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상품코드 : K-ETOH
K-ETOH / Ethanol Assay Kit (60) 매주 수요일 4시 발주 마감 후 4-5일 소요
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Megazyme K-ETOH

Ethanol Assay Kit (60)

- Publications -

Megazyme “advanced” wine test kits general characteristics and validation.

Charnock, S. J., McCleary, B. V., Daverede, C. & Gallant, P. (2006). Reveue des Oenologues, 120, 1-5.

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Grape and wine analysis: Oenologists to exploit advanced test kits.

Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.

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The composition of readily available carbon sources produced by fermentation of fish faeces is affected by dietary protein: energy ratios.

Letelier-Gordo, C. O., Larsen, B. K., Dalsgaard, J. & Pedersen, P. B. (2017). Aquacultural Engineering, 77, 27-32.

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Effects of Cudrania Tricuspidata Root Extract (CTE) on Ethanol-Induced Hangover via Modulating Alcohol Metabolizing Enzyme Activities and Blood Gas Levels in Rats.

Choi, N. E., Ro, J. Y., Lee, J. Y., Ryu, J. H. & Cho, H. J. (2017). Journal of the Korea Academia-Industrial cooperation Society, 18(2), 218-225.

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Production of Bioethanol from Agricultural Wastes Using Residual Thermal Energy of a Cogeneration Plant in the Distillation Phase.

Cutzu, R. & Bardi, L. (2017), 3(2), 24.

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During yeast chronological aging resveratrol supplementation results in a short-lived phenotype Sir2-dependent.

Orlandi, I., Stamerra, G., Strippoli, M. & Vai, M. (2017). Redox Biology, 12, 745-754.

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The Biorefinery Concept Applied to Bioethanol and Biomethane Production from Manure.

Bona, D., Vecchiet, A., Pin, M., Fornasier, F., Mondini, C., Guzzon, R. & Silvestri, S. Waste and Biomass Valorization, 1-11.

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Single-step, single-organism bioethanol production and bioconversion of lignocellulose waste materials by phlebioid fungal species.

Mattila, H., Kuuskeri, J. & Lundell, T. (2017). Bioresource Technology, 225, 254-261.

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Living composites of electrospun yeast cells for bioremediation and ethanol production.

Letnik, I., Avrahami, R., Rokem, J. S., Greiner, A., Zussman, E. & Greenblatt, C. (2015). Biomacromolecules, 16(10), 3322-3328.

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The role of lecithin and solvent addition in ethylcellulose-stabilized heat resistant chocolate.

Stortz, T. A., Laredo, T. & Marangoni, A. G. (2015). Food Biophysics, 10(3), 253-263.

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Screening Thermo- and Ethanol Tolerant Bacteria for Ethanol Fermentation.

Dung, N. T. P. & Huynh, P. X. (2013). American Journal of Microbiological Research, 1(2), 25-31.

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Proso millet (Panicum miliaceum L.) fermentation for fuel ethanol production.

Rose, D. J. & Santra, D. (2013). Industrial Crops and Products, 43, 602-605.

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Taraxerone enhances alcohol oxidation via increases of alcohol dehyderogenase (ADH) and acetaldehyde dehydrogenase (ALDH) activities and gene expressions.

Sung, C. K., Kim, S. M., Oh, C. J., Yang, S. A., Han, B. H. & Mo, E. K. (2012). Food and Chemical Toxicology, 50(7), 2508-2514.

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Lactose fermentation by Kombucha - a process to obtain new milk–based beverages.

Iličić, M., Kanurić, K., Milanović, S., Lončar, E., Djurić, M. & Malbaša, R. (2012). Romanian Biotechnological Letters, 17(1), 7013-7021.

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Biosynthesis of ethanol and hydrogen by glycerol fermentation using Escherichia coli.

Chaudhary, N., Ngadi, M. O., Simpson, B. K. & Kassama, L. S. (2011). Advances in Chemical Engineering and Science, 1, 83-89.

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Quantification of full range ethanol concentrations by using pH sensor.

Al-Mhanna, N. M. M. & Huebner, H. (2011). International Journal of Chemistry, 3(1), 47-56.

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Changes in the volatile compound production of fermentations made from musts with increasing grape content.

Keyzers, R. A. & Boss, P. K. (2010). Journal of Agricultural and Food Chemistry, 58(2), 1153-1164.

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Microbiological and chemical properties of kefir manufactured by entrapped microorganisms isolated from kefir grains.

Chen, T. H., Wang, S. Y., Chen, K. N., Liu, J. R. & Chen, M. J. (2009). Journal of Dairy Science, 92(7), 3002-3013.

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Metabolic engineering of Saccharomyces cerevisiae to minimize the production of ethyl carbamate in wine.

Coulon, J., Husnik, J. I., Inglis, D. L., van der Merwe, G. K., Lonvaud, A., Erasmus, D. J. & van Vuuren, H. J. J. (2006). American Journal of Enology and Viticulture, 57(2), 113-124.

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Fermentation of high concentrations of maltose by Saccharomyces cerevisiae is limited by the COMPASS methylation complex.

Houghton-Larsen, J. & Brandt, A. Applied and Environmental Microbiology, 72(11), 7176-7182.

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