High-throughput β-glucan analyses and their relationship with beer filterability.
- Published in:
- European Food Research & Technology, 2017, v. 243, n. 2, p. 341, doi. 10.1007/s00217-016-2748-3
- By:
- Publication type:
- Article
Works matching DE "BEER analysis"
Results: 78
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Analysis of selected perfluoroalkyl substances (PFASs) in beer to evaluate the effect of beer consumption on human PFAS exposure: a pilot study.
- Published in:
- European Food Research & Technology, 2014, v. 238, n. 3, p. 443, doi. 10.1007/s00217-013-2122-7
- By:
- Publication type:
- Article
3
Sensory Analysis Coupled with Gas Chromatography/Mass spectrometry Analysis in Craft Beer Evaluation.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 8, p. 747, doi. 10.3390/fermentation9080747
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- Publication type:
- Article
4
Brewing with Unmalted and Malted Sorghum: Influence on Beer Quality.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 5, p. 490, doi. 10.3390/fermentation9050490
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- Publication type:
- Article
5
Complementing Digital Image Analysis and Laser Distance Meter in Beer Foam Stability Determination.
- Published in:
- Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030113
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- Publication type:
- Article
6
A Digital Approach to Model Quality and Sensory Traits of Beers Fermented under Sonication Based on Chemical Fingerprinting.
- Published in:
- Fermentation (Basel), 2020, v. 6, n. 3, p. 1, doi. 10.3390/fermentation6030073
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- Publication type:
- Article
7
Beer-The Importance of Colloidal Stability (Non-Biological Haze).
- Published in:
- Fermentation (Basel), 2018, v. 4, n. 4, p. 1, doi. 10.3390/fermentation4040091
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- Publication type:
- Article
8
A Review on the Source of Lipids and Their Interactions during Beer Fermentation that Affect Beer Quality.
- Published in:
- Fermentation (Basel), 2018, v. 4, n. 4, p. 1, doi. 10.3390/fermentation4040089
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- Publication type:
- Article
9
DIFFERENCES IN PHYSICOCHEMICAL, MINERAL AND NUTRACEUTICAL PROPERTIES BETWEEN REGULAR, LIGHT AND ZERO BEERS.
- Published in:
- Farmacia, 2018, v. 66, n. 4, p. 697, doi. 10.31925/farmacia.2018.4.20
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- Publication type:
- Article
10
DETERMINATION OF THE ANTIOXIDANT POTENTIAL OF PROCESSING PRODUCTS OF OSMOTICALLY DEHYDRATED CHOKEBERRY FRUITS AND BEER ENRICHED WITH THEM.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2024, v. 128, n. 11, p. 26, doi. 10.15587/1729-4061.2024.301159
- By:
- Publication type:
- Article
11
Mapping Indian Contribution in Rice Beer Research: A Bibliometric Assessment.
- Published in:
- Library Philosophy & Practice, 2020, p. 1
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- Publication type:
- Article
12
Solid Phase Extraction of Zearalenone (ZEN) from Beer Samples Using Natural Zeolite Clinoptilolite and Organo-Zeolites Prior to HPLC Determination.
- Published in:
- Ekoloji Dergisi, 2013, v. 22, n. 89, p. 57, doi. 10.5053/ekoloji.2013.897
- By:
- Publication type:
- Article
13
Simultaneous LC-MS/MS Analysis of Glyphosate, Glufosinate, and Their Metabolic Products in Beer, Barley Tea, and Their Ingredients.
- Published in:
- Bioscience, Biotechnology & Biochemistry, 2013, v. 77, n. 11, p. 2218, doi. 10.1271/bbb.130433
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- Publication type:
- Article
14
Effect of the Addition of Lemongrass (Cymbopogon citratus) on the Quality and Microbiological Stability of Craft Wheat Beers.
- Published in:
- Molecules, 2022, v. 27, n. 24, p. 9040, doi. 10.3390/molecules27249040
- By:
- Publication type:
- Article
15
Effect of Ozone-Treated or Untreated Saskatoon Fruits (Amelanchier alnifolia Nutt.) Applied as an Additive on the Quality and Antioxidant Activity of Fruit Beers.
- Published in:
- Molecules, 2022, v. 27, n. 6, p. 1976, doi. 10.3390/molecules27061976
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- Publication type:
- Article
16
New International Calibration Standard (ICS-B1) for HPLC Analysis of Beta-Acids in Beer.
- Published in:
- Brewing Science, 2022, v. 75, n. 3/4, p. 17
- By:
- Publication type:
- Article
17
The Stability of Bitter Substances in Beer During the Ageing Process.
