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Flavour-improved alcohol-free beer - Quality traits, ageing and sensory perception.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 123, p. 450, doi. 10.1016/j.fbp.2020.07.014
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- Publication type:
- Article
Selective off-flavor reduction by adsorption: A case study in alcohol-free beer.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 121, p. 91, doi. 10.1016/j.fbp.2019.12.007
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- Publication type:
- Article
Batch stripping of flavour active compounds from beer: Effect of dry matter and ethanol on equilibrium and mass transfer in a packed column.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 118, n. Part C, p. 306, doi. 10.1016/j.fbp.2019.10.003
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- Publication type:
- Article
Production of low or non-alcoholic beer in microbial fuel cell.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 98, p. 196, doi. 10.1016/j.fbp.2016.01.012
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- Publication type:
- Article
Production and characterization of alcohol-free beer by membrane process.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 94, p. 158, doi. 10.1016/j.fbp.2015.03.003
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- Publication type:
- Article
Unexpected Behavior of a Maltose-Negative Saccharomyces cerevisiae Yeast: Higher Release of Polyfunctional Thiols from Glutathionylated Than from Cysteinylated S-Conjugates.
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- Fermentation (Basel), 2024, v. 10, n. 6, p. 276, doi. 10.3390/fermentation10060276
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- Publication type:
- Article
Alcohol-Free Beer Produced Using Maltose-Negative Wine Yeast Saccharomyces cerevisiae with Probiotic Potential.
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- Fermentation (Basel), 2023, v. 9, n. 9, p. 805, doi. 10.3390/fermentation9090805
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- Publication type:
- Article
Effects of Different Beer Compounds on Biometrically Assessed Emotional Responses in Consumers.
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- Fermentation (Basel), 2023, v. 9, n. 3, p. 269, doi. 10.3390/fermentation9030269
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- Publication type:
- Article
Novel Saccharomyces cerevisiae × Saccharomyces mikatae Hybrids for Non-alcoholic Beer Production.
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- Fermentation (Basel), 2023, v. 9, n. 3, p. 221, doi. 10.3390/fermentation9030221
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- Publication type:
- Article
Screening and Application of Cyberlindnera Yeasts to Produce a Fruity, Non-Alcoholic Beer.
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- Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040103
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- Publication type:
- Article
Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer.
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- Fermentation (Basel), 2018, v. 4, n. 3, p. 1, doi. 10.3390/fermentation4030066
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- Publication type:
- Article
Effect of Hop Varieties and Forms in the Hopping Process on Non-Alcoholic Beer Quality.
- Published in:
- Molecules, 2022, v. 27, n. 22, p. 7910, doi. 10.3390/molecules27227910
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- Publication type:
- Article
Effects of the Non-Alcoholic Fraction of Beer on Abdominal Fat, Osteoporosis, and Body Hydration in Women.
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- Molecules, 2020, v. 25, n. 17, p. 3910, doi. 10.3390/molecules25173910
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- Publication type:
- Article
Beer Phenolic Composition of Simple Phenols, Prenylated Flavonoids and Alkylresorcinols.
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- Molecules, 2020, v. 25, n. 11, p. 2582, doi. 10.3390/molecules25112582
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- Publication type:
- Article
Effect of non-malted barley on low alcohol and nonalcoholic beer production.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 3, p. 588, doi. 10.24263/2304-974X-2020-9-3-8
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- Publication type:
- Article
Mass transfer limitations in binderless ZSM‐5 zeolite granules during adsorption of flavour compounds from aqueous streams.
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- Journal of Chemical Technology & Biotechnology, 2020, v. 95, n. 12, p. 3134, doi. 10.1002/jctb.6491
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- Publication type:
- Article
NON- AND LOW-ALCOHOLIC BEER - POPULARITY AND MANUFACTURING TECHNIQUES.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2021, v. 20, n. 3, p. 347, doi. 10.17306/j.afs.0961
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- Publication type:
- Article
Detection of Sensitization Profiles with Cellular In Vitro Tests in Wheat Allergy Dependent on Augmentation Factors (WALDA).
