Raukaua anomalus

Known as: Nothopanax anomalus, Pseudopanax anomalus 
 
National Institutes of Health

Topic mentions per year

Topic mentions per year

2010-2017
012320102017

Papers overview

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2017
2017
Over the past decade, the increasing demand of vegetable oils for biodiesel production has highlighted the need for alternative… (More)
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2017
2017
The main carbon source used for growth by four yeast strains (Yarrowia lipolytica CCMA 0357, Y. lipolytica CCMA 0242… (More)
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2017
2017
Chromate-resistant microorganisms with the ability of reducing toxic Cr(VI) to less toxic Cr(III), are candidates for… (More)
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2015
2015
Malaria control strategies are focusing on new approaches, such as the symbiotic control, which consists in the use of microbial… (More)
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2015
2015
The yeast Wickerhamomyces anomalus has been proposed for many biotechnological applications in the food industry. However, a… (More)
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2014
2014
The fatty acid (FA) profiles of two strains of the yeasts Wickerhamomyces anomalus and Blastobotrys (Arxula) adeninivorans at… (More)
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2013
2013
The monoterpenes are the most important contribution to the olfactory profile of wine due to their low odour threshold. These and… (More)
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2013
2013
In fungus-growing mutualism, it is indispensable for host animals to establish gardens of the symbiotic fungus as rapidly as… (More)
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2011
2011
The potential use of Brettanomyces anomalus PSY-001 as an additional starter culture for the production of Rice-steamed sponge… (More)
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2010
2010
Malted barley is a major raw material of beer, as well as distilled spirits and several food products. The production of malt… (More)
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