Zobrazeno 1 - 10
of 1 085 700
pro vyhledávání: '"saccharomyces"'
Autor:
Khattab SMR; Research Institute for Sustainable Humanosphere, Kyoto University, Gokasho, Uji, Kyoto, 611-0011, Japan. khattab.sadatmohamedrezk.7c@kyoto-u.ac.jp.; Faculty of Science, Al-Azhar University, Assiut, 71524, Egypt. khattab.sadatmohamedrezk.7c@kyoto-u.ac.jp.; Institute of Advanced Energy, Kyoto University, Gokasho, Uji, Kyoto, 611-0011, Japan. khattab.sadatmohamedrezk.7c@kyoto-u.ac.jp., Watanabe T; Research Institute for Sustainable Humanosphere, Kyoto University, Gokasho, Uji, Kyoto, 611-0011, Japan.; Biomass Product Tree Industry-Academia Collaborative Research Laboratory, Kyoto University, Gokasho, Uji, Kyoto, 611-0011, Japan.
Publikováno v:
Archives of microbiology [Arch Microbiol] 2024 Nov 25; Vol. 207 (1), pp. 3. Date of Electronic Publication: 2024 Nov 25.
Autor:
Zhang M; The SATCM Key Laboratory for New Resources & Quality Evaluation of Chinese Medicine, The MOE Key Laboratory for Standardization of Chinese Medicines and Shanghai Key Laboratory of Compound Chinese Medicines, Institute of Chinese Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai, 201203, China., Zhao S; The SATCM Key Laboratory for New Resources & Quality Evaluation of Chinese Medicine, The MOE Key Laboratory for Standardization of Chinese Medicines and Shanghai Key Laboratory of Compound Chinese Medicines, Institute of Chinese Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai, 201203, China. zhaoshujuan@126.com.
Publikováno v:
Archives of microbiology [Arch Microbiol] 2024 Nov 07; Vol. 206 (12), pp. 460. Date of Electronic Publication: 2024 Nov 07.
Autor:
Lee HJ; Department of Food Science and Biotechnology, Chung-Ang University, Anseong, Gyeonggi, Republic of Korea.; GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, Anseong, Gyeonggi, Republic of Korea., Shin DJ; Department of Agricultural Biotechnology, Seoul National University, Seoul, Republic of Korea., Nho SB; Department of Food Science and Biotechnology, Chung-Ang University, Anseong, Gyeonggi, Republic of Korea.; GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, Anseong, Gyeonggi, Republic of Korea., Lee KW; Department of Agricultural Biotechnology, Seoul National University, Seoul, Republic of Korea., Kim SK; Department of Food Science and Biotechnology, Chung-Ang University, Anseong, Gyeonggi, Republic of Korea.; GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, Anseong, Gyeonggi, Republic of Korea.
Publikováno v:
Biotechnology journal [Biotechnol J] 2024 Oct; Vol. 19 (10), pp. e202400351.
Autor:
Loll-Krippleber R; Donnelly Centre for Cellular and Biomolecular Research, University of Toronto, Toronto, Ontario, Canada.; Department of Biochemistry, University of Toronto, Toronto, Ontario, Canada., Jiang YK; Donnelly Centre for Cellular and Biomolecular Research, University of Toronto, Toronto, Ontario, Canada.; Department of Biochemistry, University of Toronto, Toronto, Ontario, Canada., Brown GW; Donnelly Centre for Cellular and Biomolecular Research, University of Toronto, Toronto, Ontario, Canada.; Department of Biochemistry, University of Toronto, Toronto, Ontario, Canada.
Publikováno v:
Yeast (Chichester, England) [Yeast] 2024 Oct; Vol. 41 (10), pp. 585-592. Date of Electronic Publication: 2024 Sep 09.
Autor:
Duncan JD; South African Grape and Wine Research Institute, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa., Devillers H; UMR SPO, INRAE, Institut Agro, Université de Montpellier, Montpellier, France., Camarasa C; South African Grape and Wine Research Institute, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa; UMR SPO, INRAE, Institut Agro, Université de Montpellier, Montpellier, France., Setati ME; South African Grape and Wine Research Institute, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa., Divol B; South African Grape and Wine Research Institute, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa. Electronic address: divol@sun.ac.za.
Publikováno v:
Food microbiology [Food Microbiol] 2024 Dec; Vol. 124, pp. 104624. Date of Electronic Publication: 2024 Aug 27.
Autor:
Xiu-Feng L; College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, 545006, People's Republic of China. longxiufeng@gxust.edu.cn.; Guangxi Key Laboratory of Sugar Resources, Guangxi University of Science and Technology, Liuzhou, 545006, People's Republic of China. longxiufeng@gxust.edu.cn., Yu-Lei X; College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, 545006, People's Republic of China.; Guangxi Key Laboratory of Sugar Resources, Guangxi University of Science and Technology, Liuzhou, 545006, People's Republic of China., Xue-Mei Z; College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, 545006, People's Republic of China.; Guangxi Key Laboratory of Sugar Resources, Guangxi University of Science and Technology, Liuzhou, 545006, People's Republic of China.
Publikováno v:
Scientific reports [Sci Rep] 2024 Nov 20; Vol. 14 (1), pp. 28757. Date of Electronic Publication: 2024 Nov 20.