Works matching DE "BREWING industry"

Results: 564

Brewmasters and Brewery Creek: A History of Craft Beer in Vancouver.

Published in:

BC Studies, 2024, n. 224, p. 188

By:

MORE, NANCY

Publication type:

Article

Near-Infrared Spectroscopy Combined with Multivariate Analysis for the Geographical Origin Traceability of New Zealand Hops.

Published in:

Food & Bioprocess Technology, 2025, v. 18, n. 6, p. 5363, doi. 10.1007/s11947-025-03776-y

By:

Fanning, Emily;
Eyres, Graham T.;
Frew, Russell;
Kebede, Biniam

Publication type:

Article

Preparation of koji for rice wine fermentation using a mixture of beer lees and rice wine lees.

Published in:

Journal of Biotech Research, 2024, v. 19, p. 365

By:

Shuting Chen;
Yan Dong;
Wenlang Hu;
Deyong Zhang

Publication type:

Article

Application of inter simple sequence repeat (ISSR) polymorphism for detection of sex-specific molecular markers in hop ( Humulus lupulus L.).

Published in:

Euphytica, 2006, v. 151, n. 1, p. 15, doi. 10.1007/s10681-005-9020-4

By:

Danilova, T. V.;
Karlov, G. I.

Publication type:

Article

Construction of a highly thermostable 1,3-1,4-β-glucanase by combinational mutagenesis and its potential application in the brewing industry.

Published in:

Biotechnology Letters, 2017, v. 39, n. 1, p. 113, doi. 10.1007/s10529-016-2212-2

By:

Niu, Chengtuo;
Zhu, Linjiang;
Hill, Annie;
Alex Speers, R.;
Li, Qi

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

Processing of brewing by-products to give food ingredient streams.

Published in:

European Food Research & Technology, 2019, v. 245, n. 3, p. 545, doi. 10.1007/s00217-018-03224-6

By:

Bjerregaard, Matias Falk;
Charalampidis, Angelos;
Frøding, Rasmus;
Shetty, Radhakrishna;
Pastell, Helena;
Jacobsen, Charlotte;
Zhuang, Shiwen;
Pinelo, Manuel;
Hansen, Preben Bøje;
Hobley, Timothy John

Publication type:

Article

Application of electronic senses to characterize espresso coffees brewed with different thermal profiles.

Published in:

European Food Research & Technology, 2017, v. 243, n. 3, p. 511, doi. 10.1007/s00217-016-2769-y

By:

Buratti, Susanna;
Benedetti, Simona;
Giovanelli, Gabriella

Publication type:

Article

Valorization of brewers' spent grain and spent yeast through protein hydrolysates with antioxidant properties.

Published in:

European Food Research & Technology, 2016, v. 242, n. 11, p. 1975, doi. 10.1007/s00217-016-2696-y

By:

Vieira, Elsa;
Teixeira, Juliana;
Ferreira, Isabel

Publication type:

Article

Diacetyl content reduction in industrial brewer's yeast through ILV2 disruption and BDH1 expression.

Published in:

European Food Research & Technology, 2016, v. 242, n. 6, p. 919, doi. 10.1007/s00217-015-2598-4

By:

Shi, Ting-Ting;
Guo, Xue-Wu;
Li, Ping;
Zhou, Zheng;
Xiao, Dong-Guang

Publication type:

Article

Brewer's spent grain: source of value-added polysaccharides for the food industry in reference to the health claims.

Published in:

European Food Research & Technology, 2015, v. 241, n. 3, p. 303, doi. 10.1007/s00217-015-2461-7

By:

Steiner, J.;
Procopio, S.;
Becker, T.

Publication type:

Article

Identification and differentiation of brewery isolates of Pectinatus sp. by Matrix-Assisted-Laser Desorption-Ionization Time-Of-Flight Mass Spectrometry (MALDI-TOF MS).

Published in:

European Food Research & Technology, 2014, v. 238, n. 5, p. 875, doi. 10.1007/s00217-014-2173-4

By:

Kern, Carola;
Vogel, Rudi;
Behr, Jürgen

Publication type:

Article

Implementation of commercial oat and sorghum flours in brewing.

Published in:

European Food Research & Technology, 2014, v. 238, n. 3, p. 515, doi. 10.1007/s00217-013-2129-0

By:

Schnitzenbaumer, Birgit;
Kaspar, Jörg;
Titze, Jean;
Arendt, Elke

Publication type:

Article

Construction of recombinant industrial brewer's yeast with lower diacetyl production and proteinase A activity.

