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You searched for subject:(Fermentation). Showing records 1 – 30 of 1876 total matches.

[1] [2] [3] [4] [5] … [63]

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University of Georgia

1. Xia, Tian. Fermentation of sugar mixtures found in lignocellulosic hydrolysate using substrate-selective Escherichia coli.

Degree: MS, Biological Engineering, 2011, University of Georgia

 Substrate-selective uptake is a novel approach for the simultaneous consumption of sugars found in biomass hydrolysates. Of the five strains studied, E. coli W showed… (more)

Subjects/Keywords: Fermentation

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APA (6th Edition):

Xia, T. (2011). Fermentation of sugar mixtures found in lignocellulosic hydrolysate using substrate-selective Escherichia coli. (Masters Thesis). University of Georgia. Retrieved from http://purl.galileo.usg.edu/uga_etd/xia_tian_201105_ms

Chicago Manual of Style (16th Edition):

Xia, Tian. “Fermentation of sugar mixtures found in lignocellulosic hydrolysate using substrate-selective Escherichia coli.” 2011. Masters Thesis, University of Georgia. Accessed December 13, 2019. http://purl.galileo.usg.edu/uga_etd/xia_tian_201105_ms.

MLA Handbook (7th Edition):

Xia, Tian. “Fermentation of sugar mixtures found in lignocellulosic hydrolysate using substrate-selective Escherichia coli.” 2011. Web. 13 Dec 2019.

Vancouver:

Xia T. Fermentation of sugar mixtures found in lignocellulosic hydrolysate using substrate-selective Escherichia coli. [Internet] [Masters thesis]. University of Georgia; 2011. [cited 2019 Dec 13]. Available from: http://purl.galileo.usg.edu/uga_etd/xia_tian_201105_ms.

Council of Science Editors:

Xia T. Fermentation of sugar mixtures found in lignocellulosic hydrolysate using substrate-selective Escherichia coli. [Masters Thesis]. University of Georgia; 2011. Available from: http://purl.galileo.usg.edu/uga_etd/xia_tian_201105_ms


University of Alberta

2. 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 13, 2019. 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. 13 Dec 2019.

Vancouver:

Namdev PK. Nutrient fluctuations in fed-batch fermentations of baker's yeast. [Internet] [Doctoral dissertation]. University of Alberta; 1992. [cited 2019 Dec 13]. 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

3. 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 13, 2019. http://hdl.handle.net/1957/53213.

MLA Handbook (7th Edition):

Kean, Chester Eugene, 1925-. “Fungal amylases in the acetone-butanol fermentation.” 1950. Web. 13 Dec 2019.

Vancouver:

Kean, Chester Eugene 1. Fungal amylases in the acetone-butanol fermentation. [Internet] [Masters thesis]. Oregon State University; 1950. [cited 2019 Dec 13]. 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

4. 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 13, 2019. http://hdl.handle.net/1957/27394.

MLA Handbook (7th Edition):

Ngaba-Mbiakop, Pierre Rolland. “Microbial characterization of cassava (Manihot esculenta Crantz) fermentation.” 1977. Web. 13 Dec 2019.

Vancouver:

Ngaba-Mbiakop PR. Microbial characterization of cassava (Manihot esculenta Crantz) fermentation. [Internet] [Masters thesis]. Oregon State University; 1977. [cited 2019 Dec 13]. 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

5. 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 13, 2019. 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. 13 Dec 2019.

Vancouver:

Parpia HAB. Investigation of proteolysis brought about by extracts from filbert nuts. [Internet] [Doctoral dissertation]. Oregon State University; 1951. [cited 2019 Dec 13]. 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


McGill University

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

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

Note:

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… (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 http://digitool.library.mcgill.ca/thesisfile156238.pdf

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 13, 2019. http://digitool.library.mcgill.ca/thesisfile156238.pdf.

MLA Handbook (7th Edition):

McCaffrey, William Chessleigh, 1964-. “Secondary metabolite production using self-cycling fermentation (SCF).” 1992. Web. 13 Dec 2019.

Vancouver:

McCaffrey WC. Secondary metabolite production using self-cycling fermentation (SCF). [Internet] [Masters thesis]. McGill University; 1992. [cited 2019 Dec 13]. Available from: http://digitool.library.mcgill.ca/thesisfile156238.pdf.

