Works matching Brewing

Results: 5000

适宜口感下的红茶品饮冲泡技术.

Published in:

Food & Machinery, 2023, n. 2, p. 207, doi. 10.13652/j.spjx.1003.5788.2022.90247

By:

王蓉;
王彬;
李敏;
覃丽;
肖文军

Publication type:

Article

An insight into volatile and non‐volatile compounds of Chinese horsebean‐chili‐paste meju produced by natural brewing and temperature‐controlled brewing methods.

Published in:

Journal of the Science of Food & Agriculture, 2021, v. 101, n. 6, p. 2371, doi. 10.1002/jsfa.10860

By:

Tan, Xinyi;
Lu, Yunhao;
Lin, Xin;
Ni, Nan;
He, Qiang;
Chi, Yuanlong

Publication type:

Article

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.

Published in:

China Brewing, 2020, v. 39, n. 9, p. 211, doi. 10.11882/j.issn.0254-5071.2020.09.040

By:

杨波

Publication type:

Article

不同酿造工艺对黑豆酱油理化特性和感官品质的影响.

Published in:

Food Research & Development, 2023, v. 44, n. 18, p. 88, doi. 10.12161/j.issn.1005-6521.2023.18.012

By:

牛丽丽;
崔艳;
闫志华;
刘先印;
刘恺;
卢婷;
宋茜

Publication type:

Article

Kveik Brewing Yeasts Demonstrate Wide Flexibility in Beer Fermentation Temperature Tolerance and Exhibit Enhanced Trehalose Accumulation.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.747546

By:

Foster, Barret;
Tyrawa, Caroline;
Ozsahin, Emine;
Lubberts, Mark;
Krogerus, Kristoffer;
Preiss, Richard;
van der Merwe, George

Publication type:

Article

Identification of genes and proteins induced during the lag and early exponential phase of lager brewing yeasts.

Published in:

Journal of Applied Microbiology, 2005, v. 98, n. 2, p. 261, doi. 10.1111/j.1365-2672.2004.02472.x

By:

Brejning, J.;
Arneborg, N.;
Jespersen, L.

Publication type:

Article

STUDY OF THE APPLICATION IN THE BREWING OF ENZYME PREPARATION, CONTAINING LAMINARINASE AND LICHENASE, PRODUCED FROM TRICHODERMA SP. 405.

Published in:

Journal of Chemical Technology & Metallurgy, 2015, v. 50, n. 2, p. 149

By:

Daskalova, Nadejda;
Marinova, Gabriela

Publication type:

Article

Common wheat ( Triticum aestivum L.) and its use as a brewing cereal - a review.

Published in:

Journal of the Institute of Brewing, 2014, v. 120, n. 1, p. 1, doi. 10.1002/jib.107

By:

Faltermaier, Andrea;
Waters, Deborah;
Becker, Thomas;
Arendt, Elke;
Gastl, Martina

Publication type:

Article

125<sup>th</sup> Anniversary Review: Water sources and treatment in brewing.

Published in:

Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 12, doi. 10.1002/jib.18

By:

Eumann, Michael;
Schildbach, Stefan

Publication type:

Article

Comparing the Impact of Environmental Factors During Very High Gravity Brewing Fermentations.

Published in:

Journal of the Institute of Brewing, 2011, v. 117, n. 3, p. 359, doi. 10.1002/j.2050-0416.2011.tb00480.x

By:

Lima, Luis;
Brandão, Tiago;
Lima, Nelson;
Teixeira, José António

Publication type:

Article

The Dynamic Changes of Proton Efflux Rate in Saccharomyces pastorianus Strains During High Gravity or Very High Gravity Brewing.

Published in:

Journal of the Institute of Brewing, 2011, v. 117, n. 2, p. 176, doi. 10.1002/j.2050-0416.2011.tb00457.x

By:

Zhimin Yu;
Haifeng Zhao;
Chunyan Wan;
Guifang Sun;
Mouming Zhao

Publication type:

Article

Brewing Temperature and Particle Size Affect Extraction Kinetics of Cold Brew Coffee in Terms of Its Physicochemical, Bioactive, and Antioxidant Properties.