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- International Journal of Molecular Sciences, 2024, v. 25, n. 7, p. 3574, doi. 10.3390/ijms25073574
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- Publication type:
- Article
Low-alcohol light beer enriched with olive leaves extract: Cold mashing technique associated with interrupted fermentation in the brewing process.
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- Electronic Journal of Biotechnology, 2024, v. 68, p. 81, doi. 10.1016/j.ejbt.2024.01.002
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- Publication type:
- Article
Effect of Recipient's Tactile Properties and Expectations on Beer Perception.
- Published in:
- Beverages, 2023, v. 9, n. 3, p. 75, doi. 10.3390/beverages9030075
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- Publication type:
- Article
Comparison of Two Commercially Available Strains, Saccharomycodes ludwigii and Torulaspora delbrueckii , for the Production of Low-Alcohol Beer.
- Published in:
- Beverages, 2023, v. 9, n. 3, p. 66, doi. 10.3390/beverages9030066
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- Publication type:
- Article
Effect of Production Technique on Pilsner-Style Non-Alcoholic Beer (NAB) Chemistry and Flavor.
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- Beverages, 2022, v. 8, n. 1, p. 4, doi. 10.3390/beverages8010004
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- Publication type:
- Article
Investigation of Alcohol Factor Influence in Quantitative Descriptive Analysis and in the Time-Intensity Profile of Alcoholic and Non-Alcoholic Commercial Pilsen Beers Samples.
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- Beverages, 2020, v. 6, n. 4, p. 1, doi. 10.3390/beverages6040073
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- Publication type:
- Article
Electrostatic Fermentation: Molecular Response Insights for Tailored Beer Production.
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- Foods, 2024, v. 13, n. 4, p. 600, doi. 10.3390/foods13040600
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- Publication type:
- Article
Recycled Brewer's Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional Yeasts.
- Published in:
- Foods, 2024, v. 13, n. 4, p. 505, doi. 10.3390/foods13040505
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- Publication type:
- Article
The Measurement of Hazardous Biogenic Amines in Non-Alcoholic Beers: Efficient and Applicable Miniaturized Electro-Membrane Extraction Joined to Gas Chromatography-Mass Spectrometry.
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- Foods, 2023, v. 12, n. 6, p. 1141, doi. 10.3390/foods12061141
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- Publication type:
- Article
Impact of Non- Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation.
- Published in:
- Foods, 2022, v. 11, n. 14, p. 2029, doi. 10.3390/foods11142029
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- Publication type:
- Article
Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)- β -Damascenone.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1038, doi. 10.3390/foods11071038
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- Publication type:
- Article
Promoting Healthier Drinking Habits: Using Sound to Encourage the Choice for Non-Alcoholic Beers in E-Commerce.
- Published in:
- Foods, 2021, v. 10, n. 9, p. 2063, doi. 10.3390/foods10092063
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- Publication type:
- Article
Transfer of Ethanol and Aroma Compounds by Varying Specific Process Parameters in the Thermal Dealcoholisation of Beer.
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- Foods, 2021, v. 10, n. 7, p. 1602, doi. 10.3390/foods10071602
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- Publication type:
- Article
Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of "Beer Flavor" in Non-Alcoholic Beer.
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- Foods, 2020, v. 9, n. 12, p. 1914, doi. 10.3390/foods9121914
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- Publication type:
- Article
Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited Emotions.
- Published in:
- Foods, 2020, v. 9, n. 6, p. 821, doi. 10.3390/foods9060821
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- Publication type:
- Article
Brewing potential of strains of the boreal wild yeast Mrakia gelida.
- Published in:
- Frontiers in Microbiology, 2023, v. 14, p. 1, doi. 10.3389/fmicb.2023.1108961
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- Publication type:
- Article
Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer.
- Published in:
- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.1011155
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- Publication type:
- Article
Chemo-preventive effects and antitumorigenic mechanisms of beer and nonalcoholic beer toward 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone (NNK) - induced lung tumorigenesis in A/J mice.
- Published in:
- Genes & Environment, 2023, v. 45, n. 1, p. 1, doi. 10.1186/s41021-023-00276-3
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- Publication type:
- Article
Effect of Beverage Consumption Frequency on DMFT Index among Iranian Adult Population: An AZAR Cohort Study.
