Related Experiment Video

Updated: Sep 19, 2026

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
14:53

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Published on: October 24, 2016

Fermentation-driven valorization of cereal by-products: Mechanisms, functional applications, and emerging AI-assisted

Yibo Chen1, Chuang Liu2,3, Tianyin Chen1

  • 1College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China.

Food Chemistry: X
|September 17, 2026
PubMed

Keywords:
Artificial intelligenceCereal by-productsFermentationMachine learningSustainable development goals

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