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You searched for subject:(Fermentation). Showing records 1 – 30 of 2001 total matches.

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University of Alberta

1. Namdev, Pradyumna Kumar. Nutrient fluctuations in fed-batch fermentations of baker's yeast.

Degree: PhD, Department of Chemical Engineering, 1992, University of Alberta

Subjects/Keywords: Fermentation.

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APA (6th Edition):

Namdev, P. K. (1992). Nutrient fluctuations in fed-batch fermentations of baker's yeast. (Doctoral Dissertation). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/5t34sm460

Chicago Manual of Style (16th Edition):

Namdev, Pradyumna Kumar. “Nutrient fluctuations in fed-batch fermentations of baker's yeast.” 1992. Doctoral Dissertation, University of Alberta. Accessed December 01, 2020. https://era.library.ualberta.ca/files/5t34sm460.

MLA Handbook (7th Edition):

Namdev, Pradyumna Kumar. “Nutrient fluctuations in fed-batch fermentations of baker's yeast.” 1992. Web. 01 Dec 2020.

Vancouver:

Namdev PK. Nutrient fluctuations in fed-batch fermentations of baker's yeast. [Internet] [Doctoral dissertation]. University of Alberta; 1992. [cited 2020 Dec 01]. Available from: https://era.library.ualberta.ca/files/5t34sm460.

Council of Science Editors:

Namdev PK. Nutrient fluctuations in fed-batch fermentations of baker's yeast. [Doctoral Dissertation]. University of Alberta; 1992. Available from: https://era.library.ualberta.ca/files/5t34sm460


Oregon State University

2. Kean, Chester Eugene, 1925-. Fungal amylases in the acetone-butanol fermentation.

Degree: MS, Chemistry, 1950, Oregon State University

Subjects/Keywords: Fermentation

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APA (6th Edition):

Kean, Chester Eugene, 1. (1950). Fungal amylases in the acetone-butanol fermentation. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/53213

Chicago Manual of Style (16th Edition):

Kean, Chester Eugene, 1925-. “Fungal amylases in the acetone-butanol fermentation.” 1950. Masters Thesis, Oregon State University. Accessed December 01, 2020. http://hdl.handle.net/1957/53213.

MLA Handbook (7th Edition):

Kean, Chester Eugene, 1925-. “Fungal amylases in the acetone-butanol fermentation.” 1950. Web. 01 Dec 2020.

Vancouver:

Kean, Chester Eugene 1. Fungal amylases in the acetone-butanol fermentation. [Internet] [Masters thesis]. Oregon State University; 1950. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/1957/53213.

Council of Science Editors:

Kean, Chester Eugene 1. Fungal amylases in the acetone-butanol fermentation. [Masters Thesis]. Oregon State University; 1950. Available from: http://hdl.handle.net/1957/53213


Oregon State University

3. Ngaba-Mbiakop, Pierre Rolland. Microbial characterization of cassava (Manihot esculenta Crantz) fermentation.

Degree: MS, Food Science and Technology, 1977, Oregon State University

 Micro-organisms associated with gari, produced in Cameroun, Africa, by the traditional method and that produced in the laboratory, were isolated, identified, and screened for their… (more)

Subjects/Keywords: Fermentation

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APA (6th Edition):

Ngaba-Mbiakop, P. R. (1977). Microbial characterization of cassava (Manihot esculenta Crantz) fermentation. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/27394

Chicago Manual of Style (16th Edition):

Ngaba-Mbiakop, Pierre Rolland. “Microbial characterization of cassava (Manihot esculenta Crantz) fermentation.” 1977. Masters Thesis, Oregon State University. Accessed December 01, 2020. http://hdl.handle.net/1957/27394.

MLA Handbook (7th Edition):

Ngaba-Mbiakop, Pierre Rolland. “Microbial characterization of cassava (Manihot esculenta Crantz) fermentation.” 1977. Web. 01 Dec 2020.

Vancouver:

Ngaba-Mbiakop PR. Microbial characterization of cassava (Manihot esculenta Crantz) fermentation. [Internet] [Masters thesis]. Oregon State University; 1977. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/1957/27394.

Council of Science Editors:

Ngaba-Mbiakop PR. Microbial characterization of cassava (Manihot esculenta Crantz) fermentation. [Masters Thesis]. Oregon State University; 1977. Available from: http://hdl.handle.net/1957/27394


Oregon State University

4. Parpia, Husain Ali Bhimjee. Investigation of proteolysis brought about by extracts from filbert nuts.

Degree: PhD, Food Technology, 1951, Oregon State University

Subjects/Keywords: Fermentation

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APA (6th Edition):

Parpia, H. A. B. (1951). Investigation of proteolysis brought about by extracts from filbert nuts. (Doctoral Dissertation). Oregon State University. Retrieved from http://hdl.handle.net/1957/26303

Chicago Manual of Style (16th Edition):

Parpia, Husain Ali Bhimjee. “Investigation of proteolysis brought about by extracts from filbert nuts.” 1951. Doctoral Dissertation, Oregon State University. Accessed December 01, 2020. http://hdl.handle.net/1957/26303.

MLA Handbook (7th Edition):

Parpia, Husain Ali Bhimjee. “Investigation of proteolysis brought about by extracts from filbert nuts.” 1951. Web. 01 Dec 2020.

Vancouver:

Parpia HAB. Investigation of proteolysis brought about by extracts from filbert nuts. [Internet] [Doctoral dissertation]. Oregon State University; 1951. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/1957/26303.

Council of Science Editors:

Parpia HAB. Investigation of proteolysis brought about by extracts from filbert nuts. [Doctoral Dissertation]. Oregon State University; 1951. Available from: http://hdl.handle.net/1957/26303


Michigan State University

5. Etchells, John L. A new type of gaseous fermentation occurring during the salting of cucumbers.

Degree: PhD, 1941, Michigan State University

Subjects/Keywords: Fermentation

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APA (6th Edition):

Etchells, J. L. (1941). A new type of gaseous fermentation occurring during the salting of cucumbers. (Doctoral Dissertation). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:4872

Chicago Manual of Style (16th Edition):

Etchells, John L. “A new type of gaseous fermentation occurring during the salting of cucumbers.” 1941. Doctoral Dissertation, Michigan State University. Accessed December 01, 2020. http://etd.lib.msu.edu/islandora/object/etd:4872.

