Works matching DE "COMPOSITION of beer"

Results: 40

Application of chitooligosaccharides as antioxidants in beer to improve the flavour stability by protecting against beer staling during storage.

Published in:

Biotechnology Letters, 2017, v. 39, n. 2, p. 305, doi. 10.1007/s10529-016-2248-3

By:

Yang, Fan;
Luan, Bo;
Sun, Zhen;
Yang, Chao;
Yu, Zhimin;
Li, Xianzhen

Publication type:

Article

Construction of dextrin and isomaltose-assimilating brewer's yeasts for production of low-carbohydrate beer.

Published in:

Biotechnology Letters, 2014, v. 36, n. 8, p. 1693, doi. 10.1007/s10529-014-1530-5

By:

Park, Jin-Yeong;
Lee, Ja-Yeon;
Choi, Seung-Hyun;
Ko, Hyun-Mi;
Kim, Il-Chul;
Lee, Hwanghee;
Bai, Suk

Publication type:

Article

Cultivar identification in dry hop cones and pellets using microsatellite loci.

Published in:

European Food Research & Technology, 2016, v. 242, n. 9, p. 1599, doi. 10.1007/s00217-016-2715-z

By:

Korbecka-Glinka, Grazyna;
Skomra, Urszula;
Olszak-Przybys, Hanna

Publication type:

Article

Development of stable isotope dilution assays for the quantitation of free phenolic acids in wheat and barley and malts produced thereof.

Published in:

European Food Research & Technology, 2015, v. 241, n. 5, p. 637, doi. 10.1007/s00217-015-2492-0

By:

Langos, Daniel;
Granvogl, Michael;
Meitinger, Michael;
Schieberle, Peter

Publication type:

Article

Iso-α-Acids, the Bitter Components of Beer, Suppress Microglial Inflammation in rTg4510 Tauopathy.

Published in:

Molecules, 2018, v. 23, n. 12, p. 3133, doi. 10.3390/molecules23123133

By:

Ano, Yasuhisa;
Takaichi, Yuta;
Uchida, Kazuyuki;
Kondo, Keiji;
Nakayama, Hiroyuki;
Takashima, Akihiko;
Maione, Francesco

Publication type:

Article

Yeast mixture of liquid beer and cassava pulp with rice straw for the growth of dairy heifers.

Published in:

Tropical Animal Health & Production, 2017, v. 49, n. 3, p. 491, doi. 10.1007/s11250-016-1218-z

By:

Kamphayae, Sukanya;
Kumagai, Hajime;
Butcha, Patima;
Ritruechai, Viroj;
Udchachon, Supachai

Publication type:

Article

Pharmacokinetics of Iso-α-Acids in Volunteers Following the Consumption of Beer.

Published in:

Journal of Analytical Toxicology, 2014, v. 38, n. 6, p. 354, doi. 10.1093/jat/bku038

By:

Rodda, Luke N.;
Gerostamoulos, Dimitri;
Drummer, Olaf H.

Publication type:

Article

Consumer ratings and the pricing of experience goods: hedonic regression analysis of beer prices.

Published in:

Agricultural & Food Economics, 2016, v. 4, n. 1, p. 1, doi. 10.1186/s40100-016-0068-3

By:

Smith, Rachel;
McKinney, C.;
Caudill, Steven;
Mixon, Franklin

Publication type:

Article

Impact of malt protein parameters on brewing process optimization.

Published in:

Albanian Journal of Agricultural Sciences, 2017, p. 477

By:

KAMBURI, TANJA;
PINGULI, LULJETA

Publication type:

Article

Brewing with malted barley or raw barley: what makes the difference in the processes?

Published in:

Applied Microbiology & Biotechnology, 2019, v. 103, n. 3, p. 1059, doi. 10.1007/s00253-018-9537-9

By:

Kok, Yee Jiun;
Ye, Lijuan;
Muller, Jeroen;
Ow, Dave Siak-Wei;
Bi, Xuezhi

Publication type:

Article

Chemistry: X-rays read beer's bitter chemicals.

Published in:: Nature, 2013, v. 495, n. 7439, p. 9, doi. 10.1038/495009f
Publication type:: Article

Removal of Zearalenone and Zearalenols from Aqueous Solutions Using Insoluble Beta-Cyclodextrin Bead Polymer.

