Results 1 to 10 of about 600,641 (212)

Facile preparation of MnO functionalized baker’s yeast composites and their adsorption mechanism for Cadmium

Chemical Engineering Journal, 2015
Yunsong Zhang, Lingyin Meng, Xianxiang Dai   +2 more
exaly  

Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered.

FEMS Yeast Research, 2014
Neil Jolly, Isak S. Pretorius, Cristian Varela   +2 more
exaly  

Carotenoids of yeasts isolated from the Brazilian ecosystem

Food Chemistry, 2008
Iriani Rodrigues Maldonade
exaly  

Structure of the MIND Complex Defines a Regulatory Focus for Yeast Kinetochore Assembly

Cell, 2016
Simon Jenni, Stephen C. Harrison, Yoana N Dimitrova   +2 more
exaly  

Production of recombinant proteins by yeast cells

Biotechnology Advances, 2012
Eda Çelik, Pinar Çalı́K
exaly  

Spoilage Yeasts

Critical Reviews in Biotechnology, 1992
exaly  

Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking

Yeast, 2000
Isak S. Pretorius
exaly  

Spoilage yeasts in the wine industry

International Journal of Food Microbiology, 2003
Manuel Malfeito-Ferreira, V Loureiro
exaly  

The importance and ecology of yeasts in soil

Soil Biology and Biochemistry, 2011
Alfred Botha
exaly  

Taste Characteristics Analysis of Compound Umami Products Based on Free Amino Acids and Sensory Evaluation of Umami Taste

Shipin gongye ke-ji, 2023
Currently, compound umami products in China are in the initial stage of development, which have not formed a systematic study yet. Hence, 12 kinds of commercially available compound umami products were analyzed for 17 free amino acids.
Xin LIU, Zhengfang LIU, Yan ZHANG, Yu FU, Yuhao ZHANG, Xibei ZHANG, Qi YU, Fengbing ZHANG, Gang JIE   +8 more
doaj   +1 more source