Search
Skip to Search Results- 1Fagarasanu, A.
- 1Gänzle, Michael G.
- 1Loppnow, Glen R.
- 1Mast, F.D.
- 1Rachubinski, R.A.
- 1Teimoory, Faranak
- 1Agricultural, Food and Nutritional Science, Department of
- 1Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 1University of Alberta Celebration of Research and Innovation
- 1University of Alberta Celebration of Research and Innovation/2010 2nd Annual Celebration of Research and Innovation
- 1Chemistry, Department of
- 1Chemistry, Department of/Journal Articles (Chemistry)
-
Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?
Download2018-01-01
Gänzle, Michael G., Zheng, Jinshui
Sourdough is used in production of (steamed) bread as leavening agent (type I sourdoughs) or as baking improver to enhance flavour, texture, and shelf life of bread (type II sourdoughs). The long-term propagation of sourdoughs eliminates dispersal limitation and consistently leads to sourdough...
-
Resonance Raman Intensities Demonstrate that C5 Substituents Affect the Initial Excited-state Structural Dynamics of Uracil More than C6 Substituents
Download2016-01-01
Teimoory, Faranak, Loppnow, Glen R.
Resonance Raman derived initial excited‐state structural dynamics provide insight into the photochemical mechanisms of pyrimidine nucleobases, in which the photochemistry appears to be dictated by the C5 and C6 substituents. The absorption and resonance Raman spectra and excitation profiles of...
-
2010
Rachubinski, R.A., Fagarasanu, A., Mast, F.D.
Peroxisomes can import large multimeric protein complexes and even 9-nm gold particles decorated with peroxisome-targeting signals. They achieve these feats of protein passage using a distinctive translocon whose highly dynamic aqueous pore can expand to accommodate the increasing girths of...