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Publications in Food Science

Flocculation in Industrial Strains of Saccharomyces Cerevisiae : Role of Cell Wall Polysaccharides and Lectin-Like Receptors

Journal of the Institute of Brewing

Food Science

2017

English

Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts

English

Characterization of Dimethyl Sulphoxide Reductase From Brewing Yeast

Journal of the Institute of Brewing

Food Science

2017

English

Integrating High-Resolution and Solid-State Magic Angle Spinning NMR Spectroscopy and a Transcriptomic Analysis of Soybean Tissues in Response to Water Deficiency

Phytochemical Analysis

English

Modelling of the Feed-To-Fillet Transfer of Ethoxyquin and One of Its Main Metabolites, Ethoxyquin Dimer, to the Fillet of Farmed Atlantic Salmon (Salmon Salar L.)

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

English

Effects of Cellulase-Producing Bacteria on Bacterial Community Structure and Diversity During Fermentation of Chinese Liquor Grains

Journal of the Institute of Brewing

Food Science

2017

English

Evaluating Haze Formation in Flavoured Lager Beers Using a Range of Forcing Methods

Journal of the Institute of Brewing

Food Science

2017

English

Effect of Oak Matrix (Barrel and Toasted Chips) on the Volatiles in Goji (Lycium Chinese) Wine

Journal of the Institute of Brewing

Food Science

2017

English

Single-Kernel Analysis of Fumonisins and Other Fungal Metabolites in Maize From South African Subsistence Farmers

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment

English

The Yeast Torulaspora Delbrueckii: An Interesting but Difficult-To-Use Tool for Winemaking

English

Amanote Research

Discover open access scientific publications

Search, annotate, share and cite publications

Publications in Food Science

Flocculation in Industrial Strains of Saccharomyces Cerevisiae : Role of Cell Wall Polysaccharides and Lectin-Like Receptors

Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts

Characterization of Dimethyl Sulphoxide Reductase From Brewing Yeast

Integrating High-Resolution and Solid-State Magic Angle Spinning NMR Spectroscopy and a Transcriptomic Analysis of Soybean Tissues in Response to Water Deficiency

Modelling of the Feed-To-Fillet Transfer of Ethoxyquin and One of Its Main Metabolites, Ethoxyquin Dimer, to the Fillet of Farmed Atlantic Salmon (Salmon Salar L.)

Effects of Cellulase-Producing Bacteria on Bacterial Community Structure and Diversity During Fermentation of Chinese Liquor Grains

Evaluating Haze Formation in Flavoured Lager Beers Using a Range of Forcing Methods

Effect of Oak Matrix (Barrel and Toasted Chips) on the Volatiles in Goji (Lycium Chinese) Wine

Single-Kernel Analysis of Fumonisins and Other Fungal Metabolites in Maize From South African Subsistence Farmers

The Yeast Torulaspora Delbrueckii: An Interesting but Difficult-To-Use Tool for Winemaking