Works matching DE "BEER brewing"

Results: 381

Beer wheat residue as a probiotic carrier: physicochemical properties via fluid bed granulation (Beer wheat residue for lactic acid bacteria encapsulation).

Published in:

Journal of the Science of Food & Agriculture, 2025, v. 105, n. 8, p. 4121, doi. 10.1002/jsfa.14082

By:

Guo, Huei‐Rong;
Dong, Cheng‐Di;
Patel, Anil Kumar;
Sharma, Vishal;
Singhania, Reeta Rani;
Tsai, Mei‐Ling

Publication type:

Article

甘露子精酿啤酒酿造工艺优化及其品质分析.

Published in:

China Brewing, 2025, v. 44, n. 4, p. 235, doi. 10.11882/j.issn.0254-5071.2025.04.034

By:

赵春杰;
韦译超;
张磊;
罗晓宇;
任毅

Publication type:

Article

Hot Steep Malt Sensory Evaluation Method combined with Check-All-That-Apply – an approach for barley (Hordeum vulgare L.) malt characterisation and quality control?

Published in:

Brewing Science, 2025, v. 78, n. 3/4, p. 27, doi. 10.23763/BrSc25-02haege

By:

Häge, Doris;
Nittel, Timo;
Baumgartner, Felix;
Lindemann, Bernd

Publication type:

Article

Keptinis – The brewing and fermentation characteristics of a traditional farmhouse ale from Lithuania.

Published in:

Brewing Science, 2025, v. 78, n. 1/2, p. 1, doi. 10.23763/BrSc25-01rehorska

By:

Rehorska, René;
Pessl, Kevin;
Gutautas, Simonas;
Mall, Veronika;
Reglitz, Klaas;
Steinhaus, Martin;
Schneiderbanger, Jennifer;
Sauseng, Gebhard;
Almer, Gunter;
Kraus, Valentin;
Schöpfer, Angela;
Mayer, Chiara Marlen;
Grasser, Monika;
Pöllinger-Zierler, Barbara;
Berner, Simon Hans

Publication type:

Article

Book Review: The Organization of Craft Work: Identities, Meanings, and Materiality (Routledge Studies in Management, Organizations and Society).

Published in:

2019

By:

Pecis, Lara

Publication type:

Book Review

Enhanced germination of barley ( Hordeum vulgare L.) using chitooligosaccharide as an elicitor in seed priming to improve malt quality.

Published in:

Biotechnology Letters, 2016, v. 38, n. 11, p. 1935, doi. 10.1007/s10529-016-2181-5

By:

Lan, Weiqiu;
Wang, Wei;
Yu, Zhimin;
Qin, Yanxia;
Luan, Jing;
Li, Xianzhen

Publication type:

Article

The use of chitooligosaccharide in beer brewing for protection against beer-spoilage bacteria and its influence on beer performance.

Published in:

Biotechnology Letters, 2016, v. 38, n. 4, p. 629, doi. 10.1007/s10529-015-2013-z

By:

Zhao, Xue;
Yu, Zhimin;
Wang, Ting;
Guo, Xuan;
Luan, Jing;
Sun, Yumei;
Li, Xianzhen

Publication type:

Article

Impact of triticale malt application on physiochemical composition and profile of volatile compounds in beer.

Published in:

European Food Research & Technology, 2019, v. 245, n. 7, p. 1431, doi. 10.1007/s00217-019-03284-2

By:

Cioch-Skoneczny, Monika;
Zdaniewicz, Marek;
Pater, Aneta;
Skoneczny, Szymon

Publication type:

Article

Inhomogeneity in the lauter tun: a chromatographic view.

Published in:

European Food Research & Technology, 2019, v. 245, n. 3, p. 521, doi. 10.1007/s00217-018-03226-4

By:

Hennemann, Martin;
Gastl, Martina;
Becker, Thomas

Publication type:

Article

Strategies for Reducing Purine Accumulation in Beer: From Metabolic Mechanisms to Brewing Technology Innovations.

