The naturally occurring furanones: formation and function from pheromone to food von SLAUGHTER, J. COLIN

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The naturally occurring furanones: formation and function from pheromone to food von SLAUGHTER, J. COLIN

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Fatty acid-containing lipids of the yeast Saccharomyces cerevisiae during post-fermentation decline in viability von Slaughter, J.C, Minabe, M

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Production of 4-hydroxyfuranones in simple media by fermentation von HAYASHIDA, Y, KURIYAMA, H, NISHIMURA, K, SLAUGHTER, J. C

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Biosynthesis of flavour-active furanones by Saccharomyces cerevisiae during fermentation depends on the malt type used in medium preparation von Hayashida, Y, Slaughter, J.C

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Methionine and sulphate as competing and complementary sources of sulphur for yeast during fermentation von Doyle, A, Slaughter, J.C

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Sulphate determination by ion chromatography in the presence of sulphite and organic acids von Coulter, A, Slaughter, J.C

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Inhibition of proteinase B and stabilisation of malate dehydrogenase inextracts of the yeast Saccharomyces cerevisiae by turkey egg white fraction II-T von CAMPBELL, ALYSON A., SLAUGHTER, J. COLIN, STURGEON, ROBERT J.

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importance of the furanones HDMF and HEMF in the flavour profile of Japanese barley miso and their production during fermentation von Hayashida, Y, Nishimura, K, Slaughter, J.C

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influence of mash pre-aging on the development of the flavour-active compound, 4-hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone (HEMF), during soy sauce fermentation von Hayashida, Y, Nishimura, K, Slaughter, J.C

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Effect of vacuoles on viability of Saccharomyces cerevisiae von Kida, Kenji, Gent, Daniel, Colin Slaughter, J.

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The Contribution of 4-Hydroxyfuranone Derivatives to the Aroma of Commercial Beers and Malts von Mackie, Alison E., Slaughter, J. Colin

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INHIBITION OF PROTEINASE B AND STABILISATION OF MALATE DEHYDROGENASE IN EXTRACTS OF THE YEAST SACCHAROMYCES CEREVISIAE BY TURKEY EGG WHITE FRACTION II-T von CAMPBELL, ALYSON A., SLAUGHTER, J. COLIN, STURGEON, ROBERT J.

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Activity of the vacuolar proteases of yeast and the significance of the cytosolic protease inhibitors during the post-fermentation decline phase von Slaughter, J.C, Nomura, T

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effect of CO2 on the absorption of amino acids from a malt extract medium by Saccharomyces cerevisiae von Slaughter, J.C, Flint, P.W.N, Kular, K.S

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effect of low CO2 pressures on the absorption of amino acids and production of flavour-active volatiles by yeast von Knatchbull, F.B, Slaughter, J.C

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THE EFFECT OF LOW CO 2 PRESSURES ON THE ABSORPTION OF AMINO ACIDS AND PRODUCTION OF FLAVOUR-ACTIVE VOLATILES BY YEAST von Knatchbull, Fiona B., Slaughter, J. Colin

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influence of pantothenate concentration and inoculum size on the fermentation of a defined medium by Saccharomyces cerevisiae von Slaughter, J.C, McKernan, G

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The Influence of Ammonium Permease Activity and Carbon Source on the Uptake of Ammonium from Simple Defined Media by Saccharomyces cerevisiae von Egbosimba, E. E., Slaughter, J. C.

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The effect of medium composition on the production of ethanol by Saccharomyces cerevisiae von Devine, Stephen J., Slaughter, J.Colin

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