- Published in:
- Brewing Science, 2020, v. 73, n. 11/12, p. 149, doi. 10.23763/BrSc20-20gahr
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- Publication type:
- Article
18
Different Diacetyl Perception Detected through MOX Sensors in Real-Time Analysis of Beer Samples.
- Published in:
- Chemosensors, 2023, v. 11, n. 2, p. 147, doi. 10.3390/chemosensors11020147
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- Publication type:
- Article
19
맥주 소비자의 구매동기에 따른 시장세분화.
- Published in:
- Journal of the Korean Society of Food Culture, 2019, v. 34, n. 3, p. 277, doi. 10.7318/KJFC/2019.34.3.277
- By:
- Publication type:
- Article
20
On the bottle: situating place-based discourses in global production networks - a visual and textual analysis of craft beer labels.
- Published in:
- Acta Universitatis Carolinae Geographica, 2019, v. 54, n. 1, p. 3, doi. 10.14712/23361980.2019.1
- By:
- Publication type:
- Article
21
In Silico Screening of Bioactive Peptides in Stout Beer and Analysis of ACE Inhibitory Activity.
- Published in:
- Foods, 2024, v. 13, n. 13, p. 1973, doi. 10.3390/foods13131973
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- Publication type:
- Article
22
An Overview of the Application of Multivariate Analysis to the Evaluation of Beer Sensory Quality and Shelf-Life Stability.
- Published in:
- Foods, 2022, v. 11, n. 14, p. 2037, doi. 10.3390/foods11142037
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- Publication type:
- Article
23
Gluten Assessment in Beers: Comparison by Different Commercial ELISA Kits and Evaluation of NIR Analysis as a Complementary Technique.
- Published in:
- Foods, 2021, v. 10, n. 6, p. 1170, doi. 10.3390/foods10061170
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- Publication type:
- Article
24
Implications of Temperature Abuse on Unpasteurized Beer Quality Using Organoleptic and Chemical Analyses.
- Published in:
- Foods, 2020, v. 9, n. 8, p. 1032, doi. 10.3390/foods9081032
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- Publication type:
- Article
25
Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited Emotions.
- Published in:
- Foods, 2020, v. 9, n. 6, p. 821, doi. 10.3390/foods9060821
- By:
- Publication type:
- Article
26
The European Brewery Convention (EBC Press) Release - April 4, 2014.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 3, p. 284, doi. 10.1002/jib.146
- Publication type:
- Article
27
Fate of 2-sulphanylethyl acetate and 3-sulphanylpropyl acetate through beer aging.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 198, doi. 10.1002/jib.24
- By:
- Publication type:
- Article
28
Content of biogenic amines and polyamines in beers from the Czech Republic.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 213, doi. 10.1002/jib.31
- By:
- Publication type:
- Article
29
Inactivation of Lactobacillus brevis in Beer Utilizing a Combination of High-Pressure Homogenization and Lysozyme Treatment.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 634, doi. 10.1002/j.2050-0416.2011.tb00515.x
- By:
- Publication type:
- Article
30
What Drives the Development of Craft Beer Production in Poland - Insights from a Hedonic Regression Analysis of the Polish Beer Market.
- Published in:
- Eastern European Economics, 2021, v. 59, n. 6, p. 597, doi. 10.1080/00128775.2021.1976062
- By:
- Publication type:
- Article
31
Improved quantification of important beer quality parameters based on nonlinear calibration methods applied to FT-MIR spectra.
- Published in:
- Analytical & Bioanalytical Chemistry, 2017, v. 409, n. 3, p. 841, doi. 10.1007/s00216-016-9785-4
- By:
- Publication type:
- Article
32
Elemental fingerprint profile of beer samples constructed using 14 elements determined by inductively coupled plasma-mass spectrometry (ICP-MS): multivariation analysis and potential application to forensic sample comparison.
- Published in:
- Analytical & Bioanalytical Chemistry, 2012, v. 402, n. 2, p. 861, doi. 10.1007/s00216-011-5452-y
- By:
- Publication type:
- Article
33
Non-microbiological turbidity of beer: Part 2 - a case study.
- Published in:
- Fermentation Industry / Kvasný Průmysl, 2021, v. 67, n. 6, p. 523, doi. 10.18832/kp2021.67.523
- By:
- Publication type:
- Article
34
Craft Beer in Food Science: A Review and Conceptual Framework.
- Published in:
- Beverages, 2024, v. 10, n. 3, p. 91, doi. 10.3390/beverages10030091
- By:
- Publication type:
- Article
35
Advances in Extraction Techniques for Beer Flavor Compounds.
