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Applied Microbiology and Biotechnology|May 17, 2013
Influence of valine and other amino acids on total diacetyl and 2,3-pentanedione levels during fermentation of brewer's wortKristoffer Krogerus, Brian R GibsonMycological Research|September 29, 2004
Nutritional influences on the solubilization of metal phosphate by ericoid mycorrhizal fungiBrian R Gibson, Derek T MitchellMycorrhiza|March 25, 2005
Influence of pH on copper and zinc sensitivity of ericoid mycobionts in vitroBrian R Gibson, Derek T MitchellMycological Research|May 26, 2005
Phosphatases of ericoid mycorrhizal fungi: kinetic properties and the effect of copper on activityBrian R Gibson, Derek T MitchellYeast (Chichester, England)|May 23, 2013
Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanusBrian R Gibson, Erna Storgårds, Kristoffer Krogerus, et al.FEMS Yeast Research|February 19, 2013
Adaptive evolution of the lager brewing yeast Saccharomyces pastorianus for improved growth under hyperosmotic conditions and its influence on fermentation performanceJukka Ekberg, Jari Rautio, Laura Mattinen, et al.FEMS Microbiology Reviews|July 25, 2007
Yeast responses to stresses associated with industrial brewery handlingBrian R Gibson, Stephen J Lawrence, Jessica P R Leclaire, et al.FEMS Yeast Research|April 1, 2008
The oxidative stress response of a lager brewing yeast strain during industrial propagation and fermentationBrian R Gibson, Stephen J Lawrence, Chris A Boulton, et al.Yeast (Chichester, England)|August 1, 2008
Carbohydrate utilization and the lager yeast transcriptome during brewery fermentationBrian R Gibson, Chris A Boulton, Wendy G Box, et al.Pageof 1