- Published in:
- International Journal of Dentistry, 2022, p. 1, doi. 10.1155/2022/9142651
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- Publication type:
- Article
The blessings of fungi.
- Published in:
- 2019
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- Publication type:
- journal article
Influence of daily beer or ethanol consumption on physical fitness in response to a high-intensity interval training program. The BEER-HIIT study.
- Published in:
- Journal of the International Society of Sports Nutrition, 2020, v. 17, n. 1, p. 1, doi. 10.1186/s12970-020-00356-7
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- Publication type:
- Article
Consumption of alcoholic and non-alcoholic beverages: ELSA-Brasil results.
- Published in:
- Revista Ciência & Saúde Coletiva, 2021, v. 26, p. 3825, doi. 10.1590/1413-81232021269.2.30682019
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- Publication type:
- Article
Investigation of Fermentation Regimes for the Production of Low-alcohol and Non-alcohol Beers.
- Published in:
- Periodica Polytechnica: Chemical Engineering, 2021, v. 65, n. 2, p. 229, doi. 10.3311/PPch.15975
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- Publication type:
- Article
Food Metabolomics of Alcoholic Beverages Using Single-Quadrupole Mass Spectrometer.
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- LC-GC Europe, 2022, v. 35, n. 8, p. 356
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- Publication type:
- Article
Evaluation of Non- Saccharomyces Yeast for Low-Alcohol Beer Production.
- Published in:
- Applied Sciences (2076-3417), 2024, v. 14, n. 15, p. 6755, doi. 10.3390/app14156755
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- Publication type:
- Article
Comparison of the Chemical and Aroma Composition of Low-Alcohol Beers Produced by Saccharomyces cerevisiae var. chevalieri and Different Mashing Profiles.
- Published in:
- Applied Sciences (2076-3417), 2024, v. 14, n. 12, p. 4979, doi. 10.3390/app14124979
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- Publication type:
- Article
Effects of Non-Alcoholic Beer after Running in Three Consecutive Days on Antioxidant Enzyme Activity and Muscle Damage Biomarkers.
- Published in:
- Applied Sciences (2076-3417), 2023, v. 13, n. 17, p. 9795, doi. 10.3390/app13179795
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- Publication type:
- Article
The Influence of Different Non-Conventional Yeasts on the Odour-Active Compounds of Produced Beers.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 5, p. 2872, doi. 10.3390/app13052872
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- Publication type:
- Article
Optimal Design Approach Applied to Headspace GC for the Monitoring of Diacetyl Concentration, Spectrophotometric Assessment of Phenolic Compounds and Antioxidant Potential in Different Fermentation Processes of Barley.
- Published in:
- Applied Sciences (2076-3417), 2022, v. 12, n. 1, p. 37, doi. 10.3390/app12010037
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- Publication type:
- Article
Maize and Sorghum as Raw Materials for Brewing, a Review.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 7, p. 3139, doi. 10.3390/app11073139
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- Publication type:
- Article
Performance of Wild Non-Conventional Yeasts in Fermentation of Wort Based on Different Malt Extracts to Select Novel Starters for Low-Alcohol Beers.
- Published in:
- Applied Sciences (2076-3417), 2021, v. 11, n. 2, p. 801, doi. 10.3390/app11020801
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- Publication type:
- Article
Non‐alcoholic beer in the European Union and UK: Availability and apparent consumption.
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- Drug & Alcohol Review, 2022, v. 41, n. 3, p. 550, doi. 10.1111/dar.13429
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- Publication type:
- Article
PORÓWNANIE POTENCJAŁU ANTYOKSYDACYJNEGO I ZAWARTOŚCI SKŁADNIKÓW FENOLOWYCH W PIWACH KONWENCJONALNYCH I BEZALKOHOLOWYCH.
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- Journal of Health & Environmental Research / Bromatologia & Chemia Toksykologiczna, 2021, v. 54, n. 3, p. 153, doi. 10.32383/bct/157163
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- Publication type:
- Article