MLA Handbook (7th Edition):

Etchells, John L. “A new type of gaseous fermentation occurring during the salting of cucumbers.” 1941. Web. 01 Dec 2020.

Vancouver:

Etchells JL. A new type of gaseous fermentation occurring during the salting of cucumbers. [Internet] [Doctoral dissertation]. Michigan State University; 1941. [cited 2020 Dec 01]. Available from: http://etd.lib.msu.edu/islandora/object/etd:4872.

Council of Science Editors:

Etchells JL. A new type of gaseous fermentation occurring during the salting of cucumbers. [Doctoral Dissertation]. Michigan State University; 1941. Available from: http://etd.lib.msu.edu/islandora/object/etd:4872


Michigan State University

6. Nienhuis, Arthur L. Factors influencing the formation of ropy brine in cucumber fermentation.

Degree: MS, 1933, Michigan State University

Subjects/Keywords: Fermentation

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APA (6th Edition):

Nienhuis, A. L. (1933). Factors influencing the formation of ropy brine in cucumber fermentation. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:36194

Chicago Manual of Style (16th Edition):

Nienhuis, Arthur L. “Factors influencing the formation of ropy brine in cucumber fermentation.” 1933. Masters Thesis, Michigan State University. Accessed December 01, 2020. http://etd.lib.msu.edu/islandora/object/etd:36194.

MLA Handbook (7th Edition):

Nienhuis, Arthur L. “Factors influencing the formation of ropy brine in cucumber fermentation.” 1933. Web. 01 Dec 2020.

Vancouver:

Nienhuis AL. Factors influencing the formation of ropy brine in cucumber fermentation. [Internet] [Masters thesis]. Michigan State University; 1933. [cited 2020 Dec 01]. Available from: http://etd.lib.msu.edu/islandora/object/etd:36194.

Council of Science Editors:

Nienhuis AL. Factors influencing the formation of ropy brine in cucumber fermentation. [Masters Thesis]. Michigan State University; 1933. Available from: http://etd.lib.msu.edu/islandora/object/etd:36194


University of Illinois – Urbana-Champaign

7. Daum, Mary Angela. Controlling bacterial contaminants in sugarcane ethanol fermentations.

Degree: MS, Food Science & Human Nutrition, 2016, University of Illinois – Urbana-Champaign

 Bioethanol from sugarcane has a lower carbon footprint than petroleum based fuels but the industry is plagued by various economic pressures, including product loss due… (more)

Subjects/Keywords: Fermentation; Sugarcane

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APA (6th Edition):

Daum, M. A. (2016). Controlling bacterial contaminants in sugarcane ethanol fermentations. (Thesis). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/95527

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Daum, Mary Angela. “Controlling bacterial contaminants in sugarcane ethanol fermentations.” 2016. Thesis, University of Illinois – Urbana-Champaign. Accessed December 01, 2020. http://hdl.handle.net/2142/95527.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Daum, Mary Angela. “Controlling bacterial contaminants in sugarcane ethanol fermentations.” 2016. Web. 01 Dec 2020.

Vancouver:

Daum MA. Controlling bacterial contaminants in sugarcane ethanol fermentations. [Internet] [Thesis]. University of Illinois – Urbana-Champaign; 2016. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/2142/95527.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Daum MA. Controlling bacterial contaminants in sugarcane ethanol fermentations. [Thesis]. University of Illinois – Urbana-Champaign; 2016. Available from: http://hdl.handle.net/2142/95527

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


McGill University

8. McCaffrey, William Chessleigh, 1964-. Secondary metabolite production using self-cycling fermentation (SCF).

Degree: M. Eng., Department of Chemical Engineering, 1992, McGill University

Self-cycling fermentation (SCF) is a new method to cultivate synchronous populations of cells. The process has been successfully extended to encompass the fermentation of an… (more)

Subjects/Keywords: Fermentation

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APA (6th Edition):

McCaffrey, W. C. (1992). Secondary metabolite production using self-cycling fermentation (SCF). (Masters Thesis). McGill University. Retrieved from https://escholarship.mcgill.ca/downloads/8c97ks777.pdf ; https://escholarship.mcgill.ca/concern/theses/k0698984q

Chicago Manual of Style (16th Edition):

McCaffrey, William Chessleigh, 1964-. “Secondary metabolite production using self-cycling fermentation (SCF).” 1992. Masters Thesis, McGill University. Accessed December 01, 2020. https://escholarship.mcgill.ca/downloads/8c97ks777.pdf ; https://escholarship.mcgill.ca/concern/theses/k0698984q.

MLA Handbook (7th Edition):

McCaffrey, William Chessleigh, 1964-. “Secondary metabolite production using self-cycling fermentation (SCF).” 1992. Web. 01 Dec 2020.

Vancouver:

McCaffrey WC. Secondary metabolite production using self-cycling fermentation (SCF). [Internet] [Masters thesis]. McGill University; 1992. [cited 2020 Dec 01]. Available from: https://escholarship.mcgill.ca/downloads/8c97ks777.pdf ; https://escholarship.mcgill.ca/concern/theses/k0698984q.

Council of Science Editors:

McCaffrey WC. Secondary metabolite production using self-cycling fermentation (SCF). [Masters Thesis]. McGill University; 1992. Available from: https://escholarship.mcgill.ca/downloads/8c97ks777.pdf ; https://escholarship.mcgill.ca/concern/theses/k0698984q


Louisiana State University

9. Tan, Yen-Ping. Changes in select phenolic compounds during ethanol fermentation and acetification of raspberry, blueberry and persimmon.

Degree: MS, Life Sciences, 2011, Louisiana State University

 Polyphenols are major dietary components in fruits and vegetables. Many research and epidemiological studies have reported that phenolic compounds, such as anthocyanins, may have a… (more)

Subjects/Keywords: epicatechin; anthocyanin; wine fermentation; vinegar fermentation

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APA (6th Edition):

Tan, Y. (2011). Changes in select phenolic compounds during ethanol fermentation and acetification of raspberry, blueberry and persimmon. (Masters Thesis). Louisiana State University. Retrieved from etd-07042011-145547 ; https://digitalcommons.lsu.edu/gradschool_theses/3059

Chicago Manual of Style (16th Edition):

Tan, Yen-Ping. “Changes in select phenolic compounds during ethanol fermentation and acetification of raspberry, blueberry and persimmon.” 2011. Masters Thesis, Louisiana State University. Accessed December 01, 2020. etd-07042011-145547 ; https://digitalcommons.lsu.edu/gradschool_theses/3059.

