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Compositional, ultrastructural and nanotechnological characterization of the SMA strain of Saccharomyces pastorianus: Towards a more complete fermentation yeast cell analysis

PloS one, 2018-07, Vol.13 (7), p.e0200552-e0200552

2018

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Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of "Merlot" and "Ruby" Grapes ( Vitis vinifera )

Frontiers in nutrition (Lausanne), 2018-10, Vol.5, p.100-100

2018

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Construction of a highly thermostable 1,3-1,4-β-glucanase by combinational mutagenesis and its potential application in the brewing industry

Biotechnology letters, 2017, Vol.39 (1), p.113-122

2017

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Influence of different types of bedding material on the prevalence of pododermatitis in rabbits

Research in veterinary science, 2020-04, Vol.129, p.1-5

2020

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Improving uncertainty in Widmark equation calculations: Alcohol volume, strength and density

Science & justice, 2017-09, Vol.57 (5), p.321-330

2017

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Quantitative analysis of 3-OH oxylipins in fermentation yeast

Canadian journal of microbiology, 2017-02, Vol.63 (2), p.100-109

2017

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Impact of Artificially Induced Respiratory Deficient Yeast on Beer Flavor and Fermentation

Journal of the American Society of Brewing Chemists, 2019-01, Vol.77 (1), p.21-29

2019

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Enhancing the levels of 4-vinylguaiacol and 4-vinylphenol in pilot-scale top-fermented wheat beers by response surface methodology

Journal of the Institute of Brewing, 2015-02, Vol.121 (1), p.129-136

2015

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TRFLP analysis reveals that fungi rather than bacteria are associated with premature yeast flocculation in brewing

Journal of industrial microbiology & biotechnology, 2012-12, Vol.39 (12), p.1821-1832

2012

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Beyond diazomethane: Alternative approaches to analyzing non‐esterified fatty acids

European journal of lipid science and technology, 2015-07, Vol.117 (7), p.908-917

2015

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Effect of 1-Methylcyclopropene (1-MCP) and Storage Atmosphere on the Volatile Aroma Composition of Cloudy and Clear Apple Juices

Beverages (Basel), 2020-12, Vol.6 (4), p.59

2020

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Flocculation, cell surface hydrophobicity and 3-OH oxylipins in the SMA strain of Saccharomyces pastorianus

Journal of the Institute of Brewing, 2015-02, Vol.121 (1), p.31-37

2015

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Contributions of altered sensation and feedback responses to changes in coordination of postural control due to aging

Gait & posture, 2002-08, Vol.16 (1), p.20-30

2002

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Insertional mutagenesis of Listeria monocytogenes 568 reveals genes that contribute to enhanced thermotolerance

International journal of food microbiology, 2009-11, Vol.136 (1), p.1-9

2009

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Effect of altered sensory conditions on multivariate descriptors of human postural sway

Experimental brain research, 1998-09, Vol.122 (2), p.185-195

1998

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Predicting Fermentation Rates in Ale, Lager and Whisky

Fermentation (Basel), 2021, Vol.7 (1), p.13

2021

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Rheological properties of gellan solutions: effect of calcium ions and temperature on pre-gel formation

Food hydrocolloids, 2003-09, Vol.17 (5), p.577-583

2003

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Examination of the Relationships Between Original, Real and Apparent Extracts, and Alcohol in Pilot Plant and Commercially Produced Beers

Journal of the Institute of Brewing, 2009, Vol.115 (4), p.318-327

2009

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Effects of Vessel Geometry, Fermenting Volume and Yeast Repitching on Fermenting Beer

Journal of the Institute of Brewing, 2009, Vol.115 (2), p.148-150

2009

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Foaming behavior of mixed bovine serum albumin–protamine systems

Food hydrocolloids, 2007, Vol.21 (4), p.495-506

2007

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Wort Boil Time and Trub Effects on Fermentability

Journal of the American Society of Brewing Chemists, 2020-08, Vol.79 (1), p.46-52

2020

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Evaluation of Dimethyl Sulfide Thresholds

Journal of the American Society of Brewing Chemists, 2022-04, Vol.80 (2), p.109-111

2022

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A time–temperature rheological approach for examining food polymer gelation

Trends in food science & technology, 2004-12, Vol.15 (12), p.569-574

2004

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Time–temperature studies of gellan polysaccharide gelation in the presence of low, intermediate and high levels of co-solutes

Food hydrocolloids, 2004, Vol.18 (5), p.783-794

2004

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Suitability of the Miniature Fermentability Method to Monitor Industrial Fermentations

Journal of the American Society of Brewing Chemists, 2012-01, Vol.70 (3), p.205-211

2012

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Compositional, ultrastructural and nanotechnological characterization of the SMA strain of Saccharomyces pastorianus: Towards a more complete fermentation yeast cell analysis

Storage Temperature Impacts on Anthocyanins Degradation, Color Changes and Haze Development in Juice of "Merlot" and "Ruby" Grapes ( Vitis vinifera )

Construction of a highly thermostable 1,3-1,4-β-glucanase by combinational mutagenesis and its potential application in the brewing industry

Influence of different types of bedding material on the prevalence of pododermatitis in rabbits

Improving uncertainty in Widmark equation calculations: Alcohol volume, strength and density

Quantitative analysis of 3-OH oxylipins in fermentation yeast

Impact of Artificially Induced Respiratory Deficient Yeast on Beer Flavor and Fermentation

Enhancing the levels of 4-vinylguaiacol and 4-vinylphenol in pilot-scale top-fermented wheat beers by response surface methodology

TRFLP analysis reveals that fungi rather than bacteria are associated with premature yeast flocculation in brewing

Beyond diazomethane: Alternative approaches to analyzing non‐esterified fatty acids

Effect of 1-Methylcyclopropene (1-MCP) and Storage Atmosphere on the Volatile Aroma Composition of Cloudy and Clear Apple Juices

Flocculation, cell surface hydrophobicity and 3-OH oxylipins in the SMA strain of Saccharomyces pastorianus

Contributions of altered sensation and feedback responses to changes in coordination of postural control due to aging

Insertional mutagenesis of Listeria monocytogenes 568 reveals genes that contribute to enhanced thermotolerance

Effect of altered sensory conditions on multivariate descriptors of human postural sway

Predicting Fermentation Rates in Ale, Lager and Whisky

Rheological properties of gellan solutions: effect of calcium ions and temperature on pre-gel formation

Examination of the Relationships Between Original, Real and Apparent Extracts, and Alcohol in Pilot Plant and Commercially Produced Beers

Effects of Vessel Geometry, Fermenting Volume and Yeast Repitching on Fermenting Beer

Foaming behavior of mixed bovine serum albumin–protamine systems

Wort Boil Time and Trub Effects on Fermentability

Evaluation of Dimethyl Sulfide Thresholds

A time–temperature rheological approach for examining food polymer gelation

Time–temperature studies of gellan polysaccharide gelation in the presence of low, intermediate and high levels of co-solutes

Suitability of the Miniature Fermentability Method to Monitor Industrial Fermentations

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