Black, Brenna A.

Antifungal hydroxy fatty acids produced during sourdough fermentation: Microbial and enzymatic pathways, and antifungal activity in bread

Black, B. A., Zannini, E., Curtis, J. M., & G�nzle, M. G. (2013) · Applied and Environmental Microbiology

Probiotics and Fermented FoodsEssential Oils and Antimicrobial Activity

Cited by 159

Integrated diesel production from lignocellulosic sugars via oleaginous yeast

Sànchez i Nogué, V., Black, B. A., Kruger, J. S., Singer, C. A., Ramirez, K. J., Reed, M. L., Cleveland, N. S., Singer, E. R., Yi, X., Yeap, R. Y., et al. (2018) · Green Chemistry

Microbial Metabolic Engineering and BioproductionBiofuel production and bioconversion

Cited by 76