Works matching Brewing
Results: 5000
基于系统动力学的白酒智能化酿造综合效益分析——以汾酒智能化酿造为例.
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- China Brewing, 2020, v. 39, n. 9, p. 211, doi. 10.11882/j.issn.0254-5071.2020.09.040
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适宜口感下的红茶品饮冲泡技术.
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- Food & Machinery, 2023, n. 2, p. 207, doi. 10.13652/j.spjx.1003.5788.2022.90247
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An insight into volatile and non‐volatile compounds of Chinese horsebean‐chili‐paste meju produced by natural brewing and temperature‐controlled brewing methods.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 6, p. 2371, doi. 10.1002/jsfa.10860
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A Modified Brewing Procedure Informed by the Enzymatic Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free Brewing.
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- Beverages, 2021, v. 7, n. 3, p. 1, doi. 10.3390/beverages7030053
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Kveik Brewing Yeasts Demonstrate Wide Flexibility in Beer Fermentation Temperature Tolerance and Exhibit Enhanced Trehalose Accumulation.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.747546
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The Genome Sequence of the Jean-Talon Strain, an Archeological Beer Yeast from Québec, Reveals Traces of Adaptation to Specific Brewing Conditions.
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- G3: Genes | Genomes | Genetics, 2020, v. 10, n. 9, p. 3087, doi. 10.1534/g3.120.401149
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Common wheat ( Triticum aestivum L.) and its use as a brewing cereal - a review.
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- Journal of the Institute of Brewing, 2014, v. 120, n. 1, p. 1, doi. 10.1002/jib.107
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125<sup>th</sup> Anniversary Review: Water sources and treatment in brewing.
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- Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 12, doi. 10.1002/jib.18
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Comparing the Impact of Environmental Factors During Very High Gravity Brewing Fermentations.
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- Journal of the Institute of Brewing, 2011, v. 117, n. 3, p. 359, doi. 10.1002/j.2050-0416.2011.tb00480.x
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The Dynamic Changes of Proton Efflux Rate in Saccharomyces pastorianus Strains During High Gravity or Very High Gravity Brewing.
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- Journal of the Institute of Brewing, 2011, v. 117, n. 2, p. 176, doi. 10.1002/j.2050-0416.2011.tb00457.x
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果酿啤酒的酿造工艺和品质研究进展.
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- China Brewing, 2023, v. 42, n. 2, p. 16, doi. 10.11882/j.issn0254-5071.2023.02.003
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高浓酿造啤酒发酵周期的研究进展.
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- China Brewing, 2021, v. 40, n. 7, p. 17, doi. 10.11882/j.issn.0254-5071.2021.07.004
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我国猕猴桃果酒酿造工艺及其品质评价研究进展.
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- China Brewing, 2020, v. 39, n. 10, p. 26, doi. 10.11882/j.issn.0254-5071.2020.10.006
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白酒酿造过程中的微生物研究进展.
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- China Brewing, 2020, v. 39, n. 7, p. 11, doi. 10.11882/j.issn.0254-5071.2020.07.003
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A CRISPR-Cas12a-Based Assay for Efficient Quantification of Lactobacillus panis in Chinese Baijiu Brewing Microbiome.
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- Fermentation (Basel), 2022, v. 8, n. 2, p. 88, doi. 10.3390/fermentation8020088
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Gluten-Free Brewing: Issues and Perspectives.
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- Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020053
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Identification of genes and proteins induced during the lag and early exponential phase of lager brewing yeasts.
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- Journal of Applied Microbiology, 2005, v. 98, n. 2, p. 261, doi. 10.1111/j.1365-2672.2004.02472.x
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Brewing Temperature and Particle Size Affect Extraction Kinetics of Cold Brew Coffee in Terms of Its Physicochemical, Bioactive, and Antioxidant Properties.
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- Journal of Culinary Science & Technology, 2022, v. 20, n. 4, p. 366, doi. 10.1080/15428052.2020.1848683
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What Was Brewing in the Natufian? An Archaeological Assessment of Brewing Technology in the Epipaleolithic.
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- Journal of Archaeological Method & Theory, 2013, v. 20, n. 1, p. 102, doi. 10.1007/s10816-011-9127-y
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不同酿造工艺对黑豆酱油理化特性 和感官品质的影响.
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- Food Research & Development, 2023, v. 44, n. 18, p. 88, doi. 10.12161/j.issn.1005-6521.2023.18.012
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Пивоварни качества на малцове от зимни многоредни ечемици, селекционирани в Добруджански земеделски институт - Генерал Тошево.
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- Bulgarian Journal of Crop Science / Rastenievdni Nauki, 2020, v. 57, n. 6, p. 54
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Impact of Cold versus Hot Brewing on the Phenolic Profile and Antioxidant Capacity of Rooibos (Aspalathus linearis) Herbal Tea.
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- Antioxidants, 2019, v. 8, n. 10, p. 499, doi. 10.3390/antiox8100499
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STUDY OF THE APPLICATION IN THE BREWING OF ENZYME PREPARATION, CONTAINING LAMINARINASE AND LICHENASE, PRODUCED FROM TRICHODERMA SP. 405.
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- Journal of Chemical Technology & Metallurgy, 2015, v. 50, n. 2, p. 149
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Flocculation in ale brewing strains of Saccharomyces cerevisiae: re-evaluation of the role of cell surface charge and hydrophobicity.