MLA Handbook (7th Edition):

Tan, Yen-Ping. “Changes in select phenolic compounds during ethanol fermentation and acetification of raspberry, blueberry and persimmon.” 2011. Web. 01 Dec 2020.

Vancouver:

Tan Y. Changes in select phenolic compounds during ethanol fermentation and acetification of raspberry, blueberry and persimmon. [Internet] [Masters thesis]. Louisiana State University; 2011. [cited 2020 Dec 01]. Available from: etd-07042011-145547 ; https://digitalcommons.lsu.edu/gradschool_theses/3059.

Council of Science Editors:

Tan Y. Changes in select phenolic compounds during ethanol fermentation and acetification of raspberry, blueberry and persimmon. [Masters Thesis]. Louisiana State University; 2011. Available from: etd-07042011-145547 ; https://digitalcommons.lsu.edu/gradschool_theses/3059

10. Singh Nee Nigam, Poonam. Biotechnology for processing natural resources employing microbial-catalysts and fermentation systems.

Degree: PhD, 2020, Ulster University

 Research presented in this thesis has revealed exciting possibilities in the subject of Microbial technology. The work completed in several funded projects was aimed and… (more)

Subjects/Keywords: Solid state Fermentation; Food-fermentation; Enzymes

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APA (6th Edition):

Singh Nee Nigam, P. (2020). Biotechnology for processing natural resources employing microbial-catalysts and fermentation systems. (Doctoral Dissertation). Ulster University. Retrieved from https://pure.ulster.ac.uk/en/studentTheses/9c82321a-2207-4831-a11c-d893881cac01 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.809149

Chicago Manual of Style (16th Edition):

Singh Nee Nigam, Poonam. “Biotechnology for processing natural resources employing microbial-catalysts and fermentation systems.” 2020. Doctoral Dissertation, Ulster University. Accessed December 01, 2020. https://pure.ulster.ac.uk/en/studentTheses/9c82321a-2207-4831-a11c-d893881cac01 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.809149.

MLA Handbook (7th Edition):

Singh Nee Nigam, Poonam. “Biotechnology for processing natural resources employing microbial-catalysts and fermentation systems.” 2020. Web. 01 Dec 2020.

Vancouver:

Singh Nee Nigam P. Biotechnology for processing natural resources employing microbial-catalysts and fermentation systems. [Internet] [Doctoral dissertation]. Ulster University; 2020. [cited 2020 Dec 01]. Available from: https://pure.ulster.ac.uk/en/studentTheses/9c82321a-2207-4831-a11c-d893881cac01 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.809149.

Council of Science Editors:

Singh Nee Nigam P. Biotechnology for processing natural resources employing microbial-catalysts and fermentation systems. [Doctoral Dissertation]. Ulster University; 2020. Available from: https://pure.ulster.ac.uk/en/studentTheses/9c82321a-2207-4831-a11c-d893881cac01 ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.809149


University of Alberta

11. Zhang, Justina S. Allergic Properties of Egg White Proteins in Fermentation.

Degree: MS, Department of Agricultural, Food, and Nutritional Science, 2012, University of Alberta

 Eggs are an economical source of nutrient rich food containing essential nutrients but are also one of the eight most common foods causing allergy today.… (more)

Subjects/Keywords: egg; allergy; fermentation

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APA (6th Edition):

Zhang, J. S. (2012). Allergic Properties of Egg White Proteins in Fermentation. (Masters Thesis). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/9019s310g

Chicago Manual of Style (16th Edition):

Zhang, Justina S. “Allergic Properties of Egg White Proteins in Fermentation.” 2012. Masters Thesis, University of Alberta. Accessed December 01, 2020. https://era.library.ualberta.ca/files/9019s310g.

MLA Handbook (7th Edition):

Zhang, Justina S. “Allergic Properties of Egg White Proteins in Fermentation.” 2012. Web. 01 Dec 2020.

Vancouver:

Zhang JS. Allergic Properties of Egg White Proteins in Fermentation. [Internet] [Masters thesis]. University of Alberta; 2012. [cited 2020 Dec 01]. Available from: https://era.library.ualberta.ca/files/9019s310g.

Council of Science Editors:

Zhang JS. Allergic Properties of Egg White Proteins in Fermentation. [Masters Thesis]. University of Alberta; 2012. Available from: https://era.library.ualberta.ca/files/9019s310g


Addis Ababa University

12. Bekele, Mirkena. Optimization of Molasses Fermentation to Ethanol to Reduce Effluent Generation: The Case of Metahara Sugar Factory .

Degree: 2014, Addis Ababa University

 Distilleries are one of Agro based industries which produces several types of liquors to serve communities as a drink, feedstock for other industries and power… (more)

Subjects/Keywords: Molasses Fermentation; Effluent

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APA (6th Edition):

Bekele, M. (2014). Optimization of Molasses Fermentation to Ethanol to Reduce Effluent Generation: The Case of Metahara Sugar Factory . (Thesis). Addis Ababa University. Retrieved from http://etd.aau.edu.et/dspace/handle/123456789/6288

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Bekele, Mirkena. “Optimization of Molasses Fermentation to Ethanol to Reduce Effluent Generation: The Case of Metahara Sugar Factory .” 2014. Thesis, Addis Ababa University. Accessed December 01, 2020. http://etd.aau.edu.et/dspace/handle/123456789/6288.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Bekele, Mirkena. “Optimization of Molasses Fermentation to Ethanol to Reduce Effluent Generation: The Case of Metahara Sugar Factory .” 2014. Web. 01 Dec 2020.

