Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Anne Gleissle

1PUBLICATIONS

2CO-AUTHORS

Fermentation

Featured researcher

Get your video featured.

Publish with JoVE

Featured researcher

Get your video featured.

Publish with JoVE

Publications (1)

Sort by Publication Date:

|May 08, 2025

Almond-like Aroma Formation of Acid Whey by <i>Ischnoderma benzoinum</i> Fermentation: Potential Application in Novel Beverage Development.

Lea Hannemann, Raphaela Klauss, Anne Gleissle

Pageof 1

Frequent Collaborators

1 joint publications

Patrick Heinrich

1 joint publications

Yanyan Zhang

Frequent Collaborators

1 joint publications

Patrick Heinrich

1 joint publications

Yanyan Zhang

Top Related Videos

Preparation of High-Quality Fermented Fish Product

Preparation of High-Quality Fermented Fish Product

Published on : Aug 23, 2019

See more related videos

Top Related Videos

Preparation of High-Quality Fermented Fish Product

Preparation of High-Quality Fermented Fish Product

Published on : Aug 23, 2019

See more related videos