Torthaí Cuardaigh - "Yeasting"

1

Foilsithe 2001

Ábhair: “...Yeast Periodicals....”
Full text available from Biological Science Database: 03/01/2003 to 1 year ago
Full text available from Health & Medical Collection: 03/01/2003 to 1 year ago

Leictreonach Iriseán

2

Estudio de la actividad Killer de Pichia membranifaciens CYC 1106 producción y caracterización bioquímica /

le Santos de la Sen, Antonio.
Foilsithe 1999

Ábhair: “...Yeast....”
Faigh an téacs iomlán

ríomhLeabhar

3

Sensibilidad a etanol en levaduras bases fisiológicas y análisis de mátodos empleados en su determinación /

le Villar Moreno, Ángel Luis.
Foilsithe 1992

Ábhair: “...Yeast....”
Faigh an téacs iomlán

ríomhLeabhar

4

Evaluación de la enterocina L50 (L50A y L50B) de "enterococcus faecium" L50 como bioconservante de la cerveza producción y secreción heteróloga de las enterocinas L50 y L50B en...

le Basanta Díaz, Antonio.
Foilsithe 2008

Ábhair: “...Yeast....”
Faigh an téacs iomlán

ríomhLeabhar

5

Producción y liberación de proteínas heterólogas en mutantes de Saccharomyces cerevisiae afectados en la integridad celular

le Álvarez Álvarez, Pablo.
Foilsithe 1995

Ábhair: “...Yeast....”
Faigh an téacs iomlán

ríomhLeabhar

6

Seleccin̤ de levaduras

Ábhair: “...Yeast...”
Seleccin̤ de levaduras

Leabhar

7

Characterization of hanseniaspora (Kloeckera) strains isolated in finger lakes wineries using physiological and molecular techniques

Ábhair: “...Yeast...”
Characterization of hanseniaspora (Kloeckera) strains isolated in finger lakes wineries using physiological and molecular techniques

Leabhar

8

Título Influencia de las levaduras en los procesos de fermentación y conservación de vinos blancos sobre polifenoles, polialcoholes y azúcares

le Barcenilla Moraleda, José María.
Foilsithe 1990

Ábhair: “...Yeast....”
Faigh an téacs iomlán

Thesis ríomhLeabhar

9

Designer yeasts for the fermentation industry of the 21st century

Ábhair: “...Yeast...”
Designer yeasts for the fermentation industry of the 21st century

Leabhar

10

Polaridad y morfogénesis de los mutantes del gen CDC15 de "Saccharomyces cerevisiae" implicación en el ciclo celular /

le Jiménez Jiménez, Javier.
Foilsithe 1998

Ábhair: “...Yeast....”
Faigh an téacs iomlán

ríomhLeabhar

11

Dynamics of cocoa bean pulp degradation during cocoa bean fermentation , effects of yeast starter culture addition

Ábhair: “...Yeast...”
Dynamics of cocoa bean pulp degradation during cocoa bean fermentation , effects of yeast starter culture addition

Leabhar

12

Influence of long-time continuous wine fermentation on yeast immobilized on foam glass

Ábhair: “...Yeast...”
Influence of long-time continuous wine fermentation on yeast immobilized on foam glass

Leabhar

13

Obtencin̤ y caracterizacin̤ de cepas autc̤tonas de levaduras para la elaboracin̤ estandarizada de vinos de calidad

Ábhair: “...Yeast...”
Obtencin̤ y caracterizacin̤ de cepas autc̤tonas de levaduras para la elaboracin̤ estandarizada de vinos de calidad

Leabhar

14

Fermentación alcohólica de jugo de naranja con S. cerevisiae

Foilsithe 2009

Ábhair: “...Yeasts....”
Faigh an téacs iomlán

Article

15

Ecologa̕ de levaduras , seleccin̤ y adaptacin̤ a fermentaciones vn̕icas

Ábhair: “...Yeast...”
Ecologa̕ de levaduras , seleccin̤ y adaptacin̤ a fermentaciones vn̕icas

Leabhar

16

Selection and improvement of wine yeasts

Ábhair: “...Yeast...”
Selection and improvement of wine yeasts

Leabhar

17

Yeast activity monitoring by fluorescent methods

Ábhair: “...Yeast...”
Yeast activity monitoring by fluorescent methods

Leabhar

18

Determination of Yeast Killer Activity in Fermenting Sugarcane Juice Using Selected Ethanol-Making Strains

Ábhair: “...Yeast...”
Determination of Yeast Killer Activity in Fermenting Sugarcane Juice Using Selected Ethanol-Making Strains

Leabhar

19

A Parallel Analysis of H2S and SO2 Formation by Brewing Yeast in Response to Sulfur-Containing Amino Acids and Ammonium Ions

Ábhair: “...Food yeasts...”
A Parallel Analysis of H2S and SO2 Formation by Brewing Yeast in Response to Sulfur-Containing Amino Acids and Ammonium Ions

Leabhar

20

Using the immobilized yeasts as a way of increasing the performance and the economy the fermentative processes

Ábhair: “...Yeast...”
Using the immobilized yeasts as a way of increasing the performance and the economy the fermentative processes

Leabhar

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