Published in:

Fermentation (Basel), 2025, v. 11, n. 4, p. 193, doi. 10.3390/fermentation11040193

By:

Liu, Jun;
Lu, Jian

Publication type:

Article

Synergistic Effect Enhances Aromatic Profile in Beer Brewing Through Mixed-Culture Fermentation of Pichia kluyveri and Saccharomyces cerevisiae var. diastaticus.

Published in:

Fermentation (Basel), 2025, v. 11, n. 3, p. 148, doi. 10.3390/fermentation11030148

By:

Rong, Youyan;
Yu, Xiaoxue;
Hong, Kai

Publication type:

Article

Optimization of Time-Varying Temperature Profiles for Enhanced Beer Fermentation by Evolutive Algorithms.

Published in:

Fermentation (Basel), 2025, v. 11, n. 1, p. 2, doi. 10.3390/fermentation11010002

By:

Ruarte, Pablo;
Pantano, Nadia;
Noriega, Marianela;
Fernández, Cecilia;
Serrano, Emanuel;
Scaglia, Gustavo

Publication type:

Article

Red Clover (Trifolium pratense) as a Source of Phytoestrogens in Beer.

Published in:

Fermentation (Basel), 2024, v. 10, n. 8, p. 423, doi. 10.3390/fermentation10080423

By:

Habschied, Kristina;
Kovačević Babić, Marija;
Horvat, Daniela;
Arapović, Martina;
Puljić, Leona;
Kajić, Nikolina;
Krstanović, Vinko;
Mastanjević, Krešimir

Publication type:

Article

Online Identification of Beer Fermentation Phases.

Published in:

Fermentation (Basel), 2024, v. 10, n. 8, p. 399, doi. 10.3390/fermentation10080399

By:

Buonocore, Daniele;
Ciavolino, Giuseppe;
Dello Iacono, Salvatore;
Liguori, Consolatina

Publication type:

Article

Effect of Mixed Cultures on Microbiological Development in Berliner Weisse Beer.

Published in:

Fermentation (Basel), 2024, v. 10, n. 7, p. 363, doi. 10.3390/fermentation10070363

By:

Hübbe, Thomas;
Reitenbach, Amanda Felipe;
Burin, Vívian Maria;
Ghesti, Grace Ferreira;
Jürgen, Frank

Publication type:

Article

Transcriptional Analysis of Mixed-Culture Fermentation of Lachancea thermotolerans and Saccharomyces cerevisiae for Natural Fruity Sour Beer.

Published in:

Fermentation (Basel), 2024, v. 10, n. 4, p. 180, doi. 10.3390/fermentation10040180

By:

Fu, Xiaofen;
Guo, Liyun;
Li, Yumeng;
Chen, Xinyu;
Song, Yumei;
Li, Shizhong

Publication type:

Article

Isolation, Identification, and Characterization of an Acid-Tolerant Pichia kudriavzevii and Exploration of Its Acetic Acid Tolerance Mechanism.

Published in:

Fermentation (Basel), 2023, v. 9, n. 6, p. 540, doi. 10.3390/fermentation9060540

By:

Wang, Ning;
Zhang, Puyu;
Zhou, Xiaoli;
Zheng, Jia;
Ma, Yi;
Liu, Chenguang;
Wu, Tao;
Li, Hong;
Wang, Xiaoqin;
Wang, Hong;
Zhao, Xudong;
Mehmood, Muhammad Aamer;
Zhu, Hui

Publication type:

Article

Molecular Hydrogen Treatment of Sake Yeast and kuratsuki Bacteria Affects Sake Taste.

Published in:

Fermentation (Basel), 2023, v. 9, n. 6, p. 516, doi. 10.3390/fermentation9060516

By:

Saito, Misaki;
Nishida, Hiromi

Publication type:

Article

Effects of Different Beer Compounds on Biometrically Assessed Emotional Responses in Consumers.

