Yeast Viability Analysis

Yeast Viability Analysis is a quantitative microbiological assessment method that distinguishes viable from non-viable yeast cells in a fermentation culture using selective staining or metabolic activity indicators to ensure optimal inoculum quality in industrial fermentation processes.

280

Publications

12.9K

Citations

1K

Authors

361

Institutions

Publications per year

2017–2026

38

Authors

1K

  1. KA
    Katherine A. Smart

    University of Nottingham, United Kingdom

    5 publications · 316 citations

    5

    h-index

  2. JA
    J. A. Teixeira

    University of Minho, Portugal

    4 publications · 91 citations

    4

    h-index

  3. GG
    Graham G. Stewart

    Heriot-Watt University, United Kingdom

    3 publications · 158 citations

    3

    h-index

  4. PV
    Paul V. Attfield

    Macquarie University, Australia

    3 publications · 181 citations

    3

    h-index

  5. TD
    Tamás Deák

    University of Georgia, United States

    3 publications · 59 citations

    3

    h-index

1–5 of 1K

Venues

  1. Journal of the Institute of Brewing

    26 publications · 885 citations

    18

    h-index

  2. 16

    h-index

  3. Biotechnology and Bioengineering

    9 publications · 320 citations

    9

    h-index

  4. Yeast

    6 publications · 355 citations

    6

    h-index

  5. Journal of Microbiological Methods

    6 publications · 229 citations

    6

    h-index

1–5