Works matching DE "NON-alcoholic beer"
Results: 133
PORÓWNANIE POTENCJAŁU ANTYOKSYDACYJNEGO I ZAWARTOŚCI SKŁADNIKÓW FENOLOWYCH W PIWACH KONWENCJONALNYCH I BEZALKOHOLOWYCH.
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- Journal of Health & Environmental Research / Bromatologia & Chemia Toksykologiczna, 2021, v. 54, n. 3, p. 153, doi. 10.32383/bct/157163
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The entrepreneurial response to beer legalisation in 1933 prior to the end of Prohibition.
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- Business History, 2024, v. 66, n. 7, p. 1834, doi. 10.1080/00076791.2023.2207011
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Breastfeeding myths -- the prevalence among the population of Polish women.
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- Ginekologia Polska, 2025, v. 96, n. 2, p. 142, doi. 10.5603/gpl.95496
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An Attack Weaker Than Near Beer.
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- CounterPunch, 2023, p. 32
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Detection of Sensitization Profiles with Cellular In Vitro Tests in Wheat Allergy Dependent on Augmentation Factors (WALDA).
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- International Journal of Molecular Sciences, 2024, v. 25, n. 7, p. 3574, doi. 10.3390/ijms25073574
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Studies on the odorant concentrations and their time dependencies during dry‐hopping of alcohol‐free beer.
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- Flavour & Fragrance Journal, 2020, v. 35, n. 6, p. 703, doi. 10.1002/ffj.3609
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Profiling the Volatile and Non-Volatile Compounds along with the Antioxidant Properties of Malted Barley.
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- Separations (2297-8739), 2022, v. 9, n. 5, p. 119, doi. 10.3390/separations9050119
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Effects of Exposure to Aflatoxin G1 on the Plasma Biochemical Factors and Histopathological Properties of Renal Tissue in Mice.
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- Iranian Journal of Toxicology, 2021, v. 15, n. 2, p. 127, doi. 10.32598/ijt.15.2.787.1
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The Potential of Co-Fermentation with Pichia kluyveri and Saccharomyces cerevisiae for the Production of Low-Alcohol Craft Beer.
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- Foods, 2024, v. 13, n. 23, p. 3794, doi. 10.3390/foods13233794
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Application of Non- Saccharomyces Yeast for the Production of Low-Alcohol Beer.
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- Foods, 2024, v. 13, n. 20, p. 3214, doi. 10.3390/foods13203214
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Electrostatic Fermentation: Molecular Response Insights for Tailored Beer Production.
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- Foods, 2024, v. 13, n. 4, p. 600, doi. 10.3390/foods13040600
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Recycled Brewer's Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional Yeasts.
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- Foods, 2024, v. 13, n. 4, p. 505, doi. 10.3390/foods13040505
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The Measurement of Hazardous Biogenic Amines in Non-Alcoholic Beers: Efficient and Applicable Miniaturized Electro-Membrane Extraction Joined to Gas Chromatography-Mass Spectrometry.
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- Foods, 2023, v. 12, n. 6, p. 1141, doi. 10.3390/foods12061141
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Impact of Non- Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation.
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- Foods, 2022, v. 11, n. 14, p. 2029, doi. 10.3390/foods11142029
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Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)- β -Damascenone.
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- Foods, 2022, v. 11, n. 7, p. 1038, doi. 10.3390/foods11071038
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Advancing Quantification of Water-Extractable Arabinoxylan in Beer: A High-Throughput Approach.
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- Polymers (20734360), 2023, v. 15, n. 19, p. 3959, doi. 10.3390/polym15193959
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Reminiscences of Milan Randić.
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- Croatica Chemica Acta, 2021, v. 93, n. 4, p. 259, doi. 10.5562/cca3787
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Egypt's beer: Stella, identity, and the modern state: by Omar D. Foda, Josh Sbicca, Austin, Texas, University of Texas Press, 2019, 264 pp., ISBN 978-1-4773-1955-0.
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- Food, Culture & Society, 2023, v. 26, n. 3, p. 831, doi. 10.1080/15528014.2021.1948779
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Integrated ultrasound‐assisted magnetic solid‐phase extraction for efficient determination and pre‐concentration of polycyclic aromatic hydrocarbons from high‐consumption soft drinks and non‐alcoholic beers in Iran.
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- Journal of Separation Science, 2022, v. 45, n. 16, p. 3139, doi. 10.1002/jssc.202200365
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Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer.
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- European Food Research & Technology, 2023, v. 249, n. 1, p. 167, doi. 10.1007/s00217-022-04142-4
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Evaluation of indigenous non-Saccharomyces cider yeasts for use in brewing.
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- European Food Research & Technology, 2021, v. 247, n. 4, p. 819, doi. 10.1007/s00217-020-03665-y
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- Article
Effect of non-malted barley on low alcohol and nonalcoholic beer production.
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- Ukrainian Food Journal, 2020, v. 9, n. 3, p. 588, doi. 10.24263/2304-974X-2020-9-3-8
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Differential Effects of Alcoholic and Non-Alcoholic Beer Intake on Renin–Angiotensin System Modulation in Spontaneous Hypertensive Rats.
