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Publications by Samina Arshid
Proteomics Insights Into the Responses of Saccharomyces Cerevisiae During Mixed-Culture Alcoholic Fermentation With Lachancea Thermotolerans
FEMS Microbiology Ecology
Applied Microbiology
Biotechnology
Ecology
Microbiology
Front Cover: High Performance Mass Spectrometry Based Proteomics Reveals Enzyme and Signaling Pathway Regulation in Neutrophils During the Early Stage of Surgical Trauma
Proteomics - Clinical Applications
Clinical Biochemistry
Related publications
Saccharomyces Cerevisiae Signature Genes for Predicting Nitrogen Deficiency During Alcoholic Fermentation
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Fermentation Monitoring of a Co-Culture Process With Saccharomyces Cerevisiae and Scheffersomyces Stipitis Using Shotgun Proteomics
Journal of Bioprocessing & Biotechniques
Co-Fermentation of Cellobiose and Xylose by Mixed Culture of Recombinant Saccharomyces Cerevisiae and Kinetic Modeling
PLoS ONE
Multidisciplinary
Dynamics of the Saccharomyces Cerevisiae Transcriptome During Bread Dough Fermentation
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Lachancea Thermotolerans Applications in Wine Technology
Fermentation
Biochemistry
Plant Science
Genetics
Food Science
Molecular Biology
Optimization of the Alcoholic Fermentation of Blueberry Juice by AS 2.316 Saccharomyces Cerevisiae Wine Yeast
AFRICAN JOURNAL OF BIOTECHNOLOGY
Analysis of Homothallic Saccharomyces Cerevisiae Strain Mating During Must Fermentation
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Management of Multiple Nitrogen Sources During Wine Fermentation by Saccharomyces Cerevisiae
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Assessing the Mechanisms Responsible for Differences Between Nitrogen Requirements of Saccharomyces Cerevisiae Wine Yeasts in Alcoholic Fermentation
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
