skip to main content
Idioma:
Refinado por: assunto: Enzymes remover assunto: Saccharomyces remover Glucose remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
A study on the fundamental mechanism and the evolutionary driving forces behind aerobic fermentation in yeast
A study on the fundamental mechanism and the evolutionary driving forces behind aerobic fermentation in yeast
Material Type:
Artigo 		Adicionar ao Meu Espaço

A study on the fundamental mechanism and the evolutionary driving forces behind aerobic fermentation in yeast

Hagman, Arne ; Piškur, Jure Polymenis, Michael

PloS one, 2015-01, Vol.10 (1), p.e0116942-e0116942 [Periódico revisado por pares]

United States: Public Library of Science

Texto completo disponível

Citações Citado por
2
Biological production of xylitol by using nonconventional microbial strains
Biological production of xylitol by using nonconventional microbial strains
Material Type:
Artigo 		Adicionar ao Meu Espaço

Biological production of xylitol by using nonconventional microbial strains

Manishimwe, Clarisse ; Feng, Yifan ; Sun, Jingxiang ; Pan, Runze ; Jiang, Yujia ; Jiang, Wankui ; Zhang, Wenming ; Xin, Fengxue ; Jiang, Min

World journal of microbiology & biotechnology, 2022-12, Vol.38 (12), p.249-249, Article 249 [Periódico revisado por pares]

Dordrecht: Springer Netherlands

Texto completo disponível

Citações Citado por
3
Biotechnological activities from yeasts isolated from olive oil mills
Biotechnological activities from yeasts isolated from olive oil mills
Material Type:
Artigo 		Adicionar ao Meu Espaço

Biotechnological activities from yeasts isolated from olive oil mills

Lilao, Joaquín ; Mateo, José Juan ; Maicas, Sergi

European food research & technology, 2015-02, Vol.240 (2), p.357-365 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

Texto completo disponível

Citações Citado por
4
Enzymatic Characterization of Purified β -Glucosidase from Non- Saccharomyces Yeasts and Application on Chardonnay Aging
Enzymatic Characterization of Purified β -Glucosidase from Non- Saccharomyces Yeasts and Application on Chardonnay Aging
Material Type:
Artigo 		Adicionar ao Meu Espaço

Enzymatic Characterization of Purified β -Glucosidase from Non- Saccharomyces Yeasts and Application on Chardonnay Aging

Gao, Pingping ; Sam, Faisal Eudes ; Zhang, Bo ; Peng, Shuai ; Li, Min ; Wang, Jing

Foods, 2022-03, Vol.11 (6), p.852 [Periódico revisado por pares]

Switzerland: MDPI AG

Texto completo disponível

Citações Citado por
5
Assessment of Tannin Tolerant Non- Saccharomyces Yeasts Isolated from Miang for Production of Health-Targeted Beverage Using Miang Processing Byproducts
Assessment of Tannin Tolerant Non- Saccharomyces Yeasts Isolated from Miang for Production of Health-Targeted Beverage Using Miang Processing Byproducts
Material Type:
Artigo 		Adicionar ao Meu Espaço

Assessment of Tannin Tolerant Non- Saccharomyces Yeasts Isolated from Miang for Production of Health-Targeted Beverage Using Miang Processing Byproducts

Kodchasee, Pratthana ; Pharin, Nattanicha ; Suwannarach, Nakarin ; Unban, Kridsada ; Saenjum, Chalermpong ; Kanpiengjai, Apinun ; Sakar, Dipayan ; Shetty, Kalidas ; Zarnkow, Martin ; Khanongnucha, Chartchai

Journal of fungi (Basel), 2023-01, Vol.9 (2), p.165 [Periódico revisado por pares]

Switzerland: MDPI AG

Texto completo disponível

Citações Citado por
6
Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of Yakju
Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of Yakju
Material Type:
Artigo 		Adicionar ao Meu Espaço

Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of Yakju

Park, Jong-Beom ; Choi, Jun-Su ; Park, Hye-Won ; Lee, Sae-Byuk ; Park, Heui-Dong

Fermentation (Basel), 2021-12, Vol.7 (4), p.260 [Periódico revisado por pares]

Basel: MDPI AG

Texto completo disponível

Citações Citado por
7
Effects of Mixed Adding Crude Extracts of β-Glucosidases from Three Different Non-Saccharomyces Yeast Strains on the Quality of Cabernet Sauvignon Wines
Effects of Mixed Adding Crude Extracts of β-Glucosidases from Three Different Non-Saccharomyces Yeast Strains on the Quality of Cabernet Sauvignon Wines
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effects of Mixed Adding Crude Extracts of β-Glucosidases from Three Different Non-Saccharomyces Yeast Strains on the Quality of Cabernet Sauvignon Wines

Liao, Jing ; Zhang, Shuangmei ; Zhang, Xiuyan

Journal of fungi (Basel), 2022-07, Vol.8 (7), p.710 [Periódico revisado por pares]

Basel: MDPI AG

Texto completo disponível

Citações Citado por
8
Genome-scale metabolic models reveal determinants of phenotypic differences in non-Saccharomyces yeasts
Genome-scale metabolic models reveal determinants of phenotypic differences in non-Saccharomyces yeasts
Material Type:
Artigo 		Adicionar ao Meu Espaço

Genome-scale metabolic models reveal determinants of phenotypic differences in non-Saccharomyces yeasts

Pettersen, Jakob P ; Castillo, Sandra ; Jouhten, Paula ; Almaas, Eivind

BMC bioinformatics, 2023-11, Vol.24 (1), p.1-438, Article 438 [Periódico revisado por pares]

London: BioMed Central Ltd

Texto completo disponível

Citações Citado por
9
Metabolic engineering of Ashbya gossypii for deciphering the de novo biosynthesis of [gamma]-lactones
Metabolic engineering of Ashbya gossypii for deciphering the de novo biosynthesis of [gamma]-lactones
Material Type:
Artigo 		Adicionar ao Meu Espaço

Metabolic engineering of Ashbya gossypii for deciphering the de novo biosynthesis of [gamma]-lactones

Silva, Rui ; Aguiar, Tatiana Q ; Coelho, Eduardo ; Jiménez, Alberto ; Revuelta, José Luis ; Domingues, Lucília

Microbial cell factories, 2019-03, Vol.18 (1) [Periódico revisado por pares]

BioMed Central Ltd

Texto completo disponível

Citações Citado por

Personalize Seus Resultados

  1. Editar

Refine Search Results

Expandir Meus Resultados

  1.   

Data de Publicação 

De até
Refinar
  1. Antes de2015  (1)
  2. 2015Até2018  (2)
  3. 2019Até2020  (1)
  4. 2021Até2022  (4)
  5. Após 2022  (2)
  6. Mais opções open sub menu

Idioma 

  1. Japonês  (2)
  2. Alemão  (1)
  3. Mais opções open sub menu

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.