Fermented beverages of pre- and proto-historic China - Test2 - elhamkhani - TriplyDB

Fermented beverages of pre- and proto-historic China

Fermented beverages of pre- and proto-historic China

http://www.wikidata.org/entity/Q24558610

about

The ADH1B Arg47His polymorphism in east Asian populations and expansion of rice domestication in history Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry Role of social wasps in Saccharomyces cerevisiae ecology and evolution Chronic intake of fermented floral nectar by wild treeshrews.The Ehrlich pathway for fusel alcohol production: a century of research on Saccharomyces cerevisiae metabolism Evidence for domesticated and wild populations of Saccharomyces cerevisiae.Fermented Foods: Are They Tasty Medicines for Helicobacter pylori Associated Peptic Ulcer and Gastric Cancer?Diversity and adaptive evolution of Saccharomyces wine yeast: a review Exercise and Alcohol Consumption: What We Know, What We Need to Know, and Why it is Important Metabolic methanol: molecular pathways and physiological roles Revealing a 5,000-y-old beer recipe in China Resurrecting ancestral alcohol dehydrogenases from yeast Hominids adapted to metabolize ethanol long before human-directed fermentation Predicting Carriers of Ongoing Selective Sweeps without Knowledge of the Favored Allele Biomolecular Evidence of Silk from 8,500 Years Ago European derived Saccharomyces cerevisiae colonisation of New Zealand vineyards aided by humans A Gondwanan imprint on global diversity and domestication of wine and cider yeast Saccharomyces uvarum Saccharomyces cerevisiae: a nomadic yeast with no niche?Ancient Egyptian herbal wines Life sciences and biotechnology in China.Technological Microbiology: Development and Applications Chemical and archaeological evidence for the earliest cacao beverages.Biomanufacturing: history and perspective.Saccharomyces cerevisiae: population divergence and resistance to oxidative stress in clinical, domesticated and wild isolates Human paleodiet and animal utilization strategies during the Bronze Age in northwest Yunnan Province, southwest China Evidence for divergent evolution of growth temperature preference in sympatric Saccharomyces species.Geographical markers for Saccharomyces cerevisiae strains with similar technological origins domesticated for rice-based ethnic fermented beverages production in North East India.Alcohol use disorders and current pharmacological therapies: the role of GABA(A) receptors.Phenotypic landscape of Saccharomyces cerevisiae during wine fermentation: evidence for origin-dependent metabolic traits Ecological success of a group of Saccharomyces cerevisiae/Saccharomyces kudriavzevii hybrids in the northern european wine-making environment.Genomic evolution of Saccharomyces cerevisiae under Chinese rice wine fermentation.Reconstruction of the evolutionary history of Saccharomyces cerevisiae x S. kudriavzevii hybrids based on multilocus sequence analysis Distinguishing between selective sweeps from standing variation and from a de novo mutation.The genomics of microbial domestication in the fermented food environment.Tapping into yeast diversity.Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group.Bread, beer and wine: Saccharomyces cerevisiae diversity reflects human history.Pyrosequencing reveals regional differences in fruit-associated fungal communities.Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods.Ferment in the family tree

