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Technological possibilities for transferring the colour of dark barley (Hordeum vulgare L.) into mash and wort to produce beers with a reddish hue.
- Published in:
- Brewing Science, 2024, v. 77, n. 1/2, p. 1, doi. 10.23763/BrSc23-13haege
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- Article
Enantiospecific determination of the odour threshold concentrations of (R )- and (S )-linalool in water and beer.
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- Brewing Science, 2023, v. 76, n. 7/8, p. 92
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- Article
Identification and quantification of chromophoric substances in barley (Hordeum vulgare L.).
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- Brewing Science, 2023, v. 76, n. 9/10, p. 97
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- Article
How alcohol content in dry-hopped beer affects final beer composition – a model study.
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- Brewing Science, 2022, v. 75, n. 5/6, p. 44, doi. 10.23763/BrSc22-06cocuzza
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- Article
An approach to develop an external dry hopping method by restoring the aroma transfer through dilution.
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- Brewing Science, 2021, v. 74, n. 11/12, p. 151, doi. 10.23763/BrSc21-16kohles
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- Article
Arabinoxylan and fructan in the malting and brewing process.
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- Quality Assurance & Safety of Crops & Foods, 2009, v. 1, n. 4, p. 246, doi. 10.1111/j.1757-837X.2009.00035.x
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- Article
High-throughput β-glucan analyses and their relationship with beer filterability.
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- European Food Research & Technology, 2017, v. 243, n. 2, p. 341, doi. 10.1007/s00217-016-2748-3
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- Article