Works matching DE "BREWING"

Results: 768

DEVELOPING CHEMICAL ENGINEERING ACUMEN by Brewing Kicking Mule Beer.

Published in:

CEE: Chemical Engineering Education, 2019, v. 53, n. 2, p. 101

By:

ARMSTRONG, MATTHEW J.;
WHITE, JOSHUA P.;
HUDGINS, JESSE W.;
BULL, GEOFFREY R.;
JAMES, COREY M.;
RIEGNER, DAWN E.;
MILLER, APRIL D.;
BIAGLOW, ANDREW

Publication type:

Article

Selection of Saccharomyces pastorianus variants with improved fermentation performance under very high gravity wort conditions.

Published in:

Biotechnology Letters, 2012, v. 34, n. 2, p. 365, doi. 10.1007/s10529-011-0780-8

By:

Yu, Zhimin;
Zhao, Haifeng;
Li, Huiping;
Zhang, Qingli;
Lei, Hongjie;
Zhao, Mouming

Publication type:

Article

Brewer’s spent grain as raw material for lactic acid production by Lactobacillus delbrueckii.

Published in:

Biotechnology Letters, 2007, v. 29, n. 12, p. 1973, doi. 10.1007/s10529-007-9494-3

By:

Mussatto, Solange I.;
Fernandes, Marcela;
Dragone, Giuliano;
Mancilha, Ismael M.;
Roberto, Inês C.

Publication type:

Article

Xylitol production by Debaryomyces hansenii in brewery spent grain dilute-acid hydrolysate: effect of supplementation.

Published in:

Biotechnology Letters, 2007, v. 29, n. 12, p. 1887, doi. 10.1007/s10529-007-9468-5

By:

Carvalheiro, Florbela;
Duarte, Luís C.;
Medeiros, Raquel;
Gírio, Francisco M.

Publication type:

Article

Optimization of an ethanol production medium in very high gravity fermentation.

Published in:

Biotechnology Letters, 2007, v. 29, n. 2, p. 233, doi. 10.1007/s10529-006-9220-6

By:

Fan-Qiang Wang;
Cui-Juan Gao;
Chun-Yu Yang;
Ping Xu

Publication type:

Article

Mathematical modeling for prediction of endo-xylanase activity and arabinoxylans concentration during mashing of barley malts for brewing.

Published in:

Biotechnology Letters, 2004, v. 26, n. 10, p. 779, doi. 10.1023/B:BILE.0000025877.37767.00

By:

Yin Li;
Jian Lu;
Guoxian Gu;
Zhongping Shi;
Zhonggui Mao

Publication type:

Article

Selective antimicrobial activity of chitosan on beer spoilage bacteria and brewing yeasts.

Published in:

Biotechnology Letters, 2004, v. 26, n. 7, p. 569, doi. 10.1023/B:BILE.0000021957.37426.9b

By:

Gil, Gabriela;
del Mónaco, Silvana;
Cerrutti, Patricia;
Galvagno, Miguel

Publication type:

Article

Improvement of the ethanol productivity in a high gravity brewing at pilot plant scale.

Published in:

Biotechnology Letters, 2003, v. 25, n. 14, p. 1171, doi. 10.1023/A:1024590324230

By:

Dragone, Giuliano;
Silva, Daniel P.;
de Almeida e Silva, João Batista;
de Almeida Lima, Urgel

Publication type:

Article

Addition of nutrients induce a fast loss of flocculation in starved cells of Saccharomyces cerevisiae.

Published in:

Biotechnology Letters, 2002, v. 24, n. 23, p. 1957, doi. 10.1023/A:1021154212086

By:

Soares, Eduardo V.;
Duarte, Abel A.

Publication type:

Article

Optimization of corrosion process of stainless steel coating during cleaning in steel brewery tanks.

Published in:

Materials & Corrosion / Werkstoffe und Korrosion, 2013, v. 64, n. 4, p. 321, doi. 10.1002/maco.201206685

By:

Rezić, T.;
Rezić, I.;
Blaženović, I.;
Šantek, B.

