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For: Russell I, Stewart GG. TRANSFORMATION OF MALTOTRIOSE UPTAKE ABILITY INTO A HAPLOID STRAIN OFSACCHAROMYCESSPP.*. Journal of the Institute of Brewing 2013. [DOI: 10.1002/j.2050-0416.1980.tb03957.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]

For:	Russell I, Stewart GG. TRANSFORMATION OF MALTOTRIOSE UPTAKE ABILITY INTO A HAPLOID STRAIN OFSACCHAROMYCESSPP.. Journal of the Institute of Brewing* 2013. [DOI: 10.1002/j.2050-0416.1980.tb03957.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]

Number

Cited by Other Article(s)

Kurtzman CP. Fungi—Sources of Food, Fuel, and Biochemicals. Mycologia 2018. [DOI: 10.1080/00275514.1983.12021679] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]

Alves-Jr SL, Herberts RA, Hollatz C, Miletti LC, Stambuk BU. Maltose and Maltotriose Active Transport and Fermentation bySaccharomyces Cerevisiaes. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2007-0411-01] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]

Saccharomyces species in the Production of Beer. BEVERAGES 2016. [DOI: 10.3390/beverages2040034] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]

Stewart GG, Panchal CJ, Russell I. CURRENT DEVELOPMENTS IN THE GENETIC MANIPULATION OF BREWING YEAST STRAINS-A REVIEW*. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1983.tb04163.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]

Stewart GG, Russell I. ONE HUNDRED YEARS OF YEAST RESEARCH AND DEVELOPMENT IN THE BREWING INDUSTRY. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1986.tb04453.x] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]

Stewart GG. The Horace Brown Medal Lecture: Forty Years of Brewing Research. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2009.tb00340.x] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]

Subden RE. Current Developments in Wine Yeasts. Crit Rev Biotechnol 2010;5:49-65. [DOI: 10.3109/07388558709044152] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]

Genetic Improvement of Wine Yeast. ACTA ACUST UNITED AC 1983. [DOI: 10.1007/978-1-4612-5491-1_14] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]