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of 65
pro vyhledávání: '"T. K. Walker"'
Autor:
T K Walker, R Kaushal
Publikováno v:
Nature. 160(4069)
Brown1 isolated from ‘mother of vinegar’ an organism which he designated B. xylinum because it formed a tough pellicle exhibiting the behaviour of cellulose. It is now known as Acetobacter xylinum. In more recent years, X-ray examination of the p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a33b6a4a199044315447e7eed3903ef
https://pubmed.ncbi.nlm.nih.gov/20340766
https://pubmed.ncbi.nlm.nih.gov/20340766
Autor:
T. K. Walker
Publikováno v:
Advances in Enzymology-and Related Areas of Molecular Biology ISBN: 9780470122549
Advances in Enzymology and Related Areas of Molecular Biology, Volume 9
Advances in Enzymology and Related Areas of Molecular Biology, Volume 9
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34f77a4cbb51de3d883a891104feb2ae
https://doi.org/10.1002/9780470122549.ch9
https://doi.org/10.1002/9780470122549.ch9
Akademický článek
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Autor:
C. P. Jackson, T. K. Walker
Publikováno v:
Journal of the Institute of Brewing. 65:497-503
Adsorption chromatography on columns of silica gel and partition between immiscible liquids have separated δ resin Into several non-crystalline fractions, all having the predominating chemical reactivity associated with unsaturated, enolic/phenolic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::421004ed5b30920bab4dfc3f2fac2719
https://doi.org/10.1002/j.2050-0416.1959.tb01687.x
https://doi.org/10.1002/j.2050-0416.1959.tb01687.x
Autor:
T. K. Walker, C. Russell
Publikováno v:
Journal of General Microbiology. 8:310-313
SUMMARY: An organism isolated from a top-fermentation beer was found to be a new heterofermentative species of Lactobacillus. It appears as very small rods of length 1.0–1.5μ. and width 0.8–1.0μ. and forms chains. It ferments only glucose, malt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94d7cba7bf0c15f2cde4fdd10b8547df
https://doi.org/10.1099/00221287-8-2-310
https://doi.org/10.1099/00221287-8-2-310
Publikováno v:
Journal of the Science of Food and Agriculture. 6:633-636
Of thirty-four lactic acid bacteria isolated from beer or from growing yeast, seventeen required uracil for growth; none required xanthine. In two cases there is evidence of interconversion of guanine and xanthine, growth failing in the absence of bo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58fa9007ddd0c294c18c92d92a2a5fba
https://doi.org/10.1002/jsfa.2740061013
https://doi.org/10.1002/jsfa.2740061013
Autor:
T. K. Walker, A. Parker
Publikováno v:
Journal of the Institute of Brewing. 48:185-188
A short description is given of the natural product known as “Lupulin” and of the estimation of its preservative value by the Ford and Tait gravimetric method of hop analysis, which can be adapted successfully to this special purpose. The Ford an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7e9f5c459072d0f1ead5bde3c379b30
https://doi.org/10.1002/j.2050-0416.1942.tb06164.x
https://doi.org/10.1002/j.2050-0416.1942.tb06164.x
Publikováno v:
Journal of the Institute of Brewing. 53:258-262
In a series of recent communications in this Journal descriptions have been given of species of acetic acid bacteria which have been isolated from brewers' pitching yeast or from beers, in which they were present as infections. Some of these species
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c64c66c440a0208e94a26c5a8317a5bf
https://doi.org/10.1002/j.2050-0416.1947.tb01335.x
https://doi.org/10.1002/j.2050-0416.1947.tb01335.x
Autor:
T. K. Walker
Publikováno v:
Journal of the Institute of Brewing. 31:562-575
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa5f42412607d4ad1bdecefc21e251f6
https://doi.org/10.1002/j.2050-0416.1925.tb04964.x
https://doi.org/10.1002/j.2050-0416.1925.tb04964.x
Autor:
T. K. Walker, F. L. Pyman
Publikováno v:
Journal of the Institute of Brewing. 30:407-415
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd5b8ac0f6d7d8e4c47573f018e53601
https://doi.org/10.1002/j.2050-0416.1924.tb04866.x
https://doi.org/10.1002/j.2050-0416.1924.tb04866.x