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1
Coproduction of bacterial cellulose and pear vinegar by fermentation of pear peel and pomace
Coproduction of bacterial cellulose and pear vinegar by fermentation of pear peel and pomace
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Coproduction of bacterial cellulose and pear vinegar by fermentation of pear peel and pomace

Bioprocess and biosystems engineering, 2021-11, Vol.44 (11), p.2231-2244 [Peer Reviewed Journal]

The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2021 ;2021. The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature. ;The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2021. ;ISSN: 1615-7591 ;EISSN: 1615-7605 ;DOI: 10.1007/s00449-021-02599-3 ;PMID: 34165619

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2
A method for efficient conversion of dehydrated cabbage waste liquid into high ester vinegar
A method for efficient conversion of dehydrated cabbage waste liquid into high ester vinegar
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A method for efficient conversion of dehydrated cabbage waste liquid into high ester vinegar

Bioprocess and biosystems engineering, 2023, Vol.46 (1), p.119-128 [Peer Reviewed Journal]

The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2022. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. ;2022. The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature. ;ISSN: 1615-7591 ;EISSN: 1615-7605 ;DOI: 10.1007/s00449-022-02817-6 ;PMID: 36445480

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3
Environmental impact assessment of bioplastics production from agricultural crop residues
Environmental impact assessment of bioplastics production from agricultural crop residues
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Environmental impact assessment of bioplastics production from agricultural crop residues

Clean technologies and environmental policy, 2022-04, Vol.24 (3), p.815-827 [Peer Reviewed Journal]

The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2021 ;The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2021. ;ISSN: 1618-954X ;EISSN: 1618-9558 ;DOI: 10.1007/s10098-021-02145-5

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4
The revenge of Zygosaccharomyces yeasts in food biotechnology and applied microbiology
The revenge of Zygosaccharomyces yeasts in food biotechnology and applied microbiology
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The revenge of Zygosaccharomyces yeasts in food biotechnology and applied microbiology

World journal of microbiology & biotechnology, 2021-06, Vol.37 (6), p.96-96, Article 96 [Peer Reviewed Journal]

The Author(s), under exclusive licence to Springer Nature B.V. 2021 ;The Author(s), under exclusive licence to Springer Nature B.V. 2021. ;ISSN: 0959-3993 ;EISSN: 1573-0972 ;DOI: 10.1007/s11274-021-03066-7 ;PMID: 33969449

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5
Microbial Cellulose from a Komagataeibacter intermedius Strain Isolated from Commercial Wine Vinegar
Microbial Cellulose from a Komagataeibacter intermedius Strain Isolated from Commercial Wine Vinegar
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Microbial Cellulose from a Komagataeibacter intermedius Strain Isolated from Commercial Wine Vinegar

Journal of polymers and the environment, 2019-05, Vol.27 (5), p.956-967 [Peer Reviewed Journal]

Springer Science+Business Media, LLC, part of Springer Nature 2019 ;Journal of Polymers and the Environment is a copyright of Springer, (2019). All Rights Reserved. ;info:eu-repo/semantics/openAccess ;ISSN: 1566-2543 ;EISSN: 1572-8919 ;DOI: 10.1007/s10924-019-01403-4

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6
Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications
Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications
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Acetic Acid Bacteria in the Food Industry: Systematics, Characteristics and Applications

Food technology and biotechnology, 2018-04, Vol.56 (2), p.139-151 [Peer Reviewed Journal]

COPYRIGHT 2018 Sveuciliste U Zagrebu ;2018. This work is published under https://creativecommons.org/licenses/by-nc/4.0 (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2018 University of Zagreb Faculty of Food Technology and Biotechnology ;ISSN: 1330-9862 ;EISSN: 1334-2606 ;DOI: 10.17113/ftb.56.02.18.5593 ;PMID: 30228790

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7
Electronic Tongue for Brand Uniformity Control: A Case Study of Apulian Red Wines Recognition and Defects Evaluation
Electronic Tongue for Brand Uniformity Control: A Case Study of Apulian Red Wines Recognition and Defects Evaluation
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Electronic Tongue for Brand Uniformity Control: A Case Study of Apulian Red Wines Recognition and Defects Evaluation

