au.\*:("SUOMALAINEN H")
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YEAST: ALCOHOL PRODUCTION AND BREAD MAKINGSUOMALAINEN H.1981; CURRENT DEVELOPMENTS IN YEAST RESEARCH. INTERNATIONAL YEAST SYMPOSIUM. 5/1980/LONDON ON; CAN/GBR/FRA; TORONTO; OXFORD; PARIS: PERGAMON PRESS; DA. 1981; PP. 3-8; BIBL. 21 REF.Conference Paper
QUELQUES ASPECTS GENERAUX DE LA COMPOSITION DE L'AROME DES BOISSONS ALCOOLIQUES.SUOMALAINEN H.1975; ANN. TECHNOL. AGRIC.; FR.; DA. 1975 PARU 1976; VOL. 24; NO 3-4; PP. 453-467; ABS. ANGL. ALLEM. ESP. ITAL.; BIBL. 1 P. 1/2Article
YEAST ESTERASES AND AROMA ESTERS IN ALCOHOLIC BEVERAGESSUOMALAINEN H.1981; J. INST. BREW.; ISSN 0368-2587; GBR; DA. 1981; VOL. 87; NO 5; PP. 296-300; BIBL. 23 REF.Article
YEAST IN ALCOHOL PRODUCTION AND BREAD MAKING = UTILISATION DES LEVURES DANS LA PRODUCTION D'ALCOOL ET LA FABRICATION DE PAINSUOMALAINEN H.1982; ACTA ALIMENT. (BP.); ISSN 0139-3006; HUN; DA. 1982; VOL. 11; NO 3; PP. 289-307; BIBL. 2 P.Article
SOME ENZYMOLOGICAL FACTORS INFLUENCING THE LEAVENING CAPACITY AND KEEPING QUALITY OF BAKER'S YEAST = QUELQUES FACTEURS ENZYMOLOGIQUES AGISSANT SUR L'ACTIVITE DE LEVAIN ET LA FACULTE DE CONSERVATION DE LA LEVURE DE BOULANGERIESUOMALAINEN H.1975; EUROP. J. APPL. MICROBIOL.; GERM.; DA. 1975; VOL. 1; NO 1; PP. 1-12; BIBL. 8REF.Article
ESTERASES OF BAKER'S YEAST. III: THE ESTER/ACID RATIO IN MODEL SOLUTIONS = LES ESTERASES DE LA LEVURE DE BOULANGERIE. III. LE RAPPORT ESTER/ACIDE DANS DES SOLUTIONS MODELESPARKKINEN E; SUOMALAINEN H.1982; J. INST. BREW.; ISSN 0368-2587; GBR; DA. 1982; VOL. 88; NO 2; PP. 98-101; BIBL. 27 REF.Article
THE ANALYTICAL PROFILE OF SOME WHISKY BRANDSLEHTONEN M; SUOMALAINEN H.1979; PROCESS. BIOCHEM.; GBR; DA. 1979; VOL. 14; NO 2; PP. 5-8; (3 P.)Article
SOME FEATURES OF THE AROMA COMPOUNDS OF ALCOHOLIC BEVERAGES = QUELQUES DONNEES SUR LES CONSTITUANTS DE L'AROME DES BOISSONS ALCOOLISEESSUOMALAINEN H; LEHTONEN M.1976; KEM.-KEMI; SUOMI; DA. 1976; VOL. 3; NO 2; PP. 69-77; BIBL. 59REF.Article
THE PRODUCTION OF AROMA COMPOUNDS BY YEASTSUOMALAINEN H; LEHTONEN M.1979; J. INST. BREW.; GBR; DA. 1979; VOL. 85; NO 3; PP. 149-156; BIBL. 41 REF.Article
BIOTIN AND THE METABOLISM OF BARKER'S YEASTOURA E; SUOMALAINEN H.1978; J. INST. BREW.; GBR; DA. 1978; VOL. 84; NO 5; PP. 283-287; BIBL. 36 REF.Article
SOME ASPECTS OF THE STRUCTURE AND FUNCTION OF THE YEAST PLASMA MEMBRANE.SUOMALAINEN H; NURMINEN T.1976; J. INST. BREW.; G.B.; DA. 1976; VOL. 82; NO 4; PP. 218-225; BIBL. 38 REF.Article
BIOTIN-ACTIVE COMPOUNDS, THEIR EXISTANCE IN NATURE AND THE BIOTIN REQUIREMENTS OF YEASTS = COMPOSES BIOTINE-ACTIFS, MISE EN EVIDENCE DANS LA NATURE ET BESOINS EN BIOTINE DES LEVURESOURA E; SUOMALAINEN H.1982; JOURNAL OF THE INSTITUTE OF BREWING; ISSN 0368-2587; GBR; DA. 1982; VOL. 88; NO 5; PP. 299-308; BIBL. 124 REF.Article
ESTERASES OF BAKER'S YEAST. II: SUBSTRATE SPECIFICITIES TOWARDS ESTERS FORMED DURING SUGAR FERMENTATIONS = LES ESTERASES DE LA LEVURE DE BOULANGERIE. II. SPECIFICITES DE SUBSTRAT VIS-A-VIS D'ESTERS FORMES AU COURS DE LA FERMENTATION DES SUCRESPARKKINEN E; SUOMALAINEN H.1982; J. INST. BREW.; ISSN 0368-2587; GBR; DA. 1982; VOL. 88; NO 1; PP. 34-38; BIBL. 16 REF.Article
