Works matching DE "BEER

Results: 1554

Keptinis – The brewing and fermentation characteristics of a traditional farmhouse ale from Lithuania.

Published in:

Brewing Science, 2025, v. 78, n. 1/2, p. 1, doi. 10.23763/BrSc25-01rehorska

By:

Rehorska, René;
Pessl, Kevin;
Gutautas, Simonas;
Mall, Veronika;
Reglitz, Klaas;
Steinhaus, Martin;
Schneiderbanger, Jennifer;
Sauseng, Gebhard;
Almer, Gunter;
Kraus, Valentin;
Schöpfer, Angela;
Mayer, Chiara Marlen;
Grasser, Monika;
Pöllinger-Zierler, Barbara;
Berner, Simon Hans

Publication type:

Article

The Decline In Food Quality.

Published in:

Nutritional Perspectives: Journal of the Council on Nutrition, 2007, v. 30, n. 4, p. 25

By:

Feeney, Donald F.

Publication type:

Article

Date Beer and Date Wine in Antiquity.

Published in:

Palestine Exploration Quarterly, 2007, v. 139, n. 1, p. 55, doi. 10.1179/003103207x163013

By:

Broshi, Magen

Publication type:

Article

How frequent a BEER? Assessing the impact of data frequency on real exchange rate misalignment estimation.

Published in:

Scottish Journal of Political Economy, 2021, v. 68, n. 3, p. 365, doi. 10.1111/sjpe.12274

By:

Giordano, Claire

Publication type:

Article

THE DEMAND FOR BEER.

Published in:

Review of Economics & Statistics, 1972, v. 54, n. 2, p. 195, doi. 10.2307/1926282

By:

Hogarty, Thomas F.;
Elzinga, Kenneth G.

Publication type:

Article

Identification of QTLs associated with haze active proteins in barley.

Published in:

Euphytica, 2015, v. 205, n. 3, p. 799, doi. 10.1007/s10681-015-1411-6

By:

Ye, Lingzhen;
Huang, Yuqing;
Hu, Hongliang;
Dai, Fei;
Zhang, Guoping

Publication type:

Article

Increasing the level of 4-vinylguaiacol in top-fermented wheat beer by secretory expression of ferulic acid decarboxylase from Bacillus pumilus in brewer's yeast.

Published in:

Biotechnology Letters, 2020, v. 42, n. 12, p. 2711, doi. 10.1007/s10529-020-02980-4

By:

Xu, Lili;
Zhang, Haimeng;
Cui, Yunqian;
Zeng, Duwen;
Bao, Xiaoming

Publication type:

Article

Stability of high cell density brewery fermentations during serial repitching.

Published in:

Biotechnology Letters, 2009, v. 31, n. 11, p. 1729, doi. 10.1007/s10529-009-0067-5

By:

Verbelen, Pieter J.;
Dekoninck, Tinne M. L.;
van Mulders, Sebastiaan E.;
Saerens, Sofie M. G.;
Delvaux, Filip;
Delvaux, Freddy R.

Publication type:

Article

Identification of yeasts during alcoholic fermentation of tchapalo, a traditional sorghum beer from Côte d'Ivoire.

Published in:

Antonie van Leeuwenhoek, 2011, v. 99, n. 4, p. 855, doi. 10.1007/s10482-011-9560-7

By:

N'guessan, Kouadio Florent;
Brou, Kouakou;
Jacques, Noémie;
Casaregola, Serge;
Dje, Koffi Marcellin

Publication type:

Article

An exposé of Frappellian Motion.

Published in:

Journal of Comparative Physiology B: Biochemical, Systemic & Environmental Physiology, 2021, v. 191, n. 6, p. 1125, doi. 10.1007/s00360-021-01404-7

By:

Clark, T. D.;
Cummings, K. J.;
Schultz, T. J.

Publication type:

Article

Use beer to calibrate your CO<sub>2</sub> analyser: celebrate!

Published in:

Journal of Comparative Physiology B: Biochemical, Systemic & Environmental Physiology, 2021, v. 191, n. 6, p. 979, doi. 10.1007/s00360-021-01386-6

By:

Frappell, Peter B.

Publication type:

Article

Impact of triticale malt application on physiochemical composition and profile of volatile compounds in beer.

Published in:

European Food Research & Technology, 2019, v. 245, n. 7, p. 1431, doi. 10.1007/s00217-019-03284-2

By:

Cioch-Skoneczny, Monika;
Zdaniewicz, Marek;
Pater, Aneta;
Skoneczny, Szymon

Publication type:

Article

Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers.

Published in:

European Food Research & Technology, 2019, v. 245, n. 6, p. 1229, doi. 10.1007/s00217-019-03244-w

By:

Callejo, M. J.;
García Navas, J. J.;
Alba, R.;
Escott, C..;
Loira, I.;
González, M. C.;
Morata, A.

