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Results 1 to 25 of 54697

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Yeast culture collections of the world: meeting the needs of industrial researchersBOUNDY-MILLS, Kyria.Journal of industrial microbiology & biotechnology. 2012, Vol 39, Num 5, pp 673-680, issn 1367-5435, 8 p.Article

The yeast Kluyveromyces marxianus and its biotechnological potentialGRACIANO FONSECA, Gustavo; HEINZLE, Elmar; WITTMANN, Christoph et al.Applied microbiology and biotechnology. 2008, Vol 79, Num 3, pp 339-354, issn 0175-7598, 16 p.Article

Incidence and Characterization of Petites Isolated from Lager Brewing Yeast Saccharomyces cerevisiae PopulationsLAWRENCE, Stephen J; WIMALASENA, Tithira T; NICHOLLS, Sarah M et al.Journal of the American Society of Brewing Chemists. 2012, Vol 70, Num 4, pp 268-274, issn 0361-0470, 7 p.Article

Analysis of the effect of inoculum characteristics on the first stages of a growing yeast population in beer fermentations by means of an individual-based modelGINOVART, M; PRATS, C; PORTELL, X et al.Journal of industrial microbiology & biotechnology. 2011, Vol 38, Num 1, pp 153-165, issn 1367-5435, 13 p.Conference Paper

Vanderwaltozyma tropicalis sp. nov., a novel ascomycetous yeast species found in ThailandNAKASE, Takashi; JINDAMORAKOT, Sasitorn; TANAKA, Kenji et al.Journal of General and Applied Microbiology. 2010, Vol 56, Num 1, pp 31-36, issn 0022-1260, 6 p.Article

Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemakingZOTT, Katharina; MIOT-SERTIER, Cecile; CLAISSE, Olivier et al.International journal of food microbiology. 2008, Vol 125, Num 2, pp 197-203, issn 0168-1605, 7 p.Article

Ogataea nitratoaversa sp. nov., a methylotrophic yeast species from temperate forest habitatsPETER, Gabor; TORNAI-LEHOCZKI, Judit; DLAUCHY, Dénes et al.Antonie van Leeuwenhoek. 2008, Vol 94, Num 2, pp 217-222, issn 0003-6072, 6 p.Article

Microvinification—how small can we go?LICCIOLI, Tommaso; TRAN, Tina M. T; COZZOLINO, Daniel et al.Applied microbiology and biotechnology. 2011, Vol 89, Num 5, pp 1621-1628, issn 0175-7598, 8 p.Article

Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresisCHANG, Ho-Won; KIM, Kyoung-Ho; NAM, Young-Do et al.International journal of food microbiology. 2008, Vol 126, Num 1-2, pp 159-166, issn 0168-1605, 8 p.Article

Evaluation of VITEK 2 colorimetric cards versus fluorimetric cards for identification of yeastsLOÏEZ, Caroline; WALLET, Frédéric; SENDID, Boualem et al.Diagnostic microbiology and infectious disease. 2006, Vol 56, Num 4, pp 455-457, issn 0732-8893, 3 p.Article

Yeast ecology of Kombucha fermentationAI LENG TEOH; HEARD, Gillian; COX, Julian et al.International journal of food microbiology. 2004, Vol 95, Num 2, pp 119-126, issn 0168-1605, 8 p.Article

β-Glucoside Hydrolyzing Enzymes from Ale and Lager Strains of Brewing YeastKANAUCHI, Makoto; BAMFORTH, Charles W.Journal of the American Society of Brewing Chemists. 2012, Vol 70, Num 4, pp 303-307, issn 0361-0470, 5 p.Article

Down-regulation of intestinal epithelial innate response by probiotic yeasts isolated from kefirROMANIN, David; SERRADELL, Maria; GONZALEZ MACIEL, Dolores et al.International journal of food microbiology. 2010, Vol 140, Num 2-3, pp 102-108, issn 0168-1605, 7 p.Article

Study of thiol consumption by yeast leesVASSEROT, Y; STEINMETZ, V; JEANDET, P et al.Antonie van Leeuwenhoek. 2003, Vol 83, Num 3, pp 201-207, issn 0003-6072, 7 p.Article

Occurrence and growth of yeasts in processed meat products : Implications for potential spoilageNIELSEN, Dennis S; JACOBSEN, Tomas; JESPERSEN, Lene et al.Meat science. 2008, Vol 80, Num 3, pp 919-926, issn 0309-1740, 8 p.Article

Yeasts associated to Traditional Balsamic Vinegar : Ecological and technological featuresSOLIERI, L; GIUDICI, P.International journal of food microbiology. 2008, Vol 125, Num 1, pp 36-45, issn 0168-1605, 10 p.Conference Paper

Synthesis of an optically pure synthetic intermediate of aloperine from a yeast-reductive productYAMAUCHI, Satoshi; OMI, Yasushi.Bioscience, biotechnology, and biochemistry. 2005, Vol 69, Num 8, pp 1589-1594, issn 0916-8451, 6 p.Article

Yeasts from autochthonal cheese starters: technological and functional propertiesBINETTI, A; CARRASCO, M; REINHEIMER, J et al.Journal of applied microbiology (Print). 2013, Vol 115, Num 2, pp 434-444, issn 1364-5072, 11 p.Article

Application of rotary microfiltration in debittering process of spent brewer's yeastSHOTIPRUK, Artiwan; KITTIANONG, Pranee; SUPHANTHARIKA, Manop et al.Bioresource technology. 2005, Vol 96, Num 17, pp 1851-1859, issn 0960-8524, 9 p.Article

Chimeric types of chromosome X in bottom-fermenting yeastsOGATA, T; LZUMIKAWA, M; TADAMI, H et al.Journal of applied microbiology (Print). 2009, Vol 107, Num 4, pp 1098-1107, issn 1364-5072, 10 p.Article

Impact of pitching rate on yeast fermentation performance and beer flavourVERBELEN, P. J; DEKONINCK, T. M. L; SAERENS, S. M. G et al.Applied microbiology and biotechnology. 2009, Vol 82, Num 1, pp 155-167, issn 0175-7598, 13 p.Article

Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiaePEREZ-NEVADO, F; ALBERGARIA, H; HOGG, T et al.International journal of food microbiology. 2006, Vol 108, Num 3, pp 336-345, issn 0168-1605, 10 p.Article

Isolation and characterization of ethanol-producing yeasts from fruits and tree barksRAO, R. S; BHADRA, B; SHIVAJI, S et al.Letters in applied microbiology. 2008, Vol 47, Num 1, pp 19-24, issn 0266-8254, 6 p.Article

Genetic aspects of targeted insertion mutagenesis in yeastsKLINNER, U; SCHÄFER, B.FEMS microbiology reviews. 2004, Vol 28, Num 2, pp 201-223, issn 0168-6445, 23 p.Article

A low-cost procedure for production of fresh autochthonous wine yeastMAQUEDA, Matilde; PEREZ-NEVADO, Francisco; REGODON, Jose A et al.Journal of industrial microbiology & biotechnology. 2011, Vol 38, Num 3, pp 459-469, issn 1367-5435, 11 p.Article

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