LIBERATION DES ANTIGENES DE LA PAROI CELLULAIRE DE LEVURE LORS DU STOCKAGE DES LEVURES DE BOULANGERIE COMPRIMEESSHINMOTO H; SHINMOTO M; TAMAI Y et al.1983; JOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN; ISSN 0002-1407; JPN; DA. 1983; VOL. 57; NO 5; PP. 427-430; ABS. ENG; BIBL. 13 REF.; 2 FIG./2 TABL.Article

SUBCELLULAR LOCALIZATION AND POSSIBLE FUNCTION OF TRIACYLGLYCEROL HYDROLASE IN BAKER'S YEASTSCHAFFNER G; MATILE P.1979; BIOCHEM. PHYSIOL. PFLANZ.; DDR; DA. 1979; VOL. 174; NO 9; PP. 811-821; BIBL. 2 P.Article

VERGLEICHENDE UNTERSUCHUNGEN UEBER DIE IN REINZUCHTSAUER- UND SPONTANSAUERTEIGEN ANZUTREFFENDEN HEFEN. = ETUDE COMPARATIVE DES LEVURES RENCONTREES COMME LEVAINS EN CULTURES PURES OU SPONTANEMENTSPICHER G; SCHOLLHAMMER K.1977; GETREIDE MEHL BROT; DTSCH.; DA. 1977; VOL. 31; NO 8; PP. 215-222; BIBL. 21 REF.Article

BIOCHEMICAL CHARACTERISTICS AND CALCULATED BIOLOGICAL VALUE OF PROTEIN ISOLATES OF YEASTSGRIGOROVA D; ROSHKOVA Z; BESHKOV M et al.1982; ACTA MICROBIOL. BULG.; ISSN 0204-8809; BGR; DA. 1982; NO 10; PP. 68-71; ABS. RUS/ENG; BIBL. 10 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

MICROBIOLOGY OF DOUGH LEAVENING. III. MICROBIAL FLORA OF DOUGH LEAVENED BY DIFFERENT STARTERS.MAHMOUD SAZ; ABDEL HAFEZ AM; EL SAWY M et al.1976; EGYPT. J. MICROBIOL.; EGY; DA. 1976 PUBL. 1977; VOL. 11; NO 1-2; PP. 75-84; ABS. ARA; BIBL. 17 REF.Article

AUGMENTATION DE L'ACCROISSEMENT DE LA MASSE BIOLOGIQUE ET DE L'ACTIVITE PHYSIOLOGO-BIOCHIMIQUE DES LEVURES BOULANGERES SACCHAROMYCES CEREVISIAE A L'AIDE DE MOYENS ELECTRO-PHYSIQUESKREPIS IB; BARANOVSKIJ AG; YAVORSKAYA RI et al.1976; ELEKTRON. OBRABOT. MATER., MOLDAV. S.S.R.; S.S.S.R.; DA. 1976; NO 4; PP. 60-62; BIBL. 9 REF.Article

TECHNOLOGICKE SMEROVANIE VYROBY PEKARSKEHO DROZDIA = NOUVELLES TENDANCES TECHNOLOGIQUES CONCERNANT LA PRODUCTION DE LEVURE DE BOULANGERIEPIS E.1979; KVASNY PRUMYSL; CSK; DA. 1979; VOL. 25; NO 2; PP. 40-43; ABS. RUS/ENG/GER; BIBL. 13 REF.Article

LA LEVURE DE BOULANGERIE SECHE ACTIVEPIS E.1978; KVASSNY PRUMYSL; CESKOSL.; DA. 1978; VOL. 24; NO 1; PP. 16-19; ABS. RUSSE ANGL. ALLEM.; BIBL. 7 REF.Article

COMPARISON OF METHODS FOR THE DETERMINATION OF CELL VIABILITY IN STORED BAKER'S YEAST.PARKKINEN E; OURA E; SUOMALAINEN H et al.1976; J. INST. BREW.; G.B.; DA. 1976; VOL. 82; NO 5; PP. 283-285; BIBL. 18 REF.Article

Baker's yeast catalyzed synthesis of 1,4-benzothiazines, performed under ultrasonicationPRATAP, Umesh R; JAWALE, Dhanaji V; LONDHE, Balaji S et al.Journal of molecular catalysis. B, Enzymatic. 2011, Vol 68, Num 1, pp 94-97, issn 1381-1177, 4 p.Article

KRITERIEN ZUR QUALITAETSBESTIMMUNG DER AKTIVEN TROCKENBACKHEFE = CRITERES D'EVALUATION DE LA QUALITE DE LEVURES ACTIVES SECHES DE BOULANGERIEJOSIC D.1980; GETREIDE MEHL BROT.; DEU; DA. 1980; VOL. 34; NO 7; PP. 179-182; BIBL. 14 REF.Article

ACTIVATION OF PROTEOLYTIC ENZYMES, DURING AUTOLYSIS OF DISINTEGRATED BAKER'S YEASTBEHALOVA B; BERAN K.1979; FOLIA MICROBIOL.; CSK; DA. 1979; VOL. 24; NO 6; PP. 455-461; BIBL. 20 REF.Article

