566 results on '"RASPOR, PETER"'
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102. The influence of serial repitching of Saccharomyces pastorianus on its karyotype and protein profile during the fermentation of gluten-free buckwheat and quinoa wort
103. Food safety awareness, knowledge and practices among students in Slovenia
104. Hanseniaspora nectarophila sp. nov., a yeast species isolated from ephemeral flowers
105. Available surface dictates microbial adhesion capacity
106. Identification of the chelocardin biosynthetic gene cluster from Amycolatopsis sulphurea: a platform for producing novel tetracycline antibiotics
107. Transport ugljikohidrata i regulacija metabolizma ugljikohidrata u kvasca Saccharomyces cerevisiae : II Galaktoza
108. Protection of biotechnological inventions in Slovenia
109. A novel method for concentrating hepatitis A virus and caliciviruses from bottled water
110. Disruption of the aromatase/cyclase from the oxytetracycline gene cluster of Streptomyces rimosus results in production of novel polyketides with shorter chain lengths
111. Inaktivacija otcD-ORF1 gena, vpletenega v zgodnje faze biosinteze oksitetraciklina iz Streptomyces rimosus
112. Evaluation of lactic acid bacteria and yeast diversity in traditional white pickled and fresh soft cheeses from the mountain regions of Serbia and lowland regions of Croatia
113. Ogataea kolombanensis sp. nov., Ogataea histrianica sp. nov. and Ogataea deakii sp. nov., three novel yeast species from plant sources
114. Monitoring of Quorum-Sensing Molecules during Minifermentation Studies in Wine Yeast
115. Attenuation of Adhesion, Biofilm Formation and Quorum Sensing of Campylobacter jejuni by Euodia ruticarpa.
116. Physiological profiles relevant for novel alcoholic beverage design among Dekkera bruxellensis strains from different provenances.
117. Disruption of the putative cyclase, otcD1, and methylase, otcZ, genes of the oxytetracycline gene cluster of Streptomyces rimosus
118. Candida adriatica sp. nov. and Candida molendinolei sp. nov., two yeast species isolated from olive oil and its by-products
119. Evaluation of high hydrostatic pressure effect on human adenovirus using molecular methods and cell culture
120. A breeding strategy to harness flavor diversity of Saccharomyces interspecific hybrids and minimize hydrogen sulfide production
121. Effect of high hydrostatic pressure processing on norovirus infectivity and genome stability in strawberry puree and mineral water
122. Molecular modelling of FtsZ proteins based on their homology in Escherichia coli and Mycobacterium tuberculosis as the key stage of rational design of new antituberculous compounds
123. ISO 22000 Food Safety
124. Antioxidative Activity of Propolis Extract in Yeast Cells
125. Optimization of lytic phage manufacturing in bioreactor using monolithic supports
126. High hydrostatic pressure as emergent technology for the elimination of foodborne viruses
127. The effect of fungicides on yeast communities associated with grape berries
128. Stereospecific Analysis of Triacylglycerols as a Useful Means To Evaluate Genuineness of Pumpkin Seed Oils: Lesson from Virgin Olive Oil Analyses
129. Interference of chromium with biological systems in yeasts and fungi: a review
130. Preparation of pharmaceutical-grade plasmid DNA using methacrylate monolithic columns
131. Invasive growth ofSaccharomyces cerevisiaedepends on environmental triggers: a quantitative model
132. Quantitative cell wall protein profiling of invasive and non-invasive Saccharomyces cerevisiae strains
133. Purification of large plasmids with methacrylate monolithic columns
134. Survey of safe and hygienic practices among Slovenian sauerkraut growers
135. Saccharomyces cerevisiae: the effect of different forms and concentrations of iodine on uptake and yeast growth
136. Application of chromogenic reagents in surface plasmon resonance (SPR)
137. Food safety knowledge and practices among food handlers in Slovenia
138. Total food chain safety: how good practices can contribute?
139. Comparative Analysis of Genetically Modified Yeasts in Winemaking
140. Quantitative agar-invasion assay
141. Food safety knowledge and practices among pregnant and non-pregnant women in Slovenia
142. Comparison of Saccharomyces cerevisiae strains of clinical and nonclinical origin by molecular typing and determination of putative virulence traits
143. Lipid Deposition on the Tongue after Oral Processing of Medium-Chain Triglycerides and Impact on the Perception of Mouthfeel
144. Biotechnological Applications of Acetic Acid Bacteria
145. The antioxidant and pro-oxidant activity of vitamin C and troloxin vitro: a comparative study
146. Assessing Lipid Coating of the Human Oral Cavity after Ingestion of Fatty Foods
147. VALIDATION OF YEAST IDENTIFICATION BY IN SILICO RFLP
148. Induced cross-protection responses against Cr(III) and Fe(III) ions inSaccharomyces cerevisiae
149. Anion-exchange chromatography using CIM® DEAE disks as a method of choice for DNA isolation from lecithin
150. Comparison of hazards: Current vs. GMO wine
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