Brian Gibson

20062019
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Fingerprint Fingerprint is based on mining the text of the person's scientific documents to create an index of weighted terms, which defines the key subjects of each individual researcher.

  • 10 Similar Profiles
Saccharomyces Medicine & Life Sciences
Yeasts Medicine & Life Sciences
Fermentation Medicine & Life Sciences
Beer Chemical Compounds
Yeast Chemical Compounds
Saccharomyces cerevisiae Medicine & Life Sciences
Diacetyl Medicine & Life Sciences
Brewing Engineering & Materials Science

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Research Output 2006 2019

  • 38 Article
  • 4 Review Article
  • 2 Chapter or book article
  • 1 Conference Poster

Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers

Cubillos, F. A., Gibson, B., Grijalva-Vallejos, N., Krogerus, K. & Nikulin, J., 2019, In : Yeast. p. 1-16

Research output: Contribution to journalReview ArticleScientificpeer-review

Beer
Yeast
Yeasts
Brewing
Saccharomyces
7 Citations (Scopus)

Alternative Saccharomyces interspecies hybrid combinations and their potential for low-temperature wort fermentation

Nikulin, J., Krogerus, K. & Gibson, B., 1 Jan 2018, In : Yeast. 35, 1, p. 113-127 15 p.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
Saccharomyces
Beer
Yeast
Fermentation
Temperature
2 Citations (Scopus)

A Unique Saccharomyces cerevisiae x Saccharomyces uvarum Hybrid Isolated From Norwegian Farmhouse Beer: Characterization and Reconstruction

Krogerus, K., Preiss, R. & Gibson, B., 24 Sep 2018, In : Frontiers in Microbiology. 9, SEP, 2253.

Research output: Contribution to journalArticleScientificpeer-review

Open Access
Saccharomyces
Saccharomyces cerevisiae
Genome
Biofuels
Wine
1 Citation (Scopus)

Diacetyl control during brewery fermentation via adaptive laboratory engineering of the lager yeast Saccharomyces pastorianus

Gibson, B., Vidgren, V., Peddinti, G. & Krogerus, K., 1 Dec 2018, In : Journal of industrial microbiology and biotechnology. 45, 12, p. 1103-1112

Research output: Contribution to journalArticleScientificpeer-review

Open Access
Breweries
Diacetyl
Beer
Saccharomyces
Yeast
1 Citation (Scopus)

Differential evolution of Strecker and non-Strecker aldehydes during aging of pale and dark beers

Gibson, B., Aumala, V., Heiniö, R-L., Mikkelson, A. & Honkapää, K., 2018, In : Journal of Cereal Science. 83, p. 130-138 9 p.

Research output: Contribution to journalArticleScientificpeer-review

Beer
beers
Aldehydes
aldehydes
Aging of materials