URSPRUNG DES AROMAS IN ALKOHOLISCHEN GETRAENKEN = ORIGINE DE L'AROME DES BOISSONS ALCOOLISEESSUOMALAINEN H; LEHTONEN.1980; NAHRUNG; ISSN 0027-769X; DDR; DA. 1980; VOL. 24; NO 1; PP. 49-61; ABS. ENG/RUS; BIBL. 37 REF.Conference Paper
EFFECT OF STORAGE ON THE NUCLEIC ACID COMPOSITION OF BAKER'S YEAST.PARKKINEN E; OURA E; SUOMALAINEN H et al.1974; J. INST. BREW.; G.B.; DA. 1974; VOL. 80; NO 3; PP. 271-277; BIBL. 28REF.Article
The monoclonal antibodies trop-4 and 4F2 detect the same membrane antigen that is expressed at an early stage of lymphocyte activation and is retained on secondary lymphocytesSUOMALAINEN, H. A.The Journal of immunology (1950). 1986, Vol 137, Num 2, pp 422-427, issn 0022-1767Article
GLUCOSE/MOLASSES EFFECTS ON ENZYME ACTIVITIES AND FERMENTATIVE ACTIVITY OF FULLY AEROBIC CONTINUOUS CULTURES OF BAKER'S YEAST = EFFETS DE L'APPORT DE GLUCOSE AUX MELASSES SUR LES ACTIVITES ENZYMATIQUES ET L'ACTIVITE FERMENTAIRE DE CULTURES CONTINUES TOTALEMENT AEROBIES DE LEVURE DE BOULANGERIEKORHOLA M; OUBA E; SUOMALAINEN H et al.1982; FOLIA MICROBIOLOGICA; ISSN 0015-5632; CSK; DA. 1982; VOL. 27; NO 5; PP. 308-314; BIBL. 22 REF.Article
THE ESTERASES OF BAKER'S YEAST. I. ACTIVITY AND LOCALIZATION IN THE YEAST CELL.PARKKINEN E; OURA E; SUOMALAINEN H et al.1978; J. INST. BREW.; G.B.; DA. 1978; VOL. 84; NO 1; PP. 5-8; BIBL. 30 REF.Article
CHANGES IN CYTOCHROME LEVELS DURING THE STORAGE OF BAKERS'S YEAST AT DIFFERENT TEMPERATURES.BERGELIN R; OURA E; SUOMALAINEN H et al.1976; J. INST. BREW.; G.B.; DA. 1976; VOL. 82; NO 5; PP. 286-287; BIBL. 17 REF.Article
ON THE FORMATION OF GLYCOGEN AND TREHALOSE IN BAKER'S YEASTGRBA S; OURA E; SUOMALAINEN H et al.1975; EUROP. J. APPL. MICROBIOL.; GERM.; DA. 1975; VOL. 2; NO 1; PP. 29-37; BIBL. 20 REF.Article
FORMATION OF TREHALOSE AND GLYCOGEN IN GROWING BAKER'S YEASTGRBA S; OURA E; SUOMALAINEN H et al.1979; FINN. CHEM. LETTERS; FIN; DA. 1979; NO 2; PP. 61-64; BIBL. 20 REF.Article
NEUTRAL LIPIDS IN THE CELLS AND CELL ENVELOPE FRACTIONS OF AEROBIC BAKER'S YEAST AND ANAEROBIC BREWER'S YEASTNURMINEN T; KONTTINEN K; SUOMALAINEN H et al.1975; CHEM. PHYS. LIPIDS; NETHERL.; DA. 1975; VOL. 14; NO 1; PP. 15-32; BIBL. 1P.Article
DISTRIBUTION OF ESTERS PRODUCED DURING SUGAR FERMENTATION BETWEEN THE YEAST CELL AND THE MEDIUM.NYKAENEN L; NYKAENEN I; SUOMALAINEN H et al.1977; J. INST. BREW.; G.B.; DA. 1977; VOL. 83; NO 1; PP. 32-34; BIBL. 10 REF.Article
COMPOSITION AND CONSUMPTION OF ALCOHOLIC BEVERAGES. A REVIEW = COMPOSITION ET CONSOMMATION DES BOISSONS ALCOOLISEES. MISE AU POINTSUOMALAINEN H; NYKANEN L; ERIKSSON K et al.1974; AMER. J. ENOL. VITICULT.; U.S.A.; DA. 1974; VOL. 25; NO 4; PP. 179-187; BIBL. 1 P. 1/2Article
THE CELL-ENVELOPE GLYCOLIPIDS OF BAKER' YEASTTYORINOJA K; NURMINEN T; SUOMALAINEN H et al.1974; BIOCHEM. J.; G.B.; DA. 1974; VOL. 141; NO 1; PP. 133-139; H.T. 3; BIBL. 1/2P.Article