Publication type:

Article

Phenotypical and molecular characterization of yeast content in the starter of ' Tchoukoutou,' a Beninese African sorghum beer.

Published in:

European Food Research & Technology, 2016, v. 242, n. 12, p. 2147, doi. 10.1007/s00217-016-2711-3

By:

Tokpohozin, Sedjro;
Lauterbach, Alexander;
Fischer, Susann;
Behr, Jürgen;
Sacher, Bertram;
Becker, Thomas

Publication type:

Article

Evaluation of different yeast strains on the quality of beer produced from malted proso millet ( Panicum miliaceum L.).

Published in:

European Food Research & Technology, 2010, v. 231, n. 2, p. 287, doi. 10.1007/s00217-010-1268-9

By:

Zarnkow, Martin;
Faltermaier, Andrea;
Back, Werner;
Gastl, Martina;
Arendt, Elkek K.

Publication type:

Article

Influence of temperature on continuous high gravity brewing with yeasts immobilized on spent grains.

Published in:

European Food Research & Technology, 2008, v. 228, n. 2, p. 257, doi. 10.1007/s00217-008-0930-y

By:

Dragone, Giuliano;
Mussatto, Solange I.;
Almeida e Silva, João B.

Publication type:

Article

Construction of proteinase A deficient transformant of industrial brewing yeast.

Published in:

European Food Research & Technology, 2007, v. 225, n. 5/6, p. 831

By:

Guo-Qing He;
Hui Ruan;
Zhong-Shan Liu;
Lu-Fang Yang;
Bo-Run Zhang

Publication type:

Article

Analysis of vitamin B<sub>2</sub> using front-face intrinsic beer fluorescence.

Published in:

European Food Research & Technology, 2007, v. 225, n. 1, p. 43, doi. 10.1007/s00217-006-0380-3

By:

Ewa Sikorska

Publication type:

Article

Retention of ochratoxin A and fumonisin B1 and B2 from beer on solid surfaces: comparison of efficiency of adsorbents with different origin.

Published in:

European Food Research & Technology, 2007, v. 224, n. 3, p. 301

By:

Elena Belajová;
Drahomíra Rauová;
Lubomír Daško

Publication type:

Article

München: Die Maß ist (nicht) voll.

Published in:: FinanzRundschau, 2022, v. 104, n. 22, p. 1030, doi. 10.9785/fr-2022-1042205
Publication type:: Article

Effects of iso‐α‐acids, the hop‐derived bitter components in beer, on the MRI‐based Brain Healthcare Quotient in healthy middle‐aged to older adults.

Published in:

Neuropsychopharmacology Reports, 2019, v. 39, n. 4, p. 273, doi. 10.1002/npr2.12077

By:

Kita, Masahiro;
Yoshida, Satoshi;
Kondo, Keiji;
Yamakawa, Yoshinori;
Ano, Yasuhisa

Publication type:

Article

Belgian Abbey Beers' Online Founding Stories Orienting to a Global Market.

Published in:

I-LanD Journal - Identity, Language & Diversity, 2021, n. 1, p. 31, doi. 10.26379/IL2021001_003

By:

Schoofs, Kim

Publication type:

Article

L'INFLUENZA DEI LIEVITI SUL PROCESSO DI RIFERMENTAZIONE IN BOTTIGLIA DELLA BIRRA.

Published in:

Ingredienti Alimentari, 2017, n. 94, p. 6

By:

Canonico, L.;
Ciani, M.;
De Francesco, G.;
Ciani, E.;
Perretti, G.

Publication type:

Article

Bioprospecting of Metschnikowia pulcherrima Strains, Isolated from a Vineyard Ecosystem, as Novel Starter Cultures for Craft Beer Production.

Published in:

Fermentation (Basel), 2024, v. 10, n. 10, p. 513, doi. 10.3390/fermentation10100513

By:

Karaulli, Julian;
Xhaferaj, Nertil;
Coppola, Francesca;
Testa, Bruno;
Letizia, Francesco;
Kyçyk, Onejda;
Kongoli, Renata;
Ruci, Mamica;
Lamçe, Fatbardha;
Sulaj, Kapllan;
Iorizzo, Massimo

Publication type:

Article

Red Clover (Trifolium pratense) as a Source of Phytoestrogens in Beer.

Published in:

Fermentation (Basel), 2024, v. 10, n. 8, p. 423, doi. 10.3390/fermentation10080423

By:

Habschied, Kristina;
Kovačević Babić, Marija;
Horvat, Daniela;
Arapović, Martina;
Puljić, Leona;
Kajić, Nikolina;
Krstanović, Vinko;
Mastanjević, Krešimir

Publication type:

Article

Online Identification of Beer Fermentation Phases.

