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Publications by Piotr Patelski
The Role of Saccharomyces Cerevisiae Yeast and Lactic Acid Bacteria in the Formation of 2-Propanol From Acetone During Fermentation of Rye Mashes Obtained Using Thermal-Pressure Method of Starch Liberation
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
The Effect of Distillation Conditions and Alcohol Content in ‘Heart’ Fractions on the Concentration of Aroma Volatiles and Undesirable Compounds in Plum Brandies
Journal of the Institute of Brewing
Food Science
Related publications
On the Formation of Riboflavin by Acetone-Butanol Fermentation Bacteria
Journal of the agricultural chemical society of Japan
On the Formation of Riboflavin by Acetone-Butanol Fermentation Bacteria
Journal of the agricultural chemical society of Japan
Contribution of Proteomics for Diving Into the Lactic Acid Bacteria Role and the Modification of the Food Matrix During Fermentation
Single Cell Biology
Dynamics of the Saccharomyces Cerevisiae Transcriptome During Bread Dough Fermentation
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Fermentation of Scallop Paste With Lactic Acid Bacteria.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Malo-Lactic Fermentation Tests Using Commercial Starter Cultures of Lactic Acid Bacteria in Domestic Red Winemaking
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Functional Design of Growth and Fermentation Processes of Lactic Acid Bacteria.
Kagaku Kogaku Ronbunshu
Chemistry
Chemical Engineering
Optimization of the Alcoholic Fermentation of Blueberry Juice by AS 2.316 Saccharomyces Cerevisiae Wine Yeast
AFRICAN JOURNAL OF BIOTECHNOLOGY
Division of Labour in the Yeast, Saccharomyces Cerevisiae
Yeast
Applied Microbiology
Genetics
Biochemistry
Bioengineering
Medicine
Biotechnology