Vancouver:

Bekele M. Optimization of Molasses Fermentation to Ethanol to Reduce Effluent Generation: The Case of Metahara Sugar Factory . [Internet] [Thesis]. Addis Ababa University; 2014. [cited 2020 Dec 01]. Available from: http://etd.aau.edu.et/dspace/handle/123456789/6288.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Bekele M. Optimization of Molasses Fermentation to Ethanol to Reduce Effluent Generation: The Case of Metahara Sugar Factory . [Thesis]. Addis Ababa University; 2014. Available from: http://etd.aau.edu.et/dspace/handle/123456789/6288

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


San Jose State University

13. Wong, Brian. Bioreactor Cultivation of Bacillus Methanolicus Expressing Green Fluorescent Protein.

Degree: MS, Biomedical, Chemical & Materials Engineering, 2012, San Jose State University

  Bioreactors are used to cultivate microbial organisms as biocatalysts for the large scale production of proteins, specialty chemicals, and commodity chemicals, such as amino… (more)

Subjects/Keywords: bacillus; bioreactor; fermentation; GFP

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APA (6th Edition):

Wong, B. (2012). Bioreactor Cultivation of Bacillus Methanolicus Expressing Green Fluorescent Protein. (Masters Thesis). San Jose State University. Retrieved from https://doi.org/10.31979/etd.4g4e-hfrg ; https://scholarworks.sjsu.edu/etd_theses/4220

Chicago Manual of Style (16th Edition):

Wong, Brian. “Bioreactor Cultivation of Bacillus Methanolicus Expressing Green Fluorescent Protein.” 2012. Masters Thesis, San Jose State University. Accessed December 01, 2020. https://doi.org/10.31979/etd.4g4e-hfrg ; https://scholarworks.sjsu.edu/etd_theses/4220.

MLA Handbook (7th Edition):

Wong, Brian. “Bioreactor Cultivation of Bacillus Methanolicus Expressing Green Fluorescent Protein.” 2012. Web. 01 Dec 2020.

Vancouver:

Wong B. Bioreactor Cultivation of Bacillus Methanolicus Expressing Green Fluorescent Protein. [Internet] [Masters thesis]. San Jose State University; 2012. [cited 2020 Dec 01]. Available from: https://doi.org/10.31979/etd.4g4e-hfrg ; https://scholarworks.sjsu.edu/etd_theses/4220.

Council of Science Editors:

Wong B. Bioreactor Cultivation of Bacillus Methanolicus Expressing Green Fluorescent Protein. [Masters Thesis]. San Jose State University; 2012. Available from: https://doi.org/10.31979/etd.4g4e-hfrg ; https://scholarworks.sjsu.edu/etd_theses/4220


Anna University

14. Geethalakshmi, S. Modeling and control of fed batch fermentation process for the production of recombinant protein in escherichia coli; -.

Degree: Electrical and Electronics Engineering, 2014, Anna University

Rapid development of novel recombinant proteins based on newlinegenetically engineered Escherichia coli using fed batch fermentation newlinetechniques is imperative for cost effective production of such… (more)

Subjects/Keywords: electrical engineering; fermentation process; Modeling

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APA (6th Edition):

Geethalakshmi, S. (2014). Modeling and control of fed batch fermentation process for the production of recombinant protein in escherichia coli; -. (Thesis). Anna University. Retrieved from http://shodhganga.inflibnet.ac.in/handle/10603/22841

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Geethalakshmi, S. “Modeling and control of fed batch fermentation process for the production of recombinant protein in escherichia coli; -.” 2014. Thesis, Anna University. Accessed December 01, 2020. http://shodhganga.inflibnet.ac.in/handle/10603/22841.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Geethalakshmi, S. “Modeling and control of fed batch fermentation process for the production of recombinant protein in escherichia coli; -.” 2014. Web. 01 Dec 2020.

Vancouver:

Geethalakshmi S. Modeling and control of fed batch fermentation process for the production of recombinant protein in escherichia coli; -. [Internet] [Thesis]. Anna University; 2014. [cited 2020 Dec 01]. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/22841.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Geethalakshmi S. Modeling and control of fed batch fermentation process for the production of recombinant protein in escherichia coli; -. [Thesis]. Anna University; 2014. Available from: http://shodhganga.inflibnet.ac.in/handle/10603/22841

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Alberta

15. Lin,Xiaoxi. Microbial ecology of food fermentations and intestinal ecosystems.

Degree: PhD, Department of Agricultural, Food, and Nutritional Science, 2014, University of Alberta

 Microbiota are ubiquitous in nature. Similarities as well as differences are present between microbiota in animals and fermentation systems. The aim of the PhD project… (more)

Subjects/Keywords: fermentation; ecology; sourdough; microbiota; microbial

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APA (6th Edition):

Lin,Xiaoxi. (2014). Microbial ecology of food fermentations and intestinal ecosystems. (Doctoral Dissertation). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/6t053h01f

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Chicago Manual of Style (16th Edition):

Lin,Xiaoxi. “Microbial ecology of food fermentations and intestinal ecosystems.” 2014. Doctoral Dissertation, University of Alberta. Accessed December 01, 2020. https://era.library.ualberta.ca/files/6t053h01f.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

MLA Handbook (7th Edition):

Lin,Xiaoxi. “Microbial ecology of food fermentations and intestinal ecosystems.” 2014. Web. 01 Dec 2020.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Vancouver:

Lin,Xiaoxi. Microbial ecology of food fermentations and intestinal ecosystems. [Internet] [Doctoral dissertation]. University of Alberta; 2014. [cited 2020 Dec 01]. Available from: https://era.library.ualberta.ca/files/6t053h01f.

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete

Council of Science Editors:

Lin,Xiaoxi. Microbial ecology of food fermentations and intestinal ecosystems. [Doctoral Dissertation]. University of Alberta; 2014. Available from: https://era.library.ualberta.ca/files/6t053h01f

Note: this citation may be lacking information needed for this citation format:
Author name may be incomplete


Oregon State University

16. DelCurto, Timothy. Supplementation with lasalocid three times weekly to stocker cattle on pasture.

Degree: MS, Animal Science, 1986, Oregon State University

 Two experiments were conducted to study the efficacy of feeding lasalocid to cattle on pasture on a three times weekly basis. In experiment 1, 72… (more)

Subjects/Keywords: Rumen fermentation

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APA (6th Edition):

DelCurto, T. (1986). Supplementation with lasalocid three times weekly to stocker cattle on pasture. (Masters Thesis). Oregon State University. Retrieved from http://hdl.handle.net/1957/40612

Chicago Manual of Style (16th Edition):

DelCurto, Timothy. “Supplementation with lasalocid three times weekly to stocker cattle on pasture.” 1986. Masters Thesis, Oregon State University. Accessed December 01, 2020. http://hdl.handle.net/1957/40612.

