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W M Ingledew

Showing results (1-10 of 39) with videos related to

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Critical Reviews in Biotechnology|January 26, 2010
Schwanniomyces: a potential superyeast?W M Ingledew
Applied and Environmental Microbiology|June 1, 1989
Effect of yeast hulls on stuck and sluggish wine fermentations: importance of the lipid componentE Munoz, W M Ingledew
Journal of Industrial Microbiology & Biotechnology|October 13, 2001
Changes in steady state on introduction of a Lactobacillus contaminant to a continuous culture ethanol fermentationD Bayrock, W M Ingledew
Canadian Journal of Microbiology|October 1, 1975
The relationship of acid-soluble glycogen to yeast flocculationG B Patel, W M Ingledew
Canadian Journal of Microbiology|July 1, 1992
Relationship of low lysine and high arginine concentrations to efficient ethanolic fermentation of wheat mashK C Thomas, W M Ingledew
Canadian Journal of Microbiology|November 1, 1976
Potash guar gum--a source of halophilic bacteriaJ W Robbins, W M Ingledew
Applied and Environmental Microbiology|March 1, 1994
Fuel alcohol production: optimization of temperature for efficient very-high-gravity fermentationA M Jones, W M Ingledew
Critical Reviews in Microbiology|January 1, 1986
Ethanol tolerance in yeastsG P Casey, W M Ingledew
Biotechnology Letters|October 16, 2004
Buffering capacity of whole corn mash alters concentrations of organic acids required to inhibit growth of Saccharomyces cerevisiae and ethanol productionDerek A Abbott, W M Ingledew
Canadian Journal of Microbiology|October 1, 1975
Glycogen--a physiological determinant of yeast flocculation?G B Patel, W M Ingledew
Pageof 4

Showing results (1-10 of 39) with videos related to

Sort By:
Pageof 4
Critical Reviews in Biotechnology|January 26, 2010
Schwanniomyces: a potential superyeast?W M Ingledew
Applied and Environmental Microbiology|June 1, 1989
Effect of yeast hulls on stuck and sluggish wine fermentations: importance of the lipid componentE Munoz, W M Ingledew
Journal of Industrial Microbiology & Biotechnology|October 13, 2001
Changes in steady state on introduction of a Lactobacillus contaminant to a continuous culture ethanol fermentationD Bayrock, W M Ingledew
Canadian Journal of Microbiology|October 1, 1975
The relationship of acid-soluble glycogen to yeast flocculationG B Patel, W M Ingledew
Canadian Journal of Microbiology|July 1, 1992
Relationship of low lysine and high arginine concentrations to efficient ethanolic fermentation of wheat mashK C Thomas, W M Ingledew
Canadian Journal of Microbiology|November 1, 1976
Potash guar gum--a source of halophilic bacteriaJ W Robbins, W M Ingledew
Applied and Environmental Microbiology|March 1, 1994
Fuel alcohol production: optimization of temperature for efficient very-high-gravity fermentationA M Jones, W M Ingledew
Critical Reviews in Microbiology|January 1, 1986
Ethanol tolerance in yeastsG P Casey, W M Ingledew
Biotechnology Letters|October 16, 2004
Buffering capacity of whole corn mash alters concentrations of organic acids required to inhibit growth of Saccharomyces cerevisiae and ethanol productionDerek A Abbott, W M Ingledew
Canadian Journal of Microbiology|October 1, 1975
Glycogen--a physiological determinant of yeast flocculation?G B Patel, W M Ingledew
Pageof 4