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Applied and Environmental Microbiology|January 5, 2002
Evolution of the lactic acid bacterial community during malt whisky fermentation: a polyphasic studySylvie van Beek, Fergus G PriestApplied Optics|March 6, 2010
Application of a microcomputer to optical spectroscopyD A Jackson, R G PriestMolecular and Cellular Biochemistry|September 21, 1990
Regulation of drosophila folylpolyglutamates during developmentE J Duke, D G PriestJournal of Agricultural and Food Chemistry|February 27, 2009
Composition of peats used in the preparation of malt for scotch whisky productioninfluence of geographical source and extraction depthBarry M Harrison, Fergus G PriestApplied and Environmental Microbiology|December 1, 2000
Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentationS van Beek, F G PriestThe Journal of International Medical Research|January 1, 1976
Nitrazepam and temazepam: a comparative trial of two hypnoticsR G Priest, Z A RizviBiophysical Journal|March 1, 1972
Enzyme kinetics. Systematic generation of valid King-Altman patternsC F Lam, D G PriestArchives of Biochemistry and Biophysics|May 1, 1991
Human red blood cell-mediated metabolism of leucovorin [(R,S)5-formyltetrahydrofolate]M A Bunni, D G PriestFEMS Microbiology Letters|June 12, 2003
Pulsed field gel electrophoresis of chromosomal DNA reveals a clonal population structure to Bacillus thuringiensis that relates in general to crystal protein gene contentAdelaida M Gaviria Rivera, Fergus G PriestSystematic and Applied Microbiology|July 18, 2003
Molecular typing of Bacillus thuringiensis serovars by RAPD-PCRAdelaida M Gaviria Rivera, Fergus G PriestPageof 19