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- Optimization of Methionol Bioproduction by Saccharomyces Cerevisiae Using Response Surface Methodology
- Isolation and Characterization of Palm Wine Strains of Saccharomyces Cerevisiae Potentially Useful As Bakery Yeasts Olabisi Oloruntoba Olowonibi
- Isolation and Characterization of Lactic Acid Bacteria and Yeasts from the Brazilian Grape Sourdough
- Revisiting the Taxonomic Synonyms and Populations of Saccharomyces Cerevisiae—Phylogeny, Phenotypes, Ecology and Domestication
- The Yeast Saccharomyces Cerevisiae (Microbial Development/Cdna Probe/Differential Plaque Hybridization/Meiosis and Ascosporogenesis) MARY J
- 1 Frozen Dough and Partially Baked Bread
- Brewer's/Baker's Yeast (Saccharomyces Cerevisiae)
- History and Domestication of Saccharomyces Cerevisiae in Bread Baking
- The Story of Yeast
- Draft Assessment Report on Saccharomyces Cerevisiae CBS 5926
- Preparation of Dried Forms of Leavening Barms Containing an Admixture of Certain Lactobaciilus and Saccharomyces Species
- Solid-State Fermentation of Palm Kernels by Yarrowia Lipolytica Modulates the Aroma of Palm Kernel
- Saccharomyces Cerevisiae (Plant Photoreceptor/In Vivo Reconstitution/Linear Tetrapyrrole) LIMING LI and J
- Evaluation of Survivability and Bioactivity of Saccharomyces Cerevisiae in Bread Dough
- Ethanol Production from Potato Flour by Saccharomyces Cerevisiae
- Saccharomyces Cerevisiae and Caffeine Implications on the Eukaryotic Cell
- Screening of Lactic Acid Bacteria and Yeasts from Sourdough As Starter Cultures for Reduced Allergenicity Wheat Products
- SUPER YEAST! Each Bag That Is Labeled Sugar, and 1 Tsp
- Improved Yeast Strains, Method of Production and Use in Baking
- The Use of Iron-Enriched Yeast for the Production of Flatbread
- Effect of Sugars on Rate of Respiration of Baker's Yeast
- Food Microbiology Volatile Composition of Bilberry Wines
- A Review of Sourdough Starters: Ecology, Practices, and Sensory Quality with Applications for Baking and Recommendations for Future Research
- Physicochemical Characterization and Isoflavone
- COLLEGE of NATURAL and COMPUTATIONAL SCIENCES CENTER for FOOD SCIENCE and NUTRITION April, 2019
- The Role of Saccharomyces Cerevisiae Yeast and Lactic Acid Bacteria in the Formation of 2-Propanol from Acetone During Fermentat
- Novel Bakers' Yeast
- Barm Bread Introduction 090310
- The Origin and Adaptive Evolution of Domesticated Populations of Yeast from Far East Asia
- The Leavening Ability of Baker's Yeast on Dough Prepared with Composite
- Isolates from Palm Wine and Honey in Baking of Cassava/Wheat Composite Bread
- Selection and Characterization of Potential Baker's Yeast From
- FINAL RISK ASSESSMENT of SACCHAROMYCES CEREVISIAE (February 1997)
- Indian Flat Breads: a Review
- Project to Use Common Baker's Yeast, Saccharomyces Cerevisiae
- The Yeast in the Brewery
- Characterization and Selection of Functional Yeast Strains
- A New Source of Saccharomyces Cerevisiae As a Leavening Agent in Bread Making
- From Starter to Finish: Producing Sourdough Breads to Illustrate The
- GRAS Notice 928, Dried Yeast Fermentate
- Spent Yeast from Brewing Processes: a Biodiverse Starting Material for Yeast Extract Production
- Yeast Metabolism in Fresh and Frozen Dough
- Direct Yeast Cell Count at Od600
- History and Domestication of Saccharomyces Cerevisiae in Bread Baking
- The Effect of Maillard Reaction Products and Yeast Strain on the Synthesis of Key Higher Alcohols and Esters in Beer Fermentations
- GRAS Notice 841, Saccharomyces Cerevisiae Expressing L-Lactate Dehydrogenase from Rhizopus Oryzae
- Structural Investigations of Yeasted Wheat Dough – The
- Metabolic Engineering of Wine Strains of Saccharomyces Cerevisiae