Published in:

Toxins, 2018, v. 10, n. 6, p. 216, doi. 10.3390/toxins10060216

By:

Poór, Miklós;
Faisal, Zelma;
Zand, Afshin;
Bencsik, Tímea;
Lemli, Beáta;
Kunsági-Máté, Sándor;
Szente, Lajos

Publication type:

Article

Vitamins in brewing: effects of post-fermentation treatments and exposure and maturation on the thiamine and riboflavin vitamer content of beer.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 2, p. 278, doi. 10.1002/jib.312

By:

Hucker, Barry;
Vriesekoop, Frank;
Vriesekoop‐Beswick, Ariëlle;
Wakeling, Lara;
Vriesekoop‐Beswick, Hamish;
Hucker, Amy

Publication type:

Article

Total hordatine content in different types of beers.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 2, p. 212, doi. 10.1002/jib.311

By:

Pihlava, Juha‐Matti;
Kurtelius, Tuula;
Hurme, Timo

Publication type:

Article

Combining unmalted barley and pearling gives good quality brewing.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 2, p. 228, doi. 10.1002/jib.319

By:

Donkelaar, Laura H. G.;
Hageman, Jos A.;
Oguz, Serhat;
Noordman, Tom R.;
Boom, Remko M.;
Goot, Atze‐Jan

Publication type:

Article

Analysis of flavour compounds in beer with extruded sorghum as an adjunct using headspace solid-phase micro-extraction and gas chromatography-mass spectrometry.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 2, p. 251, doi. 10.1002/jib.330

By:

Ma, Chengye;
He, Yuanyuan;
Cao, Yanfei;
Bai, Xingda;
Li, Hongjun

Publication type:

Article

A fundamental study on the relationship between barley cultivar and hordeins in single cultivar beers.

Published in:

Journal of the Institute of Brewing, 2016, v. 122, n. 2, p. 243, doi. 10.1002/jib.321

By:

Taylor, Joshua P.;
Arendt, Elke K.

Publication type:

Article

Influence of sorghum grain type on wort physico-chemical and sensory quality in a whole-grain and commercial enzyme mashing process.

Published in:

Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 156, doi. 10.1002/jib.76

By:

Adetunji, Adeoluwa I.;
Khoza, Sandile;
Kock, Henriëtte L.;
Taylor, John R. N.

Publication type:

Article

Determination of the influence of starch sources and mashing procedures on the range of the molecular weight distribution of beer using field-flow fractionation.

Published in:

Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 139, doi. 10.1002/jib.69

By:

Rübsam, Heinrich;
Gastl, Martina;
Becker, Thomas

Publication type:

Article

New approach to the production of xanthohumol-enriched beers.

Published in:

Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 98, doi. 10.1002/jib.71

By:

Karabín, Marcel;
Jelínek, Lukáš;
Kinčl, Tomáš;
Hudcová, Tereza;
Kotlíková, Blanka;
Dostálek, Pavel

Publication type:

Article

What makes you grab low carb beers?

Published in:

Applied Economics, 2014, v. 46, n. 13, p. 1526, doi. 10.1080/00036846.2013.877572

By:

Kim, Minki;
Joo, Hailey Hayeon

Publication type:

Article

How maturation time affects the chemical and sensory profile of pale lager beer.

Published in:

Fermentation Industry / Kvasný Průmysl, 2023, v. 69, n. 4, p. 755, doi. 10.18832/kp2023.69.755

By:

Mikyška, Alexandr;
Štěrba, Karel;
Horák, Tomáš

Publication type:

Article

Miniaturized and improved method for Apparent Total N-Nitroso Compounds determination in beer.

Published in:

Fermentation Industry / Kvasný Průmysl, 2021, v. 67, n. 5, p. 498, doi. 10.18832/kp2021.67.498

By:

Vrzal, Tomáš;
Malečková, Michaela;
Olšovská, Jana

Publication type:

Article

Assessment of beer quality based on foamability and chemical composition using computer vision algorithms, near infrared spectroscopy and machine learning algorithms.

Published in:

Journal of the Science of Food & Agriculture, 2018, v. 98, n. 2, p. 618, doi. 10.1002/jsfa.8506

By:

Gonzalez Viejo, Claudia;
Fuentes, Sigfredo;
Torrico, Damir;
Howell, Kate;
Dunshea, Frank R.

Publication type:

Article

Yeast Physiological State Influence on Beer Turbidity.

Published in:

Agronomy Research, 2015, v. 13, n. 4, p. 992

By:

Meledina, T. V.;
Davydenko, S. G.;
Dedegkaev, A. T.

Publication type:

Article

Development of a Rapid and Accurate Nanopore-based Sequencing Platform for on-Field Identification of Beer-Spoilage Bacteria in the Breweries.

Published in:

Journal of the American Society of Brewing Chemists, 2021, v. 79, n. 3, p. 240, doi. 10.1080/03610470.2021.1904491

By:

Kurniawan, Yohanes Novi;
Shinohara, Yuji;
Takesue, Nobuchika;
Sakai, Hiroaki;
Magarifuchi, Tetsuro;
Suzuki, Koji

Publication type:

Article

Discovery of Bisulfite and an Uncharacterized Carbon-Centered Radical Systems in Non-Dry-Hopped and Dry-Hopped Beers Using a Different Spin Trap, 5, 5-Dimethyl-1-Pyrroline-N-Oxide, and a New Electron Paramagnetic Resonance Method.

