Ammonia Assay Kit (Rapid)

1.Megazyme “advanced” wine test kits general characteristics and validation. Charnock, S. J., McCleary, B. V., Daverede, C. & Gallant, P. (2006). Reveue des Oenologues, 120, 1-5.
2.Grape and wine analysis: Oenologists to exploit advanced test kits. Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.
3.Effect of Yogurt Acid Whey on the Quality of Maize Silage. Palamidi, I., Paraskeuas, V. V., Kotsampasi, B., Hadjigeorgiou, I., Politis, I. & Mountzouris, K. C. (2023). Fermentation, 9(12), 994.
4.Agaricus bisporus chitosan influences the concentrations of caftaric acid and furan-derived compounds in Pinot noir juice and base wine. Mederios, J., Xu, S., Pickering, G. & Kemp, B. (2023). Oeno One, 57(3), 255-268.
5.Survey on Yeast Assimilable Nitrogen Status of Musts from Native and International Grape Varieties: Effect of Variety and Climate. Bouloumpasi, E., Skendi, A. & Soufleros, E. H. (2023). Fermentation, 9(8), 773.
6.Engineering of thioesterase YciA from Haemophilus influenzae for production of carboxylic acids. Pöschel, L., Guevara-Martínez, M., Hörnström, D., van Maris, A. J. & Buchhaupt, M. (2023). Applied Microbiology and Biotechnology, 107(20), 6219-6236.
7.The Effect of Dietary Fermented Grape Pomace Supplementation on In Vitro Total Gas and Methane Production, Digestibility, and Rumen Fermentation. Kara, K. & Öztaş, M. A. (2023). Fermentation, 9(8), 741.
8.Assessment of Maize Silage Quality under Different Pre-Ensiling Conditions. Serva, L., Andrighetto, I., Segato, S., Marchesini, G., Chinello, M. & Magrin, L. (2023). Data, 8(7), 117.
9.Automatic control of chemolithotrophic cultivation of Cupriavidus necator: Optimization of oxygen supply for enhanced bioplastic production. Lambauer, V., Permann, A., Petrášek, Z., Subotić, V., Hochenauer, C., Kratzer, R. & Reichhartinger, M. (2023). Fermentation, 9(7), 619.
10.Undigested glycated lentil proteins modulate the gut microbiota profile but not the metabolites in vitro. Boachie, R. T., Capuano, E., Oliviero, T., Udenigwe, C. C. & Fogliano, V. (2023). Journal of Functional Foods, 107, 105667.
11.Impact of Steam Extraction and Maceration Duration on Wines from Frozen ‘Frontenac’Must. Svyantek, A., Wang, Z. & Hatterman-Valenti, H. (2023). Fermentation, 9(4), 317.
12.Functional genome annotation and transcriptome analysis of Pseudozyma hubeiensis BOT-O, an oleaginous yeast that utilizes glucose and xylose at equal rates. Mierke, F., Brink, D. P., Norbeck, J., Siewers, V. & Andlid, T. (2023). Fungal Genetics and Biology, 103783.
13.Effects of plantago species herbage and silage on in vitro ruminal fermentation and microbiome. Kara, K., Yılmaz, S., Önel, S. E. & Özbilgin, A. (2022). E Italian Journal of Animal Science, 21(1), 1569-1583.
14.Development and Analysis of an intensified batch-fed wine fermentation process. Miller, K. V., Arefaine, E., Arikal, A., Cantu, A., Cauduro Girardello, R., Oberholster, A., Heymann, H. & Block, D. E. (2022). Fermentation, 8(6), 268.
15.The film-forming Pichia spp. in a winemaker's toolbox: A simple isolation procedure and their performance in a mixed-culture fermentation of Vitis vinifera L. cv. Gewürztraminer must. Scansani, S., van Wyk, N., Nader, K. B., Beisert, B., Brezina, S., Fritsch, S., semmler, H., Pasch, L., Pretorius, I. S., Wallbrunn, C., Schnell, S. & Rauhut, D. (2022). International Journal of Food Microbiology, 365, 109549.