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101. Quantification of total phenols, flavonoides and tannins from Ziziphus jujuba (mill.) and Ziziphus lotus (l.) (Desf). Leaf extracts and their effects on antioxidant and antibacterial activities

102. Isolation, Identification, Optimization of Baker’s Yeast from Natural Sources, Scale-Up Production Using Molasses as a Cheap Carbohydrate Source, and Evaluation for Bread Production

103. Biosynthetic approach to combine the first steps of cardenolide formation in Saccharomyces cerevisiae

104. Metagenetic Analysis for Microbial Characterization of Focaccia Doughs Obtained by Using Two Different Starters: Traditional Baker’s Yeast and a Selected Leuconostoc citreum Strain

105. Bread Fortified with Cooked Purple Potato Flour and Citrus Albedo: An Evaluation of Its Compositional and Sensorial Properties

107. Comparative adsorption of methylene blue by magnetic baker's yeast and EDTAD-modified magnetic baker's yeast: Equilibrium and kinetic study.

108. Baker's Yeast Catalyzed Multicomponent Reactions: A New Hope?

109. Baker's Yeast Clinical Isolates Provide a Model for How Pathogenic Yeasts Adapt to Stress.

110. Utilization of prickly pear waste for baker's yeast production.

111. YTOX: a rapid toxicity test based on the dehydrogenase activity of Saccharomyces cerevisiae for detection of contaminants in water samples.

112. Biocatalyst mediated synthesis of tryptanthrins performed under ultrasonication.

113. Simultaneous adsorption of Cd2+ and methylene blue from aqueous solution using xanthate-modified baker's yeast.

114. Fractionation of baker's yeast vinasse via ultrafiltration: assessment of feasibility.

115. High cell density culture of baker's yeast FX‐2 based on pH‐stat coupling with respiratory quotient.

116. Biocatalytic one-pot three-component synthesis of 4H-chromene derivatives in non-aqueous medium.

117. Valorization of residual soft drinks by baker's yeast production and insight for dairy wastewater whey incorporation.

118. Long-term evaluation of membrane bioreactor inoculated with commercial baker's yeast treating landfill leachate: pollutant removal, microorganism dynamic and membrane fouling.

119. Effect of additives on the efficacy of microencapsulated Hirsutella rhossiliensis controlling Heterodera schachtii on sugar beets.

120. Turning industrial aerobic fermentation plants into thermal power stations.

121. The Pengaruh Pemberian Ragi Roti dengan Dosis yang Berbeda Terhadap Kepadatan Rotifera (Brachionus plicatilis)

122. Absence of Non-histone Protein Complexes at Natural Chromosomal Pause Sites Results in Reduced Replication Pausing in Aging Yeast Cells

123. Decolorization of certain reactive dye from aqueous solution using Baker’s Yeast (Saccharomyces cerevisiae) strain

124. Optimization of the flux values in multichannel ceramic membrane microfiltration of Baker`s yeast suspension

125. Вибiр субстрату для культивування хлiбопекарських дрiжджiв

126. Biocatalytic Preparation of Chloroindanol Derivatives. Antifungal Activity and Detoxification by the Phytopathogenic Fungus Botrytis cinerea

127. Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake

128. Comprehensive Vitamer Profiling of Folate Mono- and Polyglutamates in Baker’s Yeast (Saccharomyces cerevisiae) as a Function of Different Sample Preparation Procedures

129. Proteomic Analysis Identifies Markers of Exposure to Cadmium Sulphide Quantum Dots (CdS QDs)

130. Investigation of Heterologously Expressed Glucose-6-Phosphate Dehydrogenase Genes in a Yeast zwf1 Deletion

131. Baker’s yeast induces apoptotic effects and histopathological changes on skin tumors in mice

132. USE OF FEED YEAST IN FEEDING OF STURGEON (ACIPENSERINAE) SPECIES (REVIEW)

133. Saccharomyces cerevisiae and kefir production using waste pomegranate juice, molasses, and whey

134. Conversion of Problematic Winery Waste into Valuable Substrate for Baker's Yeast Production and Solid Biofuel: A Circular Economy Approach § .

135. Yeast Strains from Burukutu and Fura, as an Alternative for Commercial Baker's Yeast

136. Metabolic folate profiling as a function of time during cultivation suggests potential C2-metabolism in Saccharomyces cerevisiae

137. Nitrogen and phosphate metabolism in ectomycorrhizas.

138. Diversity of ethanol fermenting yeasts in coconut inflorescence sap and their application potential.

139. Comparison of commercial baker’s yeast versus bacteria-based membrane bioreactors for landfill leachate treatment.

140. Overexpression of SNF4 and deletions of REG1- and REG2-enhanced maltose metabolism and leavening ability of baker’s yeast in lean dough.

141. EVALUATION OF PAN BREAD PRODUCED BY USING BAKER'S YEAST DERIVED FROM DISTILLED BIOMASS.

142. Dietary supplementation of yeast (Saccharomyces cerevisiae) improves growth, stress tolerance, and disease resistance in juvenile Nile tilapia (Oreochromis niloticus).

143. Biotreatment optimization of rice straw hydrolyzates for ethanolic fermentation with Scheffersomyces stipitis.

144. Effects of Chickpea-Based Leavening Extract on Physical, Textural and Sensory Properties of White Wheat Bread.

145. In Vitro Aflatoxin B1 Binding by the Cell Wall and (1→3)-β-D-Glucan of Baker's Yeast.

146. Baker's yeast catalyzed one-pot synthesis of bioactive 2-[benzylidene(or pyrazol-4-ylmethylene)hydrazono]-1,3-thiazolidin-4-one-5-yl-acetic acids.

147. 基于面包酵母中海藻糖提取工艺优化及 菌株筛选的高密度培养工艺.

148. Metabolite Profiling in Dough During Fermentation.

149. Whole-Cell Biocatalyst for Chemoenzymatic Total Synthesis of Rivastigmine.

150. Increased neem extract content enhances drying survival of co-encapsulated Saccharomyces cerevisiae and decreases relative release of azadirachtin.

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