Works matching DE "WORT (Brewing)"
Results: 61
Multi-objective process optimisation of beer fermentation via dynamic simulation.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 100, n. Part A, p. 255, doi. 10.1016/j.fbp.2016.04.002
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- Article
Production of low or non-alcoholic beer in microbial fuel cell.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 98, p. 196, doi. 10.1016/j.fbp.2016.01.012
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- Article
New lager yeast strains generated by interspecific hybridization.
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- Journal of Industrial Microbiology & Biotechnology, 2015, v. 42, n. 5, p. 769, doi. 10.1007/s10295-015-1597-6
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- Article
SELECTION OF THE COMPLEX OF ENZYME PREPARATIONS FOR THE HYDROLYSIS OF GRAIN CONSTITUENTS DURING THE FERMENTATION OF THE WORT OF HIGH CONCENTRATION.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 2, p. 19, doi. 10.15673/fst.v12i2.931
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- Article
A Hard-To-Swallow Wort!
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- Agricultural Research, 2007, v. 55, n. 2, p. 23
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- Article
CHANGES IN THE PHENOLIC ACID CONTENT DURING WORT BOILING AND WHIRLPOOL.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2011, v. 10, n. 1, p. 19
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- Article
Improvement of the ethanol productivity in a high gravity brewing at pilot plant scale.
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- Biotechnology Letters, 2003, v. 25, n. 14, p. 1171, doi. 10.1023/A:1024590324230
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- Article
Precision of a Small Brew House by Determining the Repeatability of Different Brews to Guarantee the Product Stability of the Beer.
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- Beverages, 2019, v. 5, n. 4, p. 1, doi. 10.3390/beverages5040067
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- Article
Effect of Maize as Adjunct and the Mashing Proteolytic Step on the Brewer Wort Composition.
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- Beverages, 2019, v. 5, n. 4, p. 1, doi. 10.3390/beverages5040065
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- Article
Sorghum Coffee--Lactose Stout Production and Its Physico-Chemical Characterization.
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- Beverages, 2019, v. 5, n. 1, p. 1, doi. 10.3390/beverages5010020
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- Article
A Comparative Study of Dry and Wet Milling of Barley Malt and Its Influence on Granulometry and Wort Composition.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030051
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- Article
Response of Pale Swallow-wort, Vincetoxicum rossicum, following Aboveground Tissue Loss: Implications for the Timing of Mechanical Control.
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- Canadian Field-Naturalist, 2005, v. 119, n. 4, p. 525, doi. 10.22621/cfn.v119i4.182
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- Article
Isolation and activity of the photodynamic pigment hypericin.
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- Plant, Cell & Environment, 1985, v. 8, n. 1, p. 19, doi. 10.1111/j.1365-3040.1985.tb01204.x
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- Article
A review of malting and malt processing for whisky distillation.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 2, p. 197, doi. 10.1002/jib.332
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- Article
Comparison of the impact on the performance of small-scale mashing with different proportions of unmalted barley, Ondea Pro®, malt and rice.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 2, p. 218, doi. 10.1002/jib.325
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- Article
Determination of a kinetic factor influencing the vaporescence of flavour components from wort.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 2, p. 310, doi. 10.1002/jib.326
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- Article
Vitamins in brewing: presence and influence of thiamine and riboflavin on wort fermentation.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 126, doi. 10.1002/jib.293
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- Article
Study on the buffering capacity of wort.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 138, doi. 10.1002/jib.286
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- Article
Variety and germination time effect on total β-glucan, water-insoluble β-glucan, water-soluble β-glucan components and β-glucanase levels in improved sorghum varieties SK5912, KSV8 and ICSV400 before and after malting and their relationships to wort viscosity
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 93, doi. 10.1002/jib.300
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- Article
A new proposal for the quantification of homogeneity in the wort boiling process.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 204, doi. 10.1002/jib.222
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- Article
Effect of wheat malt on the concentration of metal ions in wort and brewhouse by-products.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 224, doi. 10.1002/jib.226
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- Article
Relationships between the index of protein modification (Kolbach index) and hydrolytic enzyme production in a wheat malt.
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- Journal of the Institute of Brewing, 2014, v. 120, n. 3, p. 201, doi. 10.1002/jib.136
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- Article
Vitamins in brewing: the impact of wort production on the thiamine and riboflavin vitamer content of boiled sweet wort.
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- Journal of the Institute of Brewing, 2014, v. 120, n. 3, p. 164, doi. 10.1002/jib.142
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- Article
Wort composition and its impact on the flavour-active higher alcohol and ester formation of beer - a review.
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- Journal of the Institute of Brewing, 2014, v. 120, n. 3, p. 157, doi. 10.1002/jib.145
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- Article
Influence of sorghum grain type on wort physico-chemical and sensory quality in a whole-grain and commercial enzyme mashing process.
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- Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 156, doi. 10.1002/jib.76
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- Article
The influence of unmalted barley on the oxidative stability of wort and beer.
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- Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 32, doi. 10.1002/jib.6
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- Article
Impact of the Long-Term Maintenance Method of Brewer's Yeast on Fermentation Course,Yeast Vitality and Beer Characteristics.