Council of Science Editors:

McCaffrey WC. Secondary metabolite production using self-cycling fermentation (SCF). [Masters Thesis]. McGill University; 1992. Available from: http://digitool.library.mcgill.ca/thesisfile156238.pdf


McGill University

7. Luong, Ha Thanh. Determination of the heat of some aerobic fermentations.

Degree: PhD, Department of Chemical Engineering., 1979, McGill University

Subjects/Keywords: Fermentation.

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APA (6th Edition):

Luong, H. T. (1979). Determination of the heat of some aerobic fermentations. (Doctoral Dissertation). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile72550.pdf

Chicago Manual of Style (16th Edition):

Luong, Ha Thanh. “Determination of the heat of some aerobic fermentations.” 1979. Doctoral Dissertation, McGill University. Accessed December 13, 2019. http://digitool.library.mcgill.ca/thesisfile72550.pdf.

MLA Handbook (7th Edition):

Luong, Ha Thanh. “Determination of the heat of some aerobic fermentations.” 1979. Web. 13 Dec 2019.

Vancouver:

Luong HT. Determination of the heat of some aerobic fermentations. [Internet] [Doctoral dissertation]. McGill University; 1979. [cited 2019 Dec 13]. Available from: http://digitool.library.mcgill.ca/thesisfile72550.pdf.

Council of Science Editors:

Luong HT. Determination of the heat of some aerobic fermentations. [Doctoral Dissertation]. McGill University; 1979. Available from: http://digitool.library.mcgill.ca/thesisfile72550.pdf


McGill University

8. Kalogerakis, Nicolas. Control of the quasi-steady state in fed-batch fermentation.

Degree: M. Eng., Department of Chemical Engineering, 1979, McGill University

Subjects/Keywords: Fermentation.

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APA (6th Edition):

Kalogerakis, N. (1979). Control of the quasi-steady state in fed-batch fermentation. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile52279.pdf

Chicago Manual of Style (16th Edition):

Kalogerakis, Nicolas. “Control of the quasi-steady state in fed-batch fermentation.” 1979. Masters Thesis, McGill University. Accessed December 13, 2019. http://digitool.library.mcgill.ca/thesisfile52279.pdf.

MLA Handbook (7th Edition):

Kalogerakis, Nicolas. “Control of the quasi-steady state in fed-batch fermentation.” 1979. Web. 13 Dec 2019.

Vancouver:

Kalogerakis N. Control of the quasi-steady state in fed-batch fermentation. [Internet] [Masters thesis]. McGill University; 1979. [cited 2019 Dec 13]. Available from: http://digitool.library.mcgill.ca/thesisfile52279.pdf.

Council of Science Editors:

Kalogerakis N. Control of the quasi-steady state in fed-batch fermentation. [Masters Thesis]. McGill University; 1979. Available from: http://digitool.library.mcgill.ca/thesisfile52279.pdf


University of Illinois – Urbana-Champaign

9. 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 13, 2019. 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. 13 Dec 2019.

Vancouver:

Daum MA. Controlling bacterial contaminants in sugarcane ethanol fermentations. [Internet] [Thesis]. University of Illinois – Urbana-Champaign; 2016. [cited 2019 Dec 13]. 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


Michigan State University

10. 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 13, 2019. 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. 13 Dec 2019.

Vancouver:

Nienhuis AL. Factors influencing the formation of ropy brine in cucumber fermentation. [Internet] [Masters thesis]. Michigan State University; 1933. [cited 2019 Dec 13]. 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


Michigan State University

11. 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 13, 2019. 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. 13 Dec 2019.

Vancouver:

Etchells JL. A new type of gaseous fermentation occurring during the salting of cucumbers. [Internet] [Doctoral dissertation]. Michigan State University; 1941. [cited 2019 Dec 13]. 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


Louisiana State University

12. 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 13, 2019. 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. 13 Dec 2019.

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 2019 Dec 13]. 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


Cornell University

13. Martins Tahim, Camila. Yeast Assimilable Nitrogen Requirements Of Innoculated And Spontaneous Fermentations Of Riesling (V. Vinifera L.) .