Published in:

Fermentation (Basel), 2023, v. 9, n. 3, p. 269, doi. 10.3390/fermentation9030269

By:

Gonzalez Viejo, Claudia;
Hernandez-Brenes, Carmen;
Villarreal-Lara, Raul;
De Anda-Lobo, Irma C.;
Ramos-Parra, Perla A.;
Perez-Carrillo, Esther;
Clorio-Carrillo, Jorge A.;
Tongson, Eden;
Fuentes, Sigfredo

Publication type:

Article

Production of the Food Enzyme Acetolactate Decarboxylase (ALDC) from Bacillus subtilis ICA 56 Using Agro-Industrial Residues as Feedstock.

Published in:

Fermentation (Basel), 2022, v. 8, n. 12, p. 675, doi. 10.3390/fermentation8120675

By:

Oliveira, Ravena Casemiro;
Maciel, Vania Maria Melo;
Hissa, Denise Cavalcante;
França, Ítalo Waldimiro;
Gonçalves, Luciana Rocha Barros

Publication type:

Article

The Sensorial and Chemical Changes in Beer Brewed with Yeast Genetically Modified to Release Polyfunctional Thiols from Malt and Hops.

Published in:

Fermentation (Basel), 2022, v. 8, n. 8, p. 370, doi. 10.3390/fermentation8080370

By:

Molitor, Richard W.;
Roop, Jeremy I.;
Denby, Charles M.;
Depew, Charles J.;
Liu, Daniel S.;
Stadulis, Sara E.;
Shellhammer, Thomas H.

Publication type:

Article

Valorization of Brewers' Spent Grains: Pretreatments and Fermentation, a Review.

Published in:

Fermentation (Basel), 2022, v. 8, n. 6, p. 50, doi. 10.3390/fermentation8020050

By:

Mitri, Sara;
Salameh, Sarah-Joe;
Khelfa, Anissa;
Leonard, Estelle;
Maroun, Richard G.;
Louka, Nicolas;
Koubaa, Mohamed

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

Induction of Chromosomal Aneuploids from Brewery Shochu Yeast with Novel Brewery Characteristics.

Published in:

Fermentation (Basel), 2022, v. 8, n. 2, p. 62, doi. 10.3390/fermentation8020062

By:

Kusaba, Yuki;
Otsuka, Akira;
Dai, Huanghuang;
Inaba, Shigeki;
Kitagaki, Hiroshi

Publication type:

Article

Domain Adaptation and Federated Learning for Ultrasonic Monitoring of Beer Fermentation.

Published in:

Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040253

By:

Bowler, Alexander L.;
Pound, Michael P.;
Watson, Nicholas J.

Publication type:

Article

Nutritional Compositions of Optimally Processed Umqombothi (a South African Indigenous Beer).

Published in:

Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040225

By:

Hlangwani, Edwin;
Adebiyi, Janet Adeyinka;
Adebo, Oluwafemi Ayodeji

Publication type:

Article

Novel Non-Cerevisiae Saccharomyces Yeast Species Used in Beer and Alcoholic Beverage Fermentations.

Published in:

Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040116

By:

Bruner, James;
Fox, Glen

Publication type:

Article

Ginger Beer: An Overview of Health Benefits and Recent Developments.

Published in:

Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040102

By:

Nutakor, Christabel;
Essiedu, Justice A.;
Adadi, Parise;
Kanwugu, Osman N.

Publication type:

Article

Antioxidant Content of Aronia Infused Beer.

Published in:

Fermentation (Basel), 2020, v. 6, n. 3, p. 1, doi. 10.3390/fermentation6030071

By:

Jahn, Alexander;
Juyeong Kim;
Bashir, Khawaja Muhammad Imran;
Man gi Cho

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

Quality Changes and Construction of Influencing Factors Model for Three Spike Characteristic Stewed Duck during Stewing.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 11, p. 147, doi. 10.16429/j.1009-7848.2023.11.015

By:

Li Jiamin;
Wang Xiujun;
Yang Liping;
Xu Jiuhong;
He Chunxia;
Bao Huanhuan

Publication type:

Article

Industrial Terroir Takes on the Yuck Factor.