Published in:

Journal of Culinary Science & Technology, 2022, v. 20, n. 4, p. 366, doi. 10.1080/15428052.2020.1848683

By:

Castañeda-Rodríguez, Rey;
Mulík, Stanislav;
Ozuna, César

Publication type:

Article

What Was Brewing in the Natufian? An Archaeological Assessment of Brewing Technology in the Epipaleolithic.

Published in:

Journal of Archaeological Method & Theory, 2013, v. 20, n. 1, p. 102, doi. 10.1007/s10816-011-9127-y

By:

Hayden, Brian;
Canuel, Neil;
Shanse, Jennifer

Publication type:

Article

A Modified Brewing Procedure Informed by the Enzymatic Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free Brewing.

Published in:

Beverages, 2021, v. 7, n. 3, p. 1, doi. 10.3390/beverages7030053

By:

Ledley, Andrew J.;
Elias, Ryan J.;
Hopfer, Helene;
Cockburn, Darrell W.

Publication type:

Article

Brewing with malted barley or raw barley: what makes the difference in the processes?

Published in:

Applied Microbiology & Biotechnology, 2019, v. 103, n. 3, p. 1059, doi. 10.1007/s00253-018-9537-9

By:

Kok, Yee Jiun;
Ye, Lijuan;
Muller, Jeroen;
Ow, Dave Siak-Wei;
Bi, Xuezhi

Publication type:

Article

Flocculation in ale brewing strains of Saccharomyces cerevisiae: re-evaluation of the role of cell surface charge and hydrophobicity.

Published in:

Applied Microbiology & Biotechnology, 2012, v. 93, n. 3, p. 1221, doi. 10.1007/s00253-011-3502-1

By:

Holle, Ann;
Machado, Manuela;
Soares, Eduardo

Publication type:

Article

A CRISPR-Cas12a-Based Assay for Efficient Quantification of Lactobacillus panis in Chinese Baijiu Brewing Microbiome.

Published in:

Fermentation (Basel), 2022, v. 8, n. 2, p. 88, doi. 10.3390/fermentation8020088

By:

Liu, Yanfeng;
Wang, Mengchuang;
Yang, Fan;
Zhang, Xiaolong;
Li, Jianghua;
Du, Guocheng;
Wang, Li;
Chen, Jian

Publication type:

Article

Gluten-Free Brewing: Issues and Perspectives.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020053

By:

Cela, Nazarena;
Condelli, Nicola;
Caruso, Marisa C.;
Perretti, Giuseppe;
Di Cairano, Maria;
Tolve, Roberta;
Galgano, Fernanda

Publication type:

Article

果酿啤酒的酿造工艺和品质研究进展.

Published in:

China Brewing, 2023, v. 42, n. 2, p. 16, doi. 10.11882/j.issn0254-5071.2023.02.003

By:

邓仕彬;
蔡伊萍;
林坍霖;
李思瑶

Publication type:

Article

高浓酿造啤酒发酵周期的研究进展.

Published in:

China Brewing, 2021, v. 40, n. 7, p. 17, doi. 10.11882/j.issn.0254-5071.2021.07.004

By:

张亚萌;
王金晶;
钮成拓;
郑飞云;
刘春凤;
李崎

Publication type:

Article

我国猕猴桃果酒酿造工艺及其品质评价研究进展.

Published in:

China Brewing, 2020, v. 39, n. 10, p. 26, doi. 10.11882/j.issn.0254-5071.2020.10.006

By:

张琛;
郗笃隽;
刘辉;
黄康康;
裴嘉博;
骆慧枫

Publication type:

Article

白酒酿造过程中的微生物研究进展.

