K-SUCGL / Sucrose/ D-Glucose Assaykit (250)

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Megazyme K-SUCGL

Sucrose/ D-Glucose Assaykit (250)

- Publications -

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.

Link to Article

Grape and wine analysis: Oenologists to exploit advanced test kits.

Charnock, S. C. & McCleary, B. V. (2005). Revue des Enology, 117, 1-5.

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A synthetic, light-driven consortium of cyanobacteria and heterotrophic bacteria enables stable polyhydroxybutyrate production.

Weiss, T. L., Young, E. J. & Ducat, D. C. (2017). Metabolic Engineering, 44, 236-245.

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Composition, in vitro digestibility, and sensory evaluation of extruded whole grain sorghum breakfast cereals.

Mkandawire, N. L., Weier, S. A., Weller, C. L., Jackson, D. S. & Rose, D. J. (2015). LWT-Food Science and Technology, 62(1), 662-667.

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Evaluation of sugar content in potatoes using NIR reflectance and wavelength selection techniques.

Rady, A. M. & Guyer, D. E. (2015). Postharvest Biology and Technology, 103, 17-26.

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Rerouting carbon flux to enhance photosynthetic productivity.

Ducat, D. C., Avelar-Rivas, J. A., Way, J. C. & Silver, P. A. (2012). Applied and Environmental Microbiology, 78(8), 2660-2668.

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Rapid quantifiable assessment of nutritional parameters influencing pediocin production by Pediococcus acidilactici NRRL B5627.

Anastasiadou, S., Papagianni, M., Ambrosiadis, I. & Koidis, P. (2008). Bioresource Technology, 99(14), 6646-6650.

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Steam‐girdling of barley (Hordeum vulgare) leaves leads to carbohydrate accumulation and accelerated leaf senescence, facilitating transcriptomic analysis of senescence‐associated genes.

Parrott, D. L., McInnerney, K., Feller, U. & Fischer, A. M. (2007). New Phytologist, 176(1), 56-69.

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