MLA Handbook (7th Edition):

DelCurto, Timothy. “Supplementation with lasalocid three times weekly to stocker cattle on pasture.” 1986. Web. 01 Dec 2020.

Vancouver:

DelCurto T. Supplementation with lasalocid three times weekly to stocker cattle on pasture. [Internet] [Masters thesis]. Oregon State University; 1986. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/1957/40612.

Council of Science Editors:

DelCurto T. Supplementation with lasalocid three times weekly to stocker cattle on pasture. [Masters Thesis]. Oregon State University; 1986. Available from: http://hdl.handle.net/1957/40612


Georgia Tech

17. Gulli, Jordan. Densely packed yeast: A tool to study evolution of group dynamics and to enhance biomanufacturing.

Degree: PhD, Biology, 2019, Georgia Tech

 Yeast can thrive in dense assemblages of its own, or our making, resulting in patterns of behavior that differ markedly from that of single planktonic… (more)

Subjects/Keywords: Encapsulation; Multicellularity; Yeast; Fermentation; Ethanol

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APA (6th Edition):

Gulli, J. (2019). Densely packed yeast: A tool to study evolution of group dynamics and to enhance biomanufacturing. (Doctoral Dissertation). Georgia Tech. Retrieved from http://hdl.handle.net/1853/62271

Chicago Manual of Style (16th Edition):

Gulli, Jordan. “Densely packed yeast: A tool to study evolution of group dynamics and to enhance biomanufacturing.” 2019. Doctoral Dissertation, Georgia Tech. Accessed December 01, 2020. http://hdl.handle.net/1853/62271.

MLA Handbook (7th Edition):

Gulli, Jordan. “Densely packed yeast: A tool to study evolution of group dynamics and to enhance biomanufacturing.” 2019. Web. 01 Dec 2020.

Vancouver:

Gulli J. Densely packed yeast: A tool to study evolution of group dynamics and to enhance biomanufacturing. [Internet] [Doctoral dissertation]. Georgia Tech; 2019. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/1853/62271.

Council of Science Editors:

Gulli J. Densely packed yeast: A tool to study evolution of group dynamics and to enhance biomanufacturing. [Doctoral Dissertation]. Georgia Tech; 2019. Available from: http://hdl.handle.net/1853/62271

18. Janse van Rensburg, Philippe Jacques. Investigating the influence of a wine yeast consortium on population dynamics, alcoholic and malolactic fermentation.

Degree: MSc, Viticulture, 2018, Stellenbosch University

 ENGLISH ABSTRACT: Non-Saccharomyces (NS) starter cultures of species such as Metschnikowia pulcherrima, Torulaspora delbrueckii, Pichia kluyveri and Lachancea thermotolerans, have received attention for their desirable… (more)

Subjects/Keywords: Non-Saccharomyces (NS); Wine yeast consortium; Yeast interactions in wine fermentation; Ecological interactions in wine fermentation; Alcoholic fermentation; Malolactic fermentation; UCTD

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APA (6th Edition):

Janse van Rensburg, P. J. (2018). Investigating the influence of a wine yeast consortium on population dynamics, alcoholic and malolactic fermentation. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/105101

Chicago Manual of Style (16th Edition):

Janse van Rensburg, Philippe Jacques. “Investigating the influence of a wine yeast consortium on population dynamics, alcoholic and malolactic fermentation.” 2018. Masters Thesis, Stellenbosch University. Accessed December 01, 2020. http://hdl.handle.net/10019.1/105101.

MLA Handbook (7th Edition):

Janse van Rensburg, Philippe Jacques. “Investigating the influence of a wine yeast consortium on population dynamics, alcoholic and malolactic fermentation.” 2018. Web. 01 Dec 2020.

Vancouver:

Janse van Rensburg PJ. Investigating the influence of a wine yeast consortium on population dynamics, alcoholic and malolactic fermentation. [Internet] [Masters thesis]. Stellenbosch University; 2018. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/10019.1/105101.

Council of Science Editors:

Janse van Rensburg PJ. Investigating the influence of a wine yeast consortium on population dynamics, alcoholic and malolactic fermentation. [Masters Thesis]. Stellenbosch University; 2018. Available from: http://hdl.handle.net/10019.1/105101


University of Saskatchewan

19. Guo, Jingjie 1990-. Correlation of fermentation redox potential and induction of recombinant E. coli expression system.

Degree: 2018, University of Saskatchewan

 Currently, Escherichia coli (E. coli) is widely adopted as a host for recombinant genes to overexpress. It is common to regard optical density (OD) reading… (more)

Subjects/Keywords: fermentation ORP; E. coli induction

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APA (6th Edition):

Guo, J. 1. (2018). Correlation of fermentation redox potential and induction of recombinant E. coli expression system. (Thesis). University of Saskatchewan. Retrieved from http://hdl.handle.net/10388/11536

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Guo, Jingjie 1990-. “Correlation of fermentation redox potential and induction of recombinant E. coli expression system.” 2018. Thesis, University of Saskatchewan. Accessed December 01, 2020. http://hdl.handle.net/10388/11536.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Guo, Jingjie 1990-. “Correlation of fermentation redox potential and induction of recombinant E. coli expression system.” 2018. Web. 01 Dec 2020.