Sensors (Basel, Switzerland), 2018-08, Vol.18 (8), p.2584 [Peer Reviewed Journal]

2018. This work is licensed under https://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2018 by the authors. 2018 ;ISSN: 1424-8220 ;EISSN: 1424-8220 ;DOI: 10.3390/s18082584 ;PMID: 30087269

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8
Online/offline signature based on UOV in wireless sensor networks
Online/offline signature based on UOV in wireless sensor networks
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Online/offline signature based on UOV in wireless sensor networks

Wireless networks, 2017-08, Vol.23 (6), p.1719-1730 [Peer Reviewed Journal]

Springer Science+Business Media New York 2016 ;Wireless Networks is a copyright of Springer, 2017. ;ISSN: 1022-0038 ;EISSN: 1572-8196 ;DOI: 10.1007/s11276-016-1245-8

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9
Structure-dependent antiviral activity of catechol derivatives in pyroligneous acid against the encephalomycarditis virus
Structure-dependent antiviral activity of catechol derivatives in pyroligneous acid against the encephalomycarditis virus
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Structure-dependent antiviral activity of catechol derivatives in pyroligneous acid against the encephalomycarditis virus

RSC advances, 2018-10, Vol.8 (63), p.35888-35896 [Peer Reviewed Journal]

This journal is © The Royal Society of Chemistry. ;This journal is © The Royal Society of Chemistry 2018 The Royal Society of Chemistry ;ISSN: 2046-2069 ;EISSN: 2046-2069 ;DOI: 10.1039/c8ra07096b ;PMID: 35558500

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10
Real Time Monitoring of Wine Vinegar Supply Chain through MOX Sensors
Real Time Monitoring of Wine Vinegar Supply Chain through MOX Sensors
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Real Time Monitoring of Wine Vinegar Supply Chain through MOX Sensors

Sensors (Basel, Switzerland), 2022-08, Vol.22 (16), p.6247 [Peer Reviewed Journal]

COPYRIGHT 2022 MDPI AG ;2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2022 by the authors. 2022 ;ISSN: 1424-8220 ;EISSN: 1424-8220 ;DOI: 10.3390/s22166247 ;PMID: 36016008

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11
Bio-produced Acetic Acid: A Review
Bio-produced Acetic Acid: A Review
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Bio-produced Acetic Acid: A Review

Periodica polytechnica. Chemical engineering., 2018-01, Vol.62 (3), p.245-256 [Peer Reviewed Journal]

Copyright Periodica Polytechnica, Budapest University of Technology and Economics 2018 ;ISSN: 0324-5853 ;EISSN: 1587-3765 ;DOI: 10.3311/PPch.11004

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12
Treatment of vinegar industry wastewater by electrocoagulation with monopolar aluminum and iron electrodes and toxicity evaluation
Treatment of vinegar industry wastewater by electrocoagulation with monopolar aluminum and iron electrodes and toxicity evaluation
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Treatment of vinegar industry wastewater by electrocoagulation with monopolar aluminum and iron electrodes and toxicity evaluation

Water science and technology, 2018-12, Vol.78 (12), p.2542-2552 [Peer Reviewed Journal]

Copyright IWA Publishing Dec 2018 ;ISSN: 0273-1223 ;EISSN: 1996-9732 ;DOI: 10.2166/wst.2019.013 ;PMID: 30767919

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13
Effects of Apple Vinegar Addition on Aerobic Deterioration of Fermented High Moisture Maize Using Infrared Thermography as an Indicator
Effects of Apple Vinegar Addition on Aerobic Deterioration of Fermented High Moisture Maize Using Infrared Thermography as an Indicator
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Effects of Apple Vinegar Addition on Aerobic Deterioration of Fermented High Moisture Maize Using Infrared Thermography as an Indicator

Sensors (Basel, Switzerland), 2022-01, Vol.22 (3), p.771 [Peer Reviewed Journal]

2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2022 by the authors. 2022 ;ISSN: 1424-8220 ;EISSN: 1424-8220 ;DOI: 10.3390/s22030771 ;PMID: 35161518