Published in:

China Brewing, 2020, v. 39, n. 7, p. 11, doi. 10.11882/j.issn.0254-5071.2020.07.003

By:

梁栩煜;
钱敏;
白卫东;
肖更生;
刘功良;
俞剑燊;
郭波

Publication type:

Article

Studies on the Genetic Characteristics of the Brewing Yeasts Saccharomyces: A Review.

Published in:

Journal of the American Society of Brewing Chemists, 2023, v. 81, n. 2, p. 199, doi. 10.1080/03610470.2022.2134972

By:

Kato, Taku;
Takahashi, Tomoko

Publication type:

Article

Fermentation Times in Traditional Farmhouse Brewing.

Published in:

Journal of the American Society of Brewing Chemists, 2022, v. 80, n. 3, p. 279, doi. 10.1080/03610470.2021.1945377

By:

Garshol, Lars Marius

Publication type:

Article

Pitch Temperatures in Traditional Farmhouse Brewing.

Published in:

Journal of the American Society of Brewing Chemists, 2021, v. 79, n. 2, p. 181, doi. 10.1080/03610470.2020.1805699

By:

Garshol, Lars Marius

Publication type:

Article

Genome Analysis of the Yeast M14, an Industrial Brewing Yeast Strain Widely Used in China.

Published in:

Journal of the American Society of Brewing Chemists, 2018, v. 76, n. 4, p. 223, doi. 10.1080/03610470.2018.1496633

By:

Liu, Chunfeng;
Niu, Chengtuo;
Zhao, Yun;
Tian, Yaping;
Wang, Jinjing;
Li, Qi

Publication type:

Article

Пивоварни качества на малцове от зимни многоредни ечемици, селекционирани в Добруджански земеделски институт - Генерал Тошево.

Published in:

Bulgarian Journal of Crop Science / Rastenievdni Nauki, 2020, v. 57, n. 6, p. 54

By:

Маринова, Габриела;
Михова, Галина;
Томова, Ива

Publication type:

Article

European farmhouse brewing yeasts form a distinct genetic group.

Published in:

Applied Microbiology & Biotechnology, 2024, v. 108, n. 1, p. 1, doi. 10.1007/s00253-024-13267-3

By:

Preiss, Richard;
Fletcher, Eugene;
Garshol, Lars Marius;
Foster, Barret;
Ozsahin, Emine;
Lubberts, Mark;
van der Merwe, George;
Krogerus, Kristoffer

Publication type:

Article

Impact of Cold versus Hot Brewing on the Phenolic Profile and Antioxidant Capacity of Rooibos (Aspalathus linearis) Herbal Tea.

Published in:

Antioxidants, 2019, v. 8, n. 10, p. 499, doi. 10.3390/antiox8100499

By:

Damiani, Elisabetta;
Carloni, Patricia;
Rocchetti, Gabriele;
Senizza, Biancamaria;
Tiano, Luca;
Joubert, Elizabeth;
de Beer, Dalene;
Lucini, Luigi

Publication type:

Article

The Genome Sequence of the Jean-Talon Strain, an Archeological Beer Yeast from Québec, Reveals Traces of Adaptation to Specific Brewing Conditions.

Published in:

G3: Genes | Genomes | Genetics, 2020, v. 10, n. 9, p. 3087, doi. 10.1534/g3.120.401149

By:

Fijarczyk, Anna;
Hénault, Mathieu;
Marsit, Souhir;
Charron, Guillaume;
Fischborn, Tobias;
Nicole-Labrie, Luc;
Landry, Christian R.

Publication type:

Article

The Effect of Roasting Degrees and Brewing Techniques on the Physicochemical and Sensory Characteristics of Anaerobically Fermented Liberica Coffee (Coffea liberica).