Published in:

Fermentation (Basel), 2024, v. 10, n. 8, p. 399, doi. 10.3390/fermentation10080399

By:

Buonocore, Daniele;
Ciavolino, Giuseppe;
Dello Iacono, Salvatore;
Liguori, Consolatina

Publication type:

Article

Utilization of the Dicarbonyl Compounds 3-Deoxyglucosone and 3-Deoxymaltosone during Beer Fermentation by Saccharomyces Yeasts.

Published in:

Fermentation (Basel), 2024, v. 10, n. 6, p. 281, doi. 10.3390/fermentation10060281

By:

Kertsch, Anna-Lena;
Brysch-Herzberg, Michael;
Ostermann, Kai;
Henle, Thomas

Publication type:

Article

Characteristics and Immunogenicity of Gluten Peptides in Enzyme-Treated and -Untreated Beers for Celiac Patients.

Published in:

Fermentation (Basel), 2024, v. 10, n. 6, p. 277, doi. 10.3390/fermentation10060277

By:

Decloedt, Anneleen;
Watson, Hellen;
Gheysen, Godelieve;
Van Landschoot, Anita

Publication type:

Article

Autochthonous Ingredients for Craft Beer Production.

Published in:

Fermentation (Basel), 2024, v. 10, n. 5, p. 225, doi. 10.3390/fermentation10050225

By:

Postigo, Vanesa;
Mauro, Luz;
Diaz, Teresa;
Saiz, Roberto;
Arroyo, Teresa;
García, Margarita

Publication type:

Article

Yeast Bioflavoring in Beer: Complexity Decoded and Built up Again.

Published in:

Fermentation (Basel), 2024, v. 10, n. 4, p. 183, doi. 10.3390/fermentation10040183

By:

Nasuti, Chiara;
Solieri, Lisa

Publication type:

Article

Transcriptional Analysis of Mixed-Culture Fermentation of Lachancea thermotolerans and Saccharomyces cerevisiae for Natural Fruity Sour Beer.

Published in:

Fermentation (Basel), 2024, v. 10, n. 4, p. 180, doi. 10.3390/fermentation10040180

By:

Fu, Xiaofen;
Guo, Liyun;
Li, Yumeng;
Chen, Xinyu;
Song, Yumei;
Li, Shizhong

Publication type:

Article

Dip Hopping Technique and Yeast Biotransformations in Craft Beer Productions.

Published in:

Fermentation (Basel), 2024, v. 10, n. 1, p. 30, doi. 10.3390/fermentation10010030

By:

Passaghe, Paolo;
Tat, Lara;
Goi, Alba;
Vit, Luca;
Buiatti, Stefano

Publication type:

Article

Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers.

Published in:

Fermentation (Basel), 2024, v. 10, n. 1, p. 19, doi. 10.3390/fermentation10010019

By:

Pasta, Catia;
Caccamo, Margherita;
Petriglieri, Rosario;
Difalco, Antonio;
Farina, Giovanni;
Belvedere, Giovanni;
Marino, Giovanni;
Marino, Vita Maria;
Garavaldi, Anna;
Musi, Valeria;
Alcaine, Samuel D.

Publication type:

Article

A Consumer Assessment of Fermented Green Coffee Beans with Common Beer/Wine Yeast Strains for Novel Flavor Properties.

Published in:

Fermentation (Basel), 2023, v. 9, n. 10, p. 865, doi. 10.3390/fermentation9100865

By:

Calderon, Natalia;
Jiang, Glycine Zhujun;
Gibney, Patrick A.;
Dando, Robin

Publication type:

Article

Alcohol-Free Beer Produced Using Maltose-Negative Wine Yeast Saccharomyces cerevisiae with Probiotic Potential.

Published in:

Fermentation (Basel), 2023, v. 9, n. 9, p. 805, doi. 10.3390/fermentation9090805

By:

İlpars, Emre;
Titlová, Štěpánka;
Hanzalíková, Katarína;
Křížová, Ivana;
Brányik, Tomáš

Publication type:

Article

Brewing with Unmalted and Malted Sorghum: Influence on Beer Quality.

Published in:

Fermentation (Basel), 2023, v. 9, n. 5, p. 490, doi. 10.3390/fermentation9050490

By:

Ciocan, Marius Eduard;
Salamon, Rozália Veronika;
Ambrus, Ágota;
Codină, Georgiana Gabriela;
Chetrariu, Ancuța;
Dabija, Adriana

Publication type:

Article

The Role of Malt on Beer Flavour Stability.

Published in:

Fermentation (Basel), 2023, v. 9, n. 5, p. 464, doi. 10.3390/fermentation9050464

By:

Guido, Luis F.;
Ferreira, Inês M.

