Dr CHRIS POWELL's Outputs (3)

Production of medium-chain volatile flavour esters in Pichia pastoris whole-cell biocatalysts with extracellular expression of Saccharomyces cerevisiae acyl-CoA:ethanol O-acyltransferase Eht1 or Eeb1 (2015)
Journal Article
Zhuang, S., Fu, J., Powell, C., Huang, J., Xia, Y., & Yan, R. (in press). Production of medium-chain volatile flavour esters in Pichia pastoris whole-cell biocatalysts with extracellular expression of Saccharomyces cerevisiae acyl-CoA:ethanol O-acyltransferase Eht1 or Eeb1. SpringerPlus, 4(1), Article 467. https://doi.org/10.1186/s40064-015-1195-0

Medium-chain volatile flavour esters are important molecules since they have extensive applications in food, fragrance, cosmetic, paint and coating industries, which determine different characteristics of aroma or taste in commercial products. Biosyn... Read More about Production of medium-chain volatile flavour esters in Pichia pastoris whole-cell biocatalysts with extracellular expression of Saccharomyces cerevisiae acyl-CoA:ethanol O-acyltransferase Eht1 or Eeb1.

Screening of non- Saccharomyces cerevisiae strains for tolerance to formic acid in bioethanol fermentation (2015)
Journal Article
Oshoma, C. E., Greetham, D., Louis, E. J., Smart, K. A., Phister, T. G., Powell, C., & Du, C. (2015). Screening of non- Saccharomyces cerevisiae strains for tolerance to formic acid in bioethanol fermentation. PLoS ONE, 10(8), Article e0135626. https://doi.org/10.1371/journal.pone.0135626

Formic acid is one of the major inhibitory compounds present in hydrolysates derived from lignocellulosic materials, the presence of which can significantly hamper the efficiency of converting available sugars into bioethanol. This study investigated... Read More about Screening of non- Saccharomyces cerevisiae strains for tolerance to formic acid in bioethanol fermentation.

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.