Publication type:

Article

Brewing with 100 % unmalted grains: barley, wheat, oat and rye.

Published in:

European Food Research & Technology, 2017, v. 243, n. 3, p. 447, doi. 10.1007/s00217-016-2758-1

By:

Zhuang, Shiwen;
Shetty, Radhakrishna;
Hansen, Mikkel;
Fromberg, Arvid;
Hansen, Preben;
Hobley, Timothy

Publication type:

Article

Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains.

Published in:

European Food Research & Technology, 2016, v. 242, n. 7, p. 1069, doi. 10.1007/s00217-015-2612-x

By:

Barrio-Galán, Rubén;
Medel-Marabolí, Marcela;
Peña-Neira, Álvaro

Publication type:

Article

Production of gluten-free beer by peptidase treatment.

Published in:

European Food Research & Technology, 2016, v. 242, n. 7, p. 1129, doi. 10.1007/s00217-015-2617-5

By:

Knorr, Verena;
Wieser, Herbert;
Koehler, Peter

Publication type:

Article

Effect on quality and composition of Riesling wines fermented by sequential inoculation with non- Saccharomyces and Saccharomyces cerevisiae.

Published in:

European Food Research & Technology, 2015, v. 241, n. 5, p. 707, doi. 10.1007/s00217-015-2497-8

By:

Benito, Santiago;
Hofmann, Theresa;
Laier, Marcus;
Lochbühler, Bernd;
Schüttler, Armin;
Ebert, Kristin;
Fritsch, Stefanie;
Röcker, Jessica;
Rauhut, Doris

Publication type:

Article

Monitoring of some selected heavy metals throughout the brewing process of craft beers by inductively coupled plasma mass spectrometry.

Published in:

European Food Research & Technology, 2015, v. 241, n. 2, p. 199, doi. 10.1007/s00217-015-2445-7

By:

Passaghe, Paolo;
Bertoli, Stefano;
Tubaro, Franco;
Buiatti, Stefano

Publication type:

Article

Diterpenes in espresso coffee: impact of preparation parameters.

Published in:

European Food Research & Technology, 2015, v. 240, n. 4, p. 763, doi. 10.1007/s00217-014-2381-y

By:

Moeenfard, Marzieh;
Silva, José;
Borges, Nuno;
Santos, Alejandro;
Alves, Arminda

Publication type:

Article

NIR and PLS discriminant analysis for predicting the processability of malt during lautering.

Published in:

European Food Research & Technology, 2015, v. 240, n. 4, p. 831, doi. 10.1007/s00217-014-2389-3

By:

Krause, D.;
Holtz, C.;
Gastl, M.;
Hussein, M.;
Becker, T.

Publication type:

Article

Factors affecting tocopherol contents in coffee brews: NP-HPLC/FLD, RP-UPLC-ESI/MS and spectroscopic study.

Published in:

European Food Research & Technology, 2014, v. 238, n. 2, p. 259, doi. 10.1007/s00217-013-2103-x

By:

Górnaś, Paweł;
Siger, Aleksander;
Polewski, Krzysztof;
Pugajeva, Iveta;
Waśkiewicz, Agnieszka

Publication type:

Article

Effect of unmalted oats ( Avena sativa L.) on the quality of high-gravity mashes and worts without or with exogenous enzyme addition.

Published in:

European Food Research & Technology, 2014, v. 238, n. 2, p. 225, doi. 10.1007/s00217-013-2105-8

By:

Schnitzenbaumer, Birgit;
Arendt, Elke

Publication type:

Article

Roasting of malt and xanthohumol enrichment in beer.

Published in:

European Food Research & Technology, 2013, v. 237, n. 2, p. 137, doi. 10.1007/s00217-013-1970-5

By:

Wunderlich, S.;
Wurzbacher, M.;
Back, W.

Publication type:

Article

A comparative study of oat ( Avena sativa) cultivars as brewing adjuncts.

