Concepedia

Post-fermentation Reduction

Post-Fermentation Reduction is a methodological framework in biochemical engineering that specifically enables the targeted minimization of undesirable metabolic byproducts after the primary fermentation phase through controlled redox manipulation.

8

Publications

290

Citations

26

Authors

9

Institutions

Publications per year

2017–2026

2

Parents

Publications

8

Electron flow shift inClostridium acetobutylicum fermentation by electrochemically introduced reducing equivalent

Tae Sung Kim, Byung Hong Kim · Biotechnology Letters · 1988 · 114 citations

, , +10

Doubly entrapped baker's yeast survives during the long-term stereoselective reduction of ethyl 3-oxobutanoate in an organic solvent

Tatsuo Kanda, Noboru Miyata, Toshiaki Fukui et al. · Applied Microbiology and Biotechnology · 1998 · 36 citations

, , +8

Chemical consequences of extended maceration and post-fermentation additions of grape pomace in Pinot noir and Zinfandel wines from the Central Coast of California (USA)

L. Federico Casassa, Robert Huff, Nicholas B. Steele · Food Chemistry · 2019 · 35 citations

, , +17

Nitrogen Supplementation of Grape Juice. II. Effect on Amino Acid and Urea Release Following Fermentation

Francisco F. Monteiro, Linda F. Bisson · American Journal of Enology and Viticulture · 1992 · 30 citations

, , +17

Effect of Fermentation, Storage<i>Sur Lie</i>or Post-Fermentation Thermal Processing on White Riesling (<i>Vitis vinifera</i>L.) Glycoconjugates

Bruce W. Zoecklein, Joseph E. Marcy, Y. Jasinski · American Journal of Enology and Viticulture · 1997 · 28 citations

, , +15

1–5 of 8

Authors

26

  1. NB
    Nicholas B. Steele

    California Polytechnic State University, United States

    1 publications · 35 citations

    1

    h-index

  2. LT
    Line Thorsen

    University of Copenhagen, Denmark

    1 publications · 17 citations

    1

    h-index

  3. VA
    Victoria Appiah

    Ghana Atomic Energy Commission, Ghana

    1 publications · 17 citations

    1

    h-index

  4. BH
    Byung Hong Kim

    Korea Institute of Science and Technology, South Korea

    1 publications · 114 citations

    1

    h-index

  5. YJ
    Y. Jasinski

    Virginia Tech, United States

    1 publications · 28 citations

    1

    h-index

1–5 of 26

Institutions

9

  1. Kyoto University

    Kyoto, Japan

    1 h-index

    5 publications

    180 citations

  2. University of California, Davis

    Davis, United States

    1 h-index

    2 publications

    60 citations

  3. University of Ghana

    Accra, Ghana

    1 h-index

    2 publications

    34 citations

  4. Korea Advanced Institute of Science and Technology

    Daejeon, South Korea

    1 h-index

    2 publications

    228 citations

  5. California Polytechnic State University

    San Luis Obispo, United States

    1 h-index

    3 publications

    105 citations

  6. Council for Scientific and Industrial Research

    Pretoria, South Africa

    1 h-index

    3 publications

    51 citations

  7. Council for Scientific and Industrial Research

    Accra, Ghana

    1 h-index

    3 publications

    51 citations

  8. DuPont (China)

    Hong Kong, China

    1 h-index

    2 publications

    28 citations

1–8 of 9

Venues

  1. American Journal of Enology and Viticulture

    AJEV · 2 publications · 58 citations

    2

    h-index

  2. Food Control

    1 publications · 17 citations

    1

    h-index

  3. Journal of Dairy Science

    JDS · 1 publications · 14 citations

    1

    h-index

  4. Applied Microbiology and Biotechnology

    1 publications · 36 citations

    1

    h-index

  5. Journal of Wine Research

    1 publications · 16 citations

    1

    h-index

1–5