Published in:

Issues in Science & Technology, 2024, v. 40, n. 4, p. 88, doi. 10.58875/wsuu8932

By:

SPACKMAN, CHRISTY

Publication type:

Article

Hops Germplasm: Phytochemical Characterization of Wild Humulus lupulus of Central and Northern Italy.

Published in:

Plants (2223-7747), 2022, v. 11, n. 12, p. 1564, doi. 10.3390/plants11121564

By:

Ghiselli, Lisetta;
Marini, Lorenzo;
Taiti, Cosimo;
Calamai, Luca;
Paffetti, Donatella;
Masi, Elisa

Publication type:

Article

In Vitro Propagation of Humulus lupulus through the Induction of Axillary Bud Development.

Published in:

Plants (2223-7747), 2022, v. 11, n. 8, p. N.PAG, doi. 10.3390/plants11081066

By:

Hirakawa, Takeshi;
Tanno, Seia

Publication type:

Article

Optimization of Lactic Acid Production from Pineapple By-Products and an Inexpensive Nitrogen Source Using Lactiplantibacillus plantarum strain 4O8.

Published in:

International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/1742018

By:

Ngouénam, Joel Romial;
Kaktcham, Pierre Marie;
Momo Kenfack, Chancel Hector;
Foko Kouam, Edith Marius;
Ngoufack, François Zambou

Publication type:

Article

Use of Aspergillus oryzae during sorghum malting to enhance yield and quality of gluten-free lager beers.

Published in:

Bioresources & Bioprocessing, 2020, v. 7, n. 1, p. 1, doi. 10.1186/s40643-020-00330-w

By:

Rubio-Flores, Monica;
García-Arellano, Arnulfo Ricardo;
Perez-Carrillo, Esther;
Serna-Saldivar, Sergio O.

Publication type:

Article

Liquid Chromatography–Mass Spectrometry Analysis of Hop-Derived Humulone and Isohumulone Constituents in Beer: The Bitter Truth of Hops Utilization During Brewing.

Published in:

LC-GC Europe, 2022, v. 35, n. 1, p. 32

By:

Hamper, Bruce C.;
Viriyasiri, Nicholas;
Boland, Aaron;
Espinosa, Lorna;
Campbell, Hunter J.;
Driesner, Kurt;
McKeever, Michael

Publication type:

Article

DETERMINING THE INFLUENCE OF MEMBRANE TREATMENT PROCESS ON THE QUALITY INDICATORS OF BEER.

Published in:

Eastern-European Journal of Enterprise Technologies, 2021, v. 112, n. 4/11, p. 66, doi. 10.15587/1729-4061.2021.238216

By:

Omelchenko, Оleksandr;
Deynichenko, Gregoriy;
Zolotukhina, Inna;
Dmytrevskyi, Dmytro;
Chervonyi, Vitalii;
Horielkov, Dmytro;
Melnik, Olga;
Korolenko, Olha;
Tsvirkun, Liudmyla

Publication type:

Article

ANALYSIS OF THE ACCUMULATION OF AMYLOLYTIC ENZYMES IN TRITICALE GRAIN DURING MALTING PROCESS.

Published in:

Eastern-European Journal of Enterprise Technologies, 2021, v. 109, n. 11, p. 42, doi. 10.15587/1729-4061.2021.224322

By:

Bayazitova, Meruyert;
Baigaziyeva, Gulgaisha;
Kekibaeva, Anara;
Askarbekov, Erik;
Zhamalova, Dinara

Publication type:

Article

Physicochemical parameters, sensory profile and concentration of volatile compounds and anthocyanins in beers brewed using potato variety with purple flesh.

Published in:

Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-37284-w

By:

Gasiński, Alan;
Kawa-Rygielska, Joanna;
Kita, Agnieszka;
Kucharska, Alicja

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

Chemical constituents and bioactivities of hops (Humulus lupulus L.) and their effects on beer‐related microorganisms.