Degree: 2016, Cornell University

 Nitrogen plays a major role in the metabolic processes of fermentative microorganisms, affecting fermentation kinetics and formation of flavor-active compounds. Though a Yeast Assimilable Nitrogen… (more)

Subjects/Keywords: Nitrogen Fermentation; Aroma Riesling; Spontaneous fermentation

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APA (6th Edition):

Martins Tahim, C. (2016). Yeast Assimilable Nitrogen Requirements Of Innoculated And Spontaneous Fermentations Of Riesling (V. Vinifera L.) . (Thesis). Cornell University. Retrieved from http://hdl.handle.net/1813/43579

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):

Martins Tahim, Camila. “Yeast Assimilable Nitrogen Requirements Of Innoculated And Spontaneous Fermentations Of Riesling (V. Vinifera L.) .” 2016. Thesis, Cornell University. Accessed December 13, 2019. http://hdl.handle.net/1813/43579.

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

MLA Handbook (7th Edition):

Martins Tahim, Camila. “Yeast Assimilable Nitrogen Requirements Of Innoculated And Spontaneous Fermentations Of Riesling (V. Vinifera L.) .” 2016. Web. 13 Dec 2019.

Vancouver:

Martins Tahim C. Yeast Assimilable Nitrogen Requirements Of Innoculated And Spontaneous Fermentations Of Riesling (V. Vinifera L.) . [Internet] [Thesis]. Cornell University; 2016. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/1813/43579.

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

Council of Science Editors:

Martins Tahim C. Yeast Assimilable Nitrogen Requirements Of Innoculated And Spontaneous Fermentations Of Riesling (V. Vinifera L.) . [Thesis]. Cornell University; 2016. Available from: http://hdl.handle.net/1813/43579

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


University of Alberta

14. 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 13, 2019. https://era.library.ualberta.ca/files/9019s310g.

MLA Handbook (7th Edition):

Zhang, Justina S. “Allergic Properties of Egg White Proteins in Fermentation.” 2012. Web. 13 Dec 2019.

Vancouver:

Zhang JS. Allergic Properties of Egg White Proteins in Fermentation. [Internet] [Masters thesis]. University of Alberta; 2012. [cited 2019 Dec 13]. 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

15. 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 13, 2019. 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. 13 Dec 2019.

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 2019 Dec 13]. 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


University of Iceland

16. Guðný Inga Ófeigsdóttir 1976. Production and utilization of biomass with microbes.

Degree: 2009, University of Iceland

 The world of microbes is the topic of this essay and explanations on how important they are for modern community. Microbes can for example obtain… (more)

Subjects/Keywords: Lífefnafræði; Fermentation; Microbes

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APA (6th Edition):

1976, G. I. . (2009). Production and utilization of biomass with microbes. (Thesis). University of Iceland. Retrieved from http://hdl.handle.net/1946/4145

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):

1976, Guðný Inga Ófeigsdóttir. “Production and utilization of biomass with microbes.” 2009. Thesis, University of Iceland. Accessed December 13, 2019. http://hdl.handle.net/1946/4145.

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

MLA Handbook (7th Edition):

1976, Guðný Inga Ófeigsdóttir. “Production and utilization of biomass with microbes.” 2009. Web. 13 Dec 2019.

Vancouver:

1976 GI. Production and utilization of biomass with microbes. [Internet] [Thesis]. University of Iceland; 2009. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/1946/4145.

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

Council of Science Editors:

1976 GI. Production and utilization of biomass with microbes. [Thesis]. University of Iceland; 2009. Available from: http://hdl.handle.net/1946/4145

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


Anna University

17. 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 13, 2019. 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. 13 Dec 2019.

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 2019 Dec 13]. 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

18. 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 13, 2019. 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. 13 Dec 2019.

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 2019 Dec 13]. 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


Texas A&M University

19. Wilson, Kristen L. The Effect of Graded Levels of Dietary Starch on Cecal Environment in Horses.

Degree: 2010, Texas A&M University

 Eight cecally fistulated geldings were used in a randomized 4 x 4 Latin square design to observe the effect varying levels of dietary starch had… (more)

Subjects/Keywords: Horses; Starch Digestion; Cecal Fermentation

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APA (6th Edition):

Wilson, K. L. (2010). The Effect of Graded Levels of Dietary Starch on Cecal Environment in Horses. (Thesis). Texas A&M University. Retrieved from http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-492

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):

Wilson, Kristen L. “The Effect of Graded Levels of Dietary Starch on Cecal Environment in Horses.” 2010. Thesis, Texas A&M University. Accessed December 13, 2019. http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-492.

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

MLA Handbook (7th Edition):

Wilson, Kristen L. “The Effect of Graded Levels of Dietary Starch on Cecal Environment in Horses.” 2010. Web. 13 Dec 2019.

