.3390/foods9101401
artikkel ajakirjas
Kirjeid leitud 8, kuvan
1 - 8
pealkiri
30
1.
Automatic linguistic inversion of a fuzzy model for fed-batch fermentation control
2.
Carbohydrate fermentation by non-starter lactic acid bacteria isolated from Danish cheese
3.
Characterization of cider fermentation in fresh apple juice and apple juice concentrate [Online resource]
4.
Computational intelligence methods for process control : fed-batch fermentation application
5.
Dark fermentation of biomass and organic waste for production of renewables
6.
Development and optimisation of HILIC-LC-MS method for determination of carbohydrates in fermentation samples
7.
Development of a microcalorimetric method for the study of fermentation processes = Kalorimeetrilise meetodi väljatöötamine fermentatsiooniprotsesside uurimiseks
8.
Extracting and exploiting linguistic information from a Fuzzy process model for bed-batch fermentation control
9.
Fed-batch fermentation controller design with evolutionary computation
10.
Fermentation of non-dairy milks by commercial starter cultures : microcalorimetric approach
11.
Fermentation of reconstituted milk by Streptococcus thermophilus : effect of irradiation on skim milk powder
12.
Fermentation patterns of mature laboratory rye sourdoughs
13.
Fermentation reactor coupled with capillary electrophoresis for on-line bioprocess monitoring
14.
Fuzzy modelling and control of fed-batch fermentation
15.
Impact of apple cultivar, ripening stage, fermentation type and yeaststrain on phenolic composition of apple ciders
16.
Impact of Pichia kluyveri and Streptococcus thermophilus fermentation on milk flavour [Online resource]
17.
Metabolism control in 3D-printed living materials improves fermentation
18.
Monitoring of simultaneous saccharification and fermentation of wheat straw by HPLC and capillary electrophoresis
19.
Nanoengineered cellulosic biohydrogen production via dark fermentation : A novel approach
20.
Perspectives of using biosensors in fermentation
21.
Rye sourdough bread, fermentation and stability
22.
Rye sourdough fermentation and bread stability = Rukkitaigna hapendamine ja leiva vananemine
23.
Steam explosion, submerged fermentation and wood cell wall structure
24.
Supervisory fed-batch fermentation control on the basis of linguistically interpretable fuzzy models
25.
Yeast performance characterisation in different cider fermentation matrices
26.
Establishment of microbial consortia in semi-solid laboratory rye sourdoughs during continuous propagation at different fermentation temperatures
27.
Fermentation of carbohydrates from cheese sources by non-starter lactic acid bacteria isolated from semi-hard Danish cheese
28.
Methodology for analysis of peptide consumption by yeast during fermentation of enzymatic protein hydrolysate supplemented synthetic medium using UPLC-IMS-HRMS
29.
Study of the toxic effect of the short- and medium-chain monocarboxylic acids on the growth of Saccharomyces cerevisiae using the CO2-auxo-accelerostat fermentation system
30.
The effect of apple juice clarification and concentration on cider fermentation and properties of the final product
võtmesõna
8
1.
alcoholic fermentation
2.
dark fermentation
3.
fedbatch fermentation
4.
fermentation
5.
fermentation rate
6.
food fermentation
7.
hydrogel microbial fermentation
8.
solid-state fermentation
kirjastus/väljaandja
1
1.
Center of Food and Fermentation Technologies
allikas
1
1.
Fermentation