Now showing items 1-10 of 109
Responding to Challenges: the Training and Educating of the information professional for the next millenium
“… in most fields the issue of the professional competence and qualification of individuals is viewed as an integral part of the quality assurance of organisations and the services that they provide.” This view has long ...
Neutron diffraction studies on liquids
(Royal Society of Chemistry, 1997)
The Brussels Convention: a still born child?
(School of Law, Queen's University Belfast, 1999)
Whether status of Brussels Convention as international treaty rather than EU treaty limits its potential and effectiveness.
Magnesium-limited growth of Saccharomyces cerevisiae
The growth response of Saccharomyces cerevisiae to magnesium limitation when propagated aerobically in batch culture under conditions of glucose repression was hyperbolic, thus indicating a Monod relationship. The saturation ...
The development of a rapid-prototyping technique for mechatronic-augmented heavy plant
Telechiric, semi-autonomous and autonomous heavy plant is finding an increasing role in applications such as construction, sub-sea work and decommissioning. There is a need for improved operator interfaces for such plant, ...
Drugs in sport: justifying paternalism on the grounds of harm
(SAGE Publications, 1996)
Interactions between killer yeasts and pathogenic fungi
AbstractA total of 17 presumptive killer yeast strains were tested in vitro for growth inhibitory and killing activity against a range of fungal pathogens of agronomic, environmental and clinical significance. Several ...
The importance of magnesium ions in yeast biotechnology
(Elsevier Applied Science, 1990)
Cell physiology of baker's yeast in chemostats subjected to lactic acid perturbations
(Food Technology and Biotechnology University of Zagreb, 1999)
Knowledge of microbial nutrition has become more relevant in recent years with the increased use of microorganisms and their products as food additives and supplements. In this paper, we describe the effect of lactic acid ...