Vancouver:

Wilson KL. The Effect of Graded Levels of Dietary Starch on Cecal Environment in Horses. [Internet] [Thesis]. Texas A&M University; 2010. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-492.

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

Council of Science Editors:

Wilson KL. The Effect of Graded Levels of Dietary Starch on Cecal Environment in Horses. [Thesis]. Texas A&M University; 2010. Available from: http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-492

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


Heriot-Watt University

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

Degree: 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 13, 2019. http://hdl.handle.net/10399/627.

MLA Handbook (7th Edition):

Jensen, Ulla Helene. “Studies on the properties of the yeast maltose transporter.” 1998. Web. 13 Dec 2019.

Vancouver:

Jensen UH. Studies on the properties of the yeast maltose transporter. [Internet] [Doctoral dissertation]. Heriot-Watt University; 1998. [cited 2019 Dec 13]. 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


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 13, 2019. 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. 13 Dec 2019.

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 2019 Dec 13]. 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 13, 2019. 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. 13 Dec 2019.

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 2019 Dec 13]. 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


Oregon State University

23. 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 13, 2019. 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. 13 Dec 2019.

Vancouver:

DelCurto T. Supplementation with lasalocid three times weekly to stocker cattle on pasture. [Internet] [Masters thesis]. Oregon State University; 1986. [cited 2019 Dec 13]. 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


University of Hong Kong

24. Zhao, Danyue. Application of lactic acid fermentation for enhancement of flavonoid bioavailability and functional properties of tea and soy phenolic extract.

Degree: PhD, 2016, University of Hong Kong

 In recent decades, tremendous attention has been placed on phenolic compounds, due to their multiple health benefits and ubiquity in diet. Tea and soymilk, two… (more)

Subjects/Keywords: Fermentation; Phenols; Lactic acid

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APA (6th Edition):

Zhao, D. (2016). Application of lactic acid fermentation for enhancement of flavonoid bioavailability and functional properties of tea and soy phenolic extract. (Doctoral Dissertation). University of Hong Kong. Retrieved from http://hdl.handle.net/10722/238354

Chicago Manual of Style (16th Edition):

Zhao, Danyue. “Application of lactic acid fermentation for enhancement of flavonoid bioavailability and functional properties of tea and soy phenolic extract.” 2016. Doctoral Dissertation, University of Hong Kong. Accessed December 13, 2019. http://hdl.handle.net/10722/238354.

MLA Handbook (7th Edition):

Zhao, Danyue. “Application of lactic acid fermentation for enhancement of flavonoid bioavailability and functional properties of tea and soy phenolic extract.” 2016. Web. 13 Dec 2019.

Vancouver:

Zhao D. Application of lactic acid fermentation for enhancement of flavonoid bioavailability and functional properties of tea and soy phenolic extract. [Internet] [Doctoral dissertation]. University of Hong Kong; 2016. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/10722/238354.

Council of Science Editors:

Zhao D. Application of lactic acid fermentation for enhancement of flavonoid bioavailability and functional properties of tea and soy phenolic extract. [Doctoral Dissertation]. University of Hong Kong; 2016. Available from: http://hdl.handle.net/10722/238354

25. Kensinger, Christopher. Development and Market Analysis of an Educational Mini-Bioreactor .

Degree: 2013, California State University – San Marcos

 With a wide range of applicability, the industry of biotechnology has seen strong growth in recent years. The development and manufacturing of pharmaceuticals and biofuels… (more)

Subjects/Keywords: Fermentation; bioreactor; development; market analysis

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APA (6th Edition):

Kensinger, C. (2013). Development and Market Analysis of an Educational Mini-Bioreactor . (Thesis). California State University – San Marcos. Retrieved from http://hdl.handle.net/10211.8/425

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):

Kensinger, Christopher. “Development and Market Analysis of an Educational Mini-Bioreactor .” 2013. Thesis, California State University – San Marcos. Accessed December 13, 2019. http://hdl.handle.net/10211.8/425.

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

MLA Handbook (7th Edition):

Kensinger, Christopher. “Development and Market Analysis of an Educational Mini-Bioreactor .” 2013. Web. 13 Dec 2019.

Vancouver:

Kensinger C. Development and Market Analysis of an Educational Mini-Bioreactor . [Internet] [Thesis]. California State University – San Marcos; 2013. [cited 2019 Dec 13]. Available from: http://hdl.handle.net/10211.8/425.

