近期论文

查看导师新发文章 （温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

POWELL, C. D. and KERRUISH, D. W. M., 2017. In: BAMFORTH, C. and BOKULICH, N, eds., Brewing Microbiology: Beer-spoiling yeasts: genomics, detection, and control. (In Press.) GERSTGRASSER, M., NICHOLLS, S., STOUT, M., SMART, K., POWELL, C., KYPRAIOS, T. and STEKEL, D, 2016. A bayesian approach to analyzing phenotype microarray data enables estimation of microbial growth parameters. Journal of Bioinformatics and Computational Biology. 14, 1-23 ZHUANG, S., SMART, K. A. and POWELL, C. D., 2016. The impact of extracellular osmolality on Saccharomyces yeast populations during brewing fermentations. Journal of the American Society of Brewing Chemists. (In Press.) OSHOMA, C. E., GREETHAM, D., LOUIS, E. J., SMART, K. A., PHISTER, T. G., POWELL, C. and DU, C., 2015. Screening of non-Saccharomyces cerevisiae strains for tolerance to formic acid in bioethanol fermentation. Plos One. 10, 1-17 ZHUANG, S., FU, J., POWELL, C. D., HUANG, J., XIA, Y. and YAN, R., 2015. Production of medium?chain volatile flavour esters in Pichia pastoris whole?cell biocatalysts with extracellular expression of Saccharomyces cerevisiae acyl?CoA:ethanol O?acyltransferase Eht1 or Eeb1. SpringerPlus. 4, 1-9 KYYALY, M. A., POWELL, C. and RAMADAN, E., 2015. Preparation of iron-enriched baker’s yeast and its efficiency in recovery of rats from dietary iron deficiency. Nutrition. 31, 1155-1164 BOX, W., BENDIAK, D., CASTONGUAY, L., FELICIANO, S., FISCHBORN, T., GIBSON, B., LODOLO, B., MILLER, M., NICHOLLS, S., PACHELLO, C., THIELE, F., WHITE, L. and POWELL, C. D., 2012. Differentiation of ale and lager yeast strains by rapid X-α-gal analysis. Journal of the American Society of Brewing Chemists. 70, 313-315 POWELL, C. D. & FISCHBORN, T., 2011. Minimizing stress and maintaining viability in dried yeast. In: SPEERS, A., ed., Yeast Flocculation, vitality and viability VAN ZANDYCKE, S. M, FISCHBORN, T, PETERSON, D and OLIVER, G. & POWELL, C. D., 2011. The use of dry yeast for bottle conditioning. MBAA Technical Quarterly. 48(1), 32-37 SPEERS, A., BAUGH, C., COOK, D., ECK, E., GIBSON, B., JOY, R., MCLEOD, A., PANTELOGLOU, A., VOETZ, M., WALKER, S. and POWELL, C., 2011. Miniature fermentation method Journal of the American Society of Brewing Chemists. 69(4), 281-287 PACHELLO, C., BELDEN, E., BENDIAK, D., BRADLEY, M., EIDMAN, R., GALLEGOS, S., GOJANOVIC, T., KELLY, G., MANCEBO, R., MARQUES, L., MERCIER, A. and POWELL, C., 2011. Adenosine triphosphate (ATP) rapid testing for water and rinse water hygiene. Journal of the American Society of Brewing Chemists: ASBC Journal. 69(4), 278-280 JENKINS, DM, POWELL, CD, FISCHBORN, T and SMART, KA, 2011. Rehydration Of Active Dry Brewing Yeast And Its Effect On Cell Viability Journal Of The Institute Of Brewing. 117(3), 377-382 JENKINS, D.M., POWELL, C.D. and SMART, K.A., 2010. Dried yeast: impact of dehydration and rehydration on brewing yeast DNA integrity Journal of the American Society of Brewing Chemists: ASBC Journal. 68(3), 132-138 PACHELLO, C, BELDEN, E, BENDIAK, D, EIDMAN, R, GALLEGOS, S, GOJANOVIC, T, HODGSON, N, HUGHES, C, KELLY, G, MANCEBO, R, MARQUES, L, MERCIER, A and WHITE, L. & POWELL, C. D., 2010. Adenosine Triphosphate (ATP) Rapid Testing for Water and Rinse Water Hygiene Journal of the American Society of Brewing Chemists. 68(4), 226-230 POWELL, C. and FISCHBORN, T., 2010. Serial repitching of dried lager yeast Journal of the American Society of Brewing Chemists. 68(1), 48-56 POWELL, C. D., MERCIER, A. and STRACHAN, F., 2010. Development of a PCR method for detection of Saccharomyces cerevisiae in brewery rinse water Journal of the American Society of Brewing Chemists. 68(3), 148-151 VAN ZANDYCKE, S. M and FISCHBORN, T. & POWELL, C. D., 2009. Bottle conditioning using dried yeast New Brewer. March/April, 65-70 FISCHBORN, T, BELDEN, E, BERGERON, Y, BOX, W, CASTONGUAY, L, KANDA, H, J, KELLY, G, PACHELLO, C, PARK, J. H, SUZUKI, K, TADA, S, WHITE, L and WILSON, D. & POWELL, C. D., 2009. HLP medium for the detection of lactic acid bacteria Journal of the American Society of Brewing Chemists. 67, 247-248 POWELL, C. D. & VAN ZANDYCKE, S. M., 2009. What brewers can learn from the DNA of their yeast Brewer and Distiller International. 5, 16-17 VAN ZANDYCKE, S. M, BERTRAND, D, DANIEL, H, DOUGLAS, P, HELBER, J, JENKINS, D, KANDA, H, PAWLOWSKI, K, RAINIERI, S, ROSTI, J, SUZUKI, K, TOGAMI, K and WIMALASENA, T. & POWELL, C. D., 2008. PCR applications to brewing: Differentiation of brewing strains by PCR fingerprinting Journal of the American Society of Brewing Chemists. 66, 266-270 GIBSON, B, LAWRENCE, S, LECLAIRE, J, POWELL, C and SMART, K, 2007. Yeast responses to stresses associated with industrial brewery handling. FEMS Microbiology Reviews. 31, 535-569 VAN ZANDYCKE, S. M and BERTRAND, D. & POWELL, C. D., 2007. Methods to differentiate closely related lager brewing yeast strains Proceedings of the European Brewing Convention. 30, 1-13 POWELL, C. D. & DIACETIS, A., 2007. Long term serial repitching and the genetic and phenotypic stability of brewer's yeast Journal of the Institute of Brewing. 113, 67-74 POWELL, CD and DIACETIS, AN, 2007. Long Term Serial Repitching And The Genetic And Phenotypic Stability Of Brewer's Yeast Journal Of The Institute Of Brewing. 113(1), 67-74 VAN ZANDYCKE, S. M, AHLGREN, S, BENDIAK, D, CYR, N, DE NICOLA, R, FUJITA, A, GIBSON, B, KELLY, G, LOGSDON, D, MCLEAN, D, MORAN, C and PACHELLO, C. & POWELL, C. D., 2006. Method for measurement of yeast vitality Journal of the American Society of Brewing Chemists. 64, 244-247