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Journal Abstract Search

199 related items for PubMed ID: 25877163

  • 1. Enhanced leavening ability of baker's yeast by overexpression of SNR84 with PGM2 deletion.
    Lin X, Zhang CY, Bai XW, Xiao DG.
    J Ind Microbiol Biotechnol; 2015 Jun; 42(6):939-48. PubMed ID: 25877163
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  • 2. Improvement of stress tolerance and leavening ability under multiple baking-associated stress conditions by overexpression of the SNR84 gene in baker's yeast.
    Lin X, Zhang CY, Bai XW, Feng B, Xiao DG.
    Int J Food Microbiol; 2015 Mar 16; 197():15-21. PubMed ID: 25555226
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  • 3. Effects of SNF1 on Maltose Metabolism and Leavening Ability of Baker's Yeast in Lean Dough.
    Zhang CY, Bai XW, Lin X, Liu XE, Xiao DG.
    J Food Sci; 2015 Dec 16; 80(12):M2879-85. PubMed ID: 26580148
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  • 4. Effects of MAL61 and MAL62 overexpression on maltose fermentation of baker's yeast in lean dough.
    Zhang CY, Lin X, Song HY, Xiao DG.
    World J Microbiol Biotechnol; 2015 Aug 16; 31(8):1241-9. PubMed ID: 26003653
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  • 5. Effects of GLC7 and REG1 deletion on maltose metabolism and leavening ability of baker's yeast in lean dough.
    Lin X, Zhang CY, Bai XW, Xiao DG.
    J Biotechnol; 2015 Sep 10; 209():1-6. PubMed ID: 26073997
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  • 6. Overexpression of SNF4 and deletions of REG1- and REG2-enhanced maltose metabolism and leavening ability of baker's yeast in lean dough.
    Lin X, Zhang CY, Meng L, Bai XW, Xiao DG.
    J Ind Microbiol Biotechnol; 2018 Sep 10; 45(9):827-838. PubMed ID: 29936578
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  • 7. Effects of MIG1, TUP1 and SSN6 deletion on maltose metabolism and leavening ability of baker's yeast in lean dough.
    Lin X, Zhang CY, Bai XW, Song HY, Xiao DG.
    Microb Cell Fact; 2014 Jul 04; 13():93. PubMed ID: 24993311
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  • 13. MAL62 Overexpression Enhances Freezing Tolerance of Baker's Yeast in Lean Dough by Enhancing Tps1 Activity and Maltose Metabolism.
    Sun X, Zhang J, Fan ZH, Xiao P, Liu SN, Li RP, Zhu WB, Huang L.
    J Agric Food Chem; 2019 Aug 14; 67(32):8986-8993. PubMed ID: 31347835
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  • 15. MAL62 overexpression and NTH1 deletion enhance the freezing tolerance and fermentation capacity of the baker's yeast in lean dough.
    Sun X, Zhang CY, Wu MY, Fan ZH, Liu SN, Zhu WB, Xiao DG.
    Microb Cell Fact; 2016 Apr 04; 15():54. PubMed ID: 27039899
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  • 20. Antioxidant N-acetyltransferase Mpr1/2 of industrial baker's yeast enhances fermentation ability after air-drying stress in bread dough.
    Sasano Y, Takahashi S, Shima J, Takagi H.
    Int J Food Microbiol; 2010 Mar 31; 138(1-2):181-5. PubMed ID: 20096471
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