- Published in:
- Beverages, 2023, v. 9, n. 3, p. 71, doi. 10.3390/beverages9030071
- By:
- Publication type:
- Article
36
Current State of Sensors and Sensing Systems Utilized in Beer Analysis.
- Published in:
- Beverages, 2023, v. 9, n. 1, p. 5, doi. 10.3390/beverages9010005
- By:
- Publication type:
- Article
37
Molecular Networks and Macromolecular Molar Mass Distributions for Preliminary Characterization of Danish Craft Beers.
- Published in:
- Beverages, 2022, v. 8, n. 2, p. 35, doi. 10.3390/beverages8020035
- By:
- Publication type:
- Article
38
Effect of acerola pulp on the quality of witbier beer: Characterization and analysis.
- Published in:
- Revista Verde de Agroecologia e Desenvolvimento Sustentável, 2025, v. 20, n. 1, p. 19, doi. 10.18378/rvads.v20i1.10797
- By:
- Publication type:
- Article
39
Metal Content and Stable Isotope Determination in Some Commercial Beers from Romanian Markets.
- Published in:
- Journal of Chemistry, 2015, v. 2015, p. 1, doi. 10.1155/2015/192032
- By:
- Publication type:
- Article
40
Effect of Ozone Gas on Selected Microbiological, Chemical, Electrical and Organoleptic Properties of Craft Wheat Beers Enriched Japanese Quince Fruit (Chaenomeles L.).
- Published in:
- Acta Universitatis Cinbinesis, Series E : Food Technology, 2024, v. 28, n. 1, p. 79, doi. 10.2478/aucft-2024-0007
- By:
- Publication type:
- Article
41
The Use of Gaseous Ozone to Reduce the Microbial Load of Rhubarb (Rheum L.) Petioles as an Additive to Craft Wheat Beers.
- Published in:
- Acta Universitatis Cinbinesis, Series E : Food Technology, 2023, v. 27, n. 2, p. 231, doi. 10.2478/aucft-2023-0019
- By:
- Publication type:
- Article
42
Valorization of Spent Hops from Dry Hopping for Bittering of Pilsener Style Beer.
- Published in:
- Journal of the American Society of Brewing Chemists, 2025, v. 83, n. 1, p. 17, doi. 10.1080/03610470.2024.2327123
- By:
- Publication type:
- Article
43
Unfilterable Beer Haze Part II: Identifying Suspect Cell Wall Proteins.
- Published in:
- Journal of the American Society of Brewing Chemists, 2022, v. 80, n. 1, p. 26, doi. 10.1080/03610470.2021.1937461
- By:
- Publication type:
- Article
44
Unfilterable Beer Haze Part I: The Investigation of an India Pale Ale Haze.
- Published in:
- Journal of the American Society of Brewing Chemists, 2022, v. 80, n. 1, p. 17, doi. 10.1080/03610470.2021.1937460
- By:
- Publication type:
- Article
45
Evaluation of Components Contributing to the International Bitterness Unit of Wort and Beer.
- Published in:
- Journal of the American Society of Brewing Chemists, 2022, v. 80, n. 1, p. 53, doi. 10.1080/03610470.2021.1878684
- By:
- Publication type:
- Article
46
Alcohol Concentration Analysis in Yeast Slurries and Samples During Fermentation by Alcolyzer: Report of 2017–2018 BCOJ Collaborative Work.
- Published in:
- 2019
- Publication type:
- Report
47
MALDI-TOF MS typing enables the classification of brewing yeasts of the genus Saccharomyces to major beer styles.
- Published in:
- PLoS ONE, 2017, v. 12, n. 8, p. 1, doi. 10.1371/journal.pone.0181694
- By:
- Publication type:
- Article
48
Institutional explanations for local diversification: a historical analysis of the Japanese beer industry, 1952-2017.
- Published in:
- Journal of Strategic Marketing, 2021, v. 29, n. 1, p. 71, doi. 10.1080/0965254X.2019.1685567
- By:
- Publication type:
- Article
49
Direct Method for Determination of Al, Cd, Cu, and Pb in Beers In Situ Digested by GF AAS Using Permanent Modifiers.
- Published in:
- Biological Trace Element Research, 2015, v. 167, n. 1, p. 155, doi. 10.1007/s12011-015-0292-9
- By:
- Publication type:
- Article
50
ALGORITHM FOR AUTOMATIC OBJECTIVE DETERMINATION OF VISUAL CHARACTERISTICS OF BEER.
- Published in:
- Journal of Hygienic Engineering & Design, 2022, v. 38, p. 65
- By:
- Publication type:
- Article