These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

147 related items for PubMed ID: 13826665

  • 1. [Yeast of flowers of wine. Ethanol, source of indispensable carbon for the development of the veil phase].
    GARRIDO JM, SAAVEDRA IJ.
    Rev Esp Fisiol; 1959 Sep; 15():189-92. PubMed ID: 13826665
    [No Abstract] [Full Text] [Related]

  • 2. [The role of oxygen in the fermentation of glucose in beer and wine yeasts (absence of the Pasteur-Meyerhof effect)].
    WIKEN T, RICHARD O.
    Schweiz Z Pathol Bakteriol; 1954 Sep; 17(4):475-86. PubMed ID: 13225701
    [No Abstract] [Full Text] [Related]

  • 3. [Respiratory and aerobic fermentation speed of two cultural wine yeasts in different temperatures].
    FIECHTER A.
    Schweiz Z Pathol Bakteriol; 1954 Sep; 17(4):487-92. PubMed ID: 13225702
    [No Abstract] [Full Text] [Related]

  • 4. [Fermentation capacity of airated cultures of "Herrliberg" wine yeast strain].
    FIECHTER A.
    Schweiz Z Pathol Bakteriol; 1955 Sep; 18(5):981-4. PubMed ID: 13311456
    [No Abstract] [Full Text] [Related]

  • 5. [Further research on the importance of oxygen in the fermentation of glucose with wine yeast].
    WIKEN T, RICHARD O.
    Schweiz Z Pathol Bakteriol; 1955 Sep; 18(5):970-80. PubMed ID: 13311455
    [No Abstract] [Full Text] [Related]

  • 6. [Effect of minute doses of oxygen on the fermentation of glucose by the cultures of the wine yeast Fendant].
    WIKEN T, RICHARD O.
    Experientia; 1953 Nov 15; 9(11):417-20. PubMed ID: 13116983
    [No Abstract] [Full Text] [Related]

  • 7. Outlining a future for non-Saccharomyces yeasts: selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation.
    Domizio P, Romani C, Lencioni L, Comitini F, Gobbi M, Mannazzu I, Ciani M.
    Int J Food Microbiol; 2011 Jun 30; 147(3):170-80. PubMed ID: 21531033
    [Abstract] [Full Text] [Related]

  • 8. Transcription profiling of sparkling wine second fermentation.
    Penacho V, Valero E, Gonzalez R.
    Int J Food Microbiol; 2012 Feb 01; 153(1-2):176-82. PubMed ID: 22133566
    [Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10. Study of the metabolism of baker's yeast using radioactive glucose and ethanol.
    AUBERT JP, MILHAUD G.
    Ann Inst Pasteur (Paris); 1956 Mar 01; 90(3):320-32. PubMed ID: 13327478
    [No Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13. A study of the changes in the physiological properties of Dhar yeast by growing it in cultures containing sucrose, ethyl alcohol or methyl alcohol as source of carbon food.
    BAHADUR K.
    Arch Mikrobiol; 1959 Mar 01; 33(1):49-51. PubMed ID: 13650587
    [No Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. Effect of ethanol oxidation on levels of pyridine nucleotides in liver and yeast.
    RAIHA NC, OURA E.
    Proc Soc Exp Biol Med; 1962 Apr 01; 109():908-10. PubMed ID: 14489924
    [No Abstract] [Full Text] [Related]

  • 20. Proteins involved in wine aroma compounds metabolism by a Saccharomyces cerevisiae flor-velum yeast strain grown in two conditions.
    Moreno-García J, García-Martínez T, Millán MC, Mauricio JC, Moreno J.
    Food Microbiol; 2015 Oct 01; 51():1-9. PubMed ID: 26187821
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 8.