Published in:

Journal of the American Society of Brewing Chemists, 2021, v. 79, n. 3, p. 249, doi. 10.1080/03610470.2020.1864699

By:

Foster II, Robert T.;
Ranguelova, Kalina

Publication type:

Article

Pitch Temperatures in Traditional Farmhouse Brewing.

Published in:

Journal of the American Society of Brewing Chemists, 2021, v. 79, n. 2, p. 181, doi. 10.1080/03610470.2020.1805699

By:

Garshol, Lars Marius

Publication type:

Article

Beer Turbidity Part 1: A Review of Factors and Solutions.

Published in:

Journal of the American Society of Brewing Chemists, 2021, v. 79, n. 2, p. 99, doi. 10.1080/03610470.2020.1803468

By:

Kahle, Eva-Maria;
Zarnkow, Martin;
Jacob, Fritz

Publication type:

Article

Beer Turbidity Part 2: A Review of Raman Spectroscopy and Possible Future Use for Beer Turbidity Analysis.

Published in:

Journal of the American Society of Brewing Chemists, 2021, v. 79, n. 2, p. 115, doi. 10.1080/03610470.2020.1800345

By:

Kahle, Eva-Maria;
Zarnkow, Martin;
Jacob, Fritz

Publication type:

Article

Potentiometric Determination of Fluoride Concentration in Beers.

Published in:

Biological Trace Element Research, 2018, v. 181, n. 1, p. 178, doi. 10.1007/s12011-017-1029-8

By:

Jaudenes, Juan Ramón;
Hardisson, Arturo;
Paz, Soraya;
Rubio, Carmen;
Gutiérrez, Angel José;
Burgos, Antonio;
Revert, Consuelo

Publication type:

Article

Correction to: Potentiometric Determination of Fluoride Concentration in Beers.

Published in:

2018

By:

Rodríguez, Inmaculada;
Jaudenes, Juan Ramón;
Hardisson, Arturo;
Paz, Soraya;
Rubio, Carmen;
Gutiérrez, Angel José;
Burgos, Antonio;
Revert, Consuelo

Publication type:

Erratum

USING THE PROFILE METHOD FOR EVALUATION THE BEER QUALITY.

Published in:

Food Science & Technology (2073-8684), 2017, v. 11, n. 1, p. 1, doi. 10.15673/fst.v11i1.298

By:

Bocharova, O.;
Melnik, I.;
Hnatovskaya, D.;
Chub, S.

Publication type:

Article

BIOCHEMICAL COMPOSITION OF THE HOPS AND QUALITY OF THE FINISHED BEER.

Published in:

Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 307, doi. 10.5219/1311

By:

Bober, Anatolii;
Liashenko, Mykola;
Protsenko, Lidiia;
Slobodyanyuk, Natalia;
Matseiko, Liudmyla;
Yashchuk, Nadiia;
Gunko, Sergiy;
Mushtruk, Mikhailo

Publication type:

Article

VALIDATION OF DISTILLATION METHOD FOR DETERMINATION OF SO<sub>2</sub> IN BEER.

Published in:

Technologica Acta, 2014, v. 7, n. 2, p. 19

By:

Kolar, M.;
Košir, I. J.

Publication type:

Article

Antiradical and Reducing Potential of Commercial Beers.

Published in:

Czech Journal of Food Sciences, 2015, v. 33, n. 3, p. 261, doi. 10.17221/658/2014-CJFS

By:

DITRYCH, MACIEJ;
KORDIALIK-BOGACKA, EDYTA;
CZYŻOWSKA, AGATA

Publication type:

Article

Spectrophotometric Determination of Tannins with Fe(III) and 1,10-phenantroline in Domestic Beer Samples.

Published in:

2018

By:

Crnkić, M.;
Klepo, L.;
Subašić, M.;
Dizdar, M.;
Vidic, D.

Publication type:

Abstract

EFFECT OF FERMENTATION ON THE CHEMICAL QUALITY OF BURUKUTU A TRADITIONAL BEER IN GHANA.

Published in:

Annals: Food Science & Technology, 2017, v. 18, n. 3, p. 349

By:

Atter, Amy;
Obiri-Danso, Kwesi;
Anyebuno, George Anabila;
Amoa-Awua, Wisdom Kofi

Publication type:

Article

The story of a physician, his bowels and beer.

Published in:

2013

By:

Murray, Iain C.;
Heck, Carol S.

Publication type:

Case Study

Beer enrichment with biologically active hop compounds.

Published in:

Ukrainian Food Journal, 2018, v. 7, n. 1, p. 65, doi. 10.24263/2304-974X-2018-7-1-7

By:

Protsenko, Lidia;
Rudyk, Ruslan;
Hryniuk, Tetiana;
Vlasenko, Aliona;
Protsenko, Alona;
Litvynchuk, Svіtlana;
Ovadenko, Olena

Publication type:

Article