Found: 17
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Beyond diazomethane: Alternative approaches to analyzing non-esterified fatty acids.
- Published in:
- European Journal of Lipid Science & Technology, 2015, v. 117, n. 7, p. 908, doi. 10.1002/ejlt.201400404
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- Article
Quantitative analysis of 3-OH oxylipins in fermentation yeast.
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- Canadian Journal of Microbiology, 2017, v. 63, n. 2, p. 100, doi. 10.1139/cjm-2016-0436
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- Article
YIELD STRESSES IN MOLTEN CHOCOLATES.
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- Journal of Texture Studies, 1993, v. 24, n. 3, p. 269, doi. 10.1111/j.1745-4603.1993.tb01284.x
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- Article
Colloidal Properties of Flocculent and Nonflocculent Brewing Yeast Suspensions.
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- Biotechnology Progress, 1993, v. 9, n. 3, p. 267, doi. 10.1021/bp00021a005
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- Article
Predicting Fermentation Rates in Ale, Lager and Whisky.
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- Fermentation (Basel), 2021, v. 7, n. 1, p. 1, doi. 10.3390/fermentation7010013
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- Article
The influence of yeast format and pitching rate on Scotch malt whisky fermentation kinetics and congeners.
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- Journal of the Institute of Brewing, 2023, v. 129, n. 2, p. 110, doi. 10.58430/jib.v129i2.18
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- Article
Flocculation, cell surface hydrophobicity and 3-OH oxylipins in the SMA strain of Saccharomyces pastorianus.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 31, doi. 10.1002/jib.186
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- Article
Enhancing the levels of 4-vinylguaiacol and 4-vinylphenol in pilot-scale top-fermented wheat beers by response surface methodology.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 129, doi. 10.1002/jib.189
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- Article
A Method to Detect Anti-metabolic Factors in Fermentations.
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- Journal of the Institute of Brewing, 2010, v. 116, n. 3, p. 280, doi. 10.1002/j.2050-0416.2010.tb00432.x
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- Article
Modelling of Yeast in Suspension During Malt Fermentation Assays.
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- Journal of the Institute of Brewing, 2009, v. 115, n. 4, p. 296, doi. 10.1002/j.2050-0416.2009.tb00384.x
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- Article
Examination of the Relationships Between Original, Real and Apparent Extracts, and Alcohol in Pilot Plant and Commercially Produced Beers.
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- Journal of the Institute of Brewing, 2009, v. 115, n. 4, p. 318, doi. 10.1002/j.2050-0416.2009.tb00387.x
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- Article
Effects of β-Glucan, Shearing and Environmental Factors on the Turbidity of Wort and Beer.
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- Journal of the Institute of Brewing, 2003, v. 109, n. 3, p. 236, doi. 10.1002/j.2050-0416.2003.tb00164.x
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- Article
Non-Linear Modelling of Industrial Brewing Fermentations.
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- Journal of the Institute of Brewing, 2003, v. 109, n. 3, p. 229, doi. 10.1002/j.2050-0416.2003.tb00163.x
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- Article
ANTHOCYANINS AS FOOD COLORANTS -A REVIEW.
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- Journal of Food Biochemistry, 1987, v. 11, n. 3, p. 201, doi. 10.1111/j.1745-4514.1987.tb00123.x
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- Article
Effect of 1-Methylcyclopropene (1-MCP) and Storage Atmosphere on the Volatile Aroma Composition of Cloudy and Clear Apple Juices.
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- Beverages, 2020, v. 6, n. 4, p. 1, doi. 10.3390/beverages6040059
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- Article
Construction of a highly thermostable 1,3-1,4-β-glucanase by combinational mutagenesis and its potential application in the brewing industry.
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- Biotechnology Letters, 2017, v. 39, n. 1, p. 113, doi. 10.1007/s10529-016-2212-2
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- Article
Compositional, ultrastructural and nanotechnological characterization of the SMA strain of Saccharomyces pastorianus: Towards a more complete fermentation yeast cell analysis.
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- PLoS ONE, 2018, v. 13, n. 7, p. 1, doi. 10.1371/journal.pone.0200552
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- Article