Microbial Biocapsules as Generally Recognized-As-Safe Fungal-Based Immobilized Cell Technology for Precision Sequential Fermentations of Grape Must by Juan Carbonero-Pacheco, Florina Constanta-Mustafa, Raquel Muñoz-Castells, Juan Carlos Mauricio, Juan Moreno, Teresa García-Martínez, Jaime Moreno-García

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Optimization of Agave-based pineapple vinegar fermentation through sequential fermentation and chemical characterization by Antika Boondaeng, Chanaporn Trakunjae, Nanthavut Niyomvong

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Evaluating of effects for the sequence fermentation with M. pulcherrima and I. terricola on mulberry wine fermentation: Physicochemical, flavonoids, and volatiles profiles by Haotian Xu, Zeyu Wang, Zhenyang Qin, Minwei Zhang, Yanan Qin

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Sequential Solid-State and Submerged Fermentation to Increase <i>Yarrowia lipolytica</i> Lipase Production from Palm Oil Production Chain By-Products by Camila P. L. Souza, Adejanildo da S. Pereira, Érika C. G. Aguieiras, Priscilla F. F. Amaral

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Sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae modulates strawberry wine quality: Physicochemical, volatile and sensory analyses by Xin-ying Xu, Jun-bo Wei, Ruo-ting Hou, Mei-qing Li, Yu Wang, Xue-Ling Gao, Jin Liang, Hai-wei Zhang

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Non‐traditional yeasts from cool‐climate vineyards for novel low‐alcohol wines by Lihua Fan, Craig Doucette, Matthew B. McSweeney, Marcia English, Jun Song, Mindy Vinqvist‐Tymchuk, Gavin Kernaghan

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Sequential Fermentation with Non-<i>Saccharomyces</i> Yeasts Improves the Chemical and Sensory Characteristics of Albariño and Lado Wines by Estefanía García-Luque, Rebeca González, Rafael Cao, Elvira Soto, Pilar Blanco

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Differences in volatility and organoleptic characteristics of mixed and sequential fermentation of mulberry fruit juices by Weissella confusa and Pichia kudriavzevii using metabolo... by Changqi Cai, Fuchao Yan, Junhong Li, Baochang Du, Qingshen Sun, Xiaoyun Han

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