Literature DB >> 13139455

[Qualitative differentiation of respiratory and fermentation metabolism on the basis of the mycotic proliferation tests].

F WINDISCH, H HAEHN, W HEUMANN.   

Abstract

Keywords:  FERMENTATION; METABOLISM

Mesh：

Year:  1953        PMID： 13139455

Source DB:  PubMed          Journal:  Arch Geschwulstforsch        ISSN： 0003-911X


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  8 in total

1.  [Histochemical demonstration of discharge and recharge of anaerobic energy potential of fermentation cells].

Authors:  F WINDISCH; W NORDHEIM
Journal:  Arch Mikrobiol       Date:  1959

2.  [Diminution and restitution of anoxygenic energy potential in aerobic sugar-splitting cells].

Authors:  W NORDHEIM; F WINDISCH
Journal:  Antonie Van Leeuwenhoek       Date:  1960       Impact factor: 2.271

3.  [Chemically defined substances with anaerobic energy-liberating potency having identical actions with substances of tumor tissues].

Authors:  F WINDISCH; U GERHARDT; W NORDHEIM; W HEUMANN; H KERNER
Journal:  Z Krebsforsch       Date:  1958

4.  [Energy reactions releasing anoxygenic synthesis to be detected in human cancer tissue].

Authors:  F WINDISCH; W NORDHEIM; W HEUMANN
Journal:  Z Krebsforsch       Date:  1958

5.  [Anaerobic reactivation of cell multiplication after anaerobically induced cytostasis (anabiosis)].

Authors:  F WINDISCH; W NORDHEIM
Journal:  Experientia       Date:  1957-04-15

6.  [Cytochemical studies on the relationship between native fermentation intensity and desoxygenic energy potential in anaerobic phosphate metabolism].

Authors:  F WINDISCH; W NORDHEIM; W HEUMANN
Journal:  Arch Mikrobiol       Date:  1957

7.  [Induction of an anaerobic energy-effect in cancer cells by oxygen-free decoctions of tumors].

Authors:  F WINDISCH; H KERNER; W SCHACHT
Journal:  Experientia       Date:  1958-11-15

8.  [Research on the physiology of wine yeasts. VI. Further research on the significance of the application of nitrogen or argon and of the addition of small amounts of oxygen for the fermentation of glucose by the Fendant wine yeast from various old cultures; comparison with the bottom fermentations of Müllerbräu brewer's yeast and Taranto distiller's yeast].

Authors:  T WIKEN; O RICHARD
Journal:  Antonie Van Leeuwenhoek       Date:  1955       Impact factor: 2.271
  8 in total

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