Published in:

European Food Research & Technology, 2012, v. 235, n. 5, p. 951, doi. 10.1007/s00217-012-1821-9

By:

Lu, Jun;
Dong, Jian;
Wu, Deguang;
Chen, Yefu;
Guo, Xuewu;
Shi, Yu;
Sun, Xi;
Xiao, Dongguang

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

Mathematical Modeling for Fermentation Systems: A Case Study in Probiotic Beer Production.

Published in:

Fermentation (Basel), 2025, v. 11, n. 4, p. 184, doi. 10.3390/fermentation11040184

By:

Ruarte, Pablo Javier;
Leiva Alaniz, Maria Jose;
Vergara, Silvia Cristina;
Groff, Maria Carla;
Pantano, María Nadia;
Mestre, María Victoria;
Scaglia, Gustavo Juan Eduardo;
Maturano, Yolanda Paola

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

Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non- Saccharomyces and Commercial Saccharomyces Yeasts.

Published in:

Fermentation (Basel), 2024, v. 10, n. 12, p. 657, doi. 10.3390/fermentation10120657

By:

Mestre Furlani, María Victoria;
Vargas Perucca, Mercedes Fabiana;
Petrignani, Diego Bernardo;
Vergara, Silvia Cristina;
Leiva-Alaniz, María José;
Maturano, Yolanda Paola;
Vazquez, Fabio;
Dellacassa, Eduardo

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

Valorization of Spent Brewer's Yeast for the Production of High-Value Products, Materials, and Biofuels and Environmental Application.

Published in:

Fermentation (Basel), 2023, v. 9, n. 3, p. 208, doi. 10.3390/fermentation9030208

By:

Zeko-Pivač, Anđela;
Habschied, Kristina;
Kulisic, Biljana;
Barkow, Ingo;
Tišma, Marina

Publication type:

Article

Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets.

Published in:

Fermentation (Basel), 2023, v. 9, n. 1, p. 78, doi. 10.3390/fermentation9010078

By:

Neylon, Emma;
Nyhan, Laura;
Zannini, Emanuele;
Monin, Thomas;
Münch, Steffen;
Sahin, Aylin W.;
Arendt, Elke K.

Publication type:

Article

Towards a Complete Exploitation of Brewers' Spent Grain from a Circular Economy Perspective.

Published in:

Fermentation (Basel), 2022, v. 8, n. 4, p. 151, doi. 10.3390/fermentation8040151

By:

Allegretti, Chiara;
Bellinetto, Emanuela;
D'Arrigo, Paola;
Griffini, Gianmarco;
Marzorati, Stefano;
Rossato, Letizia Anna Maria;
Ruffini, Eleonora;
Schiavi, Luca;
Serra, Stefano;
Strini, Alberto;
Tessaro, Davide;
Turri, Stefano

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

Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread.

Published in:

Fermentation (Basel), 2021, v. 7, n. 2, p. 1, doi. 10.3390/fermentation7020096

By:

Vriesekoop, Frank;
Haynes, Annie;
van der Heijden, Niels;
Hao Liang;
Paximada, Paraskevi;
Zuidberg, Antien

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

By-Products in the Malting and Brewing Industries--Re-Usage Possibilities.

Published in:

Fermentation (Basel), 2020, v. 6, n. 3, p. 1, doi. 10.3390/fermentation6030082

By:

Karlović, Andrea;
Jurić, Anita;
Corić, Nevená;
Habschied, Kristina;
Krstanović, Vinko;
Mastanjević, Krešimir

Publication type:

Article

Malting and Brewing Industries Encounter Fusarium spp. Related Problems.

Published in:

Fermentation (Basel), 2018, v. 4, n. 1, p. 1, doi. 10.3390/fermentation4010003

By:

Mastanjević, Kristina;
Krstanović, Vinko;
Mastanjević, Krešimir;
Šarkanj, Bojan

Publication type:

Article

Uso do Metadesign para Projeto de Identidade Visual e Expressão Visual da Cervejaria Beard Brothers.

Published in:

Actas de Diseño, 2021, v. 16, n. 36, p. 359

By:

Fernandes de Castro, Jacqueline Aparecida Gonçalves;
Martins Coelho, Tatiene;
Ribeiro Amantini, Susy Nazaré Silva

Publication type:

Article

Abstracts.

Published in:: 2002
Publication type:: Abstract

A CONCESSION TO THE BREWERS.

Published in:: Journal of Education, 1917, v. 86, n. 1, p. 2
Publication type:: Article

酿酒酵母强化发酵对红曲酒微生物组成及风味品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 1, p. 322, doi. 10.16429/j.1009-7848.2025.01.031

By:

袁钰洁;
雷昊;
梁梓华;
侯思文;
罗怡;
江美珍;
吕旭聪;
邱允滔;
倪莉

Publication type:

Article

微通氧条件下东方伊萨酵母对狒猴桃酒的降酸效果.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 4, p. 283, doi. 10.16429/j.1009-7848.2023.04.027

By:

刘俊丽;
孙广玲;
黄蓉;
刘延琳;
姜娇;
宋育阳

Publication type:

Article

Calidad y vigor en semilla de cebada cv. Brennus.