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- Applied Microbiology & Biotechnology, 2012, v. 93, n. 3, p. 1221, doi. 10.1007/s00253-011-3502-1
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Studies on the Genetic Characteristics of the Brewing Yeasts Saccharomyces: A Review.
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- Journal of the American Society of Brewing Chemists, 2023, v. 81, n. 2, p. 199, doi. 10.1080/03610470.2022.2134972
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Fermentation Times in Traditional Farmhouse Brewing.
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- Journal of the American Society of Brewing Chemists, 2022, v. 80, n. 3, p. 279, doi. 10.1080/03610470.2021.1945377
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Pitch Temperatures in Traditional Farmhouse Brewing.
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- Journal of the American Society of Brewing Chemists, 2021, v. 79, n. 2, p. 181, doi. 10.1080/03610470.2020.1805699
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Genome Analysis of the Yeast M14, an Industrial Brewing Yeast Strain Widely Used in China.
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- Journal of the American Society of Brewing Chemists, 2018, v. 76, n. 4, p. 223, doi. 10.1080/03610470.2018.1496633
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European farmhouse brewing yeasts form a distinct genetic group.
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- Applied Microbiology & Biotechnology, 2024, v. 108, n. 1, p. 1, doi. 10.1007/s00253-024-13267-3
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Brewing with malted barley or raw barley: what makes the difference in the processes?
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- Applied Microbiology & Biotechnology, 2019, v. 103, n. 3, p. 1059, doi. 10.1007/s00253-018-9537-9
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Selection of Saccharomyces eubayanus strains from Patagonia (Argentina) with brewing potential and performance in the craft beer industry.
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- European Food Research & Technology, 2022, v. 248, n. 2, p. 519, doi. 10.1007/s00217-021-03897-6
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Overview of the Irish brewing and distilling sector: processing inputs supply and quality requirements.
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- Brewing Science, 2022, v. 75, n. 1/2, p. 9, doi. 10.23763/BrSc21-19umego
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IS THERE MARKET POWER IN THE U.S. BREWING INDUSTRY?
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- European Journal of Applied Economics, 2020, v. 17, n. 1, p. 67, doi. 10.5937/EJAE17-22500
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The Potential of Traditional Norwegian KVEIK Yeast for Brewing Novel Beer on the Example of Foreign Extra Stout.
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- Biomolecules (2218-273X), 2021, v. 11, n. 12, p. 1778, doi. 10.3390/biom11121778
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Use of Chlorella sorokiniana (Chlorellaceae, Chlorellales) Microalgae for Purification of Brewing-Industry Wastewaters.
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- Biology Bulletin, 2022, v. 49, n. 10, p. 1776, doi. 10.1134/S1062359022100211
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Market Power Absent Merger Review: Brewing in Perú.
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- Review of Industrial Organization, 2020, v. 56, n. 3, p. 535, doi. 10.1007/s11151-019-09703-8
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Brewing Wars of Attrition for Profit (and Concentration).
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- Review of Industrial Organization, 2008, v. 33, n. 4, p. 263, doi. 10.1007/s11151-008-9189-5
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Ebb and flow: Structural and spatial change in Victoria's brewing industry, 1870–1900.
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- Asia-Pacific Economic History Review, 2023, v. 63, n. 3, p. 355, doi. 10.1111/aehr.12262
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Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing.
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- Beverages, 2021, v. 7, n. 1, p. 1, doi. 10.3390/beverages7010013
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Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality.
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- Beverages, 2021, v. 7, n. 1, p. 1, doi. 10.3390/beverages7010004
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Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010003
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Processing of Herbal Tea from Roselle (Hibiscus sabdariffa L.): Effects of Drying Temperature and Brewing Conditions on Total Soluble Solid, Phenolic Content, Antioxidant Capacity and Sensory Quality.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010002
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Low-Frequency Electrochemical Impedance Spectroscopy as a Monitoring Tool for Yeast Growth in Industrial Brewing Processes.
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- Chemosensors, 2017, v. 5, n. 3, p. 24, doi. 10.3390/chemosensors5030024
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The geography of London's recent beer brewing revolution.
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- Geographical Journal, 2017, v. 183, n. 4, p. 440, doi. 10.1111/geoj.12228
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Combining unmalted barley and pearling gives good quality brewing.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 2, p. 228, doi. 10.1002/jib.319
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The reason for the preferential use of finger millet ( Eleusine coracana) in eastern African brewing.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 175, doi. 10.1002/jib.309
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Changes in protein molecular weight during cloudy wheat beer brewing.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 137, doi. 10.1002/jib.198
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Impact of the brewing process on the concentration of silicon in lager beer.
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- Journal of the Institute of Brewing, 2014, v. 120, n. 4, p. 433, doi. 10.1002/jib.148
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Multivariate analysis for feasibility of Korean six-row barleys for beer brewing.
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- Journal of the Institute of Brewing, 2014, v. 120, n. 4, p. 371, doi. 10.1002/jib.168
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Brewing with up to 40% unmalted oats ( Avena sativa) and sorghum ( Sorghum bicolor): a review.
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- Journal of the Institute of Brewing, 2014, v. 120, n. 4, p. 315, doi. 10.1002/jib.152
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