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Results:
1-14
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Results: 14
Authors:
Zagorc, T
Maraz, A
Cadez, N
Jemec, KP
Peter, G
Resnik, M
Nemanic, J
Raspor, P
Citation: T. Zagorc et al., Indigenous wine killer yeasts and their application as a starter culture in wine fermentation, FOOD MICROB, 18(4), 2001, pp. 441-451
Authors:
Jemec, KP
Cadez, N
Zagorc, T
Bubic, V
Zupec, A
Raspor, P
Citation: Kp. Jemec et al., Yeast population dynamics in five spontaneous fermentations of Malvasia must, FOOD MICROB, 18(3), 2001, pp. 247-259
Authors:
Raspor, P
Mozina, SS
Cadez, N
Citation: P. Raspor et al., Identification of yeasts from the grape/must/wine system, METH BIOTEC, 14, 2001, pp. 243-257
Authors:
Bavec, S
Raspor, P
Citation: S. Bavec et P. Raspor, Protection of biotechnological inventions in Slovenia, ACTA CHIM S, 47(3), 2000, pp. 401-410
Authors:
Trcek, J
Raspor, P
Teuber, M
Citation: J. Trcek et al., Molecular identification of Acetobacter isolates from submerged vinegar production, sequence analysis of plasmid pJK2-1 and application in the development of a cloning vector, APPL MICR B, 53(3), 2000, pp. 289-295
Authors:
Batic, M
Raspor, P
Citation: M. Batic et P. Raspor, Effect of cultivation mode on a bioprocess for chromium yeast biomass enrichment, PFLUG ARCH, 439(3), 2000, pp. R73-R75
Authors:
Petkovic, H
Hrauneli, D
Raspor, P
Hunter, I
Citation: H. Petkovic et al., The use of molecular biology to reprogram Streptomyces to make polyketide antibiotics more efficiently, and create novel secondary metabolites., PFLUG ARCH, 439(3), 2000, pp. R87-R89
Authors:
Recek, M
Raspor, P
Citation: M. Recek et P. Raspor, Yeast growth potential and COD reduction in waste water from ergot alkaloid production, FOOD TECH B, 37(3), 1999, pp. 159-163
Authors:
Weik, A
Striedner, G
Francky, A
Raspor, P
Bayer, K
Mattanovich, D
Citation: A. Weik et al., Induction of oxidofermentative ethanol formation in recombinant cells of Saccharomyces cerevisiae yeast, FOOD TECH B, 37(3), 1999, pp. 191-194
Authors:
Raspor, P
Batic, H
Jamnik, P
Citation: P. Raspor et al., Measurement of yeast viability mortality in the presence of chromium(VI), FOOD TECH B, 37(2), 1999, pp. 81-86
Authors:
Trcek, J
Raspor, P
Citation: J. Trcek et P. Raspor, Molecular characterization of acetic acid bacteria isolated from spirit vinegar, FOOD TECH B, 37(2), 1999, pp. 113-116
Authors:
Czako-Ver, K
Batie, M
Raspor, P
Sipiczki, M
Pesti, M
Citation: K. Czako-ver et al., Hexavalent chromium uptake by sensitive and tolerant mutants of Schizosaccharomyces pombe, FEMS MICROB, 178(1), 1999, pp. 109-115
Authors:
Petkovic, H
Thamchaipenet, A
Zhou, LH
Hranueli, D
Raspor, P
Waterman, PG
Hunter, IS
Citation: H. Petkovic et al., Disruption of an aromatase/cyclase from the oxytetracycline gene cluster of Streptomyces rimosus results in production of novel polyketides with shorter chain lengths, J BIOL CHEM, 274(46), 1999, pp. 32829-32834
Authors:
Belagyi, J
Pas, M
Raspor, P
Pesti, M
Pali, T
Citation: J. Belagyi et al., Effect of hexavalent chromium on eukaryotic plasma membrane studied by EPRspectroscopy, BBA-BIOMEMB, 1421(1), 1999, pp. 175-182
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