The DOI matches its Crossref record.
Amino acid composition of whole cells of different yeasts
Abstract
ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTAmino acid composition of whole cells of different yeastsAnn E. Vaughan Martini, Martin W. Miller, and Alessandro MartiniCite this: J. Agric. Food Chem. 1979, 27, 5, 982–984Publication Date (Print):May 1, 1979Publication History Published online1 May 2002Published inissue 1 May 1979https://pubs.acs.org/doi/10.1021/jf60225a040https://doi.org/10.1021/jf60225a040research-articleACS PublicationsRequest reuse permissionsArticle Views748Altmetric-Citations25LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InRedditEmail Other access optionsGet e-Alertsclose Get e-Alerts
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“When compared to Saccharomyces cerevisiae and rootlets, another by-product of the brewing industry, BSY has a high level of essential amino acids, as seen in Figure 1.”
From Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product (2020) · cites this paper as [34]
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Gossert, A. D., Hinniger, A., Gutmann, S., Jahnke, W., Strauss, A., & Fernández, C. F. (2011) · Journal of Biomolecular NMR · doi:10.1007/s10858-011-9570-9 · Cited by 489
Yadav, J. S. S., Yan, S., Pilli, S., Kumar, L. R., Tyagi, R. D., & Surampalli, R. Y. (2015) · Biotechnology Advances · doi:10.1016/j.biotechadv.2015.07.002 · Cited by 430
The history, state of the art and future prospects for oleaginous yeast research
Abeln, F., & Chuck, C. J. (2021) · Microbial Cell Factories · doi:10.1186/s12934-021-01712-1 · Cited by 196
Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product
Jaeger, A., Arendt, E. K., Zannini, E., & Sahin, A. W. (2020) · Fermentation · doi:10.3390/fermentation6040123 · Cited by 172
“Amino Acid Profiles of Brewer’s Spent Yeast (BSY) in comparison to Saccharomyces cerevisiae and rootlets, with th essential amino acids highlighted in yellow [20,3 ,34].”
BackgroundResultBiochemical characteristics of tea fungus produced during kombucha fermentation
Jayabalan, R., Malini, K. S., Sathishkumar, M., Swaminathan, K., & Yun, S. (2010) · Food Science and Biotechnology · doi:10.1007/s10068-010-0119-6 · Cited by 125
Metadata
- Authors
- Martini, A. E. V., Miller, M. W., & Martini, A.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1979-05
- Volume
- 27
- Issue
- 5
- Pages
- 982-984
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2053201892
- Cited by
- 37
- References
- 0
- Citations by year
- 2025: 1 · 2024: 4 · 2023: 1 · 2021: 3 · 2020: 3 · 2019: 1 · 2018: 7 · 2017: 1 · 2016: 1 · 2015: 3 · 2012: 1
- FWCI
- 0.00
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Shiraz University
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Fungal and yeast genetics research
- Keywords
- amino acid composition, yeast, whole cells
- MeSH terms
- Amino Acids, Yeast, Dried
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- Martini, A. E. V., Miller, M. W., & Martini, A. (1979). Amino acid composition of whole cells of different yeasts. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf60225a040
