Application of very high gravity technology to the cofermentation of sweet stem sorghum juice and sorghum grain

High-Gravity Brewing: Effects of Nutrition on Yeast Composition, Fermentative Ability, and Alcohol Production

Gregory P. Casey, C. A. Magnus, W. M. Ingledew · Applied and Environmental Microbiology · 1984 · 265 citations · Full text

Agriculture, Microbiology, Nutrition +17

Condensed tannins in grain sorghum. Isolation, fractionation, and characterization

David H. Strumeyer, Michael J. Malin · Journal of Agricultural and Food Chemistry · 1975 · 170 citations

Agriculture, Food Science, Plant Sciences +13

Practical and theoretical considerations in the production of high concentrations of alcohol by fermentation

K. C. Thomas, S. H. Hynes, W. M. Ingledew · Process Biochemistry · 1996 · 157 citations

Agriculture, Chemical Engineering, Microbiology +14

Production of fuel alcohol from wheat by VHG technology

K. C. Thomas, S. H. Hynes, Alison Jones et al. · Applied Biochemistry and Biotechnology · 1993 · 131 citations

Agriculture, Agricultural Engineering, Agronomy +11

Effects of particulate materials and osmoprotectants on very-high-gravity ethanolic fermentation by Saccharomyces cerevisiae

K. C. Thomas, S. H. Hynes, W. M. Ingledew · Applied and Environmental Microbiology · 1994 · 114 citations · Full text

Life Sciences, Microbiology, Metabolism +14