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

Council of Science Editors:

Kensinger C. Development and Market Analysis of an Educational Mini-Bioreactor . [Thesis]. California State University – San Marcos; 2013. Available from: http://hdl.handle.net/10211.8/425

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


Montana State University

26. Robbins, John Edward. The location and identification of the enzyme system responsible for the fermentation of isomaltose in Candida utilis.

Degree: College of Letters & Science, 1963, Montana State University

Subjects/Keywords: Enzymes.; Fermentation.

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APA (6th Edition):

Robbins, J. E. (1963). The location and identification of the enzyme system responsible for the fermentation of isomaltose in Candida utilis. (Thesis). Montana State University. Retrieved from https://scholarworks.montana.edu/xmlui/handle/1/4524

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):

Robbins, John Edward. “The location and identification of the enzyme system responsible for the fermentation of isomaltose in Candida utilis.” 1963. Thesis, Montana State University. Accessed December 13, 2019. https://scholarworks.montana.edu/xmlui/handle/1/4524.

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

MLA Handbook (7th Edition):

Robbins, John Edward. “The location and identification of the enzyme system responsible for the fermentation of isomaltose in Candida utilis.” 1963. Web. 13 Dec 2019.

Vancouver:

Robbins JE. The location and identification of the enzyme system responsible for the fermentation of isomaltose in Candida utilis. [Internet] [Thesis]. Montana State University; 1963. [cited 2019 Dec 13]. Available from: https://scholarworks.montana.edu/xmlui/handle/1/4524.

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

Council of Science Editors:

Robbins JE. The location and identification of the enzyme system responsible for the fermentation of isomaltose in Candida utilis. [Thesis]. Montana State University; 1963. Available from: https://scholarworks.montana.edu/xmlui/handle/1/4524

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


McGill University

27. Lachapelle, Mario. Aspects of budding in the yeast, Saccharomyces cerevisiae, as studied through the use of cell-division-cycle and karyogamy-deficient mutants.

Degree: MS, Department of Plant Science., 1983, McGill University

Subjects/Keywords: Yeast.; Fermentation.

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APA (6th Edition):

Lachapelle, M. (1983). Aspects of budding in the yeast, Saccharomyces cerevisiae, as studied through the use of cell-division-cycle and karyogamy-deficient mutants. (Masters Thesis). McGill University. Retrieved from http://digitool.library.mcgill.ca/thesisfile64760.pdf

Chicago Manual of Style (16th Edition):

Lachapelle, Mario. “Aspects of budding in the yeast, Saccharomyces cerevisiae, as studied through the use of cell-division-cycle and karyogamy-deficient mutants.” 1983. Masters Thesis, McGill University. Accessed December 13, 2019. http://digitool.library.mcgill.ca/thesisfile64760.pdf.

MLA Handbook (7th Edition):

Lachapelle, Mario. “Aspects of budding in the yeast, Saccharomyces cerevisiae, as studied through the use of cell-division-cycle and karyogamy-deficient mutants.” 1983. Web. 13 Dec 2019.

Vancouver:

Lachapelle M. Aspects of budding in the yeast, Saccharomyces cerevisiae, as studied through the use of cell-division-cycle and karyogamy-deficient mutants. [Internet] [Masters thesis]. McGill University; 1983. [cited 2019 Dec 13]. Available from: http://digitool.library.mcgill.ca/thesisfile64760.pdf.

Council of Science Editors:

Lachapelle M. Aspects of budding in the yeast, Saccharomyces cerevisiae, as studied through the use of cell-division-cycle and karyogamy-deficient mutants. [Masters Thesis]. McGill University; 1983. Available from: http://digitool.library.mcgill.ca/thesisfile64760.pdf


Stellenbosch University

28. 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 13, 2019. 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. 13 Dec 2019.

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 2019 Dec 13]. 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 Adelaide

29. 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 13, 2019. 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. 13 Dec 2019.

Vancouver:

Nguyen TD. Determination of the genetic basis for successful fermentation in high sugar media. [Internet] [Thesis]. University of Adelaide; 2014. [cited 2019 Dec 13]. 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

30. 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 13, 2019. 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. 13 Dec 2019.

Vancouver:

Long D. A multipronged approach to encouraging proline utilisation by wine yeast. [Internet] [Thesis]. University of Adelaide; 2015. [cited 2019 Dec 13]. 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

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