The contribution of glutathione to the destabilizing effect of yeast on wheat dough-Reference-Cited by-同舟云学术

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The contribution of glutathione to the destabilizing effect of yeast on wheat dough

Published:2015-04 Issue: Volume:173 Page:243-249
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Verheyen C.,Albrecht A.,Herrmann J.,Strobl M.,Jekle M.,Becker T.

Funder

German Ministry of Economics and Technology

FEI

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Effect of amino acids on glutathione production by Saccharomyces cerevisiae;Alfafara;Applied Microbiology and Biotechnology,1992

2. Determination of glutathione and glutathione disulfide in biological samples;Anderson;Methods in Enzymology,1985

3. Stress tolerance: The key to effective strains of industrial baker’s yeast;Attfield;Nature Biotechnology,1997

4. Characterization and gene expression profiles of thermotolerant Saccharomyces cerevisiae isolates from Thai fruits;Auesukaree;Journal of Bioscience and Bioengineering,2012

5. Detection of active yeast cells (Saccharomyces cerevisiae) in frozen dough sections;Autio;Applied and Environmental Microbiology,1992

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