Published in:

Trends in Sciences, 2025, v. 22, n. 6, p. 1, doi. 10.48048/tis.2025.9819

By:

Septiana, Siska;
Mahatmanto, Tunjung;
Salsabila, Alya;
Sunarharum, Wenny Bekti

Publication type:

Article

The Valorization of Mango Waste in the Brazilian Brewing Industry: Strengths, Weaknesses, Opportunities, and Threats (SWOT) Analysis and Its Contribution to Sustainable Development Goals.

Published in:

Applied Sciences (2076-3417), 2025, v. 15, n. 10, p. 5222, doi. 10.3390/app15105222

By:

Rechsteiner, Mayra Schmidt;
Leonel, Magali;
Leonel, Sarita;
Molha, Nicholas Zanette;
Ouros, Lucas Felipe dos;
Martins, Stéphanie Aymée Vaz;
Carvalho, Silvia Angélica Domingues de

Publication type:

Article

Vacuolar morphology of Saccharomyces cerevisiae during the process of wine making and Japanese sake brewing.

Published in:

Applied Microbiology & Biotechnology, 2010, v. 88, n. 1, p. 277, doi. 10.1007/s00253-010-2758-1

By:

Izawa, Shingo;
Ikeda, Kayo;
Miki, Takeo;
Wakai, Yoshinori;
Inoue, Yoshiharu

Publication type:

Article

番石榴米酒酿造工艺优化.

Published in:

Food Research & Development, 2023, v. 44, n. 10, p. 125, doi. 10.12161/j.issn.1005-6521.2023.10.017

By:

孔凡利;
秦炜欣;
冯莉;
邓淞升;
任宇航;
林嫣;
魏岳荣;
邝瑞彬

Publication type:

Article

白酒酿造微生物分析方法研究进展.

Published in:

Food Research & Development, 2021, v. 42, n. 18, p. 211, doi. 10.12161/j.issn.1005-6521.2021.18.031

By:

蔡凤娇;
蒋燕明;
饶建军;
夏燕;
李大海;
张瑞景;
徐健

Publication type:

Article

富含 γ-氨基丁酸的红小米黄酒酿造工艺参数优化.

Published in:

Food Research & Development, 2021, v. 42, n. 17, p. 114, doi. 10.12161/j.issn.1005-6521.2021.17.019

By:

李杰;
许彬;
罗建成;
李慧星;
于海彦;
张紫璇;
戴洪畅

Publication type:

Article

咖啡果皮茶冲泡条件研究.

Published in:

Food Research & Development, 2021, v. 42, n. 12, p. 97, doi. 10.12161/j.issn.1005-6521.2021.12.016

By:

孙岳;
周地娇;
何飞飞;
黄家雄;
吕玉兰;
周皓;
蔡乐

Publication type:

Article

冲泡条件对橘红茶化学成分及抗氧化活性的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 4, p. 8, doi. 10.12161/j.issn.1005-6521.2021.04.002

By:

常泽睿;
刘盼盼;
郑鹏程;
龚自明;
高士伟;
黄友谊

Publication type:

Article

番木瓜米酒酿造工艺研究.

Published in:

Food Research & Development, 2020, v. 41, n. 18, p. 63, doi. 10.12161/j.issn.1005-6521.2020.18.011

By:

邝瑞彬;
魏岳荣;
杨护;
杨敏;
周陈平;
黄炳雄;
孔凡利

Publication type:

Article

Proteomics Answers Which Yeast Genes Are Specific for Baking, Brewing, and Ethanol Production.

Published in:

Bioengineering (Basel), 2020, v. 7, n. 4, p. 1, doi. 10.3390/bioengineering7040147

By:

Davydenko, Svetlana;
Meledina, Tatiana;
Mittenberg, Alexey;
Shabelnikov, Sergey;
Vonsky, Maksim;
Morozov, Artyom

Publication type:

Article

Assessment of the Efficiency of Using Organic Waste from the Brewing Industry for Bioremediation of Oil-Contaminated Soils.