Vancouver:

Guo J1. Correlation of fermentation redox potential and induction of recombinant E. coli expression system. [Internet] [Thesis]. University of Saskatchewan; 2018. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/10388/11536.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Guo J1. Correlation of fermentation redox potential and induction of recombinant E. coli expression system. [Thesis]. University of Saskatchewan; 2018. Available from: http://hdl.handle.net/10388/11536

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Texas A&M University

20. Lonkar, Sagar Kishor. Maximizing Medium-chain Carboxylates in Mixed-culture Fermentation.

Degree: PhD, Chemical Engineering, 2016, Texas A&M University

 Global warming, steadily increasing energy demand, and limited fossil fuel reserves are growing concerns of modern society. In the past few decades, significant advances in… (more)

Subjects/Keywords: Mixed-culture fermentation; Chain elongation

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APA (6th Edition):

Lonkar, S. K. (2016). Maximizing Medium-chain Carboxylates in Mixed-culture Fermentation. (Doctoral Dissertation). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/174276

Chicago Manual of Style (16th Edition):

Lonkar, Sagar Kishor. “Maximizing Medium-chain Carboxylates in Mixed-culture Fermentation.” 2016. Doctoral Dissertation, Texas A&M University. Accessed December 01, 2020. http://hdl.handle.net/1969.1/174276.

MLA Handbook (7th Edition):

Lonkar, Sagar Kishor. “Maximizing Medium-chain Carboxylates in Mixed-culture Fermentation.” 2016. Web. 01 Dec 2020.

Vancouver:

Lonkar SK. Maximizing Medium-chain Carboxylates in Mixed-culture Fermentation. [Internet] [Doctoral dissertation]. Texas A&M University; 2016. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/1969.1/174276.

Council of Science Editors:

Lonkar SK. Maximizing Medium-chain Carboxylates in Mixed-culture Fermentation. [Doctoral Dissertation]. Texas A&M University; 2016. Available from: http://hdl.handle.net/1969.1/174276


Addis Ababa University

21. ADANE, TILAHUN. EFFECT OF PROCESSING ON SOME PHYSICOCHEMICAL AND ANTINUTRITIONAL FACTORS OF TARO (Colocasia esculenta (L.) Schott.) CULTIVARS GROWN IN, ETHIOPIA .

Degree: 2012, Addis Ababa University

 Two cultivars of taro (Boloso I and Acc.236000) which were grown in Wollaita zone of Sothern Nations, Nationalities and People Ethiopia were analyzed for their… (more)

Subjects/Keywords: colocasia esculenta; antinutrients; fermentation; boiling

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APA (6th Edition):

ADANE, T. (2012). EFFECT OF PROCESSING ON SOME PHYSICOCHEMICAL AND ANTINUTRITIONAL FACTORS OF TARO (Colocasia esculenta (L.) Schott.) CULTIVARS GROWN IN, ETHIOPIA . (Thesis). Addis Ababa University. Retrieved from http://etd.aau.edu.et/dspace/handle/123456789/3445

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

ADANE, TILAHUN. “EFFECT OF PROCESSING ON SOME PHYSICOCHEMICAL AND ANTINUTRITIONAL FACTORS OF TARO (Colocasia esculenta (L.) Schott.) CULTIVARS GROWN IN, ETHIOPIA .” 2012. Thesis, Addis Ababa University. Accessed December 01, 2020. http://etd.aau.edu.et/dspace/handle/123456789/3445.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

ADANE, TILAHUN. “EFFECT OF PROCESSING ON SOME PHYSICOCHEMICAL AND ANTINUTRITIONAL FACTORS OF TARO (Colocasia esculenta (L.) Schott.) CULTIVARS GROWN IN, ETHIOPIA .” 2012. Web. 01 Dec 2020.

Vancouver:

ADANE T. EFFECT OF PROCESSING ON SOME PHYSICOCHEMICAL AND ANTINUTRITIONAL FACTORS OF TARO (Colocasia esculenta (L.) Schott.) CULTIVARS GROWN IN, ETHIOPIA . [Internet] [Thesis]. Addis Ababa University; 2012. [cited 2020 Dec 01]. Available from: http://etd.aau.edu.et/dspace/handle/123456789/3445.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

ADANE T. EFFECT OF PROCESSING ON SOME PHYSICOCHEMICAL AND ANTINUTRITIONAL FACTORS OF TARO (Colocasia esculenta (L.) Schott.) CULTIVARS GROWN IN, ETHIOPIA . [Thesis]. Addis Ababa University; 2012. Available from: http://etd.aau.edu.et/dspace/handle/123456789/3445

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Addis Ababa University

22. Habtamu, Shebabaw. Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit .

Degree: 2013, Addis Ababa University

 The effect of boiling, roasting and natural fermentation on anchote flour samples collected from Nekemte and Dembidollo regions of western Ethiopia were studied for their… (more)

Subjects/Keywords: Anchote; Fermentation; Boiling; Roasting

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APA (6th Edition):

Habtamu, S. (2013). Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit . (Thesis). Addis Ababa University. Retrieved from http://etd.aau.edu.et/dspace/handle/123456789/5305

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Habtamu, Shebabaw. “Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit .” 2013. Thesis, Addis Ababa University. Accessed December 01, 2020. http://etd.aau.edu.et/dspace/handle/123456789/5305.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Habtamu, Shebabaw. “Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit .” 2013. Web. 01 Dec 2020.

Vancouver:

Habtamu S. Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit . [Internet] [Thesis]. Addis Ababa University; 2013. [cited 2020 Dec 01]. Available from: http://etd.aau.edu.et/dspace/handle/123456789/5305.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Habtamu S. Effect of Processing on Physicochemical and Antinutritional Factors of “Anchote”(Coccinia Abyssinica) and Development of Value Added Biscuit . [Thesis]. Addis Ababa University; 2013. Available from: http://etd.aau.edu.et/dspace/handle/123456789/5305

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Maine

23. Brochu, Sarah M. Development and Shelf Life Evaluation of a Novel Fermented Seaweed Sauerkraut Utilizing Commercially Important Maine Seaweeds.

Degree: MS, Food Science and Human Nutrition, 2018, University of Maine

  Fermented vegetables can provide consumers with important health benefits, particularly due to the presence of probiotics. These fermented products have gained popularity with American… (more)

Subjects/Keywords: Seaweed; Sauerkraut; Fermentation; Food Science

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APA (6th Edition):

Brochu, S. M. (2018). Development and Shelf Life Evaluation of a Novel Fermented Seaweed Sauerkraut Utilizing Commercially Important Maine Seaweeds. (Masters Thesis). University of Maine. Retrieved from https://digitalcommons.library.umaine.edu/etd/2891

Chicago Manual of Style (16th Edition):

Brochu, Sarah M. “Development and Shelf Life Evaluation of a Novel Fermented Seaweed Sauerkraut Utilizing Commercially Important Maine Seaweeds.” 2018. Masters Thesis, University of Maine. Accessed December 01, 2020. https://digitalcommons.library.umaine.edu/etd/2891.