EFFECT OF INHIBITORS ON ACID PRODUCTION BY BAKER'S YEASTSIGLER K; KNOTKOVA A; KOTYK A et al.1978; FOLIA MICROBIOL.; CSK; DA. 1978; VOL. 23; NO 6; PP. 409-422; BIBL. 29 REF.Article

NOUVEAU SYSTEME D'AERATION STIMULANT L'EFFICACITE DE LA PRODUCTION DE LEVURES DE BOULANGERIEPIS E.1977; KVASNY PRUMYSL; CESKOSL.; DA. 1977; VOL. 23; NO 4; PP. 87-90; ABS. RUSSE ANGL. ALLEM.; BIBL. 4 REF.Article

ETUDE DES PROPRIETES PHYSIOLOGIQUES, BIOCHIMIQUES ET TECHNOLOGIQUES D'HYBRIDES DE LEVURES DE BOULANGERIEPOPOVA IA; SHARKUNOVA NG; SEMUSHINA TN et al.1979; PRIKL. BIOKHIM. MIKROBIOL.; SUN; DA. 1979; VOL. 15; NO 3; PP. 366-370; ABS. ENG; BIBL. 14 REF.Article

COMPOSITION EN AMINOACIDES DE PREPARATIONS PROVENANT D'HYDROLYSATS DE LEVURE DE BOULANGERIEBELIKOV VM; GORDIENKO SV; LATOV VK et al.1978; PRIKL. BIOKHIM. MIKROBIOL.; S.S.S.R.; DA. 1978; VOL. 14; NO 1; PP. 60-66; ABS. ANGL.; BIBL. 34 REF.Article

PRODUCTION OF BAKERS YEAST.ROSEN K.1977; PROCESS BIOCHEM.; G.B.; DA. 1977; VOL. 12; NO 3; PP. 10-12Article

CHARACTERISTICS OF YEASTS ISOLATED FROM BREAD DOUGHS OF BAKERIES IN SHIRAZ, IRAN.TADAYON RA.1976; J. MILK FOOD TECHNOL.; U.S.A.; DA. 1976; VOL. 39; NO 8; PP. 539-542; BIBL. 7 REF.Article

RESULTATS D'ETUDES SYSTEMATIQUES SUR LES MELASSES UTILISEES DANS LA PRODUCTION DE LEVURE DE BOULANGERIE ET LEUR QUALITEHUNCIKOVA S.1976; KVASNY PRUMYSL.; CESKOSL.; DA. 1976; VOL. 22; NO 3; PP. 58-62; ABS. RUSSE ANGL. ALLEM.; BIBL. 23 REF.Article

OPTIMAL QUALITY CONTROL OF BAKERS' YEAST FED-BATCH CULTURE USING POPULATION DYNAMICS. = CONTROLE OPTIMAL, EN SE BASANT SUR LA DYNAMIQUE DE LA POPULATION, DE LA QUALITE DES LEVURES DE BOULANGERIE CULTIVEES EN DISCONTINU.DAIRAKU K; IZUMOTO E; MORIKAWA H et al.1982; BIOTECHNOLOGY AND BIOENGINEERING.; ISSN 0006-3592; USA; DA. 1982; VOL. 24; NO 12; PP. 2661-2674; BIBL. 12 REF.; 11 FIG.Article

ETUDE DE PROPRIETES PHYSIOLOGIQUES, BIOCHIMIQUES ET TECHNOLOGIQUES D'HYBRIDES DE LEVURE DESTINES A L'INDUSTRIE DE LA BOULANGERIEKALININA VI; KOSIKOV KV; RAEVSKAYA OG et al.1979; PRIKL. BIOKHIM. MIKROBIOL.; SUN; DA. 1979; VOL. 15; NO 3; PP. 360-365; ABS. ENG; BIBL. 11 REF.Article

TRANSFORMATION DU LACTOSERUM DEPROTEINE EN MILIEU DE CULTURE POUR LA LEVURE DE BOULANGERIE.DION P; GOULET J; LACHANCE RA et al.1978; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1978; VOL. 11; NO 2; PP. 78-81; ABS. ANGL.; BIBL. 7 REF.Article

FERMENTATIVE PHOSPHORYLATION OF GLUCOSAMINE BY YEASTKARIYA Y; YAMAMOTO T; SAMESHIMA Y et al.1979; BULL. INST. CHEM. RES., KYOTO UNIV.; JPN; DA. 1979; VOL. 57; NO 3; PP. 245-253; BIBL. 30 REF.Article

A CATALATIC NUCLEOPROTEIN OF BAKER'S YEAST.SEAH TCM; BHATTI AR; KAPLAN JG et al.1978; F.E.B.S. LETTERS; NETHERL.; DA. 1978; VOL. 85; NO 2; PP. 305-309; BIBL. 12 REF.Article