Works matching DE "BEER"
Results: 1528
Errata.
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- Journal of Women's History, 2025, v. 37, n. 1, p. 136, doi. 10.1353/jowh.2025.a952551
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- Article
Date Beer and Date Wine in Antiquity.
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- Palestine Exploration Quarterly, 2007, v. 139, n. 1, p. 55, doi. 10.1179/003103207x163013
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- Article
How frequent a BEER? Assessing the impact of data frequency on real exchange rate misalignment estimation.
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- Scottish Journal of Political Economy, 2021, v. 68, n. 3, p. 365, doi. 10.1111/sjpe.12274
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- Article
Beer and Racism: How Beer Became White, Why it Matters, and the Movement to Change It.
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- 2022
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- Book Review
THE DEMAND FOR BEER.
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- Review of Economics & Statistics, 1972, v. 54, n. 2, p. 195, doi. 10.2307/1926282
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- Article
Drinking for Development: Transformation of the Beer Hall System in Late Colonial Bulawayo, Zimbabwe.
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- Journal of Imperial & Commonwealth History, 2023, v. 51, n. 6, p. 1170, doi. 10.1080/03086534.2023.2196835
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- Article
A Novel Method for the Preparation of Template DNA for PCR from Beer to Detect Materials and to Develop DNA Markers to Evaluate the Quality of Beer.
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- Bioscience, Biotechnology & Biochemistry, 2013, v. 77, n. 4, p. 820, doi. 10.1271/bbb.120969
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- Article
Characterization of New 18-kDa IgE-Binding Proteins in Beer.
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- Bioscience, Biotechnology & Biochemistry, 2008, v. 72, n. 4, p. 1095, doi. 10.1271/bbb.70584
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- Article
Characterization of 9-Fatty Acid Hydroperoxide Lyase-Like Activity in Germinating Barley Seeds That Transforms 9(S)-Hydroperoxy-10(E),12(Z)-octadecadienoic Acid into 2(E)-Nonenal.
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- Bioscience, Biotechnology & Biochemistry, 2005, v. 69, n. 9, p. 1661, doi. 10.1271/bbb.69.1661
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- Article
Inaugural Events and Beer Tourist Behavior: Capitalizing on the Craft Beer Movement.
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- Event Management, 2020, v. 24, n. 2, p. 311, doi. 10.3727/152599519X15506259856525
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- Article
Identification of QTLs associated with haze active proteins in barley.
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- Euphytica, 2015, v. 205, n. 3, p. 799, doi. 10.1007/s10681-015-1411-6
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- Article
Thin-layer chromatography-surface-enhanced Raman spectroscopy and chemometric tools applied to Pilsner beer fingerprint analysis.
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- Journal of Raman Spectroscopy, 2017, v. 48, n. 7, p. 943, doi. 10.1002/jrs.5168
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- Article
Evaluation of the influence of the microorganisms involved in the production of beers on their sensory characteristics.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2022, v. 135, p. 33, doi. 10.1016/j.fbp.2022.06.004
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- Publication type:
- Article
A single model to monitor multistep craft beer manufacturing using near infrared spectroscopy and chemometrics.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 126, p. 95, doi. 10.1016/j.fbp.2020.12.011
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- Article
Optimal production planning and scheduling in breweries.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 125, p. 204, doi. 10.1016/j.fbp.2020.11.008
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- Article
Flavour-improved alcohol-free beer - Quality traits, ageing and sensory perception.
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- 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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- 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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- Article
Relationship among EPR oxidative stability and spectrophotometric parameters connected to antioxidant activity in beer samples.
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- European Food Research & Technology, 2024, v. 250, n. 8, p. 2123, doi. 10.1007/s00217-024-04525-9
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- Article
Physicochemical characterization of spontaneously fermented gruit beer: historic revival and analysis.
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- European Food Research & Technology, 2024, v. 250, n. 4, p. 1123, doi. 10.1007/s00217-023-04450-3
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- Article
Gluten-free beer with unmalted millet.
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- European Food Research & Technology, 2024, v. 250, n. 4, p. 999, doi. 10.1007/s00217-023-04405-8
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- Article
The impact of lager brewing yeasts on flavor stability of pilot-scale beer during storage.
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- European Food Research & Technology, 2024, v. 250, n. 3, p. 715, doi. 10.1007/s00217-023-04421-8
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- Article
Influence of dextrins and β-glucans on palate fullness and mouthfeel of beer.
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- European Food Research & Technology, 2024, v. 250, n. 2, p. 495, doi. 10.1007/s00217-023-04394-8
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- Article
Use of Friulan saffron in the production of craft beer.
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- European Food Research & Technology, 2024, v. 250, n. 1, p. 325, doi. 10.1007/s00217-023-04389-5
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- Article
Static or dynamic dry-hopping of beer: a comparison of analytical and sensory beer profiles.
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- European Food Research & Technology, 2024, v. 250, n. 1, p. 213, doi. 10.1007/s00217-023-04379-7
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- Article
Optimization of beer mixed fermentation using Saccharomyces cerevisiae and Lactobacillus brevis.
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- European Food Research & Technology, 2023, v. 249, n. 12, p. 3261, doi. 10.1007/s00217-023-04365-z
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- Article
Potential valorization opportunities for Brewer's spent grain.
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- European Food Research & Technology, 2023, v. 249, n. 10, p. 2471, doi. 10.1007/s00217-023-04313-x
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- Article
Production and sensory analysis of grape flavoured beer by co-fermentation of an industrial and a genetically modified laboratory yeast strain.