Published in:

European Food Research & Technology, 2013, v. 236, n. 6, p. 1015, doi. 10.1007/s00217-013-1965-2

By:

Schnitzenbaumer, Birgit;
Arendt, Elke

Publication type:

Article

Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer's spent grain enrichment.

Published in:

European Food Research & Technology, 2012, v. 235, n. 5, p. 767, doi. 10.1007/s00217-012-1805-9

By:

Waters, Deborah;
Jacob, Fritz;
Titze, Jean;
Arendt, Elke;
Zannini, Emanuele

Publication type:

Article

Tocotrienol levels in sieving fraction extracts of brewer's spent grain.

Published in:

European Food Research & Technology, 2011, v. 232, n. 4, p. 563, doi. 10.1007/s00217-010-1419-z

By:

Bohnsack, Christoph;
Ternes, Waldemar;
Büsing, Anne;
Drotleff, Astrid

Publication type:

Article

Protein changes during malting and brewing with focus on haze and foam formation: a review.

Published in:

European Food Research & Technology, 2011, v. 232, n. 2, p. 191, doi. 10.1007/s00217-010-1412-6

By:

Steiner, Elisabeth;
Gastl, Martina;
Becker, Thomas

Publication type:

Article

Monitoring of malting process by characterization of glycation of barley protein Z.

Published in:

European Food Research & Technology, 2010, v. 230, n. 4, p. 665, doi. 10.1007/s00217-009-1205-y

By:

Bobálová, Janette;
Petry-Podgórska, Inga;
Laštovičková, Markéta;
Chmelík, Josef

Publication type:

Article

Impact of full-scale brewing processes on lager beer nitrogen compounds.

Published in:

European Food Research & Technology, 2009, v. 230, n. 2, p. 209, doi. 10.1007/s00217-009-1161-6

By:

Fumi, Maria Daria;
Galli, Roberta;
Lambri, Milena;
Donadini, Gianluca;
De Faveri, Dante Marco

Publication type:

Article

Influence of temperature on continuous high gravity brewing with yeasts immobilized on spent grains.

Published in:

European Food Research & Technology, 2008, v. 228, n. 2, p. 257, doi. 10.1007/s00217-008-0930-y

By:

Dragone, Giuliano;
Mussatto, Solange I.;
Almeida e Silva, João B.

Publication type:

Article

Regulation and Mechanisms of L-Lactic Acid and D-Lactic Acid Production in Baijiu Brewing: Insights for Flavor Optimization and Industrial Application.

Published in:

Fermentation (Basel), 2025, v. 11, n. 4, p. 213, doi. 10.3390/fermentation11040213

By:

Zhou, Yabin;
Hua, Jin

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

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

Utilization of the Dicarbonyl Compounds 3-Deoxyglucosone and 3-Deoxymaltosone during Beer Fermentation by Saccharomyces Yeasts.

Published in:

Fermentation (Basel), 2024, v. 10, n. 6, p. 281, doi. 10.3390/fermentation10060281

By:

Kertsch, Anna-Lena;
Brysch-Herzberg, Michael;
Ostermann, Kai;
Henle, Thomas

Publication type:

Article

Effects of Main Nutrient Sources on Improving Monascus Pigments and Saccharifying Power of Monascus purpureus in Submerged Fermentation.

Published in:

Fermentation (Basel), 2023, v. 9, n. 7, p. 696, doi. 10.3390/fermentation9070696

By:

Huang, Yingying;
Chen, Jiashi;
Chen, Qing;
Yang, Chenglong

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

A CRISPR-Cas12a-Based Assay for Efficient Quantification of Lactobacillus panis in Chinese Baijiu Brewing Microbiome.

Published in:

Fermentation (Basel), 2022, v. 8, n. 6, 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. 6, p. 62, doi. 10.3390/fermentation8020062

By:

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

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

Dynamic Optimisation of Beer Fermentation under Parametric Uncertainty.

Published in:

Fermentation (Basel), 2021, v. 7, n. 4, p. 1, doi. 10.3390/fermentation7040285

By:

Bhonsale, Satyajeet;
Mores, Wannes;
Jan Van Impe

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

Assessment of the Suitability of Aromatic and High-Bitter Hop Varieties (Humulus lupulus L.) for Beer Production in the Conditions of the Małopolska Vistula Gorge Region.

