Found: 34
Select item for more details and to access through your institution.
České pivo jako tekutý chléb.
- Published in:
- Výživa a Potraviny, 2020, n. 6, p. 156
- By:
- Publication type:
- Article
Novel Saccharomyces cerevisiae × Saccharomyces mikatae Hybrids for Non-alcoholic Beer Production.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 3, p. 221, doi. 10.3390/fermentation9030221
- By:
- Publication type:
- Article
Preparation of Hop Estrogen-Active Material for Production of Food Supplements.
- Published in:
- Molecules, 2021, v. 26, n. 19, p. 6065, doi. 10.3390/molecules26196065
- By:
- Publication type:
- Article
Application of High-Pressure Processing to Assure the Storage Stability of Unfiltered Lager Beer.
- Published in:
- Molecules, 2020, v. 25, n. 10, p. 2414, doi. 10.3390/molecules25102414
- By:
- Publication type:
- Article
An HS-SPME-GC-MS Method for Profiling Volatile Compounds as Related to Technology Used in Cider Production.
- Published in:
- Molecules, 2019, v. 24, n. 11, p. 2117, doi. 10.3390/molecules24112117
- By:
- Publication type:
- Article
Therapeutic Perspectives of 8-Prenylnaringenin, a Potent Phytoestrogen from Hops.
- Published in:
- Molecules, 2018, v. 23, n. 3, p. 660, doi. 10.3390/molecules23030660
- By:
- Publication type:
- Article
Hop Phytochemicals and Their Potential Role in Metabolic Syndrome Prevention and Therapy.
- Published in:
- Molecules, 2017, v. 22, n. 10, p. 1761, doi. 10.3390/molecules22101761
- By:
- Publication type:
- Article
Influence of pasteurization and high pressure processing on the antioxidant activity of filtered and unfiltered lager beer.
- Published in:
- Journal of Food & Nutrition Research, 2021, v. 60, n. 3, p. 229
- By:
- Publication type:
- Article
Bottle Conditioning: Technology and Mechanisms Applied in Refermented Beers.
- Published in:
- Beverages, 2020, v. 6, n. 3, p. 1, doi. 10.3390/beverages6030056
- By:
- Publication type:
- Article
Effect of Czech Hop Varieties on Aroma of Dry-Hopped Lager Beer.
- Published in:
- Foods, 2022, v. 11, n. 16, p. 2520, doi. 10.3390/foods11162520
- By:
- Publication type:
- Article
Development of engineered yeast for biosorption of beer haze-active polyphenols.
- Published in:
- Applied Microbiology & Biotechnology, 2017, v. 101, n. 4, p. 1477, doi. 10.1007/s00253-016-7923-8
- By:
- Publication type:
- Article
Preconcentration and detection of mercury with bioluminescent bioreporter E. coli ARL1.
- Published in:
- Applied Microbiology & Biotechnology, 2015, v. 99, n. 20, p. 8793, doi. 10.1007/s00253-015-6747-2
- By:
- Publication type:
- Article
Surface- engineered Saccharomyces cerevisiae displaying α-acetolactate decarboxylase from Acetobacter aceti ssp xylinum.
- Published in:
- Biotechnology Letters, 2016, v. 38, n. 12, p. 2145, doi. 10.1007/s10529-016-2205-1
- By:
- Publication type:
- Article
Determination of Silicon in Czech Beer and its Balance During the Brewing Process.
- Published in:
- Czech Journal of Food Sciences, 2013, v. 31, n. 2, p. 166, doi. 10.17221/65/2012-cjfs
- By:
- Publication type:
- Article
Measurement of catechin‐7‐O‐glucoside from barley to malt.
- Published in:
- Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 359, doi. 10.1002/jib.530
- By:
- Publication type:
- Article
Hop tannin extract: a promising tool for acceleration of lautering.
- Published in:
- Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 374, doi. 10.1002/jib.502
- By:
- Publication type:
- Article
Application of response surface design to optimise the chromatographic analysis of volatile compounds in beer.
