Modelling, optimisation and control of a continuous, multi-product yeast fermentation

The control and manipulation of silage fermentation

Wayman, J.

January 1993

SIGLEAvailable from British Library Document Supply Centre-DSC:DX202398 / BLDSC - British Library Do...

The use of the thermotolerant yeast Kluyveromyces marxianus IMB3 for ethanol production from whey permeate at 45degC

Keogh, M.P.

January 1999

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN024621 / BLDSC - British Library D...

The production of low alcohol wines by aerobic yeasts

Erten, H.

January 1997

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN012194 / BLDSC - British Library D...

Growth and mathematical modelling of recombinant yeast in batch and continuous culture

Schaschke, C

January 1990

SIGLEAvailable from British Library Document Supply Centre- DSC:D79807 / BLDSC - British Library Doc...

Mathematical modelling of fermentation systems

Ahmad, M.N

January 1992

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN004898 / BLDSC - British Library D...

Long-chain alcohol production by yeasts

Hodgson, L.F

January 1990

Available from British Library Document Supply Centre- DSC:DX93878 / BLDSC - British Library Documen...

Optimisation of operating conditions in fed-batch baker’s yeast fermentation

Atasoy, I.
Yuceer, M.
Berber, R.

January 2013

Saccharamyces cerevisia known as baker’s yeast is a product used in various food industries. Worldwi...

Variability and optimisation of yeast intracellular enzyme yield

Grob, R

January 1991

SIGLEAvailable from British Library Document Supply Centre- DSC:DX97054 / BLDSC - British Library Do...

Genetic engineering of brewing yeast

Bird, L.E

January 1992

SIGLEAvailable from British Library Document Supply Centre- DSC:D185207 / BLDSC - British Library Do...

Modelling of fermentation kinetic processes by non-linear optimisation techniques

Lopez-Gutierrez, S

January 1980

SIGLEAvailable from British Library Document Supply Centre- DSC:D31988/80 / BLDSC - British Library ...

A study of in situ ethanol removal from a multi-product yeast fermentation

Wright, A.J.

January 1996

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN008256 / BLDSC - British Library D...

Modelling, optimization and control of yeast fermentation processes in food industry

Richelle, Anne

March 2014

A macroscopic model describing the main physiological phenomena observed during the fed-batch baker’...

The impact of yeast cell age on brewing fermentation performance

Powell, Chris

January 2001

SIGLEAvailable from British Library Document Supply Centre- DSC:DXN054969 / BLDSC - British Library ...

An industrial profile of yeast production

Flynn, G.
Adams, M.R.
Tropical Products Inst., London (UK)

January 1981

0.70SIGLELD:9056.51(TPI-G--153). / BLDSC - British Library Document Supply CentreGBUnited Kingdo

Dynamic modelling of brewers’ yeast and Cyberlindnera fabianii co-culture behaviour for steering fermentation performance

van Rijswijck, Irma M.H.
van Mastrigt, Oscar
Pijffers, Gerco
Wolkers–Rooijackers, Judith C.M.
Abee, Tjakko
Zwietering, Marcel H.
Smid, Eddy J.

January 2019

Co-cultivation of brewers' yeast (Saccharomyces cerevisiae) with Cyberlindnera fabianii makes it pos...

The control and manipulation of silage fermentation

Wayman, J.

January 1993

SIGLEAvailable from British Library Document Supply Centre-DSC:DX202398 / BLDSC - British Library Do...

The use of the thermotolerant yeast Kluyveromyces marxianus IMB3 for ethanol production from whey permeate at 45degC

Keogh, M.P.

January 1999

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN024621 / BLDSC - British Library D...

The production of low alcohol wines by aerobic yeasts

Erten, H.

January 1997

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN012194 / BLDSC - British Library D...

Growth and mathematical modelling of recombinant yeast in batch and continuous culture

Schaschke, C

January 1990

SIGLEAvailable from British Library Document Supply Centre- DSC:D79807 / BLDSC - British Library Doc...

Mathematical modelling of fermentation systems

Ahmad, M.N

January 1992

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN004898 / BLDSC - British Library D...

Long-chain alcohol production by yeasts

Hodgson, L.F

January 1990

Available from British Library Document Supply Centre- DSC:DX93878 / BLDSC - British Library Documen...

Optimisation of operating conditions in fed-batch baker’s yeast fermentation

Atasoy, I.
Yuceer, M.
Berber, R.

January 2013

Saccharamyces cerevisia known as baker’s yeast is a product used in various food industries. Worldwi...

Variability and optimisation of yeast intracellular enzyme yield

Grob, R

January 1991

SIGLEAvailable from British Library Document Supply Centre- DSC:DX97054 / BLDSC - British Library Do...

Genetic engineering of brewing yeast

Bird, L.E

January 1992

SIGLEAvailable from British Library Document Supply Centre- DSC:D185207 / BLDSC - British Library Do...

Modelling of fermentation kinetic processes by non-linear optimisation techniques

Lopez-Gutierrez, S

January 1980

SIGLEAvailable from British Library Document Supply Centre- DSC:D31988/80 / BLDSC - British Library ...

A study of in situ ethanol removal from a multi-product yeast fermentation

Wright, A.J.

January 1996

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN008256 / BLDSC - British Library D...

Modelling, optimization and control of yeast fermentation processes in food industry

Richelle, Anne

March 2014

A macroscopic model describing the main physiological phenomena observed during the fed-batch baker’...

The impact of yeast cell age on brewing fermentation performance

Powell, Chris

January 2001

SIGLEAvailable from British Library Document Supply Centre- DSC:DXN054969 / BLDSC - British Library ...

An industrial profile of yeast production

Flynn, G.
Adams, M.R.
Tropical Products Inst., London (UK)

January 1981

0.70SIGLELD:9056.51(TPI-G--153). / BLDSC - British Library Document Supply CentreGBUnited Kingdo

Dynamic modelling of brewers’ yeast and Cyberlindnera fabianii co-culture behaviour for steering fermentation performance

van Rijswijck, Irma M.H.
van Mastrigt, Oscar
Pijffers, Gerco
Wolkers–Rooijackers, Judith C.M.
Abee, Tjakko
Zwietering, Marcel H.
Smid, Eddy J.

January 2019

Co-cultivation of brewers' yeast (Saccharomyces cerevisiae) with Cyberlindnera fabianii makes it pos...

The control and manipulation of silage fermentation

Wayman, J.

January 1993

SIGLEAvailable from British Library Document Supply Centre-DSC:DX202398 / BLDSC - British Library Do...

The use of the thermotolerant yeast Kluyveromyces marxianus IMB3 for ethanol production from whey permeate at 45degC

Keogh, M.P.

January 1999

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN024621 / BLDSC - British Library D...

The production of low alcohol wines by aerobic yeasts

Erten, H.

January 1997

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN012194 / BLDSC - British Library D...

Modelling, optimisation and control of a continuous, multi-product yeast fermentation

Abstract

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Modelling, optimisation and control of a continuous, multi-product yeast fermentation

Abstract

Extracted data

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