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Publications by M. RUT

Ways in Which Food Industry Can Use Yeast Cultivated in Synthetic Ethanol Medium. Part II. Reducing Concentration of Nucleic Acids in Yeast.

English

Related publications

Breeding of Baker's Yeast. Part II

Journal of the agricultural chemical society of Japan

English

Ethanol Medium for Yeast Cultivation Requiring No pH Regulation.

English

Application of Antibiotics in Yeast Industry.

English

Synthetic Cooperation in Engineered Yeast Populations

Proceedings of the National Academy of Sciences of the United States of America

Multidisciplinary

English

Use of RNA Yeast Polymerase II Mutants in Studying Transcription Elongation

RNA Polymerases and Associated Factors, Part D

English

Yeast Metabolites of Glycated Amino Acids in Beer

English

Editorial: Non-Conventional Yeast in the Wine Industry

Frontiers in Microbiology

English

A Novel Approach for Production of Highly Active Baker`s Yeast From Fodder Yeast, a Byproduct From Ethanol Production Industry

Journal of Biological Sciences

Molecular Medicine

English

Designing With Living Systems in the Synthetic Yeast Project

Nature Communications

Molecular Biology

English