Published in:

Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030104

By:

Sawicka, Barbara;
Spiewak, Mateusz;
Kiełtyka-Dadasiewicz, Anna;
Skiba, Dominika;
Bienia, Bernadetta;
Krochmal-Marczak, Barbara;
Pszczółkowski, Piotr

Publication type:

Article

Control of N-Propanol Production in Simulated Liquid State Fermentation of Chinese Baijiu by Response Surface Methodology.

Published in:

Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020085

By:

Yajie Yin;
Xinglin Han;
Yifan Lu;
Jinshan Li;
Zongjie Zhang;
Xian Xia;
Shumiao Zhao;
Yunxiang Liang;
Baoguo Sun;
Yuanliang Hu

Publication type:

Article

Rootlets, a Malting By-Product with Great Potential.

Published in:

Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040117

By:

Neylon, Emma;
Arendt, Elke K.;
Lynch, Kieran M.;
Zannini, Emanuele;
Bazzoli, Paolo;
Monin, Thomas;
Sahin, Aylin W.

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

Aromatic Potential of Diverse Non-Conventional Yeast Species for Winemaking and Brewing.

Published in:

Fermentation (Basel), 2020, v. 6, n. 2, p. 1, doi. 10.3390/fermentation6020050

By:

Gamero, Amparo;
Dijkstra, Annereinou;
Smit, Bart;
de Jong, Catrienus

Publication type:

Article

Screening and Application of Cyberlindnera Yeasts to Produce a Fruity, Non-Alcoholic Beer.

Published in:

Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040103

By:

Bellut, Konstantin;
Michel, Maximilian;
Zarnkow, Martin;
Hutzler, Mathias;
Jacob, Fritz;
Atzler, Jonas J.;
Hoehnel, Andrea;
Lynch, Kieran M.;
Arendt, Elke K.

Publication type:

Article

Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts.

Published in:

Fermentation (Basel), 2019, v. 5, n. 4, p. 1, doi. 10.3390/fermentation5040101

By:

Methner, Yvonne;
Hutzler, Mathias;
Matoulková, Dagmar;
Jacob, Fritz;
Michel, Maximilian

Publication type:

Article

Spent Yeast from Brewing Processes: A Biodiverse Starting Material for Yeast Extract Production.

Published in:

Fermentation (Basel), 2019, v. 5, n. 2, p. 1, doi. 10.3390/fermentation5020051

By:

Jacob, Friedrich Felix;
Striegel, Lisa;
Rychlik, Michael;
Hutzler, Mathias;
Methner, Frank-Jürgen

Publication type:

Article

Free Amino Nitrogen in Brewing.

Published in:

Fermentation (Basel), 2019, v. 5, n. 1, p. 1, doi. 10.3390/fermentation5010022

By:

Hill, Annie E.;
Stewart, Graham G.

Publication type:

Article

Effects of the Starch Molecular Structures in Barley Malts and Rice Adjuncts on Brewing Performance.

Published in:

Fermentation (Basel), 2018, v. 4, n. 4, p. 1, doi. 10.3390/fermentation4040103

By:

Wenwen Yu;
Wei Ping Quek;
Cheng Li;
Gilbert, Robert G.;
Fox, Glen P.

Publication type:

Article

Beer-The Importance of Colloidal Stability (Non-Biological Haze).

Published in:

Fermentation (Basel), 2018, v. 4, n. 4, p. 1, doi. 10.3390/fermentation4040091

By:

Mastanjević, Kristina;
Krstanović, Vinko;
Lukinac, Jasmina;
Jukić, Marko;
Vulin, Zdravko;
Mastanjević, Krešimir

Publication type:

Article

The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor.

Published in:

Fermentation (Basel), 2018, v. 4, n. 1, p. 1, doi. 10.3390/fermentation4010020

By:

Lentz, Michael

Publication type:

Article