P2860

Q21284127-2B853D15-7C78-43EA-883D-739A30BB7145 Q22001357-6A8C2769-80AD-4A47-9B63-8315CD5C3D35 Q24616474-978F8A76-8169-4C87-B06E-0959AC27D7E0 Q24652256-6D584ED3-9B33-444C-8B3D-5C2DA0A4EA83 Q24655293-9F483362-AC5E-4D78-8C5B-3F8E55EAEF2E Q24811558-1554423D-080A-4FE5-BDC2-3BCC8106FF72 Q26738441-1AACF9C8-BBCC-407D-999F-0FBD59EE925E Q26800077-72C4AD71-AAE3-416D-9EF2-F4498D7E8F14 Q26858791-0CFDF6EB-B425-4870-B665-3BB2AF69E8AF Q27000276-DF0DA841-39D0-4D24-86D4-AFEA5B8041AE Q28005494-5B2BDD12-C6EE-4602-8652-AD177D84800B Q28247912-EB63ADE6-98C1-439A-9D2F-AE65A520C61E Q28252759-FF7A5F9A-1A4A-4C57-839F-D7F12583F6F0 Q28548441-C948C587-C836-454A-8E3A-8415BBF97B2D Q28554993-82325701-2303-49D0-A2B8-ED7F076B7280 Q28596512-D5350922-0DE3-4146-9CA2-3BD5615E0C90 Q28596905-5654604E-7DAC-46DB-A268-6035AA72461E Q28647013-459FDC2E-4D5E-46C2-8332-0B95FD98EDCA Q28754504-42D19324-FDBB-4EB0-9A99-5CF79CC83368 Q28757874-221A2CE9-C0B0-4266-ABEC-A0792C40EA29 Q30250972-83D1F245-3896-4C9D-A3F9-091A32B2BFDB Q30445045-2756742A-EBDD-4BBF-A8C6-917F5C0B8010 Q31142017-4237455A-A9A8-49CC-80C0-9FDD47EDAE98 Q33434488-F6316F14-FB7A-474F-B253-9F1C6A5EF3BE Q33712979-880964D4-9B79-41B4-BA9C-C3E75107D1C9 Q33933085-D6D76AB1-E7ED-410A-92B1-D4CA6A282556 Q33946706-EA89A489-76B3-4F3F-BB21-207DBDF2D5A7 Q34018001-F55F1408-F3B6-4F41-B309-8C4B6E92EAE8 Q34031979-45528889-BCA2-474B-918B-4D033CBABBC6 Q34255347-F7B1F398-EF64-4ED0-A4AB-440C1880F2EC Q34366805-2E8CA431-E90C-46C7-97CA-D82BB5A599A9 Q34438183-7A4E8185-1D59-4624-B093-B0A0929D17B5 Q34446688-E31B5EA0-B48A-4F44-84B5-21451C31F7FC Q34492421-5BBA6781-3569-4737-A003-BA956BB82E68 Q34529464-67CC13E8-956A-4A77-861B-A4FD4D769E3F Q34549882-6A954796-D8AC-462D-9521-3354E7D524AE Q34627793-22E7C46E-3075-403E-A407-F31EC07FD526 Q34639677-BC92DF4F-8B6F-467C-87BD-80EA71A770A5 Q34785172-C8ACD785-ACAF-46CE-A174-AFBF7AD4CC15 Q34985343-F0E06905-E25D-46A7-B4EB-D0F16783B7D7