MLA Handbook (7th Edition):

Brochu, Sarah M. “Development and Shelf Life Evaluation of a Novel Fermented Seaweed Sauerkraut Utilizing Commercially Important Maine Seaweeds.” 2018. Web. 01 Dec 2020.

Vancouver:

Brochu SM. Development and Shelf Life Evaluation of a Novel Fermented Seaweed Sauerkraut Utilizing Commercially Important Maine Seaweeds. [Internet] [Masters thesis]. University of Maine; 2018. [cited 2020 Dec 01]. Available from: https://digitalcommons.library.umaine.edu/etd/2891.

Council of Science Editors:

Brochu SM. Development and Shelf Life Evaluation of a Novel Fermented Seaweed Sauerkraut Utilizing Commercially Important Maine Seaweeds. [Masters Thesis]. University of Maine; 2018. Available from: https://digitalcommons.library.umaine.edu/etd/2891


University of Adelaide

24. Nguyen, Trung Dung. Determination of the genetic basis for successful fermentation in high sugar media.

Degree: 2014, University of Adelaide

 Yeast (Saccharomyces cerevisiae) plays a key role in the completion of several fermentations including those used for beverage and bioethanol production. In the wine industry,… (more)

Subjects/Keywords: high sugar fermentation; Saccharomyces cerevisiae

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APA (6th Edition):

Nguyen, T. D. (2014). Determination of the genetic basis for successful fermentation in high sugar media. (Thesis). University of Adelaide. Retrieved from http://hdl.handle.net/2440/92547

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Nguyen, Trung Dung. “Determination of the genetic basis for successful fermentation in high sugar media.” 2014. Thesis, University of Adelaide. Accessed December 01, 2020. http://hdl.handle.net/2440/92547.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Nguyen, Trung Dung. “Determination of the genetic basis for successful fermentation in high sugar media.” 2014. Web. 01 Dec 2020.

Vancouver:

Nguyen TD. Determination of the genetic basis for successful fermentation in high sugar media. [Internet] [Thesis]. University of Adelaide; 2014. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/2440/92547.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Nguyen TD. Determination of the genetic basis for successful fermentation in high sugar media. [Thesis]. University of Adelaide; 2014. Available from: http://hdl.handle.net/2440/92547

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Adelaide

25. Long, Danfeng. A multipronged approach to encouraging proline utilisation by wine yeast.

Degree: 2015, University of Adelaide

 Deficiency of assimilable nitrogen for Saccharomyces cerevisiae can cause stuck or sluggish fermentations, which are common problems in the wine industry. Supplementation strategies are usually… (more)

Subjects/Keywords: proline; wine fermentation; EMS; oxygenation

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APA (6th Edition):

Long, D. (2015). A multipronged approach to encouraging proline utilisation by wine yeast. (Thesis). University of Adelaide. Retrieved from http://hdl.handle.net/2440/102581

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Long, Danfeng. “A multipronged approach to encouraging proline utilisation by wine yeast.” 2015. Thesis, University of Adelaide. Accessed December 01, 2020. http://hdl.handle.net/2440/102581.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Long, Danfeng. “A multipronged approach to encouraging proline utilisation by wine yeast.” 2015. Web. 01 Dec 2020.

Vancouver:

Long D. A multipronged approach to encouraging proline utilisation by wine yeast. [Internet] [Thesis]. University of Adelaide; 2015. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/2440/102581.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Long D. A multipronged approach to encouraging proline utilisation by wine yeast. [Thesis]. University of Adelaide; 2015. Available from: http://hdl.handle.net/2440/102581

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Manitoba

26. Yuan, Qiuyan. Fermentation – Enhanced Sustainable Biological Phosphorus Removal.

Degree: Civil Engineering, 2012, University of Manitoba

 The success of enhanced biological phosphorus removal depends on the constant availability of volatile fatty acids (VFAs). To reduce costs of purchasing external carbon, waste… (more)

Subjects/Keywords: sludge fermentation; biological phosphorus removal

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APA (6th Edition):

Yuan, Q. (2012). Fermentation – Enhanced Sustainable Biological Phosphorus Removal. (Thesis). University of Manitoba. Retrieved from http://hdl.handle.net/1993/5038

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Yuan, Qiuyan. “Fermentation – Enhanced Sustainable Biological Phosphorus Removal.” 2012. Thesis, University of Manitoba. Accessed December 01, 2020. http://hdl.handle.net/1993/5038.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Yuan, Qiuyan. “Fermentation – Enhanced Sustainable Biological Phosphorus Removal.” 2012. Web. 01 Dec 2020.

Vancouver:

Yuan Q. Fermentation – Enhanced Sustainable Biological Phosphorus Removal. [Internet] [Thesis]. University of Manitoba; 2012. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/1993/5038.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Yuan Q. Fermentation – Enhanced Sustainable Biological Phosphorus Removal. [Thesis]. University of Manitoba; 2012. Available from: http://hdl.handle.net/1993/5038

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Manitoba

27. Panditharatne, Mary Charushi. Fed-batch fermentation of Clostridium thermocellum ATCC 27405 with high cellulose concentrations for the production of biofuels.

Degree: Biosystems Engineering, 2015, University of Manitoba

 Consolidated bioprocessing is a one-step process that allows the direct microbial conversion of cellulosic substrates to ethanol and hydrogen. The fermentation was initially performed in… (more)

Subjects/Keywords: Clostridium thermocellum; Fed-batch fermentation

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APA (6th Edition):

Panditharatne, M. C. (2015). Fed-batch fermentation of Clostridium thermocellum ATCC 27405 with high cellulose concentrations for the production of biofuels. (Masters Thesis). University of Manitoba. Retrieved from http://hdl.handle.net/1993/30573

Chicago Manual of Style (16th Edition):

Panditharatne, Mary Charushi. “Fed-batch fermentation of Clostridium thermocellum ATCC 27405 with high cellulose concentrations for the production of biofuels.” 2015. Masters Thesis, University of Manitoba. Accessed December 01, 2020. http://hdl.handle.net/1993/30573.

