Work

Weak-acid preservatives: pH and proton movements in the yeast Saccharomyces cerevisiae

Year: 2012

Type: article

Source: International Journal of Food Microbiology

DOI: 10.1016/j.ijfoodmicro.2012.12.013

Authors: Malcolm Stratford, Gerhard Nebe-von-Caron, Hazel Steels, Michaela Novodvorska, Joerg Ueckert, David B. Archer

Institutions: University of Nottingham, Mologic (United Kingdom), Unilever Research and Development Vlaardingen

Language: English

Topic: Fungal and yeast genetics research

Subfield: Molecular Biology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

Open Access status: closed

Funders: Department for Environment, Food and Rural Affairs, UK Government, Biotechnology and Biological Sciences Research Council

Awards: Reducing food waste due to contamination by fungi (Defra Link project FQI 28), G5615267125, Fungal spore germination, the critical stage in infection and food spoilage, and weak spot for new antifungal strategies

OpenAlex ID: W2024151434

FWCI: 1.26

Cites: 53

Cited by: 124

Related to: 10