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Dr CHRIS POWELL's Outputs (6)

The two faces of microorganisms in traditional brewing and the implications for no- and low-alcohol beers (2024)
Journal Article
Roselli, G. E., Kerruish, D. W. M., Crow, M., Smart, K. A., & Powell, C. D. (2024). The two faces of microorganisms in traditional brewing and the implications for no- and low-alcohol beers. Frontiers in Microbiology, 15, Article 1346724. https://doi.org/10.3389/fmicb.2024.1346724

The production of alcoholic beverages is intrinsically linked to microbial activity. This is because microbes such as yeast are associated with the production of ethanol and key sensorial compounds that produce desirable qualities in fermented produc... Read More about The two faces of microorganisms in traditional brewing and the implications for no- and low-alcohol beers.

The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation (2022)
Journal Article
Ribeiro-Filho, N., Linforth, R., Bora, N., Powell, C. D., & Fisk, I. D. (2022). The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation. Food Research International, 162, Article 112044. https://doi.org/10.1016/j.foodres.2022.112044

Inorganic-phosphate, potassium, and magnesium are key-minerals required for yeast growth, metabolism, and survival, the present work investigated its impact in yeast-flavour formation using a multi-factor experimental design, which was used to genera... Read More about The role of inorganic-phosphate, potassium and magnesium in yeast-flavour formation.

Influence of essential inorganic elements on flavour formation during yeast fermentation (2021)
Journal Article
Ribeiro-Filho, N., Linforth, R., Powell, C. D., & Fisk, I. D. (2021). Influence of essential inorganic elements on flavour formation during yeast fermentation. Food Chemistry, 361, Article 130025. https://doi.org/10.1016/j.foodchem.2021.130025

The relative concentration of available inorganic elements is critical for yeast growth and metabolism and has potential to be a tool leading to directed yeast flavour formation during fermentation. This study investigates the influence of essential... Read More about Influence of essential inorganic elements on flavour formation during yeast fermentation.

Proline as a Formic Acid Stress Protectant During Fermentation of Glucose to Ethanol by Saccharomyces spp. (2017)
Journal Article
Oshoma, C. E., Phister, T. G., Powell, C. D., Smart, K. A., & Du, C. (2017). Proline as a Formic Acid Stress Protectant During Fermentation of Glucose to Ethanol by Saccharomyces spp. Industrial Biotechnology, 13(4), 209-216. https://doi.org/10.1089/ind.2017.0017

During bioethanol production from lignocellulosic hydrolysates, yeasts are frequently exposed to various forms of fermentation stress. These include nutritional starvation, metabolites production, and fermentation inhibiting compounds produced during... Read More about Proline as a Formic Acid Stress Protectant During Fermentation of Glucose to Ethanol by Saccharomyces spp..

Preparation of iron-enriched baker's yeast and its efficiency in recovery of rats from dietary iron deficiency (2015)
Journal Article
Kyyaly, M. A., Powell, C., & Ramadan, E. (2015). Preparation of iron-enriched baker's yeast and its efficiency in recovery of rats from dietary iron deficiency. Nutrition, 31(9), https://doi.org/10.1016/j.nut.2015.04.017

OBJECTIVES

Iron is an important mineral, essential for the health and function of mammalian cells. Despite its key role, iron deficiency in humans is common worldwide, often leading to significant health issues within the population. The aim of th... Read More about Preparation of iron-enriched baker's yeast and its efficiency in recovery of rats from dietary iron deficiency.