Michael H. Penner

Affiliations: 
Oregon State University, Corvallis, OR 
Area:
Food Science and Technology Agriculture, Agricultural Engineering, Biochemistry
Website:
http://oregonstate.edu/foodsci/people/michael-penner
Google:
"Michael Henry Penner"
Bio:

https://books.google.com/books?id=K4QW3sBU8j8C

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Parents

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Robert  E. Feeney grad student 1984 UC Davis
 (Chemical and Biological Aspects of Transferrin Structure and Function.)
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Publications

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Jiang S, Penner MH. (2019) The nature of β-cyclodextrin inhibition of potato polyphenol oxidase-catalyzed reactions. Food Chemistry. 298: 125004
Jiang S, Penner MH. (2017) Overcoming Reductant Interference in Peroxidase-Based Assays for Hydrogen Peroxide Quantification. Journal of Agricultural and Food Chemistry
Balto AS, Lapis TJ, Silver RK, et al. (2016) On the use of differential solubility in aqueous ethanol solutions to narrow the DP range of food-grade starch hydrolysis products. Food Chemistry. 197: 872-80
Ding J, Holzwarth G, Bradford CS, et al. (2015) PEP3 overexpression shortens lag phase but does not alter growth rate in Saccharomyces cerevisiae exposed to acetic acid stress. Applied Microbiology and Biotechnology
Ding J, Holzwarth G, Penner MH, et al. (2015) Overexpression of acetyl-CoA synthetase in Saccharomyces cerevisiae increases acetic acid tolerance. Fems Microbiology Letters. 362: 1-7
Jiang S, Penner MH. (2015) Selective oxidation of enzyme extracts for improved quantification of peroxidase activity. Analytical Biochemistry. 476: 20-5
Lapis TJ, Penner MH, Lim J. (2014) Evidence that humans can taste glucose polymers. Chemical Senses. 39: 737-47
Ding J, Bierma J, Smith MR, et al. (2013) Acetic acid inhibits nutrient uptake in Saccharomyces cerevisiae: auxotrophy confounds the use of yeast deletion libraries for strain improvement. Applied Microbiology and Biotechnology. 97: 7405-16
Smith MR, Penner MH, Bennett SE, et al. (2011) Quantitative colorimetric assay for total protein applied to the red wine Pinot noir. Journal of Agricultural and Food Chemistry. 59: 6871-6
Deng Q, Penner MH, Zhao Y. (2011) Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins Food Research International. 44: 2712-2720
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