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Publications in Food Science
Taking Ethanol Quality Beyond Fuel Grade: A Review
Journal of the Institute of Brewing
Food Science
Brominated Flame Retardants in Canadian Chicken Egg Yolks
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment
Mutagenesis
Public Health
Food Science
Environmental
Health
Medicine
Toxicology
Chemistry
Occupational Health
Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads
Fermentation
Biochemistry
Plant Science
Genetics
Food Science
Molecular Biology
Screening of Bioactive Components in Grape and Apple Vinegars: Antioxidant and Antimicrobial Potential
Journal of the Institute of Brewing
Food Science
Contribution of Mexican Scholars to Viticultural and Oenological Research: Where Do We Stand?
Oeno One
Horticulture
Food Science
Removal of Bacterial Contamination From Bioethanol Fermentation System Using Membrane Bioreactor
Fermentation
Biochemistry
Plant Science
Genetics
Food Science
Molecular Biology
Effect of the Combined Application of Heat Treatment and Proteases on Protein Stability and Volatile Composition of Greek White Wines
Oeno One
Horticulture
Food Science
Light Microscopy With Differential Staining Techniques for the Characterisation and Discrimination of Insects Versus Marine Arthropods Processed Animal Proteins
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment
Mutagenesis
Public Health
Food Science
Environmental
Health
Medicine
Toxicology
Chemistry
Occupational Health
The Influence of Yeast Immobilization on Selected Parameters of Young Meads
Journal of the Institute of Brewing
Food Science
Saccharomyces Cerevisiae Associated With the Spontaneous Fermentation of Tequila Agave Juice
Journal of the Institute of Brewing
Food Science
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