Literature DB >> 16745746

The kinetics of alcoholic fermentation of sugars by brewer's yeast: The relative rates of fermentation of glucose and fructose.

R H Hopkins1, R H Roberts.   

Abstract

Entities:  

Year:  1935        PMID： 16745746      PMCID： PMC1266572          DOI： 10.1042/bj0290931

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


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  1 in total

1.  The selective fermentation of glucose and fructose by yeast.

Authors:  E R Dawson
Journal:  Biochem J       Date:  1932       Impact factor: 3.857
  1 in total
  5 in total

1.  Further observations on the non-fermentability of d-fructopyranose by yeast.

Authors:  A Gottschalk
Journal:  Biochem J       Date:  1947       Impact factor: 3.857

2.  The non-specificity of the ascorbic acid oxidase.

Authors:  G A Snow; S S Zilva
Journal:  Biochem J       Date:  1938-11       Impact factor: 3.857

3.  The kinetics of alcoholic fermentation of sugars by brewer's yeast: Specificity. The rates of fermentation of alpha- and beta-glucose.

Authors:  R H Hopkins; R H Roberts
Journal:  Biochem J       Date:  1936-01       Impact factor: 3.857

4.  Multiplication and fermentation of Saccharomyces cerevisiae under carbon dioxide pressure in wine.

Authors:  R E Kunkee; C S Ough
Journal:  Appl Microbiol       Date:  1966-07

5.  A continuous fermentation technique for studying the kinetics of sugar uptake by baker's yeast.

Authors:  W E Trevelyan
Journal:  Biochem J       Date:  1966-08       Impact factor: 3.857
  5 in total

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