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- European Food Research & Technology, 2023, v. 249, n. 8, p. 1991, doi. 10.1007/s00217-023-04274-1
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- Article
A novel reagent pre-column derivatization method for UHPLC-MS/MS to determine four α-dicarbonyl compounds in beer.
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- European Food Research & Technology, 2023, v. 249, n. 8, p. 2017, doi. 10.1007/s00217-023-04269-y
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- Article
Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer.
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- European Food Research & Technology, 2023, v. 249, n. 7, p. 1677, doi. 10.1007/s00217-023-04251-8
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- Article
Simultaneous quantification of five DL-amino acids in beer by UHPLC–MS/MS using a novel chiral mass spectrometry probe.
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- European Food Research & Technology, 2023, v. 249, n. 4, p. 1137, doi. 10.1007/s00217-023-04203-2
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- Article
Use of red grape pulp, marc and must in the production of beer.
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- European Food Research & Technology, 2023, v. 249, n. 4, p. 1059, doi. 10.1007/s00217-022-04195-5
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- Article
Physicochemical characteristics of beer with grape must addition produced using non-Saccharomyces yeasts.
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- European Food Research & Technology, 2023, v. 249, n. 4, p. 903, doi. 10.1007/s00217-022-04182-w
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- Article
Characteristics of beer brewed with unconventional yeasts and addition of grape must, pulp and marc.
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- European Food Research & Technology, 2023, v. 249, n. 3, p. 699, doi. 10.1007/s00217-022-04166-w
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- Article
A special issue of European Food Research and Technology: The chemistry behind malt and beer production—from raw material to product quality.
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- European Food Research & Technology, 2023, v. 249, n. 1, p. 1, doi. 10.1007/s00217-022-04162-0
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- Article
Changes in beer bitterness level during the beer production process.
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- European Food Research & Technology, 2023, v. 249, n. 1, p. 13, doi. 10.1007/s00217-022-04154-0
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- Article
Influence of oak chips addition on the physicochemical properties of beer.
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- European Food Research & Technology, 2023, v. 249, n. 1, p. 183, doi. 10.1007/s00217-022-04143-3
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- Article
Analytical determination of antioxidant capacity of hop-derived compounds in beer using specific rapid assays (ORAC, FRAP) and ESR-spectroscopy.
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- European Food Research & Technology, 2023, v. 249, n. 1, p. 81, doi. 10.1007/s00217-022-04135-3
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- Article
Increased volatile thiol release during beer fermentation using constructed interspecies yeast hybrids.
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- European Food Research & Technology, 2023, v. 249, n. 1, p. 55, doi. 10.1007/s00217-022-04132-6
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- Article
Impact of storage conditions on the oxidative stability of beer.
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- European Food Research & Technology, 2023, v. 249, n. 1, p. 149, doi. 10.1007/s00217-022-04140-6
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- Article
The physics and chemistry of beer foam: a review.
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- European Food Research & Technology, 2023, v. 249, n. 1, p. 3, doi. 10.1007/s00217-022-04134-4
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- Article
Effects of the mashing process on polyphenols and antiradical activity of beer.
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- European Food Research & Technology, 2023, v. 249, n. 1, p. 71, doi. 10.1007/s00217-022-04133-5
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- Publication type:
- Article
Effects on beer colloidal stability of full-scale brewing with adjuncts, enzymes, and finings.
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- European Food Research & Technology, 2023, v. 249, n. 1, p. 47, doi. 10.1007/s00217-022-04131-7
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- Article
Balance of volatile phenols originating from wood- and peat-smoked malt during the brewing process.
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- European Food Research & Technology, 2023, v. 249, n. 1, p. 33, doi. 10.1007/s00217-022-04130-8
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- Article
Bergamot and olive extracts as beer ingredients: their influence on nutraceutical and sensory properties.
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- European Food Research & Technology, 2022, v. 248, n. 8, p. 2067, doi. 10.1007/s00217-022-04031-w
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- Article
Evaluation of microtiter plate as a high-throughput screening platform for beer fermentation.
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- European Food Research & Technology, 2022, v. 248, n. 7, p. 1831, doi. 10.1007/s00217-022-04009-8
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- Article
Constant temperature mashing at 72 °C for the production of beers with a reduced alcohol content in micro brewing systems.
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- European Food Research & Technology, 2022, v. 248, n. 6, p. 1457, doi. 10.1007/s00217-022-03968-2
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- Article
Study of the influence of hop polyphenols on the sensory stability of lager beer.
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- European Food Research & Technology, 2022, v. 248, n. 2, p. 533, doi. 10.1007/s00217-021-03900-0
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- Article
<sup>1</sup>H NMR spectroscopic discrimination of different beer styles combined with a chemical shift-based quantification approach.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 635, doi. 10.1007/s00217-021-03914-8
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- Publication type:
- Article
Investigation and identification of foreign turbidity particles in beverages via Raman micro-spectroscopy.
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- European Food Research & Technology, 2021, v. 247, n. 3, p. 579, doi. 10.1007/s00217-020-03647-0
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- Article
The tolerance of brewing-related microorganisms to isomerized hop products and the effect on beer stability and quality.
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- European Food Research & Technology, 2021, v. 247, n. 3, p. 555, doi. 10.1007/s00217-020-03644-3
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- Article