MLA Handbook (7th Edition):

Panditharatne, Mary Charushi. “Fed-batch fermentation of Clostridium thermocellum ATCC 27405 with high cellulose concentrations for the production of biofuels.” 2015. Web. 01 Dec 2020.

Vancouver:

Panditharatne MC. Fed-batch fermentation of Clostridium thermocellum ATCC 27405 with high cellulose concentrations for the production of biofuels. [Internet] [Masters thesis]. University of Manitoba; 2015. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/1993/30573.

Council of Science Editors:

Panditharatne MC. Fed-batch fermentation of Clostridium thermocellum ATCC 27405 with high cellulose concentrations for the production of biofuels. [Masters Thesis]. University of Manitoba; 2015. Available from: http://hdl.handle.net/1993/30573


Heriot-Watt University

28. Jensen, Ulla Helene. Studies on the properties of the yeast maltose transporter.

Degree: PhD, 1998, Heriot-Watt University

Subjects/Keywords: 664; Fermentation

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APA (6th Edition):

Jensen, U. H. (1998). Studies on the properties of the yeast maltose transporter. (Doctoral Dissertation). Heriot-Watt University. Retrieved from http://hdl.handle.net/10399/627

Chicago Manual of Style (16th Edition):

Jensen, Ulla Helene. “Studies on the properties of the yeast maltose transporter.” 1998. Doctoral Dissertation, Heriot-Watt University. Accessed December 01, 2020. http://hdl.handle.net/10399/627.

MLA Handbook (7th Edition):

Jensen, Ulla Helene. “Studies on the properties of the yeast maltose transporter.” 1998. Web. 01 Dec 2020.

Vancouver:

Jensen UH. Studies on the properties of the yeast maltose transporter. [Internet] [Doctoral dissertation]. Heriot-Watt University; 1998. [cited 2020 Dec 01]. Available from: http://hdl.handle.net/10399/627.

Council of Science Editors:

Jensen UH. Studies on the properties of the yeast maltose transporter. [Doctoral Dissertation]. Heriot-Watt University; 1998. Available from: http://hdl.handle.net/10399/627


University of Bath

29. Swaffield, Claire Helen. Investigation into microbiological and biochemical factors that influence the maturation flavour of strong cider.

Degree: PhD, 1996, University of Bath

Subjects/Keywords: 664; Fermentation

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APA (6th Edition):

Swaffield, C. H. (1996). Investigation into microbiological and biochemical factors that influence the maturation flavour of strong cider. (Doctoral Dissertation). University of Bath. Retrieved from https://researchportal.bath.ac.uk/en/studentthesis/investigation-into-microbiological-and-biochemical-factors-that-influence-the-maturation-flavour-of-strong-cider(b2a61cfc-730b-4734-bcf6-ce9525ce06d6).html ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.285212

Chicago Manual of Style (16th Edition):

Swaffield, Claire Helen. “Investigation into microbiological and biochemical factors that influence the maturation flavour of strong cider.” 1996. Doctoral Dissertation, University of Bath. Accessed December 01, 2020. https://researchportal.bath.ac.uk/en/studentthesis/investigation-into-microbiological-and-biochemical-factors-that-influence-the-maturation-flavour-of-strong-cider(b2a61cfc-730b-4734-bcf6-ce9525ce06d6).html ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.285212.

MLA Handbook (7th Edition):

Swaffield, Claire Helen. “Investigation into microbiological and biochemical factors that influence the maturation flavour of strong cider.” 1996. Web. 01 Dec 2020.

Vancouver:

Swaffield CH. Investigation into microbiological and biochemical factors that influence the maturation flavour of strong cider. [Internet] [Doctoral dissertation]. University of Bath; 1996. [cited 2020 Dec 01]. Available from: https://researchportal.bath.ac.uk/en/studentthesis/investigation-into-microbiological-and-biochemical-factors-that-influence-the-maturation-flavour-of-strong-cider(b2a61cfc-730b-4734-bcf6-ce9525ce06d6).html ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.285212.

Council of Science Editors:

Swaffield CH. Investigation into microbiological and biochemical factors that influence the maturation flavour of strong cider. [Doctoral Dissertation]. University of Bath; 1996. Available from: https://researchportal.bath.ac.uk/en/studentthesis/investigation-into-microbiological-and-biochemical-factors-that-influence-the-maturation-flavour-of-strong-cider(b2a61cfc-730b-4734-bcf6-ce9525ce06d6).html ; https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.285212


Michigan State University

30. Quispe Salas, Maria Esperanza. A study of the effects of isoacids, urea, and sulfur on the rate of fermentation in the rumen.

Degree: MS, Department of Animal Science, 1982, Michigan State University

Subjects/Keywords: Rumen fermentation

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APA (6th Edition):

Quispe Salas, M. E. (1982). A study of the effects of isoacids, urea, and sulfur on the rate of fermentation in the rumen. (Masters Thesis). Michigan State University. Retrieved from http://etd.lib.msu.edu/islandora/object/etd:36793

Chicago Manual of Style (16th Edition):

Quispe Salas, Maria Esperanza. “A study of the effects of isoacids, urea, and sulfur on the rate of fermentation in the rumen.” 1982. Masters Thesis, Michigan State University. Accessed December 01, 2020. http://etd.lib.msu.edu/islandora/object/etd:36793.

MLA Handbook (7th Edition):

Quispe Salas, Maria Esperanza. “A study of the effects of isoacids, urea, and sulfur on the rate of fermentation in the rumen.” 1982. Web. 01 Dec 2020.

Vancouver:

Quispe Salas ME. A study of the effects of isoacids, urea, and sulfur on the rate of fermentation in the rumen. [Internet] [Masters thesis]. Michigan State University; 1982. [cited 2020 Dec 01]. Available from: http://etd.lib.msu.edu/islandora/object/etd:36793.

Council of Science Editors:

Quispe Salas ME. A study of the effects of isoacids, urea, and sulfur on the rate of fermentation in the rumen. [Masters Thesis]. Michigan State University; 1982. Available from: http://etd.lib.msu.edu/islandora/object/etd:36793

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