Published in:

Ecosistemas y Recursos Agropecuarios, 2024, v. 11, p. 1, doi. 10.19136/era.a11nIV.4110

By:

Alfredo Domínguez-Martínez, Pablo;
Alejos-de la Fuente, José Isidro;
Vaquera-Huerta, Humberto;
Pro-Martínez, Arturo;
Torres-Hernández, Glafiro;
Iban Mendoza-Pedroza, Sergio;
Armando Villarreal-González, Jorge

Publication type:

Article

Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer.

Published in:

Plants (2223-7747), 2022, v. 11, n. 15, p. 1958, doi. 10.3390/plants11151958

By:

Borșa, Andrei;
Muntean, Mircea Valentin;
Salanță, Liana Claudia;
Tofană, Maria;
Socaci, Sonia Ancuța;
Mudura, Elena;
Pop, Anamaria;
Pop, Carmen Rodica

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

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

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

Efficiency of a pilot scale trickling filter to treat industrial brewery wastewater: Influence of hydraulic loading.

Published in:

Journal of Chemical Technology & Biotechnology, 2015, v. 90, n. 1, p. 201, doi. 10.1002/jctb.4337

By:

Lemji, Haimanot Habte;
Eckstädt, Hartmut

Publication type:

Article

Internal accounting practices at Whitbread & Company, c. 1890–1925.

Published in:

Accounting History, 2018, v. 23, n. 1/2, p. 206, doi. 10.1177/1032373217734384

By:

Kristandl, Gerhard;
Quinn, Martin

Publication type:

Article

Intervention in the Modern UK Brewing Industry.

Published in:

2013

By:

Gourvish, Terence

Publication type:

Book Review

Inventors, Patents, and Inventive Activities in the English Brewing Industry, 1634-1850.

Published in:

Business History Review, 2013, v. 87, n. 1, p. 95, doi. 10.1017/S0007680513000159

By:

Nuvolari, Alessandro;
Sumner, James

Publication type:

Article

The American Beverage Industry and the Development of Curbside Recycling Programs, 1950-2000.

Published in:

Business History Review, 2012, v. 86, n. 3, p. 477, doi. 10.1017/S0007680512000785

By:

Elmore, Bartow J.

Publication type:

Article

'La Chasse à l'hectolitre' (Book).

Published in:

2002

By:

Spang, Rebecca

Publication type:

Book Review

Local and Regional Breweries in America's Brewing Industry, 1865 to 1920.

Published in:

Business History Review, 2000, v. 74, n. 3, p. 435, doi. 10.2307/3116434

By:

Stack, Martin

Publication type:

Article

SUSTAINABILITY AND GREEN MARKETING CHALLENGE: BRAZILIAN BREWING INDUSTRY CASE STUDY.

Published in:

2019

By:

Maruyama, Úrsula;
Quintanilha, Marcos Vinicius Bier;
dos Santos Silva, Carla Mota;
Sanchez, Paloma Martinez

Publication type:

Case Study

Methods for suppressing Fusarium infection during malting and their effect on malt quality.

Published in:

Czech Journal of Food Sciences, 2021, v. 39, n. 5, p. 340, doi. 10.17221/221/2020-CJFS

By:

NG, CARLO ANTONIO;
POŠTULKOVÁ, MICHAELA;
MATOULKOVÁ, DAGMAR;
PSOTA, VRATISLAV;
HARTMAN, IVO;
BRANYIK, TOMAS

Publication type:

Article

Enzymatic degradation of polysaccharides in Chinese vinegar residue to produce alcohol and xylose.

Published in:

Czech Journal of Food Sciences, 2021, v. 39, n. 3, p. 160, doi. 10.17221/326/2019-CJFS

By:

KUNYI LIU;
SHULAI ZHOU;
QI WANG;
BIN JIANG;
LIRAN YANG;
BING LU;
HUAWEI YUAN

Publication type:

Article

Exclusive dealing in on-premise establishment sales of beer in Edmonton.

Published in:

Antitrust Bulletin, 2009, v. 54, n. 2, p. 401, doi. 10.1177/0003603X0905400207

By:

Eckert, Andrew;
West, Douglas S.

Publication type:

Article

Toward a Theory of Using History Authentically: Historicizing in the Carlsberg Group.

Published in:

Administrative Science Quarterly, 2017, v. 62, n. 4, p. 657, doi. 10.1177/0001839217692535

By:

Hatch, Mary Jo;
Schultz, Majken

Publication type:

Article