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Comparative adsorption of methylene blue by magnetic baker’s yeast and EDTAD-modified magnetic baker’s yeast: Equilibrium and kinetic study
Comparative adsorption of methylene blue by magnetic baker’s yeast and EDTAD-modified magnetic baker’s yeast: Equilibrium and kinetic study
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Comparative adsorption of methylene blue by magnetic baker’s yeast and EDTAD-modified magnetic baker’s yeast: Equilibrium and kinetic study

Xia, Yunxue ; Yao, Qin ; Zhang, Wei ; Zhang, Yunsong ; Zhao, Maojun

Arabian journal of chemistry, 2019-12, Vol.12 (8), p.2448-2456 [Periódico revisado por pares]

Elsevier B.V

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2
The Whiff of Wine Yeast Innovation: Strategies for Enhancing Aroma Production by Yeast during Wine Fermentation
The Whiff of Wine Yeast Innovation: Strategies for Enhancing Aroma Production by Yeast during Wine Fermentation
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The Whiff of Wine Yeast Innovation: Strategies for Enhancing Aroma Production by Yeast during Wine Fermentation

van Wyk, Niël ; Grossmann, Manfred ; Wendland, Jürgen ; von Wallbrunn, Christian ; Pretorius, Isak S

Journal of agricultural and food chemistry, 2019-12, Vol.67 (49), p.13496-13505 [Periódico revisado por pares]

United States: American Chemical Society

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3
Flexibility of a eukaryotic lipidome--insights from yeast lipidomics
Flexibility of a eukaryotic lipidome--insights from yeast lipidomics
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Flexibility of a eukaryotic lipidome--insights from yeast lipidomics

Klose, Christian ; Surma, Michal A ; Gerl, Mathias J ; Meyenhofer, Felix ; Shevchenko, Andrej ; Simons, Kai Polymenis, Michael

PloS one, 2012-04, Vol.7 (4), p.e35063-e35063 [Periódico revisado por pares]

United States: Public Library of Science

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4
The antioxidant activities of six (1→3)-β-d-glucan derivatives prepared from yeast cell wall
The antioxidant activities of six (1→3)-β-d-glucan derivatives prepared from yeast cell wall
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The antioxidant activities of six (1→3)-β-d-glucan derivatives prepared from yeast cell wall

Tang, Qilin ; Huang, Gangliang ; Zhao, Fengying ; Zhou, Lu ; Huang, Shiqi ; Li, Hui

International journal of biological macromolecules, 2017-05, Vol.98, p.216-221 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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5
Light-driven fine chemical production in yeast biohybrids
Light-driven fine chemical production in yeast biohybrids
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Light-driven fine chemical production in yeast biohybrids

Guo, Junling ; Suástegui, Miguel ; Sakimoto, Kelsey K ; Moody, Vanessa M ; Xiao, Gao ; Nocera, Daniel G ; Joshi, Neel S

Science (American Association for the Advancement of Science), 2018-11, Vol.362 (6416), p.813-816 [Periódico revisado por pares]

United States: The American Association for the Advancement of Science

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6
Orally Administered Baker’s Yeast β‑Glucan Promotes Glucose and Lipid Homeostasis in the Livers of Obesity and Diabetes Model Mice
Orally Administered Baker’s Yeast β‑Glucan Promotes Glucose and Lipid Homeostasis in the Livers of Obesity and Diabetes Model Mice
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Orally Administered Baker’s Yeast β‑Glucan Promotes Glucose and Lipid Homeostasis in the Livers of Obesity and Diabetes Model Mice

Cao, Yan ; Sun, Ying ; Zou, Siwei ; Li, Mengxia ; Xu, Xiaojuan

Journal of agricultural and food chemistry, 2017-11, Vol.65 (44), p.9665-9674 [Periódico revisado por pares]

United States: American Chemical Society

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7
Yeast Expression Systems: Overview and Recent Advances
Yeast Expression Systems: Overview and Recent Advances
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Yeast Expression Systems: Overview and Recent Advances

Baghban, Roghayyeh ; Farajnia, Safar ; Rajabibazl, Masoumeh ; Ghasemi, Younes ; Mafi, AmirAli ; Hoseinpoor, Reyhaneh ; Rahbarnia, Leila ; Aria, Maryam

Molecular biotechnology, 2019-05, Vol.61 (5), p.365-384 [Periódico revisado por pares]

New York: Springer US

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8
Evolution of fermented grain yeast communities in strong‐flavored baijiu and functional validation of yeasts that produce superior‐flavored substances
Evolution of fermented grain yeast communities in strong‐flavored baijiu and functional validation of yeasts that produce superior‐flavored substances
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Evolution of fermented grain yeast communities in strong‐flavored baijiu and functional validation of yeasts that produce superior‐flavored substances

Duan, Zhong‐Fu ; Han, Mei‐Yue ; Niu, Jia‐Liang ; Zhao, Jing‐Rong ; Li, Wei‐Wei ; Zhu, Li‐Ning ; Ma, Hui‐Feng ; Wu, Yan‐Fang ; Li, Xiu‐Ting ; Sun, Bao‐Guo

Journal of the science of food and agriculture, 2024-08, Vol.104 (10), p.5973-5981 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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9
Spent Brewer's Yeast as a Source of Insoluble β-Glucans
Spent Brewer's Yeast as a Source of Insoluble β-Glucans
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Spent Brewer's Yeast as a Source of Insoluble β-Glucans

Avramia, Ionut ; Amariei, Sonia

International journal of molecular sciences, 2021-01, Vol.22 (2), p.825 [Periódico revisado por pares]

Switzerland: MDPI AG

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10
Harnessing Yeast Peroxisomes and Cytosol Acetyl-CoA for Sesquiterpene α‑Humulene Production
Harnessing Yeast Peroxisomes and Cytosol Acetyl-CoA for Sesquiterpene α‑Humulene Production
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Harnessing Yeast Peroxisomes and Cytosol Acetyl-CoA for Sesquiterpene α‑Humulene Production

Zhang, Chuanbo ; Li, Man ; Zhao, Guang-Rong ; Lu, Wenyu

Journal of agricultural and food chemistry, 2020-02, Vol.68 (5), p.1382-1389 [Periódico revisado por pares]

United States: American Chemical Society

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