Research Guides: BIO 111: Molecules, Cells, and Animal Systems: Home

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With links to a variety of resources just for your course, this guide is a great place to start your research! Remember that these are only some of the sources that may be useful to you. Have a question? Feel free to use the contact information in the sidebar!

Starting Activity

Identify each of the following three sources as primary, secondary, or tertiary. What are the key features of a primary source?

Enhanced leavening properties of baker's yeast by reducing sucrase activity in sweet dough.
Zhang, C., Lin, X., Feng, B., Liu, X., Bai, X., Xu, J., Pi, L., & Xiao, D. (2016). Enhanced leavening properties of baker's yeast by reducing sucrase activity in sweet dough. Applied Microbiology and Biotechnology, 100(14), 6375-6383. http://dx.doi.org/10.1007/s00253-016-7449-0
Food Fermentation
Hesseltine, C. W. (2019). Food fermentation. AccessScience. https://doi.org/10.1036/1097-8542.266100
Yeast Expression Systems: Overview and Recent Advances.
Baghban, R., Farajnia, S., Rajabibazl, M., Ghasemi, Y., Mafi, A., Hoseinpoor, R., Rahbarnia, L., & Aria, M. (2019). Yeast expression systems: Overview and recent advances. Molecular Biotechnology, 61(5), 365–384. https://doi.org/10.1007/s12033-019-00164-8

BIO 111: Molecules, Cells, and Animal Systems

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