Concepedia

Yeast Stabilization

Yeast Stabilization is a microbiological stabilization method that specifically prevents undesirable yeast growth and metabolic activity in products through controlled environmental, chemical, or biological interventions.

76

Publications

2.6K

Citations

277

Authors

130

Institutions

Publications per year

2017–2026

13

Parents

Publications

76

The mannoprotein of Saccharomyces cerevisiae is an effective bioemulsifier

David R. Cameron, David G. Cooper, Ronald J. Neufeld · Applied and Environmental Microbiology · 1988 · 207 citations · Full text

, , +12

Stabilization and encapsulation of photosensitive resveratrol within yeast cell

Guorong Shi, Liqun Rao, Hua‐Zhong Yu et al. · International Journal of Pharmaceutics · 2007 · 194 citations

, , +12

Viability, Efficacy, and Storage Stability of Freeze-Dried Biocontrol Agent Candida sake Using Different Protective and Rehydration Media

Maribel Abadías, Neus Teixidó, J. Usall et al. · Journal of Food Protection · 2001 · 127 citations

, , +16

Spent grains – a new support for brewing yeast immobilisation

Tomáš Brányik, António A. Vicente, José Machado Cruz et al. · Biotechnology Letters · 2001 · 89 citations · Full text

, , +15

Stabilization of yeast hexokinase A by polyol osmolytes: Correlation with the physicochemical properties of aqueous solutions

Ashutosh Tiwari, Rajiv Bhat · Biophysical Chemistry · 2006 · 88 citations

, , +14

1–5 of 76

Authors

277

  1. FC
    F.L. Crane

    Purdue University West Lafayette, United States

    2 publications · 67 citations

    2

    h-index

  2. PN
    Plácido Navas

    Universidad Pablo de Olavide, Spain

    2 publications · 67 citations

    2

    h-index

  3. CS
    Carlos Santos‐Ocaña

    Centro Andaluz de Biología del Desarrollo, Spain

    2 publications · 67 citations

    2

    h-index

  4. FC
    Francisco Córdoba

    Universidad de Huelva, Spain

    2 publications · 67 citations

    2

    h-index

  5. AR
    Alexander Rapoport

    University of Latvia, Latvia

    2 publications · 85 citations

    2

    h-index

1–5 of 277

Institutions

130

  1. State Key Laboratory of Food Science and Technology

    Wuxi, China

    3 h-index

    9 publications

    157 citations

  2. University of Córdoba

    Córdoba, Spain

    3 h-index

    9 publications

    279 citations

  3. Jiangnan University

    Wuxi, China

    2 h-index

    11 publications

    315 citations

  4. Universidad de Huelva

    Huelva, Spain

    2 h-index

    2 publications

    67 citations

  5. Purdue University West Lafayette

    West Lafayette, United States

    2 h-index

    2 publications

    67 citations

  6. Procédés Alimentaires et Microbiologiques

    Dijon, France

    2 h-index

    7 publications

    186 citations

  7. Wuhan University of Technology

    Wuhan, China

    2 h-index

    6 publications

    201 citations

  8. University of Latvia

    Riga, Latvia

    2 h-index

    3 publications

    113 citations

1–8 of 130

Venues

  1. Applied Microbiology and Biotechnology

    7 publications · 195 citations

    7

    h-index

  2. Journal of the Institute of Brewing

    3 publications · 122 citations

    3

    h-index

  3. Enzyme and Microbial Technology

    3 publications · 64 citations

    3

    h-index

  4. Journal of Biological Chemistry

    JBC · 3 publications · 86 citations

    3

    h-index

  5. International Journal of Food Microbiology

    3 publications · 87 citations

    3

    h-index

1–5