Rapid maturation of beer using an immobilized yeast bioreactor. 1. Heat conversion of alpha-acetolactate. Journal of Biotechnology 38(2): 101-108, 1995
Rapid maturation of beer using an immobilized yeast bioreactor. 2. Balance of total diacetyl reduction and regeneration. Journal of Biotechnology 38(2): 109-116, 1995
Beer Brewing Using an Immobilized Yeast Bioreactor Design of an Immobilized Yeast Bioreactor for Rapid Beer Brewing System. Journal of Fermentation and Bioengineering 78(6): 443-449, 1994
Rapid fermentation of beer using an immobilized yeast multistage bioreactor. Applied Biochemistry and Biotechnology 53(3): 277-283, 1995
Rapid fermentation of beer using an immobilized yeast multistage bioreactor system. Applied Biochemistry and Biotechnology 53(3): 245-259, 1995
Rapid fermentation of beer using an immobilized yeast multistage bioreactor: Control of sulfite formation. Applied Biochemistry and Biotechnology 53(3): 277-283, 1995
Rapid fermentation of beer using an immobilized yeast multistage bioreactor system: Control of minor products of carbohydrate metabolism. Applied Biochemistry and Biotechnology 53(3): 261-276, 1995
Rapid fermentation of beer using an immobilized yeast multistage bioreactor system: Balance control of extract and amino acid uptake. Applied Biochemistry and Biotechnology 53(3): 245-259, 1995
Production of beer using immobilized yeast encoding alpha-acetolactate decarboxylase. Journal of the Institute of Brewing 98(6): 479-491, 1992
Immobilized yeast bioreactor systems for continuous beer fermentation. Biotechnology Progress 15(1): 105-113, 1999
Scaleup of immobilized yeast bioreactor for continuous fermentation of beer. Technical quarterly 1(3): 90-94, 1994
Continuous beer fermentation using immobilized yeast cell bioreactor systems. Biotechnology Progress 21(3): 653-663, 2005
Continuous beer fermentation using immobilized yeast in a fluidized bed bioreactor system. Abstracts of Papers American Chemical Society 217(1-2): BIOT 053, 1999
Operation of fluidized-bed bioreactor containing immobilized yeast cells and the diacetyl levels of green beer. Chinese Journal of Biotechnology 5(4): 253-261, 1989
Beer maturation in a continuously operating bioreactor using a flocculating Brewers yeast strain. Journal of the Institute of Brewing 103(3): 159, 1997