All Stories

  1. Part II: the influence of the serial repitching ofSaccharomyces pastorianuson the uptake dynamics of amino acids during the fermentation of barley and gluten-free buckwheat and quinoa wort

    Article • Journal of the Institute of Brewing, June 2015, Wiley

    Dr. Matjaž Deželak

  2. Part III: the influence of serial repitching ofSaccharomyces pastorianuson the production dynamics of some important aroma compounds during the fermentation of barley and gluten-free buckwheat and quinoa wort

    Article • Journal of the Institute of Brewing, June 2015, Wiley

    Dr. Matjaž Deželak

  3. Part I: the influence of serial repitching ofSaccharomyces pastorianuson the uptake dynamics of metal ions and fermentable carbohydrates during the fermentation of barley and gluten-free buckwheat and quinoa wort

    Article • Journal of the Institute of Brewing, June 2015, Wiley

    Dr. Matjaž Deželak

  4. Processing of bottom-fermented gluten-free beer-like beverages based on buckwheat and quinoa malt with chemical and sensory characterization

    Article • Journal of the Institute of Brewing, September 2014, Wiley

    Dr. Matjaž Deželak

  5. The influence of serial repitching of Saccharomyces pastorianus on its karyotype and protein profile during the fermentation of gluten-free buckwheat and quinoa wort

    Article • International Journal of Food Microbiology, August 2014, Elsevier

    Dr. Matjaž Deželak

  6. Glucagon like-peptide-1 receptor is covalently modified by endogenous mono-ADP-ribosyltransferase

    Article • Molecular Biology Reports, September 2011, Springer Science + Business Media

    Dr. Matjaž Deželak

  7. Third intracellular loop of glucagon like-peptide-1 receptor is coupled with endogenous mono-ADP-ribosyltransferase — Novel type of receptor regulation?

    Article • European Journal of Pharmacology, September 2011, Elsevier

    Dr. Matjaž Deželak