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- Journal of the Institute of Brewing, 2011, v. 117, n. 3, p. 383
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- Article
Comparing the Impact of Environmental Factors During Very High Gravity Brewing Fermentations.
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- Journal of the Institute of Brewing, 2011, v. 117, n. 3, p. 359, doi. 10.1002/j.2050-0416.2011.tb00480.x
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- Article
125th Anniversary Review: Improvement of Higher Gravity Brewery Fermentation via Wort Enrichment and Supplementation.
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- Journal of the Institute of Brewing, 2011, v. 117, n. 3, p. 268, doi. 10.1002/j.2050-0416.2011.tb00472.x
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- Article
The Oxalic Acid Content in Selected Barley Varieties Grown in Poland, as well as in their Malts and Worts.
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- Journal of the Institute of Brewing, 2011, v. 117, n. 1, p. 67
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- Article
The SRG Award for Food & Drink Engineering Innovation 08.
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- TCE: The Chemical Engineer, 2008, n. 809, p. 56
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- Article
Wort Gottes in der Zeit: Festschrift Karl Hermann Schelkle zum 65 (Book).
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- 1975
- Publication type:
- Book Review
Das Wort und die Wörter: Festschrift Gerhard Friedrich zum 65 (Book).
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- 1975
- Publication type:
- Book Review
RESEARCH OF HOP POLYPHENOLS IMPACT ON MALT HOPPED WORT AROMA FORMATION MODEL EXPERIMENTS.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 262, doi. 10.5219/1518
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- Article
EFFECT OF MALT MILLING FOR WORT EXTRACT CONTENT.
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- Slovak Journal of Food Sciences, 2014, v. 8, n. 1, p. 33, doi. 10.5219/326
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- Article
Biogenic amines formation during malting and brewing.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1104, doi. 10.1111/j.1365-2621.1994.tb08201.x
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- Article
Preliminary Research Concerning the Determination of Beer Wort Flavor Compounds During Primary Fermentation.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2010, v. 67, n. 2, p. 309, doi. 10.15835/buasvmcn-agr:5098
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- Article
Applying sustainable technology for saving primary energy in the brewhouse during beer brewing.
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- Clean Technologies & Environmental Policy, 2005, v. 7, n. 1, p. 15, doi. 10.1007/s10098-004-0249-8
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- Article
Hydrolysis of wheat flour with amylase preparations and individual enzymes.
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- Applied Biochemistry & Microbiology, 2006, v. 42, n. 6, p. 616, doi. 10.1134/S0003683806060135
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- Article
Filtration, haze and foam characteristics of fermented wort mediated by yeast strain.
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- Journal of Applied Microbiology, 2006, v. 100, n. 1, p. 58, doi. 10.1111/j.1365-2672.2005.02755.x
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- Article
IMPACT OF POLYSACCHARIDES OF MALT ON FILTERABILITY OF BEER AND POSSIBILITIES FOR THEIR REDUCTION BY ENZYMATIC ADDITIVES.
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- Journal of Chemical Technology & Metallurgy, 2013, v. 48, n. 3, p. 234
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- Article
The antifungal protein AFP from Aspergillus giganteus prevents secondary growth of different Fusarium species on barley.
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- Applied Microbiology & Biotechnology, 2010, v. 87, n. 2, p. 617, doi. 10.1007/s00253-010-2508-4
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- Article
THE INFLUENCE OF PHYSICAL PARAMETERS OF MALT IN THE QUALITY OF WORT FOR BEER.
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- Scientific Bulletin Series F. Biotechnologies, 2016, v. 20, p. 200
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- Article
COMPARISON OF DECOCTION AND INFUSION METHODS IN BEER PRODUCTION.
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- International Journal of Ecosystems & Ecology Sciences, 2013, v. 3, n. 4, p. 743
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- Article
Effect of Wort Filling Time on Fermentation, Maturation and Acetaldehyde Content in Beer.
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- Czech Journal of Food Sciences, 2016, v. 34, n. 3, p. 265, doi. 10.17221/469/2015-CJFS
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- Article
Determination of Silicon in Czech Beer and its Balance During the Brewing Process.
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- Czech Journal of Food Sciences, 2013, v. 31, n. 2, p. 166, doi. 10.17221/65/2012-cjfs
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- Article
Suitability of unmalted quinoa for beer production.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 13, p. 5027, doi. 10.1002/jsfa.9037
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- Article
Phenolic content, physical and sensory properties of breads made with different types of barley wort.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 13, p. 2736, doi. 10.1002/jsfa.7014
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- Article
Study on the effect of malt and decoction mashing on polyphenols and antiradical power of wort.
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- Fermentation Industry / Kvasný Průmysl, 2024, v. 70, n. 1, p. 846, doi. 10.18832/kp2024.70.846
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- Article
FREE SURFACE EQUATION OF BEER WORT IN A ROTAPOOL.
- Published in:
- INMATEH - Agricultural Engineering, 2015, v. 45, n. 1, p. 101
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- Article