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10 in total

1. The mechanism of the formation of higher alcohols from amino acids by Saccharomyces cerevisiae.

Authors: S SENTHESHANUGANATHAN
Journal: Biochem J Date: 1960-03 Impact factor: 3.857

Authors: S SENTHESHANMUGANATHAN
Journal: Biochem J Date: 1960-12 Impact factor: 3.857

Authors: M E Dahmus; J Bonner
Journal: Proc Natl Acad Sci U S A Date: 1965-11 Impact factor: 11.205

Authors: D Bellamy; R A Leonard
Journal: Biochem J Date: 1964-11 Impact factor: 3.857

Authors: K F Gey; F Messiha
Journal: Experientia Date: 1964-09-15

Authors: A Iron; E Neuzil; A Cassaigne
Journal: Amino Acids Date: 1993-02 Impact factor: 3.520

Authors: J W Gibb; J G Webb
Journal: Proc Natl Acad Sci U S A Date: 1969-06 Impact factor: 11.205

Authors: Shirley F Nishino; Jim C Spain
Journal: Appl Environ Microbiol Date: 2006-02 Impact factor: 4.792

Authors: H Mukhtar; M K Sahib; C R Murti
Journal: Biochem J Date: 1973-09 Impact factor: 3.857

Authors: C M Croce; G Litwack; H Koprowski
Journal: Proc Natl Acad Sci U S A Date: 1973-04 Impact factor: 11.205

10 in total