Monitoring of critical parameters in thermophilic solid-state fermentation process of soybean meal using NIR spectroscopy and chemometrics

Nutritional quality improvement of soybean meal by Bacillus velezensis and Lactobacillus plantarum during two-stage solid- state fermentation

(2021) Long Chen et al.   AMB Express

Effect of solid‐state fermentation by three different Bacillus species on composition and protein structure of soybean meal

(2021) Chunhua Dai et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Metabolic profile of Lactobacillus paracasei subsp. paracasei CRL 207 in solid state fermentation using commercial soybean meal

(2020) Antonieta Rodríguez de Olmos et al.   Food Bioscience

Monitoring the Processing of Dry Fermented Sausages with a Portable NIRS Device

(2020) Alberto González-Mohino et al.   Foods

Real-Time Monitoring of Yogurt Fermentation Process by Aquaphotomics Near-Infrared Spectroscopy

(2020) Jelena Muncan et al.   SENSORS

Chemical composition of melamine-urea-formaldehyde (MUF) resins assessed by near-infrared (NIR) spectroscopy

(2019) M. Gonçalves et al.   INTERNATIONAL JOURNAL OF ADHESION AND ADHESIVES

Probeless non-invasive near-infrared spectroscopic bioprocess monitoring using microspectrometer technology

(2019) Robert Zimmerleiter et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Rapid detection model of Bacillus subtilis in solid‐state fermentation of rapeseed meal

(2019) Zheng Xing et al.   JOURNAL OF FOOD SAFETY

Thermophilic solid-state fermentation of rapeseed meal and analysis of microbial community diversity

(2019) Xiaoshan Hou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Applications of FT-NIRS combined with PLS multivariate methods for the detection & quantification of saccharin adulteration in commercial fruit juices

(2018) Fazal Mabood et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Production of Free Amino Acid and Short Peptide Fertilizer from Rapeseed Meal Fermentation Using Bacillus flexus NJNPD41 for Promoting Plant Growth

(2018) Hongjun LIU et al.   PEDOSPHERE

A Feasibility Study on Monitoring Residual Sugar and Alcohol Strength in Kiwi Wine Fermentation Using a Fiber-Optic FT-NIR Spectrometry and PLS Regression

(2017) Bingqian Wang et al.   JOURNAL OF FOOD SCIENCE

Improvement of nutritional value and bioactivity of soybean meal by solid-state fermentation with Bacillus subtilis

(2017) Chunhua Dai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Production of pectinases by solid-state fermentation of a mixture of citrus waste and sugarcane bagasse in a pilot-scale packed-bed bioreactor

(2016) Alessandra Biz et al.   BIOCHEMICAL ENGINEERING JOURNAL

Artificial intelligence approach based on near-infrared spectral data for monitoring of solid-state fermentation

(2016) Augusto César Barchi et al.   PROCESS BIOCHEMISTRY

At-line near-infrared spectroscopy for monitoring concentrations in temperature-triggered glutamate fermentation

(2013) Jingbo Liang et al.   BIOPROCESS AND BIOSYSTEMS ENGINEERING

Optimization of Solid-State Fermentation with Lactobacillus brevis and Aspergillus oryzae for Trypsin Inhibitor Degradation in Soybean Meal

(2013) You-ling GAO et al.   Journal of Integrative Agriculture

Measurement of process variables in solid-state fermentation of wheat straw using FT-NIR spectroscopy and synergy interval PLS algorithm

(2012) Hui Jiang et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Identification of the quantitative trait loci (QTL) underlying water soluble protein content in soybean

(2012) Weiguo Lu et al.   THEORETICAL AND APPLIED GENETICS

Physicochemical characteristics and production of whole soymilk from Monascus fermented soybeans

(2009) Jee-Yeon Lim et al.   FOOD CHEMISTRY

Soybean (Glycine max) allergy in Europe: Gly m 5 (β-conglycinin) and Gly m 6 (glycinin) are potential diagnostic markers for severe allergic reactions to soy

(2008) Thomas Holzhauser et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY