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Pharmacy Bibliography

Pharmaceutical Applications for Osmometers
Suzuki, M.; Ito, K.; Fushimi, C.; Kondo, T.: A study of cyclodextrin complex formation by a freezing point depression method; Chemical & Pharmaceutical Bulletin (TOKYO) VOL.41, NO.5, P.942-945; 1993

Suzuki, K.; Price, J. C.: Microencapsulation And Dissolution Properties of a Neuroleptic in a Biodegradable Polymer, Poly(RACEMIC LACTIDE); Journal of Pharmaceutical Sciences; VOL.74, NO.1, P.21-24 ; 1985

Lord, R. C. C.: Osmosis, osmometry, and osmoregulation; Postgraduate Medical Journal; 1999 VOL. 75; NO. 880, PP. 67-73

Coates, A. L.; Macneish, C. F., et al: A comparison of the availability of tobramycin for inhalation from vented vs unvented nebulizers; 1998; Chest; VOL. 113, NO. 4; PP. 951-956

Suzuki, M.; Ito, K., et al: The freezing point depression method for the determination of binding parameters of drugs by polyvinylpyrrolidine and polyoxyethylene n-dodecylether; Chemical & Pharmaceutical Bulletin (Tokyo); 1993; VOL. 41, NO. 9; PP. 1616-1620

Suzuki, M.; Ito, K., et al: A study of 1:1 Plus 1:2 complexes between barbiturate and alpha-cyclodextrin using the freezing point depression method; Chemical & Pharmaceutical Bulletin (Tokyo) 1993; VOL. 41, NO. 8; PP. 1444-1447

Food and Beverage: Fermentation
D'Amore T, Panchal CJ, et al. A study of ethanol tolerance in yeast. Crit. Rev. Biotechnology 1990; 9: 287-304.

Casey GP, Magnus CA, et al.. High-gravity brewing: Effects of nutrition on yeast composition, fermentative ability, and alcohol production. Appl. Environmental Microbiol. 1984; 48: 639-46.

D'Amore T, Panchal CJ, et al. A study of ethanol tolerance in yeast. Crit. Rev. Biotechnology 1990; 9: 287-304.

D'Amore T, Crumplen R, et al. The involvement of trehalose in yeast stress tolerance. Jnl. Industrial Microbiology 1991; 7: 191-96.

D'Amore T. Improving yeast fermentation performance. Jnl. Inst. Brewing 1992; 98: 375-82.

Jabarit A. Physiological requirements and viability of 5 mixed cultures in freeze-concentrated media and media enriched with protective substances and growth factors. Lait 1971; 51: 437-453.

Lewis MJ, Kuiper HA. Effect of growth temperature and glucose on thermal injury of saccaromyces calsbergensis. Jnl. Institute of Brewing 1972; 78: 465-70.

Nishino H, Miyazaki S, et al. Effect of osmotic pressure on the growth rate and fermentation activity of wine yeasts. Am. Jnl. Enol. Vitic. 1985; 36: 170-174.

Owades JL. The role of osmotic pressure in high and low gravity fermentations. Technical Quarterly , Master Brewers Assn. of the Americas 1981; 18: 163-65.

Piendl A. Composition of German alcohol free, bottom fermented, low garvity beer. Brauwelt International 1991; 136-38.

Piendl A. Nonalcoholic beers worldwide (Part 3): German bottom-fermented low gravity beers, bottom-fermented beers with low original gravity, and top-fermented beers. Brauwelt 1994; 134: 1482-92.

Piendl A, Schuster C, et al. The osmotic pressure of sports beverages and nonalcoholic beers. Brauwelt 1994; 134: 2756-58,2783.

Piendl A. Nonalcoholic beers worldwide (Part 6): German bottom-fermented beers with high original wort. Brauwelt 1995; 135: 364-71.

Price A, Buehler T. Ethanol production in strains of saccharomyces cerevisiae: A literature review. Brauwelt 1995; 135: 655-62, 664.

Piendl A. Alcohol-free beers worldwide (Part 10): German botton fermentation beer. Brauwelt 1995; Vol. 135: 1950-52, 1967.

Suarez JA, Bravo F, et al. Microbiological study of concentrated grape musts and its industrial application (Part 2): Osmophilic yeasts and their physiology. Alimentaria 1982; 25-29.

Zheng H, D'Amore T, et al. Factors influencing maltotriose utilization during brewery wort fermentations. Jnl. Am. Soc. Brewing Chemists 1994; 52: 41-47.

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