Works matching IS 00469750 AND DT 2013 AND VI 119 AND IP 3
Results: 17
The phenolic content and antioxidant activity of the aqueous and hydroalcoholic extracts of hops and their pellets.
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- Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 103, doi. 10.1002/jib.73
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- Article
125<sup>th</sup> Anniversary Review: Diacetyl and its control during brewery fermentation.
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- Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 86, doi. 10.1002/jib.84
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- Article
Support materials for yeast immobilization affect the concentration of metal ions in the fermentation medium.
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- Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 164, doi. 10.1002/jib.77
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- Article
Potential for improvement in yeast nutrition in raw whole grain sorghum and maize lager brewing and bioethanol production through grain genetic modification and phytase treatment.
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- Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 198, doi. 10.1002/jib.86
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- Article
A study of beer bitterness loss during the various stages of the Romanian beer production process.
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- Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 111, doi. 10.1002/jib.82
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- Article
Chemical fingerprints of Raki: a traditional distilled alcoholic beverage.
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- Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 126, doi. 10.1002/jib.75
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- Article
33rd Asia Pacific Convention, 23-28 March, 2014, Ho Chi Minh City, Vietnam.
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- Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 200, doi. 10.1002/jib.90
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- Article
Production of alcohol-free beer with elevated amounts of flavouring compounds using lager yeast mutants.
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- Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 149, doi. 10.1002/jib.72
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- Article
3-OH oxylipins in Saccharomyces cerevisiae.
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- Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 85, doi. 10.1002/jib.83
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- Article
Influence of sorghum grain type on wort physico-chemical and sensory quality in a whole-grain and commercial enzyme mashing process.
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- Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 156, doi. 10.1002/jib.76
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Determination of the influence of starch sources and mashing procedures on the range of the molecular weight distribution of beer using field-flow fractionation.
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- Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 139, doi. 10.1002/jib.69
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- Article
New approach to the production of xanthohumol-enriched beers.
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- Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 98, doi. 10.1002/jib.71
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- Article
Influence of addition of insoluble solids, different yeast strains and pectinesterase enzyme on the quality of apple wine.
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- Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 191, doi. 10.1002/jib.79
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- Article
Impact of ethanol content on the scavenging activities of oak wood C-glycosidic ellagitannins. Application to the evaluation of the nutritional status of spirits.
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- Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 116, doi. 10.1002/jib.70
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- Article
Antioxidant properties and phenolic profiles of four Chinese Za wines produced from hull-less barley or maize.
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- Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 182, doi. 10.1002/jib.81
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- Article
Storage stability of pasteurized non-filtered beer.
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- Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 172, doi. 10.1002/jib.85
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- Article
Influence of the number of distillations on the composition of organic sugarcane spirit.
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- Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 133, doi. 10.1002/jib.78
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- Article