Table of Contents | October-December 1998
REVIEW
♦ C. P. Kurtzman
Yeast Systematics - from Phenotype to Genotype
Food Technology and Biotechnology 36(4) 261-266 (1998)
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♦ Larry R. Beuchat
Progress in Conventional Methods for Detection and
Enumeration of Foodborne Yeasts
Food Technology and Biotechnology 36(4) 267-272 (1998)
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♦ Tibor Deak
Biodiversity of Yeasts in Main-made Environments
Food Technology and Biotechnology 36(4) 279-283 (1998)
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♦ Graham H. Fleet
Yeasts - What Reactions and Interactions Really Occur
in Natural Habitats
Food Technology and Biotechnology 36(4) 285-289 (1998)
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♦ Peter Biely, Lubomir Kremnicky
Yeasts and their Enzyme Systems Degrading Cellulose,
Hemicelluloses and Pectin
Food Technology and Biotechnology 36(4) 305-312 (1998)
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♦ Danilo Porro, Bianca Maria Ranzi, Lilia Alberghino
Development of a New Flow Cytometric Procedure for the
Determination of Single-cell Growth Properties in
Asynchronous Saccharomyces cerevisiae Populations
Food Technology and Biotechnology 36(4) 325-332 (1998)
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ORIGINAL SCIENTIFIC PAPER
♦ Silvia Brizzio, Marta van Broock
Characteristics of Wild Yeast Killer from Nahuel Huapi
National Park (Patagonia, Argentina)
Food Technology and Biotechnology 36(4) 273-278 (1998)
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♦ Martin Batič, Peter Raspor
Uptake and Bioaccumulation of Cr(III) in Yeast
Saccharomyces cerevisiae
Food Technology and Biotechnology 36(4) 291-297 (1998)
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SCIENTIFIC NOTE
♦ I. Mannazzu, E. Guerra, R. Strabbioli, D. Pediconi, C. P. Berrie,
F. Fatichenti
Recovery from Vanadium Involves the Elimination of Cellular
Structures in the Yeast Hansenula polymorpha
Food Technology and Biotechnology 36(4) 299-303 (1998)
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♦ Lisa Granchi, Donatella Ganucci, Anna Messini, Daniele Rosellini,
C. P. Berrie, Massimo Vincenzini
Dynamics of Yeast Populations during the Early Stages of
Natural Fermentations for the Production of Brunello di
Montalcino Wines
Food Technology and Biotechnology 36(4) 313-318 (1998)
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PROFESSIONAL PAPER
♦ Lorena Castellari, Vincenzo Tini, Carlo Zambonelli, Sandra Rainieri
Oenological Properties of Cryotolerant and Thermotolerant
Saccharomyces Strains
Food Technology and Biotechnology 36(4) 319-323 (1998)
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