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Emne: Acetobacter
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Emne: Gluconobacter
Emne: Hardanger
Emne: Hong Qu
Emne: Italian cheeses
Emne: Kombucha
Emne: Monascus pigments
Emne: Romania
Emne: Saccharomyces
Emne: Taggiasca olive
Emne: Wickerhamomyces anomalus
Emne: autochthonous yeasts
Emne: bakery products
Emne: biodiversity
Emne: bioprospecting
Emne: biotechnology
Emne: bread spoilage
Emne: characterization
Emne: cheese fermentation
Emne: cheesemaking
Emne: cider
Emne: culture medium optimization
Emne: dairy microbial ecology
Emne: fermentation
Emne: fermentation characteristics
Emne: food safety
Emne: glucuronic acid
Emne: lactic acid bacteria
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Development and Application of Starter Cultures
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Emne: DNA
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Emne: Gluconobacter
Emne: Hardanger
Emne: Hong Qu
Emne: Italian cheeses
Emne: Kombucha
Emne: Monascus pigments
Emne: Romania
Emne: Saccharomyces
Emne: Taggiasca olive
Emne: Wickerhamomyces anomalus
Emne: autochthonous yeasts
Emne: bakery products
Emne: biodiversity
Emne: bioprospecting
Emne: biotechnology
Emne: bread spoilage
Emne: characterization
Emne: cheese fermentation
Emne: cheesemaking
Emne: cider
Emne: culture medium optimization
Emne: dairy microbial ecology
Emne: fermentation
Emne: fermentation characteristics
Emne: food safety
Emne: glucuronic acid
Emne: lactic acid bacteria
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Development and Application of Starter Cultures
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Lignende værker: Development and Application of Starter Cultures
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Enological Repercussions of Non-Saccharomyces Species
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Yeast Biotechnology 3.0
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Enological Repercussions of Non-Saccharomyces Species 2.0
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Dairy Products
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Modern Technologies and Their Influence in Fermentation Quality
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Biogenic Amines on Food Safety
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New Insights into Food Fermentation
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Emerging Trends in Beverage Processing
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Wine Fermentation
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Fermented Beverages Revisited: From Terroir to Customized Functional Products
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Research on Characterization and Processing of Table Olives
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Cheese and Whey
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Food Waste Valorization
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Biogenic Amines and Food Safety
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Yeast Biotechnology 2.0
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Wine Aromas
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Chemical and Technological Characterization of Dairy Products
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Understanding Wine Microbiota: Challenges and Opportunities
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Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods
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Yeast, Biofuels, and Value-Added Products
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Fungal Biotechnology and Application 2.0
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Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods
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Omics and Systems Approaches to Study the Biology and Applications of Lactic Acid Bacteria
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Advances in Nutritional Manipulation of Rumen Fermentation
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