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14
Effect of sunlight exposure on phthalates migration from plastic containers to packaged juices
Effect of sunlight exposure on phthalates migration from plastic containers to packaged juices
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Effect of sunlight exposure on phthalates migration from plastic containers to packaged juices

Journal of environmental health science and engineering, 2018-04, Vol.16 (1), p.27-33 [Peer Reviewed Journal]

Springer International Publishing AG 2018 ;COPYRIGHT 2018 BioMed Central Ltd. ;Copyright BioMed Central 2018 ;ISSN: 2052-336X ;EISSN: 2052-336X ;DOI: 10.1007/s40201-018-0292-8 ;PMID: 30258640

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15
Explicit and Implicit Responses to Tasting Drinks Associated with Different Tasting Experiences
Explicit and Implicit Responses to Tasting Drinks Associated with Different Tasting Experiences
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Explicit and Implicit Responses to Tasting Drinks Associated with Different Tasting Experiences

Sensors (Basel, Switzerland), 2019-10, Vol.19 (20), p.4397 [Peer Reviewed Journal]

2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2019 by the authors. 2019 ;ISSN: 1424-8220 ;EISSN: 1424-8220 ;DOI: 10.3390/s19204397 ;PMID: 31614504

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16
Influence of the final ethanol concentration on the acetification and production rate in the wine vinegar process
Influence of the final ethanol concentration on the acetification and production rate in the wine vinegar process
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Influence of the final ethanol concentration on the acetification and production rate in the wine vinegar process

Journal of chemical technology and biotechnology (1986), 2010-07, Vol.85 (7), p.908-912 [Peer Reviewed Journal]

Copyright © 2010 Society of Chemical Industry ;2015 INIST-CNRS ;ISSN: 0268-2575 ;ISSN: 1097-4660 ;EISSN: 1097-4660 ;DOI: 10.1002/jctb.2368 ;CODEN: JCTBDC

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17
Data Fusion Approaches for the Characterization of Musts and Wines Based on Biogenic Amine and Elemental Composition
Data Fusion Approaches for the Characterization of Musts and Wines Based on Biogenic Amine and Elemental Composition
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Data Fusion Approaches for the Characterization of Musts and Wines Based on Biogenic Amine and Elemental Composition

Sensors (Basel, Switzerland), 2022-03, Vol.22 (6), p.2132 [Peer Reviewed Journal]

2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2022 by the authors. 2022 ;ISSN: 1424-8220 ;EISSN: 1424-8220 ;DOI: 10.3390/s22062132 ;PMID: 35336301

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18
Qualitative Recognition of Primary Taste Sensation Based on Surface Electromyography
Qualitative Recognition of Primary Taste Sensation Based on Surface Electromyography
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Qualitative Recognition of Primary Taste Sensation Based on Surface Electromyography

Sensors (Basel, Switzerland), 2021-07, Vol.21 (15), p.4994 [Peer Reviewed Journal]

2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2021 by the authors. 2021 ;ISSN: 1424-8220 ;EISSN: 1424-8220 ;DOI: 10.3390/s21154994 ;PMID: 34372231

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19
Vinegars of the World
Vinegars of the World
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Vinegars of the World

Springer Milan 2009 ;ISBN: 8847008654 ;ISBN: 9788847008656 ;EISBN: 8847008662 ;EISBN: 9788847008663 ;DOI: 10.1007/978-88-470-0866-3 ;OCLC: 489216280

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20
Vinegar Engineering: a Bioprocess Perspective
Vinegar Engineering: a Bioprocess Perspective
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Vinegar Engineering: a Bioprocess Perspective

Food engineering reviews, 2019-12, Vol.11 (4), p.290-305 [Peer Reviewed Journal]

Springer Science+Business Media, LLC, part of Springer Nature 2019 ;Food Engineering Reviews is a copyright of Springer, (2019). All Rights Reserved. ;Copyright Springer Nature B.V. 2019 ;ISSN: 1866-7910 ;EISSN: 1866-7929 ;DOI: 10.1007/s12393-019-09196-x

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