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Autolysis in Batch Cultures of Penicillium Chrysogenum at Varying Agitation Rates

Enzyme and microbial technology, 1998-05, Vol.22 (6), p.446-458

1998

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Predictive Spelling With a P300-Based Brain-Computer Interface: Increasing the Rate of Communication

International journal of human-computer interaction, 2011-01, Vol.27 (1), p.69-84

2011

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The Autolysis of Industrial Filamentous Fungi

Critical reviews in biotechnology, 2002, Vol.22 (1), p.1-14

2002

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Quantification of autolysis in Penicillium chrysogenum by semiautomated image analysis

Canadian journal of microbiology, 2001-04, Vol.47 (4), p.315-321

2001

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Malted barley enzyme activity under optimum and process conditions from the scotch malt whisky industry

Enzyme and microbial technology, 1996, Vol.19 (1), p.26-31

1996

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Role of proteases in autolysis of Penicillium chrysogenum chemostat cultures in response to nutrient depletion

Applied microbiology and biotechnology, 2000-02, Vol.53 (2), p.235-242

2000

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Kinetics of alcohol tolerance of distilling yeast

Enzyme and microbial technology, 1990-10, Vol.12 (10), p.783-787

1990

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Food Biotechnology

Food research international, 1992-01, Vol.25 (1), p.83

Berry, D.R.

1992

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Effect of phenylacetic acid feeding on the process of cellular autolysis in submerged batch cultures of Penicillium chrysogenum

Journal of biotechnology, 1999-10, Vol.75 (2), p.173-185

1999

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MTT test (cytotoxicity test) as a tool for identircation of bioactive compounds with TNF inhibitory effect from microbial source

Toxicology letters, 1998-07, Vol.95, p.159-159

1998

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Use of a small scale insulated fermentation to simulate the scotch malt whisky fermentation

Food microbiology, 1986, Vol.3 (2), p.157-159

1986

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Effect of temperature and pH on the formation of higher alcohols, fatty acids and esters in the malt whisky fermentation

Food microbiology, 1984, Vol.1 (2), p.117-121

1984

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The effect of inoculum level on the formation of higher alcohols, fatty acids and esters in the malt whisky fermentation

Food microbiology, 1984, Vol.1 (2), p.111-115

1984

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Bacterial genetics in natural environments

Biochemical systematics and ecology, 1991-01, Vol.19 (1), p.93

Berry, D.R.

1991

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Flavour science and technology

Endeavour (New series), 1988-01, Vol.12 (2), p.96

Berry, D.R.

1988

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Studies on levels of isozymes of alcohol dehydrogenase during growth and sporulation of Saccharomyces cerevisiae

Transactions of the British Mycological Society, 1982-01, Vol.79 (2), p.247-251

1982

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Growth conditions inducing spontaneous cell rupture in Saccharomyces cerevisiae strains

Transactions of the British Mycological Society, 1978-01, Vol.70 (2), p.257-263

1978

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Factors influencing leakage of intermediates from yeast grown in continuous culture

Transactions of the British Mycological Society, 1985-01, Vol.85 (2), p.279-283

1985

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DNA, RNA and protein biosynthesis during microcycle conidiation in Aspergillus niger

Transactions of the British Mycological Society, 1978-01, Vol.71 (3), p.457-464

1978

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Step enzyme formation during yeast sporulation in controlled fermenter conditions

FEMS microbiology letters, 1987-02, Vol.40 (2‐3), p.91-95

1987

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Xylanase biosynthesis by the wood rotting fungus Phanerochaete chrysosporium

Progress in biotechnology, 1991, Vol.7, p.523-528

1991

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Fluctuation in the levels of intracellular and extracellular cAMP during sporulation in Saccharomyces cerevisiae

FEMS microbiology letters, 1977-02, Vol.1 (2), p.83-86

1977

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Manual and semi-automated morphological analysis of Penicillium chrysogenum chemostat cultures

Biotechnology techniques, 1998-09, Vol.12 (9), p.671-675

1998

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Food Biotechnology: R. Angold, G. Beech and J. Taggart, Cambridge Studies in Biotechnology 7, Cambridge University Press, 1989, pp. 171, price £35·00. ISBN 0521-266-319

Food Research International, 1992, Vol.25 (1), p.83-83

Berry, D.R.

1992

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Microbiological, biochemical and genetic aspects of distilling processes

Biochemical Society transactions, 1988-12, Vol.16 (6), p.1079-1081

Berry, D R

1988

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Autolysis in Batch Cultures of Penicillium Chrysogenum at Varying Agitation Rates

Predictive Spelling With a P300-Based Brain-Computer Interface: Increasing the Rate of Communication

The Autolysis of Industrial Filamentous Fungi

Quantification of autolysis in Penicillium chrysogenum by semiautomated image analysis

Malted barley enzyme activity under optimum and process conditions from the scotch malt whisky industry

Role of proteases in autolysis of Penicillium chrysogenum chemostat cultures in response to nutrient depletion

Kinetics of alcohol tolerance of distilling yeast

Food Biotechnology

Effect of phenylacetic acid feeding on the process of cellular autolysis in submerged batch cultures of Penicillium chrysogenum

MTT test (cytotoxicity test) as a tool for identircation of bioactive compounds with TNF inhibitory effect from microbial source

Use of a small scale insulated fermentation to simulate the scotch malt whisky fermentation

Effect of temperature and pH on the formation of higher alcohols, fatty acids and esters in the malt whisky fermentation

The effect of inoculum level on the formation of higher alcohols, fatty acids and esters in the malt whisky fermentation

Bacterial genetics in natural environments

Flavour science and technology

Studies on levels of isozymes of alcohol dehydrogenase during growth and sporulation of Saccharomyces cerevisiae

Growth conditions inducing spontaneous cell rupture in Saccharomyces cerevisiae strains

Factors influencing leakage of intermediates from yeast grown in continuous culture

DNA, RNA and protein biosynthesis during microcycle conidiation in Aspergillus niger

Step enzyme formation during yeast sporulation in controlled fermenter conditions

Xylanase biosynthesis by the wood rotting fungus Phanerochaete chrysosporium

Fluctuation in the levels of intracellular and extracellular cAMP during sporulation in Saccharomyces cerevisiae

Manual and semi-automated morphological analysis of Penicillium chrysogenum chemostat cultures

Food Biotechnology: R. Angold, G. Beech and J. Taggart, Cambridge Studies in Biotechnology 7, Cambridge University Press, 1989, pp. 171, price £35·00. ISBN 0521-266-319

Microbiological, biochemical and genetic aspects of distilling processes

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