A Kinetic Study of the Fermentation of Cane Sugar Using <i>Saccharomyces cerevisiae</i>

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ISSN Print: 2162-1969
ISSN Online: 2162-1977
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"A Kinetic Study of the Fermentation of Cane Sugar Using Saccharomyces cerevisiae"
written by Egharevba Felix, Ogbebor Clara, Akpoveta Oshevwiyo Vincent,
published by Open Journal of Physical Chemistry, Vol.4 No.1, 2014

has been cited by the following article(s):

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[2]	Production, optimization, and characterization of sugarcane (Saccharum officinarum)–papaya (Carica papaya) wine using Saccharomyces cerevisiae
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[3]	Biodiversity and oenological attitude of Saccharomyces cerevisiae strains isolated in the Montalcino district: biodiversity of S. cerevisiae strains of Montalcino wines
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[4]	KINETIC MODEL OF SEPARATE HYDROLYSIS AND FERMENTATION OF SWEET SORGHUM FLOUR FOR ETHANOL PRODUCTION USING …
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[5]	Bioethanol production from sugarcane leaf waste: Effect of various optimized pretreatments and fermentation conditions on process kinetics
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[6]	The application of starter cultures in the fermentation of pito towards industrial production
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[7]	Isothermal calorimetry for monitoring of grape juice fermentation with yeasts immobilized on nylon-6 nanofibrous membranes
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[8]	Kinetic Study on Bioethanol Production from Enzymatic Hydrolysates of Microalgal Biomass
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[9]	Evaluation of fermentation potential of wild and UV-mutated yeasts screened from traditional murcha
	2018

[10]	Kinetic models for batch and continuous ethanol fermentation from sweet sorghum juice by yeast immobilized on sweet sorghum stalks
	Journal of the Taiwan Institute of Chemical Engineers, 2016

[1]	Multi-objective optimization study applied to an ethanol fermentation of cashew apple juice Brazilian Journal of Chemical Engineering, 2023 DOI:10.1007/s43153-023-00375-2

[2]	A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera International Journal of Food Science, 2022 DOI:10.1155/2022/4419955

[3]	Production, optimization, and characterization of sugarcane (Saccharum officinarum)–papaya (Carica papaya) wine using Saccharomyces cerevisiae Environmental Technology & Innovation, 2021 DOI:10.1016/j.eti.2020.101290

[4]	Bioethanol production from sugarcane leaf waste: Effect of various optimized pretreatments and fermentation conditions on process kinetics Biotechnology Reports, 2019 DOI:10.1016/j.btre.2019.e00329

[5]	Isothermal calorimetry for monitoring of grape juice fermentation with yeasts immobilized on nylon-6 nanofibrous membranes Journal of Thermal Analysis and Calorimetry, 2019 DOI:10.1007/s10973-019-08370-x

[6]	Performance of Saccharomyces cerevisiae Strains to Ferment Sugarcane Juice Asian Journal of Chemistry, 2019 DOI:10.14233/ajchem.2019.22281

[7]	Kinetic models for batch and continuous ethanol fermentation from sweet sorghum juice by yeast immobilized on sweet sorghum stalks Journal of the Taiwan Institute of Chemical Engineers, 2016 DOI:10.1016/j.jtice.2016.06.023

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