B. Axcell

发表

Trehalose—A Stress Protectant and Stress Indicator Compound for Yeast Exposed to Adverse Conditions

E. O'Connor-Cox, M. Majara, B. Axcell, 1996 .

Purification and some properties of a soluble benzene-oxidizing system from a strain of Pseudomonas.

B. Axcell, P. Geary, 1975, The Biochemical journal.

The metabolism of benzene by bacteria. Purification and some properties of the enzyme cis-1,2-dihydroxycyclohexa-3,5-diene (nicotinamide adenine dinucleotide) oxidoreductase (cis-benzene glycol dehydrogenase).

B. Axcell, P. Geary, By B. C. Axcell, 1973, The Biochemical journal.

Use of glucagon and insulin as tools to study metabolic interrelationships in brewing yeasts

E. J. Lodolo, E. O'Connor-Cox, B. Axcell, 1995 .

Impact of different wort boiling temperatures on the beer foam stabilizing properties of lipid transfer protein 1.

M. Rautenbach, I. C. Cantrell, B. Axcell, 2004, Journal of agricultural and food chemistry.

Optimised quantification of the antiyeast activity of different barley malts towards a lager brewing yeast strain.

M. Rautenbach, I. C. Cantrell, B. Axcell, 2008, Food microbiology.

Effects of yeast quality on the accumulation and release of metals causing beer instability

E. O'Connor-Cox, B. Axcell, F. Mochaba, 1996 .

Commercial Brewing Yeast

E. J. Lodolo, B. Axcell, 1999 .

The yeast Saccharomyces cerevisiae- the main character in beer brewing.

Elizabeth J Lodolo, Johan L F Kock, Barry C Axcell, 2008, FEMS yeast research.

Evidence of antimycin-insensitive respiration in a commercial brewing yeast

E. J. Lodolo, E. O'Connor-Cox, B. Axcell, 1999 .

Quality assessment of lager brewery yeast samples and strains using barley malt extracts with anti-yeast activity.

Barry C Axcell, Marina Rautenbach, M. Rautenbach, 2009, Food microbiology.

MITOCHONDRIAL RELEVANCE TO YEAST FERMENTATIVE PERFORMANCE: A REVIEW

E. J. Lodolo, E. O'Connor-Cox, B. Axcell, 1996 .

The Relative Importance of Mitochondrial Protein Synthesis to Brewing Yeast Performance

E. J. Lodolo, E. O'Connor-Cox, B. Axcell, 1995 .

THE SENSITIVITY OF DIFFERENT BREWING YEAST STRAINS TO CARBON DIOXIDE INHIBITION: FERMENTATION AND PRODUCTION OF FLAVOUR‐ACTIVE VOLATILE COMPOUNDS

B. Axcell, A. T. W. Pickerell, L. Kruger, 1992 .

Impact of Yeast-Handling Procedures on Beer Flavor Development during Fermentation

B. Axcell, A. Hwang, A. T. W. Pickerell, 1991 .

Determination of Selected Sterols and Fatty Acids in Yeast

Vanessa Fleming, B. Axcell, I. Rencken, 1995 .

Rapid yeast trehalose measurement using near infrared reflectance spectrometry

E. O'Connor-Cox, M. Majara, B. Axcell, 1995 .

A Novel and Rapid Method for the Determination of Glycogen in Pitching Yeasts

B. Axcell, F. Mochaba, P. Torline, 1994 .

Role of oxygen in high-gravity fermentations in the absence of unsaturated lipid biosynthesis

E. J. Lodolo, E. O'Connor-Cox, B. Axcell, 1993 .

Influence of adjunct carbohydrate spectrum on the fermentative activity of a brewing strain of Saccharomyces cerevisiae

E. O'Connor-Cox, B. Axcell, A. T. W. Pickerell, 1993 .

THE EFFECTS OF GLUCOSE ADJUNCT IN HIGH GRAVITY FERMENTATION BY SACCHAROMYCES CEREVISIAE 2036

E. O'Connor-Cox, B. Axcell, A. T. W. Pickerell, 1992 .

A NOVEL AND PRACTICAL YEAST VITALITY METHOD BASED ON MAGNESIUM ION RELEASE

E. O'Connor-Cox, B. Axcell, F. Mochaba, 1997 .

Practical procedures to measure yeast viability and vitality prior to pitching

E. O'Connor-Cox, B. Axcell, F. Mochaba, 1998 .

Metal Ion Concentration and Release by a Brewing Yeast: Characterization and Implications

E. O'Connor-Cox, B. Axcell, F. Mochaba, 1996 .

Impact of Storage Temperature on Lager Brewing Yeast Viability, Glycogen, Trehalose, and Fatty Acid Content

K. Smart, A. Somani, B. Axcell, 2012 .

Methylene blue staining : Use at your own risk

E. J. Lodolo, E. O'Connor-Cox, M. Majara, 1997 .

YEAST PROTEIN MEASUREMENT USING NEAR INFRARED REFLECTANCE SPECTROSCOPY

M. Majara, F. Mochaba, E.S.C. O'Connor-Cox, 1998 .

The Impact of Microorganisms on Barley and Malt Quality—A Review

M. Rautenbach, I. C. Cantrell, B. Axcell, 2006 .

The Relationship between Yeast Cell Age, Fermenter Cone Environment, and Petite Mutant Formation in Lager Fermentations

K. Smart, B. Axcell, S. Nicholls, 2013 .

Malt induced premature yeast flocculation

W. Vundla, B. Axcell, S. V. Nierop, 2000 .

Enzymatic Generation of Factors from Malt Responsible for Premature Yeast Flocculation

B. Axcell, A. Cameron-Clarke, S. N. E. van Nierop, 2004 .

INDUCTION OF PREMATURE YEAST FLOCCULATION BY A POLYSACCHARIDE FRACTION ISOLATED FROM MALT HUSK

B. Axcell, V. E. Herrera, 1991 .

STUDIES ON THE BINDING BETWEEN YEAST AND A MALT POLYSACCHARIDE THAT INDUCES HEAVY YEAST FLOCCULATION

B. Axcell, V. E. Herrera, 1991 .

Trehalose: an osmoprotectant and stress indicator compound in high and very high gravity brewing

E. O'Connor-Cox, M. Majara, B. Axcell, 1996 .

Wort boiling: Evaporating the myths of the past

B. Axcell, J. Andrews, 2003 .

Quantitative analysis of volatile sulfur compounds in beer using a membrane extraction interface

J. Laurens, E. Rohwer, B. Axcell, 1996 .

Rapid quantification of flavor-active sulfur compounds in beer

B. Axcell, I. Meijering, A. Dercksen, 1992 .

High gravity wort clarity and its effect on brewing yeast performance

E. J. Lodolo, E. O'Connor-Cox, G. Steyn, 1996 .

Resorufin-labelled casein as a substrate for protease activity in beer

B. Axcell, F. Mochaba, P. Torline, 1993 .