Articles in press

Manuscripts in this section have been accepted for publication. However, these are unedited versions that will undergo copyediting and typesetting before they are published in the final form. They are provided here as a service to our readers for faster access to the latest information. Note that the published version will differ from this one as a result of linguistic and technical corrections and layout editing.

Lucas Caldeirão Rodrigues Miranda, Rodrigo José Gomes, José Marcos Gontijo Mandarino, Elza Iouko Ida and Wilma Aparecida Spinosa
Acetic Acid Fermentation of Soybean Molasses and Characterisation of the Produced Vinegar      

♦  Luke Mizzi, Christina Chatzitzika, Ruben Gatt and Vasilis Valdramidis
Characterization and Quantification of Phenolic Compounds and Flavonoids Commonly Found in Natural Food Products Using
    HPLC Analysis: An Analytical Approach for Resolving Merged Peaks   

♦  Borbála Oláhné Horváth, Diána Nyitrainé Sárdy, Nikolett Kellner and Ildikó Magyar
Effects of the high sugar content on the fermentation dynamics and some metabolites of wine-related yeast species
    Saccharomyces cerevisiae, S. uvarum and Starmerella bacillaris   

♦  María Isabel Rodríguez-López, Vicente M. Gómez-López, Viktorija Lukseviciute and Zivile Luksiene
Modeling the Inactivation and Possible Regrowth of Salmonella enterica Treated with Chlorophyllin-Chitosan and Visible




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