- Published in:
- Journal of the Institute of Brewing, 2018, v. 124, n. 3, p. 244, doi. 10.1002/jib.493
- By:
- Publication type:
- Article
Non‐destructive determination of nitrogen in malting barleys by instrumental photon activation analysis and its comparison with the Dumas method.
- Published in:
- Journal of the Institute of Brewing, 2018, v. 124, n. 1, p. 4, doi. 10.1002/jib.477
- By:
- Publication type:
- Article
The impact of xanthohumol on a brewing yeast's viability, vitality and metabolite formation.
- Published in:
- Journal of the Institute of Brewing, 2016, v. 122, n. 2, p. 363, doi. 10.1002/jib.310
- By:
- Publication type:
- Article
Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 283, doi. 10.1002/jib.215
- By:
- Publication type:
- Article
Impact of the brewing process on the concentration of silicon in lager beer.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 4, p. 433, doi. 10.1002/jib.148
- By:
- Publication type:
- Article
Preliminary characterization of an Italian craft durum wheat beer.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 4, p. 495, doi. 10.1002/jib.176
- By:
- Publication type:
- Article
Relationship of iso-α-acid content and endogenous antioxidative potential during storage of lager beer.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 3, p. 212, doi. 10.1002/jib.140
- By:
- Publication type:
- Article
Antiproliferative effects of prenylflavonoids from hops on human colon cancer cell lines.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 3, p. 225, doi. 10.1002/jib.139
- By:
- Publication type:
- Article
Application of a hop by-product in brewing: reduction in the level of haze-active prolamines and improved antioxidant properties of the beer.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 2, p. 99, doi. 10.1002/jib.126
- By:
- Publication type:
- Article
New approach to the production of xanthohumol-enriched beers.
- Published in:
- Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 98, doi. 10.1002/jib.71
- By:
- Publication type:
- Article
The Impact of Xanthohumol on a Brewing Yeast's Viability, Vitality and Metabolite Formation.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 3, p. 368
- By:
- Publication type:
- Article
Comparison of Antioxidant Activity of Barley ( Hordeum vulgare L.) and Malt Extracts with the Content of Free Phenolic Compounds Measured by High Performance Liquid Chromatography Coupled with CoulArray Detector.
- Published in:
- Journal of the Institute of Brewing, 2008, v. 114, n. 2, p. 150, doi. 10.1002/j.2050-0416.2008.tb00320.x
- By:
- Publication type:
- Article
A Review of Flavour Formation in Continuous Beer Fermentations*.
- Published in:
- Journal of the Institute of Brewing, 2008, v. 114, n. 1, p. 3, doi. 10.1002/j.2050-0416.2008.tb00299.x
- By:
- Publication type:
- Article
Antioxidant Properties of Free, Soluble Ester and Insoluble-Bound Phenolic Compounds in Different Barley Varieties and Corresponding Malts.
- Published in:
- Journal of the Institute of Brewing, 2008, v. 114, n. 1, p. 27, doi. 10.1002/j.2050-0416.2008.tb00302.x
- By:
- Publication type:
- Article
Liquid Chromatography-Diode Array and Electrospray High-Accuracy Mass Spectrometry of Iso-α-Acids in DCHA-Iso Standard and Beer.
- Published in:
- Journal of the Institute of Brewing, 2007, v. 113, n. 1, p. 48, doi. 10.1002/j.2050-0416.2007.tb00255.x
- By:
- Publication type:
- Article
Balance of volatile phenols originating from wood- and peat-smoked malt during the brewing process.
- Published in:
- European Food Research & Technology, 2023, v. 249, n. 1, p. 33, doi. 10.1007/s00217-022-04130-8
- By:
- Publication type:
- Article
Biologically Active Compounds from Hops and Prospects for Their Use.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2016, v. 15, n. 3, p. 542, doi. 10.1111/1541-4337.12201
- By:
- Publication type:
- Article
Volatile Compound Profiling in Czech and Spanish Lager Beers in Relation to Used Production Technology.
- Published in:
- Food Analytical Methods, 2019, v. 12, n. 10, p. 2293, doi. 10.1007/s12161-019-01583-8
- By:
- Publication type:
- Article