Published in:

Food & Energy Security, 2022, v. 11, n. 2, p. 1, doi. 10.1002/fes3.367

By:

Sun, Shaokang;
Wang, Xiaochen;
Yuan, Ai;
Liu, Jianlin;
Li, Zebin;
Xie, Dongxiao;
Zhang, Huimin;
Luo, Wenqing;
Xu, Hengyuan;
Liu, Jinshang;
Nie, Cong;
Zhang, Haojun

Publication type:

Article

Rezensionen: Craftbier‐Brauer: Essentials und Chemist Brewers: Insights from Chemists and Biologists in the Brewing Industry.

Published in:

Nachrichten aus der Chemie, 2024, v. 72, n. 9, p. 82, doi. 10.1002/nadc.20244144574

By:

Weigend, Florian

Publication type:

Article

New record of reusing brewing by-product for biosynthesis of prodigiosin and its novel anti-pathogen fungi via in vitro tests and molecular docking study.

Published in:

Research on Chemical Intermediates, 2024, v. 50, n. 2, p. 925, doi. 10.1007/s11164-023-05207-z

By:

Nguyen, Thi Hanh;
Wang, San-Lang;
Phan, Tu Quy;
Nguyen, Thi Huyen;
Tran, Thi Ha Trang;
Doan, Manh Dung;
Ngo, Van Anh;
Nguyen, Anh Dzung;
Nguyen, Van Bon

Publication type:

Article

Lobed-leaf Hopbush: An Aussie sister species of the world-wide Common Hopbush. The wood is extremely hard.

Published in:

World of Wood, 2022, v. 75, n. 5, p. 17

By:

Mourik, Nelis

Publication type:

Article

Factors influencing consumer behaviour in the beer market in the Czech Republic.

Published in:

Czech Journal of Food Sciences, 2021, v. 39, n. 4, p. 319, doi. 10.17221/153/2020-CJFS

By:

SVATOŠOVÁ, VERONIKA;
KOSOVÁ, PETRA;
SVOBODOVÁ, ZUZANA

Publication type:

Article

Fate of pesticide residues in beer and its by-products.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2024, v. 41, n. 1, p. 45, doi. 10.1080/19440049.2023.2282557

By:

Hakme, Elena;
Kallehauge Nielsen, Ida;
Fermina Madsen, Jennifer;
Storkehave, Lasse Munch;
Skjold Elmelund Pedersen, Mette;
Schulz, Benjamin Luke;
Poulsen, Mette Erecius;
Hobley, Timothy John;
Duedahl-Olesen, Lene

Publication type:

Article

Detection of gluten in a pilot-scale barley-based beer produced with and without a prolyl endopeptidase enzyme.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2019, v. 36, n. 8, p. 1151, doi. 10.1080/19440049.2019.1616830

By:

Fiedler, Katherine L.;
Cao, Wanying;
Zhang, Liyun;
Naziemiec, Magdalena;
Bedford, Binaifer;
Yin, Lanlan;
Smith, Nicholas;
Arbuckle, Matthew;
Lopez-Hernandez, Arnoldo;
Jackson, Lauren S.

Publication type:

Article

What Is Dead May Never Die: Institutional Regeneration through Logic Reemergence in Dutch Beer Brewing.

Published in:

Administrative Science Quarterly, 2019, v. 64, n. 4, p. 976, doi. 10.1177/0001839218817520

By:

Kroezen, Jochem J.;
Heugens, Pursey P. M. A. R.

Publication type:

Article

Antioxidant Effect of Beer Polyphenols and Their Bioavailability in Dental-Derived Stem Cells (D-dSCs) and Human Intestinal Epithelial Lines (Caco-2) Cells.

Published in:

Stem Cells International, 2020, p. 1, doi. 10.1155/2020/8835813

By:

Di Domenico, Marina;
Feola, Antonia;
Ambrosio, Pasqualina;
Pinto, Federica;
Galasso, Giovanni;
Zarrelli, Armando;
Di Fabio, Giovanni;
Porcelli, Marina;
Scacco, Salvatore;
Inchingolo, Francesco;
Quagliuolo, Lucio;
Ballini, Andrea;
Boccellino, Mariarosaria

Publication type:

Article