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Drożdże (Polish Wikipedia)

Analysis of information sources in references of the Wikipedia article "Drożdże" in Polish language version.

refsWebsite
Global rank Polish rank
11doi.org
2nd place
6th place
9nih.gov
4th place
7th place
1unl.pt
low place
low place
1am-online.org
low place
low place

am-online.org

doi.org

dx.doi.org

  • J.L. Legras i inni, Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history, „Molecular Ecology”, 16 (10), 2007, s. 2091–2102, DOI: 10.1111/j.1365-294X.2007.03266.x, PMID: 17498234.
  • Tzemach Aouizerat i inni, Isolation and Characterization of Live Yeast Cells from Ancient Vessels as a Tool in Bio-Archaeology, „mBio”, 10 (2), 2019, DOI: 10.1128/mBio.00388-19, PMID: 31040238, PMCID: PMC6495373.
  • J.A. Barnett, A history of research on yeasts 8: taxonomy, „Yeast”, 21 (14), 2004, s. 1141–1193, DOI: 10.1002/yea.1154, PMID: 15515119.
  • Techera A. González i inni, Differentiation of industrial wine yeast strains using microsatellite markers, „Letters in Applied Microbiology”, 33 (1), 2001, s. 71–75, DOI: 10.1046/j.1472-765X.2001.00946.x, PMID: 11442819.
  • M. Apte S. Zinjarde, P. Mohite, A.R.Kumar, Yarrowia lipolytica and pollutants: Interactions and applications, „Biotechnology Advances”, 32 (5), 2014, s. 920–933, DOI: 10.1016/j.biotechadv.2014.04.008, PMID: 24780156.
  • E.V. Soares EV, H.M.V.M. SoaresSoares HMVM, Bioremediation of industrial effluents containing heavy metals using brewing cells of Saccharomyces cerevisiae as a green technology: A review, „Environmental Science and Pollution Research”, 19 (4), 2012, s. 1066–1083, DOI: 10.1007/s11356-011-0671-5, PMID: 22139299.
  • F. Cappitelli, C. Sorlini, Microorganisms attack synthetic polymers in items representing our cultural heritage, „Applied and Environmental Microbiology”, 74 (3), 2008, s. 564–569, DOI: 10.1128/AEM.01768-07, PMID: 18065627, PMCID: PMC2227722.
  • A. Madhavan i inni, Bioconversion of lignocellulose-derived sugars to ethanol by engineered Saccharomyces cerevisiae, „Critical Reviews in Biotechnology”, 32 numer=1, 2012, s. 22–48, DOI: 10.3109/07388551.2010.539551, PMID: 21204601.
  • A.M. de Oliveira Leite i inni, Microbiological, technological and therapeutic properties of kefir: A natural probiotic beverage, „Brazilian Journal of Microbiology.”, 44 (2), s. 341–349, DOI: 10.1590/S1517-83822013000200001, PMID: 2429422.
  • Ivo Līdums i inni, Nutritional value, vitamins, sugars and aroma volatiles in naturally fermented and dry kvass, „Faculty of Food Technology”, Latvia University of Life Sciences and Technologies data = 2017, s. 61–65, DOI: 10.22616/foodbalt.2017.027.
  • Shunji Ishiwata i inni, Molecular genetic approach to identify inhibitors of signal transduction pathways, [w:] Sourcebook of Models for Biomedical Research, Springer Science & Business Media, 2008, s. 439–443, DOI: 10.1007/978-1-59745-285-4_46, ISBN 978-1-58829-933-8 (ang.).

nih.gov

ncbi.nlm.nih.gov

  • J.L. Legras i inni, Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history, „Molecular Ecology”, 16 (10), 2007, s. 2091–2102, DOI: 10.1111/j.1365-294X.2007.03266.x, PMID: 17498234.
  • Tzemach Aouizerat i inni, Isolation and Characterization of Live Yeast Cells from Ancient Vessels as a Tool in Bio-Archaeology, „mBio”, 10 (2), 2019, DOI: 10.1128/mBio.00388-19, PMID: 31040238, PMCID: PMC6495373.
  • J.A. Barnett, A history of research on yeasts 8: taxonomy, „Yeast”, 21 (14), 2004, s. 1141–1193, DOI: 10.1002/yea.1154, PMID: 15515119.
  • Techera A. González i inni, Differentiation of industrial wine yeast strains using microsatellite markers, „Letters in Applied Microbiology”, 33 (1), 2001, s. 71–75, DOI: 10.1046/j.1472-765X.2001.00946.x, PMID: 11442819.
  • M. Apte S. Zinjarde, P. Mohite, A.R.Kumar, Yarrowia lipolytica and pollutants: Interactions and applications, „Biotechnology Advances”, 32 (5), 2014, s. 920–933, DOI: 10.1016/j.biotechadv.2014.04.008, PMID: 24780156.
  • E.V. Soares EV, H.M.V.M. SoaresSoares HMVM, Bioremediation of industrial effluents containing heavy metals using brewing cells of Saccharomyces cerevisiae as a green technology: A review, „Environmental Science and Pollution Research”, 19 (4), 2012, s. 1066–1083, DOI: 10.1007/s11356-011-0671-5, PMID: 22139299.
  • F. Cappitelli, C. Sorlini, Microorganisms attack synthetic polymers in items representing our cultural heritage, „Applied and Environmental Microbiology”, 74 (3), 2008, s. 564–569, DOI: 10.1128/AEM.01768-07, PMID: 18065627, PMCID: PMC2227722.
  • A. Madhavan i inni, Bioconversion of lignocellulose-derived sugars to ethanol by engineered Saccharomyces cerevisiae, „Critical Reviews in Biotechnology”, 32 numer=1, 2012, s. 22–48, DOI: 10.3109/07388551.2010.539551, PMID: 21204601.
  • A.M. de Oliveira Leite i inni, Microbiological, technological and therapeutic properties of kefir: A natural probiotic beverage, „Brazilian Journal of Microbiology.”, 44 (2), s. 341–349, DOI: 10.1590/S1517-83822013000200001, PMID: 2429422.

unl.pt

crem.fct.unl.pt