Sorbate

 
National Institutes of Health

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2005
2005
A kinetic study of the alkylating potential of potassium sorbate (S)-a food preservative used worldwide-in 7:3 water/dioxane… (More)
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2004
2004
Certain yeasts cause large-scale spoilage of preserved food materials, partly as a result of their ability to grow in the… (More)
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2004
2004
Some yeast strains belonging to the species Zygosaccharomyces rouxii and Debaryomyces hansenii are capable of spoiling sorbate… (More)
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Highly Cited
2003
Highly Cited
2003
Weak organic acids such as sorbate are potent fungistatic agents used in food preservation, but their intracellular targets are… (More)
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Highly Cited
1999
Highly Cited
1999
Growth of Saccharomyces cerevisiae in the presence of the weak-acid preservative sorbic acid results in the induction of the ATP… (More)
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1999
1999
Two ortho(2,2′,5 and 2,2′,5,6′) and a non-ortho(3,3′,4,4′) substituted polychlorinated biphenyl (PCB) congeners were used to… (More)
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Highly Cited
1998
Highly Cited
1998
Msn2p and the partially redundant factor Msn4p are key regulators of stress-responsive gene expression in Saccharomyces… (More)
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1998
Highly Cited
1998
Exposure of Saccharomyces cerevisiae to sorbic acid strongly induces two plasma membrane proteins, one of which is identified in… (More)
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Highly Cited
1994
Highly Cited
1994
The HOG signal pathway of the yeast Saccharomyces cerevisiae is defined by the PBS2 and HOG1 genes encoding members of the MAP… (More)
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Highly Cited
1986
Highly Cited
1986
Sorption kinetics of hydrophobic organic chemicals to and from suspended sediment and soil particles is described by a radial… (More)
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