Published in:

Journal of Ecological Engineering, 2021, v. 22, n. 4, p. 66, doi. 10.12911/22998993/133966

By:

Strizhenok, Alexey V.;
Korelskiy, Denis S.;
Choi, Yosoon

Publication type:

Article

Effect of different brewing times on soluble oxalate content of loose-packed black teas and tea bags.

Published in:

Urolithiasis, 2013, v. 41, n. 1, p. 15, doi. 10.1007/s00240-012-0521-z

By:

Mahdavi, Reza;
Lotfi Yagin, Neda;
Liebman, Michael;
Nikniaz, Zeinab

Publication type:

Article

Medium Roasting and Brewing Methods Differentially Modulate Global Metabolites, Lipids, Biogenic Amines, Minerals, and Antioxidant Capacity of Hawai'i-Grown Coffee (Coffea arabica).

Published in:

Metabolites (2218-1989), 2023, v. 13, n. 3, p. 412, doi. 10.3390/metabo13030412

By:

Nerurkar, Pratibha V.;
Yokoyama, Jennifer;
Ichimura, Kramer;
Kutscher, Shannon;
Wong, Jamie;
Bittenbender, Harry C.;
Deng, Youping

Publication type:

Article

Screening and transcriptomic analysis of the ethanol-tolerant mutant Saccharomyces cerevisiae YN81 for high-gravity brewing.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.976321

By:

Tianyou Yang;
Shishuang Zhang;
Linbo Li;
Jing Tian;
Xu Li;
Yuru Pan

Publication type:

Article

Bacterial Nanocellulose Produced as a By-product of the Brewing Industry and Used as an Adsorbent for Synthetic Solutions of Co(II), Cu(II), Ni(II) AND Fe(III).

Published in:

Journal of Polymers & the Environment, 2024, v. 32, n. 12, p. 6803, doi. 10.1007/s10924-024-03389-0

By:

de Paiva, Gabriela Martins;
Palladino, Fernanda;
Nucci, Edson Romano;
Machado, Alan Rodrigues Teixeira;
Rosa, Carlos Augusto;
Santos, Igor José Boggione

Publication type:

Article

Use of Chlorella sorokiniana (Chlorellaceae, Chlorellales) Microalgae for Purification of Brewing-Industry Wastewaters.

Published in:

Biology Bulletin, 2022, v. 49, n. 10, p. 1776, doi. 10.1134/S1062359022100211

By:

Zibarev, N. V.;
Politaeva, N. A.;
Andrianova, M. Yu.

Publication type:

Article

High-level production of β-1,3-1,4-glucanase by Rhizomucor miehei under solid-state fermentation and its potential application in the brewing industry.

Published in:

Journal of Applied Microbiology, 2015, v. 118, n. 1, p. 84, doi. 10.1111/jam.12694

By:

Yang, S.Q.;
Xiong, H.;
Yang, H.Y.;
Yan, Q.J.;
Jiang, Z.Q.

Publication type:

Article

The creation of big business in the Swedish brewing industry during the aftermath of the Second World War.

Published in:

Scandinavian Economic History Review, 2010, v. 58, n. 1, p. 43, doi. 10.1080/03585520903516353

By:

Sandberg, Peter

Publication type:

Article

Determination of Taste Profile in Third Wave Coffee Brewing Methods Using Sensory Analysis.

Published in:

Journal of Social Sciences Eskisehir Osmangazi University / Eskisehir Osmangazi Üniversitesi Sosyal Bilimler Dergisi, 2024, v. 25, n. 2, p. 421, doi. 10.17494/ogusbd.1474314

By:

ERCİK, Cevat;
KESKİN, Seda Nur

Publication type:

Article

Construction of self-cloning industrial brewing yeast with high-glutathione and low-diacetyl production.

Published in:

International Journal of Food Science & Technology, 2008, v. 43, n. 6, p. 989, doi. 10.1111/j.1365-2621.2007.01546.x

By:

Zhao-Yue Wang;
Xiu-Ping He;
Nan Liu;
Bo-Run Zhang

Publication type:

Article