Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Roy N. D'Souza"'
Autor:
Santhust Kumar, Roy N. D’Souza, Marcello Corno, Matthias S. Ullrich, Nikolai Kuhnert, Marc-Thorsten Hütt
Publikováno v:
npj Science of Food, Vol 6, Iss 1, Pp 1-9 (2022)
Abstract Cocoa products have a remarkable chemical and sensory complexity. However, in contrast to other fermentation processes in the food industry, cocoa bean fermentation is left essentially uncontrolled and is devoid of standardization. Questions
Externí odkaz:
https://doaj.org/article/98b973c66f204a80be65a43452a3da10
Publikováno v:
Polymers
Volume 15
Issue 3
Pages: 705
Volume 15
Issue 3
Pages: 705
In the huge field of polymer structure and dynamics, including intrinsically disordered peptides, protein folding, and enzyme activity, many questions remain that cannot be answered by methodology based on artificial intelligence, X-ray, or NMR spect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7582af853a3ec4a6b28d04bda006f8f0
Autor:
Nika Lendero Krajnc, Petra Kramberger, Ana Azevedo, Marcelo Fernández-Lahore, M. Raquel Aires-Barros, Maria Laura Carbajal, Mariano Grasselli, Roland Meyer, Roy N D‘Souza
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Downstream processing is currently the major bottleneck for bioproduct generation. In contrast to the advances in fermentation processes, the tools used for downstream processes have struggled to keep pace in the last 20 years. Purification bottlenec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3b8795985ab189f7d0b0f709b474ff0
https://doi.org/10.4155/pbp.13.55
https://doi.org/10.4155/pbp.13.55