Canlyniadau Chwilio - "Levadura"

Modelling of functional states during saccharomyces cerevisiae fed-batch cultivation

Pynciau: “...Levadura de cerveza...”
Modelling of functional states during saccharomyces cerevisiae fed-batch cultivation

UNA APROXIMACIÓN A UNA RELACIÓN TIPOLÓGICA ENTRE LA FIESTA DE LA PASCUA Y APOCALIPSIS 4 gan Campillay Galdames, Mauro Antonio

Pynciau: “...APOCALIPSIS PASCUA PANES SIN LEVADURA...”
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Efecto in vitro de preparados con levaduras sobre la produccin̤ de metano ruminal

Pynciau: Efecto in vitro de preparados con levaduras sobre la produccin̤ de metano ruminal

Characterization of hanseniaspora (Kloeckera) strains isolated in finger lakes wineries using physiological and molecular techniques

Pynciau: Characterization of hanseniaspora (Kloeckera) strains isolated in finger lakes wineries using physiological and molecular techniques

Seleccin̤ de levaduras

Pynciau: Seleccin̤ de levaduras

Designer yeasts for the fermentation industry of the 21st century

Pynciau: Designer yeasts for the fermentation industry of the 21st century

Dynamics of cocoa bean pulp degradation during cocoa bean fermentation , effects of yeast starter culture addition

Pynciau: Dynamics of cocoa bean pulp degradation during cocoa bean fermentation , effects of yeast starter culture addition

Ethanol fermentation of a diluted molasses medium by saccharomyces cerevisiae immobilized on chrysotile

Pynciau: Ethanol fermentation of a diluted molasses medium by saccharomyces cerevisiae immobilized on chrysotile

Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities

Pynciau: Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities

Isolation and characterization of a gene specific to lager brewing yeast that encodes a branched-Chain amino acid permease

Pynciau: Isolation and characterization of a gene specific to lager brewing yeast that encodes a branched-Chain amino acid permease

Influence of long-time continuous wine fermentation on yeast immobilized on foam glass

Pynciau: Influence of long-time continuous wine fermentation on yeast immobilized on foam glass

Mechanism of gas cell stability in bread making

Pynciau: Mechanism of gas cell stability in bread making

Obtencin̤ y caracterizacin̤ de cepas autc̤tonas de levaduras para la elaboracin̤ estandarizada de vinos de calidad

Pynciau: Obtencin̤ y caracterizacin̤ de cepas autc̤tonas de levaduras para la elaboracin̤ estandarizada de vinos de calidad

Fermentación alcohólica de jugo de naranja con S. cerevisiae

Pynciau: Cael y testun llawn

Ecologa̕ de levaduras , seleccin̤ y adaptacin̤ a fermentaciones vn̕icas

Pynciau: Ecologa̕ de levaduras , seleccin̤ y adaptacin̤ a fermentaciones vn̕icas

Selection and improvement of wine yeasts

Pynciau: Selection and improvement of wine yeasts

Yeast activity monitoring by fluorescent methods

Pynciau: Yeast activity monitoring by fluorescent methods

Determination of Yeast Killer Activity in Fermenting Sugarcane Juice Using Selected Ethanol-Making Strains

Pynciau: Determination of Yeast Killer Activity in Fermenting Sugarcane Juice Using Selected Ethanol-Making Strains

A Parallel Analysis of H2S and SO2 Formation by Brewing Yeast in Response to Sulfur-Containing Amino Acids and Ammonium Ions

Pynciau: A Parallel Analysis of H2S and SO2 Formation by Brewing Yeast in Response to Sulfur-Containing Amino Acids and Ammonium Ions

Using the immobilized yeasts as a way of increasing the performance and the economy the fermentative processes

Pynciau: Using the immobilized yeasts as a way of increasing the performance and the economy the fermentative processes