B. C. Axcell

Agricultural and Biological Sciences · Life Sciences

22h-index1.6kcitations56works0.02yr avg
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Research Topics

Fermentation and Sensory Analysis(33), Fungal and yeast genetics research(24), Microbial Metabolic Engineering and Bioproduction(12), Horticultural and Viticultural Research(9), Meat and Animal Product Quality(7)

Publications56 total

Issue Information
Journal of the Institute of Brewing·2022Open Access
Issue Information
Journal of the Institute of Brewing·2021Open Access
Issue Information
Journal of the Institute of Brewing·2021Open Access
Issue Information
Journal of the Institute of Brewing·2021Open Access
Issue information
Journal of the Institute of Brewing·2019Open Access
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Journal of the Institute of Brewing·2018· 1 citedOpen Access
Issue information
Journal of the Institute of Brewing·2018Open Access
Issue information
Journal of the Institute of Brewing·2018Open Access
Enhanced waterlogging tolerance in barley by manipulation of expression of the N‐end rule pathway E3 ligase <i><scp>PROTEOLYSIS</scp>6</i>
Plant Biotechnology Journal·2015· 150 citedOpen Access
Barley has two peroxisomal ABC transporters with multiple functions in β-oxidation
Journal of Experimental Botany·2014· 43 citedOpen Access
Impact of Storage Temperature on Lager Brewing Yeast Viability, Glycogen, Trehalose, and Fatty Acid Content
Cerevisia·2013
The Relationship between Yeast Cell Age, Fermenter Cone Environment, and Petite Mutant Formation in Lager Fermentations
Journal of the American Society of Brewing Chemists·2013· 4 cited
Impact of Storage Temperature on Lager Brewing Yeast Viability, Glycogen, Trehalose, and Fatty Acid Content
Journal of the American Society of Brewing Chemists·2012· 10 cited
Quality assessment of lager brewery yeast samples and strains using barley malt extracts with anti-yeast activity
Food Microbiology·2008· 10 cited
The yeast<i>Saccharomyces cerevisiae</i>â the main character in beer brewing
FEMS Yeast Research·2008· 244 citedOpen Access
Optimised quantification of the antiyeast activity of different barley malts towards a lager brewing yeast strain
Food Microbiology·2008· 24 cited
The Impact of Microorganisms on Barley and Malt Quality—A Review
Journal of the American Society of Brewing Chemists·2006· 64 cited
Enzymatic Generation of Factors from Malt Responsible for Premature Yeast Flocculation
Journal of the American Society of Brewing Chemists·2004· 56 cited
Impact of Different Wort Boiling Temperatures on the Beer Foam Stabilizing Properties of Lipid Transfer Protein 1
Journal of Agricultural and Food Chemistry·2004· 88 cited
Impact of Wort Composition on Flocculation
2003· 8 cited
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Frequent Co-authors

E. S. C. O'Connor-Cox(20), E. J. Lodolo(9), Katherine A. Smart(9), F. Mochaba(9), Sandra N.E. van Nierop(5), M. Majara(5), David Quain(5), Elke K. Arendt(5), G. N. Bathgate(5), Dirk Bendiak(5), Chris A. Boulton(5), Tom Bringhurst(5), Susan E. Ebeler(5), Jaime Jurado(5), John Londesborough(5), Argyrios Margaritis(5), R. Alex Speers(5), Frank Vriesekoop(5), Graeme M. Walker(5), Carsten Zufall(5)