Literature DB >> 16744411

Phosphoric esters in alcoholic fermentation: The lag between phosphate esterification and carbon dioxide evolution. IV. Oxidation-reduction potentials of yeast-preparations.

E Boyland1.   

Abstract

Entities:  

Year:  1930        PMID： 16744411      PMCID： PMC1254512          DOI： 10.1042/bj0240703

Source DB:  PubMed          Journal:  Biochem J        ISSN： 0264-6021            Impact factor:   3.857


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  5 in total

1.  Influence of Glucose, Alcohol and Carbon Dioxide at Barometric Pressure on the p(H) Values of Phosphate and Bicarbonate Solutions, Determined by Means of Hydroquinhydrone Electrodes.

Authors:  E Biilmann; H Katagiri
Journal:  Biochem J       Date:  1927       Impact factor: 3.857

2.  The Effect of Pyruvates, Aldehydes and Methylene Blue on the Fermentation of Glucose by Yeast Juice and Zymin in Presence of Phosphate.

Authors:  A Harden; F R Henley
Journal:  Biochem J       Date:  1920-10       Impact factor: 3.857

3.  Fermentation by yeast preparations.

Authors:  A Harden; M G Macfarlane
Journal:  Biochem J       Date:  1930       Impact factor: 3.857

4.  The determination of the hydrogen-ion concentration of the blood.

Authors:  L E Bayliss; P T Kerridge; R C Verney
Journal:  J Physiol       Date:  1926-06-22       Impact factor: 5.182

5.  Phosphoric esters in alcoholic fermentation: The sequence of the formation of phosphoric esters and carbon dioxide in fermentation by dried yeast.

Authors:  E Boyland
Journal:  Biochem J       Date:  1929       Impact factor: 3.857
  5 in total
  2 in total

1.  THE MEASUREMENT OF OXIDATION-REDUCTION POTENTIALS OF COTTONSEED SLURRIES.

Authors:  M Z Condon; F R Andrews; A M Altschul
Journal:  Plant Physiol       Date:  1952-07       Impact factor: 8.340

2.  The effects of cyanide and some other salts on fermentation by yeast preparations.

Authors:  L M Patterson
Journal:  Biochem J       Date:  1931       Impact factor: 3.857
  2 in total

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