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Saccharomyces uvarum
Saccharomyces Eubayanus, the Missing Link to Lager Beer Yeasts
Changes in the Relative Abundance of Two Saccharomyces Species from Oak Forests to Wine Fermentations
Saccharomyces Uvarum Yeast Isolate Consumes Acetic Acid During Fermentation of High Sugar Juice and Juice with High Starting Volatile Acidity
An Indigenous Saccharomyces Uvarum Population with High Genetic Diversity Dominates
Unique Volatile Chemical Profiles Produced by Indigenous And
Hybrids Saccharomyces Cerevisiae X Saccharomyces Bayanus Var
Novel Non-Cerevisiae Saccharomyces Yeast Species Used in Beer and Alcoholic Beverage Fermentations
Diversity and Adaptive Evolution of Saccharomyces Wine Yeast: a Review Souhir Marsit, Sylvie Dequin
Hybridization of Saccharomyces Cerevisiae Sourdough Strains with Cryotolerant Saccharomyces Bayanus NBRC1948 As a Strategy to In
Searching for Telomerase Rnas in Saccharomycetes
The Genetics of Non-Conventional Wine Yeasts: Current Knowledge and Future Challenges
Dominance of Indigenous Saccharomyces Uvarum in Spontaneous Wine Fermentations Conducted in the Okanagan Valley
AWRI 3.3.1 Final Report Jun 2016
Saccharomyces Cerevisiae × Saccharomyces Uvarum Hybrids Generated Under Different Conditions Share Similar Winemaking Features
Biodiversity of Non-Saccharomyces Yeasts Associated With
The Natural Ecology of Saccharomyces Yeasts
Crossbreeding of Yeasts Domesticated for Fermentation: Infertility Challenges
Innovative Use of Non-Saccharomyces in Bio-Protection: T
Top View
Mixed Fermentation with Metschnikowia Pulcherrima Using Different Grape Varieties
Saccharomyces Species in the Production of Beer
Changes in the Relative Abundance of Two Saccharomyces Species from Oak Forests to Wine Fermentations Sofia Dashko University of Nova Gorica
Many Interspecific Chromosomal Introgressions Are Highly Prevalent
Domestication of Brewing Yeasts and the Patagonian Origin of Lagers Strains: Saccharomyces Eubayanus
Chun Tang Feng MS Thes˝Is
Niekonwencjonalne Drożdże Metschnikowia Pulcherrima I Ich Zastosowanie W Biotechnologii 407
Understanding Wine Through Yeast Interactions
Saccharomyces Eubayanus and Saccharomyces Arboricola Reside in North Island Native New
Saccharomyces Bayanus Yeast for Strategies: Possibilities and Limitations
The Natural Ecology of Saccharomyces Yeasts Dissertation
Analytical Impact of Metschnikowia Pulcherrima in the Volatile Profile of Verdejo White Wines
Anti-S. Cerevisiae Polyclonal Antibody (DPAB0816) This Product Is for Research Use Only and Is Not Intended for Diagnostic Use
Lab #2 Bioreactors and Fermentation Outline
Into the Wild: New Yeast Genomes from Natural Environments and New Tools for Their Analysis D
Seasonal Variation of Fermentation Rate in Saccharomyces Spp. (Ascomycota)?
Alternative Yeasts for Winemaking: Saccharomyces Non-Cerevisiae and Its
Fungal Diversity During Fermentation Correlates with Thiol Concentration in Wine
Role of Yeasts in the Brewing Process: Tradition and Innovation
Intron Evolution in Saccharomycetaceae. Katarzyna Hooks, Daniela Delneri, Sam Griffiths-Jones
Final Risk Assessment for Saccharomyces Uvarum
FINAL RISK ASSESSMENT of SACCHAROMYCES CEREVISIAE (February 1997)
Food Microbiology Growth and Metabolism of Non-Saccharomyces
Safety Demonstration of Microbial Food Cultures (MFC) in Fermented Food Products VIEW the UPCOMING IDF EVENTS AT
Applications of Metschnikowia Pulcherrima in Wine Biotechnology
Saccharomyces Uvarum
An Overview of the Factors Influencing Apple Cider Sensory and Microbial
Characterization of the Metabolic Shift of Saccharomyces Bayanus Var
GRAS Notice 841, Saccharomyces Cerevisiae Expressing L-Lactate Dehydrogenase from Rhizopus Oryzae
Hybridization of Saccharomyces Cerevisiae
Metabolic Engineering of Wine Strains of Saccharomyces Cerevisiae
Fungal Diversity Correlates with Wine Thiol Levels 1