P2860

Fermented beverages of pre- and proto-historic China

http://www.wikidata.org/entity/Q24558610

description

2004 nî lūn-bûn

@nan

2004 թուականի Դեկտեմբերին հրատարակուած գիտական յօդուած

@hyw

2004 թվականի դեկտեմբերին հրատարակված գիտական հոդված

@hy

2004年の論文

@ja

2004年論文

@yue

2004年論文

@zh-hant

2004年論文

@zh-hk

2004年論文

@zh-mo

2004年論文

@zh-tw

2004年论文

@wuu

name

Fermented beverages of pre- and proto-historic China

@ast

Fermented beverages of pre- and proto-historic China

@en

Fermented beverages of pre- and proto-historic China

@nl

type

label

Fermented beverages of pre- and proto-historic China

@ast

Fermented beverages of pre- and proto-historic China

@en

Fermented beverages of pre- and proto-historic China

@nl

prefLabel

Fermented beverages of pre- and proto-historic China

@ast

Fermented beverages of pre- and proto-historic China

@en

Fermented beverages of pre- and proto-historic China

@nl

P1433

Q24558610-EAF2887E-6B98-4FD0-8216-416B96452B21

P1476

Q24558610-F8AB8F31-0BB4-41F5-998B-008226782ED3

P2093

Q24558610-0CFF3798-37F5-44B8-B3A7-2AE24BF8BF8B

Q24558610-44E22854-5D42-465D-9D15-C9AEAC9B7A39

Q24558610-54FCFC9E-39B3-4E95-BC2F-401501027068

Q24558610-5513B798-1F66-4022-B4A2-E1C2D61FCE94

Q24558610-57B57CB3-E674-43A1-8C76-DB2099FCB6F4

Q24558610-6CFFA278-3063-48D0-BBFC-36D5BED54C7A

Q24558610-7798C727-C5A7-436F-B6E3-9D6B8DB539EF

Q24558610-89A2A61F-5F88-429E-8108-A34FA0E72CB6

Q24558610-A6135F0D-7E8A-462B-B614-9730C23EECCF

Q24558610-CB2844FB-651E-46C6-8F7A-633D4959346D

P2860

Q24558610-00E1F1B6-2881-4DC2-824F-B613064E5FE6

Q24558610-5597924D-376C-4831-A595-4EFCF45D8E0E

Q24558610-662B7974-3801-4156-8F52-FCB9D5E4A66A

Q24558610-9E9E58C8-F74D-46A4-9924-A5A06DD67788

Q24558610-FB2D3953-2236-47EA-A7F8-7ACD96CBE5CF

P304

Q24558610-91D0EFB0-D436-4E2B-8666-924D379D8D45

P31

Q24558610-7BBA5CF2-4698-4C3C-9560-FD8D9C92006E

P3181

Q24558610-31FC2DDD-D99C-42A2-9A05-899C1BE2C6DA

P356

Q24558610-0FE0303D-FC13-40D7-BD09-C24567B7120B

P407

Q24558610-CC1443A0-7815-4F83-94C1-29EC17D5CF24

P433

Q24558610-160B0F21-4A55-4040-AC28-13487156C5A3

P478

Q24558610-14886EFD-676F-4121-87D0-8932DE8FF7E1

P50

Q24558610-98314D49-CE9D-45A6-AC7D-0C4A3993E6A5

P577

Q24558610-8FEE997D-380F-4702-B235-201FA9BE0153

P5875

Q24558610-5FB1FE77-15B4-4108-93CC-697100924796

P698

Q24558610-2225E1D6-423F-4CF7-B7EE-1EE55794B363

P932

Q24558610-8048F8AE-D00D-4D41-BCB6-21DFDBA27D59

P3181

P356

PNAS.0407921102

P1433

Proceedings of the National Academy of Sciences of the United States of America

P1476

Fermented beverages of pre- and proto-historic China

@en

P2093

Alberto Nuñez

http://www.w3.org/2001/XMLSchema#string

Changsui Wang

http://www.w3.org/2001/XMLSchema#string

Chen-Shan Wang

http://www.w3.org/2001/XMLSchema#string

Eric D Butrym

http://www.w3.org/2001/XMLSchema#string

Gretchen R Hall

http://www.w3.org/2001/XMLSchema#string

Guangsheng Cheng

http://www.w3.org/2001/XMLSchema#string

Jigen Tang

http://www.w3.org/2001/XMLSchema#string

Juzhong Zhang

http://www.w3.org/2001/XMLSchema#string

Michael P Richards

http://www.w3.org/2001/XMLSchema#string

Patrick E McGovern

http://www.w3.org/2001/XMLSchema#string

P2860

Oldest playable musical instruments found at Jiahu early Neolithic site in China.

Alcohol in the western world.

The earliest writing? Sign use in the seventh millennium BC at Jiahu, Henan Province, China

Royal Purple dye: the chemical reconstruction of the ancient Mediterranean industry

Evolution of the chemical composition of Ginkgo biloba external and internal leaf lipids through senescence and litter formation

P304

17593-8

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P3181

1318372

http://www.w3.org/2001/XMLSchema#string

P356

10.1073/PNAS.0407921102

http://www.w3.org/2001/XMLSchema#string

P407

P433

51

http://www.w3.org/2001/XMLSchema#string

P478

101

http://www.w3.org/2001/XMLSchema#string

P50

Robert A. Moreau

P577

2004-12-21T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P5875

8136801

http://www.w3.org/2001/XMLSchema#string

P698

15590771

http://www.w3.org/2001/XMLSchema#string

P932

539767

http://www.w3.org/2001/XMLSchema#string