Publication type:

Article

Effects of Different Beer Compounds on Biometrically Assessed Emotional Responses in Consumers.

Published in:

Fermentation (Basel), 2023, v. 9, n. 3, p. 269, doi. 10.3390/fermentation9030269

By:

Gonzalez Viejo, Claudia;
Hernandez-Brenes, Carmen;
Villarreal-Lara, Raul;
De Anda-Lobo, Irma C.;
Ramos-Parra, Perla A.;
Perez-Carrillo, Esther;
Clorio-Carrillo, Jorge A.;
Tongson, Eden;
Fuentes, Sigfredo

Publication type:

Article

Use of Kombucha SCOBY and Commercial Yeast as Inoculum for the Elaboration of Novel Beer.

Published in:

Fermentation (Basel), 2022, v. 8, n. 12, p. 748, doi. 10.3390/fermentation8120748

By:

da Silva, Mariana Muniz;
de Souza, Angélica Cristina;
Faria, Emanuel Roberto;
Molina, Gustavo;
de Andrade Neves, Nathalia;
Morais, Harriman Aley;
Dias, Disney Ribeiro;
Schwan, Rosane Freitas;
Ramos, Cíntia Lacerda

Publication type:

Article

Production of the Food Enzyme Acetolactate Decarboxylase (ALDC) from Bacillus subtilis ICA 56 Using Agro-Industrial Residues as Feedstock.

Published in:

Fermentation (Basel), 2022, v. 8, n. 12, p. 675, doi. 10.3390/fermentation8120675

By:

Oliveira, Ravena Casemiro;
Maciel, Vania Maria Melo;
Hissa, Denise Cavalcante;
França, Ítalo Waldimiro;
Gonçalves, Luciana Rocha Barros

Publication type:

Article

The Implications of Composite Dark Purple Rice Malt on Phenolic Acid Profiles, 4-Vinyl Guaiacol Reduction and Enhancing the Antioxidation of Beer.

Published in:

Fermentation (Basel), 2022, v. 8, n. 8, p. 392, doi. 10.3390/fermentation8080392

By:

Gonu, Hellie;
Withayagiat, Ulaiwan

Publication type:

Article

Wine Saccharomyces Yeasts for Beer Fermentation.

Published in:

Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040290

By:

Postigo, Vanesa;
García, Margarita;
Mariano Cabellos, Juan;
Arroyo, Teresa

Publication type:

Article

Dynamic Optimisation of Beer Fermentation under Parametric Uncertainty.

Published in:

Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040285

By:

Bhonsale, Satyajeet;
Mores, Wannes;
Jan Van Impe

Publication type:

Article

Mixed-Culture Metagenomics of the Microbes Making Sour Beer.

Published in:

Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030174

By:

Araujo Piraine, Renan Eugênio;
Leivas Leite, Fábio Pereira;
Bochman, Matthew L.

Publication type:

Article

Development of an Araucaria araucana Beer-like Beverage: Process and Product.

Published in:

Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030170

By:

Durán, Angélica;
Reyes-De-Corcuera, José;
Garay, Gustavo;
Valencia, Pedro;
Urtubia, Alejandra

Publication type:

Article

Impact of Specialty Malts on Wort and Beer Characteristics.

Published in:

Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030137

By:

Castro, Luis F.;
Affonso, Abigail D.;
Lehman, Renata M.

Publication type:

Article

Smart Detection of Faults in Beers Using Near-Infrared Spectroscopy, a Low-Cost Electronic Nose and Artificial Intelligence .

Published in:

Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030117

By:

Viejo, Claudia Gonzalez;
Fuentes, Sigfredo;
Hernandez-Brenes, Carmen

Publication type:

Article

Complementing Digital Image Analysis and Laser Distance Meter in Beer Foam Stability Determination.

Published in:

Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030113

By:

Habschied, Kristina;
Glavaš, Hrvoje;
Nyarko, Emmanuel Karlo;
Mastanjevi´c, Krešimir

Publication type:

Article

Assessment of the Suitability of Aromatic and High-Bitter Hop Varieties (Humulus lupulus L.) for Beer Production in the Conditions of the Małopolska Vistula Gorge Region.

Published in:

Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030104

By:

Sawicka, Barbara;
Spiewak, Mateusz;
Kiełtyka-Dadasiewicz, Anna;
Skiba, Dominika;
Bienia, Bernadetta;
Krochmal-Marczak, Barbara;
Pszczółkowski, Piotr

Publication type:

Article

Predicting Alcohol Concentration during Beer Fermentation Using Ultrasonic Measurements and Machine Learning.

Published in:

Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010034

By:

Bowler, Alexander;
Escrig, Josep;
Pound, Michael;
Watson, Nicholas

Publication type:

Article