Works matching DE "BEER microbiology"
Results: 24
Cloning and expression of a novel prolyl endopeptidase from Aspergillus oryzae and its application in beer stabilization.
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- Journal of Industrial Microbiology & Biotechnology, 2015, v. 42, n. 2, p. 263, doi. 10.1007/s10295-014-1571-8
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THE COMMON SPOILAGE MICROORGANISMS OF BEER: OCCURRENCE, DEFECTS, AND DETERMINATION-A REVIEW.
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- Carpathian Journal of Food Science & Technology, 2015, v. 7, n. 4, p. 68
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Development of polyhydroxyalkanoate/beer spent grain fibers composites for film blowing applications.
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- Polymer Composites, 2015, v. 36, n. 10, p. 1859, doi. 10.1002/pc.23093
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Identification and characterization of gushing-active hydrophobins from Fusarium graminearum and related species.
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- Journal of Basic Microbiology, 2012, v. 52, n. 2, p. 184, doi. 10.1002/jobm.201100053
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Investigation of beer-spoilage ability of Dekkera/ Brettanomyces yeasts and development of multiplex PCR method for beer-spoilage yeasts.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 177, doi. 10.1002/jib.209
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- Article
Note -- Preliminary Applications of Response Surface Modelling to the Evaluation of Optimal Growth Conditions for Beer-spoiling Pediococcus damnosus.
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- Journal of the Institute of Brewing, 2010, v. 116, n. 3, p. 211, doi. 10.1002/j.2050-0416.2010.tb00423.x
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Comparative genome analysis of Pediococcus damnosus LMG 28219, a strain well-adapted to the beer environment.
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- BMC Genomics, 2015, v. 16, n. 1, p. 1, doi. 10.1186/s12864-015-1438-z
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Carryover of aflatoxin B in contaminated substrate corn into Nigerian native beer.
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- Bulletin of Environmental Contamination & Toxicology, 1986, v. 37, n. 1, p. 482, doi. 10.1007/BF01607792
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Pulsed Electric Field Processing of Beer: Microbial, Sensory, and Quality Analyses.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. M228, doi. 10.1111/j.1365-2621.2004.tb09892.x
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Comparative genomic and plasmid analysis of beer-spoiling and non-beer-spoiling Lactobacillus brevis isolates.
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- Canadian Journal of Microbiology, 2017, v. 63, n. 12, p. 970, doi. 10.1139/cjm-2017-0405
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Heterogeneity between and within Strains of Lactobacillus brevis Exposed to Beer Compounds.
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- Frontiers in Microbiology, 2017, v. 8, p. 1, doi. 10.3389/fmicb.2017.00239
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In situ examination of Lactobacillus brevis after exposure to an oxidizing disinfectant.
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- Frontiers in Microbiology, 2014, v. 5, p. 1, doi. 10.3389/fmicb.2014.00623
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- Article
From the President.
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- American Biology Teacher (National Association of Biology Teachers), 2010, v. 72, n. 8, p. 472, doi. 10.1525/abt.2010.72.8.1
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Development of a Stir Bar Sorptive Extraction Method for Analysis of Ochratoxin A in Beer.
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- Journal of AOAC International, 2014, v. 97, n. 4, p. 1092, doi. 10.5740/jaoacint.13-232
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Simultaneous control of apparent extract and volatile compounds concentrations in low-malt beer fermentation.
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- Applied Microbiology & Biotechnology, 2006, v. 73, n. 3, p. 549, doi. 10.1007/s00253-006-0516-1
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- Article
Detection of the internal pressure in beer cans by measuring the force-displacement curves.
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- Fermentation Industry / Kvasný Průmysl, 2023, v. 69, n. 4, p. 771, doi. 10.18832/kp2023.69.771
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Effect of production and storage of beer on its sensory stability.
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- Fermentation Industry / Kvasný Průmysl, 2022, v. 68, n. 1, p. 553, doi. 10.18832/kp2021.67.553
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Non-microbiological turbidity of beer: Part 2 - a case study.
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- Fermentation Industry / Kvasný Průmysl, 2021, v. 67, n. 6, p. 523, doi. 10.18832/kp2021.67.523
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Study of Beer Spoilage Lactobacillus nagelii Harboring Hop Resistance Gene horA.
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- Journal of the American Society of Brewing Chemists, 2022, v. 80, n. 1, p. 92, doi. 10.1080/03610470.2021.1915073
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Improving Oxidative Stability and Sensory Properties of Ale Beer by Enrichment with Dried Red Raspberries (Rubus idaeus L.).
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- Journal of the American Society of Brewing Chemists, 2021, v. 79, n. 4, p. 370, doi. 10.1080/03610470.2020.1864801
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Genome Analysis of the Yeast M14, an Industrial Brewing Yeast Strain Widely Used in China.
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- Journal of the American Society of Brewing Chemists, 2018, v. 76, n. 4, p. 223, doi. 10.1080/03610470.2018.1496633
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Evaluation of a Microbiological Reference Standard (EZ-Accu Shot<sup>TM</sup>) as Test Material for Proficiency Testing (PT) Scheme in the Breweries.
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- Journal of the American Society of Brewing Chemists, 2018, v. 76, n. 4, p. 219, doi. 10.1080/03610470.2018.1502010
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Monitoring the Microbial Conditions in Breweries in Yangtze River Delta Region, China.
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- Journal of the American Society of Brewing Chemists, 2018, v. 76, n. 2, p. 125, doi. 10.1080/03610470.2017.1398509
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- Article
Measuring Hordein (Gluten) in Beer – A Comparison of ELISA and Mass Spectrometry.
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- PLoS ONE, 2013, v. 8, n. 2, p. 1, doi. 10.1371/journal.pone.0056452
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