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- Applied Sciences (2076-3417), 2025, v. 15, n. 2, p. 572, doi. 10.3390/app15020572
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Evaluation of Non- Saccharomyces Yeast for Low-Alcohol Beer Production.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 15, p. 6755, doi. 10.3390/app14156755
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Comparison of the Chemical and Aroma Composition of Low-Alcohol Beers Produced by Saccharomyces cerevisiae var. chevalieri and Different Mashing Profiles.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 12, p. 4979, doi. 10.3390/app14124979
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Effects of Non-Alcoholic Beer after Running in Three Consecutive Days on Antioxidant Enzyme Activity and Muscle Damage Biomarkers.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 17, p. 9795, doi. 10.3390/app13179795
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The Influence of Different Non-Conventional Yeasts on the Odour-Active Compounds of Produced Beers.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 5, p. 2872, doi. 10.3390/app13052872
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Optimal Design Approach Applied to Headspace GC for the Monitoring of Diacetyl Concentration, Spectrophotometric Assessment of Phenolic Compounds and Antioxidant Potential in Different Fermentation Processes of Barley.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 1, p. 37, doi. 10.3390/app12010037
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Maize and Sorghum as Raw Materials for Brewing, a Review.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 7, p. 3139, doi. 10.3390/app11073139
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Performance of Wild Non-Conventional Yeasts in Fermentation of Wort Based on Different Malt Extracts to Select Novel Starters for Low-Alcohol Beers.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 2, p. 801, doi. 10.3390/app11020801
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Monitoring of gluten in Czech commercial beers.
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- Czech Journal of Food Sciences, 2020, v. 38, n. 4, p. 255, doi. 10.17221/61/2020-CJFS
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BEEHIVE BREWS: A HEADY HISTORY OF THE BECKER BREWING AND MALTING COMPANY.
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- Utah Historical Quarterly, 2021, v. 89, n. 3, p. 247, doi. 10.5406/utahhistquar.89.3.0247
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To beer or not to beer: A meta-analysis of the effects of beer consumption on cardiovascular health.
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- PLoS ONE, 2020, v. 15, n. 6, p. 1, doi. 10.1371/journal.pone.0233619
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Alcohol‐free and low‐alcohol beers: Aroma chemistry and sensory characteristics.
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- Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 1, p. 233, doi. 10.1111/1541-4337.13068
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Notebooks of Transformation.
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- Journal of Analytical Psychology, 2021, v. 66, n. 3, p. 763, doi. 10.1111/1468-5922.12696
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- Article
Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.1011155
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Dose of Alcohol From Beer Required for Acute Reduction in Arterial Stiffness.
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- Frontiers in Physiology, 2020, v. 11, p. N.PAG, doi. 10.3389/fphys.2020.01033
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Multitasking in Online Studies.
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- Advances in Consumer Research, 2019, v. 47, p. 471
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The voice of a popular German Capuchin preacher: The Weeg-Weiser gen Himmel (1668-1679) of Geminianus von Mainz.
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- Franciscan Studies, 2019, v. 77, p. 171, doi. 10.1353/frc.2019.0008
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Quality Attributes of Low-Alcohol Top-Fermented Beers Produced by Membrane Contactor.
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- Food & Bioprocess Technology, 2016, v. 9, n. 1, p. 191, doi. 10.1007/s11947-015-1612-y
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Brewed Awakening.
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- Chemistry & Industry, 2023, v. 87, n. 12, p. 22, doi. 10.1002/cind.10203
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- Article
Taurine attenuates the development of hepatic steatosis through the inhibition of oxidative stress in a model of nonalcoholic fatty liver disease in vivo and in vitro.
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- Amino Acids, 2018, v. 50, n. 9, p. 1279, doi. 10.1007/s00726-018-2605-8
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Beverage consumption patterns and energy contribution from beverages per meal type: results from a national dietary survey in Sweden.
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- Public Health Nutrition, 2018, v. 21, n. 18, p. 3318, doi. 10.1017/S1368980018002537
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Effect of Recipient's Tactile Properties and Expectations on Beer Perception.
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- Beverages, 2023, v. 9, n. 3, p. 75, doi. 10.3390/beverages9030075
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Comparison of Two Commercially Available Strains, Saccharomycodes ludwigii and Torulaspora delbrueckii , for the Production of Low-Alcohol Beer.
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- Beverages, 2023, v. 9, n. 3, p. 66, doi. 10.3390/beverages9030066
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Effect of Production Technique on Pilsner-Style Non-Alcoholic Beer (NAB) Chemistry and Flavor.
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- Beverages, 2022, v. 8, n. 1, p. 4, doi. 10.3390/beverages8010004
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Investigation of Alcohol Factor Influence in Quantitative Descriptive Analysis and in the Time-Intensity Profile of Alcoholic and Non-Alcoholic Commercial Pilsen Beers Samples.
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- Beverages, 2020, v. 6, n. 4, p. 1, doi. 10.3390/beverages6040073
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NOWE TRENDY W BRANŻY BROWARNICZEJ. PIWA FUNKCJONALNE - SUROWCOWE I TECHNOLOGICZNE ASPEKTY ICH OTRZYMYWANIA.
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- Żywność, 2021, v. 28, n. 1, p. 5, doi. 10.15193/zntj/2021/126/365
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Promoting Healthier Drinking Habits: Using Sound to Encourage the Choice for Non-Alcoholic Beers in E-Commerce.
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- Foods, 2021, v. 10, n. 9, p. 2063, doi. 10.3390/foods10092063
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Transfer of Ethanol and Aroma Compounds by Varying Specific Process Parameters in the Thermal Dealcoholisation of Beer.
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- Foods, 2021, v. 10, n. 7, p. 1602, doi. 10.3390/foods10071602
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- Article