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Fritz Jacob

Showing results (1-10 of 15) with videos related to

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Comprehensive Reviews in Food Science and Food Safety|August 8, 2025
Review on Recent Advances and Novel Approaches in Milling and MashingAndreas Laus, Martin Zarnkow, Martina Gastl, et al.
International Journal of Systematic and Evolutionary Microbiology|September 5, 2017
Lactobacillus cerevisiae sp. nov., isolated from a spoiled brewery sampleJennifer Koob, Fritz Jacob, Mareike Wenning, et al.
Journal of Environmental Science and Health. Part. B, Pesticides, Food Contaminants, and Agricultural Wastes|September 7, 2010
Corynebacterium glutamicum as an indicator for environmental cobalt and silver stress--a proteome analysisAli Fanous, Michael Hecker, Angelika Görg, et al.
Proteomics|October 31, 2008
A proteome analysis of the cadmium and mercury response in Corynebacterium glutamicumAli Fanous, Walter Weiss, Angelika Görg, et al.
Frontiers in Microbiology|October 24, 2022
Beer fermentation performance and sugar uptake of <i>Saccharomycopsis fibuligera</i>-A novel option for low-alcohol beerYvonne Methner, Frederico Magalhães, Luis Raihofer, et al.
FEMS Yeast Research|March 9, 2018
Saccharomyces cerevisiae variety diastaticus friend or foe?-spoilage potential and brewing ability of different Saccharomyces cerevisiae variety diastaticus yeast isolates by genetic, phenotypic and physiological characterizationTim Meier-Dörnberg, Oliver Ingo Kory, Fritz Jacob, et al.
Yeast (Chichester, England)|December 10, 2015
Screening for new brewing yeasts in the non-Saccharomyces sector with Torulaspora delbrueckii as modelMaximilian Michel, Jana Kopecká, Tim Meier-Dörnberg, et al.
International Journal of Food Microbiology|March 20, 2012
Fundamental study on the influence of Fusarium infection on quality and ultrastructure of barley maltPedro M Oliveira, Alexander Mauch, Fritz Jacob, et al.
FEMS Yeast Research|August 25, 2022
Investigations into metabolic properties and selected nutritional metabolic byproducts of different non-Saccharomyces yeast strains when producing nonalcoholic beerYvonne Methner, Nadine Weber, Oliver Kunz, et al.
Journal of the Science of Food and Agriculture|April 23, 2013
Wheat bread biofortification with rootlets, a malting by-productDeborah M Waters, Wilma Kingston, Fritz Jacob, et al.
Pageof 2

Showing results (1-10 of 15) with videos related to

Sort By:
Pageof 2
Comprehensive Reviews in Food Science and Food Safety|August 8, 2025
Review on Recent Advances and Novel Approaches in Milling and MashingAndreas Laus, Martin Zarnkow, Martina Gastl, et al.
International Journal of Systematic and Evolutionary Microbiology|September 5, 2017
Lactobacillus cerevisiae sp. nov., isolated from a spoiled brewery sampleJennifer Koob, Fritz Jacob, Mareike Wenning, et al.
Journal of Environmental Science and Health. Part. B, Pesticides, Food Contaminants, and Agricultural Wastes|September 7, 2010
Corynebacterium glutamicum as an indicator for environmental cobalt and silver stress--a proteome analysisAli Fanous, Michael Hecker, Angelika Görg, et al.
Proteomics|October 31, 2008
A proteome analysis of the cadmium and mercury response in Corynebacterium glutamicumAli Fanous, Walter Weiss, Angelika Görg, et al.
Frontiers in Microbiology|October 24, 2022
Beer fermentation performance and sugar uptake of <i>Saccharomycopsis fibuligera</i>-A novel option for low-alcohol beerYvonne Methner, Frederico Magalhães, Luis Raihofer, et al.
FEMS Yeast Research|March 9, 2018
Saccharomyces cerevisiae variety diastaticus friend or foe?-spoilage potential and brewing ability of different Saccharomyces cerevisiae variety diastaticus yeast isolates by genetic, phenotypic and physiological characterizationTim Meier-Dörnberg, Oliver Ingo Kory, Fritz Jacob, et al.
Yeast (Chichester, England)|December 10, 2015
Screening for new brewing yeasts in the non-Saccharomyces sector with Torulaspora delbrueckii as modelMaximilian Michel, Jana Kopecká, Tim Meier-Dörnberg, et al.
International Journal of Food Microbiology|March 20, 2012
Fundamental study on the influence of Fusarium infection on quality and ultrastructure of barley maltPedro M Oliveira, Alexander Mauch, Fritz Jacob, et al.
FEMS Yeast Research|August 25, 2022
Investigations into metabolic properties and selected nutritional metabolic byproducts of different non-Saccharomyces yeast strains when producing nonalcoholic beerYvonne Methner, Nadine Weber, Oliver Kunz, et al.
Journal of the Science of Food and Agriculture|April 23, 2013
Wheat bread biofortification with rootlets, a malting by-productDeborah M Waters, Wilma Kingston, Fritz Jacob, et al.
Pageof 2