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125<sup>th</sup> Anniversary Review: The importance of learning.
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- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 145, doi. 10.1002/jib.38
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The influence of steep regime and germination period on the malting properties of some hull-less barley lines.
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- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 186, doi. 10.1002/jib.21
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- Article
Characterization of the Saccharomyces bayanus-type AGT1 transporter of lager yeast.
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- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 148, doi. 10.1002/jib.22
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Impact of dried, creamed and cake supply formats on the genetic variation and ethanol tolerance of three Saccharomyces cerevisiae distilling strains Impact of dried, creamed and cake supply formats on the genetic variation and ethanol tolerance of three Saccharomyces cerevisiae distilling strains
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- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 152, doi. 10.1002/jib.23
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- Article
Fate of 2-sulphanylethyl acetate and 3-sulphanylpropyl acetate through beer aging.
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- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 198, doi. 10.1002/jib.24
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- Article
Characterization by chemical and sensory analysis of commercial grape marc distillate ( Orujo) aged in oak wood.
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- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 205, doi. 10.1002/jib.25
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- Article
Qualitative analysis of the main aroma compounds associated with traditional Musalais processing in Xinjiang, China.
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- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 236, doi. 10.1002/jib.26
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- Article
Preliminary research on wheat lipoxygenase during malting.
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- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 192, doi. 10.1002/jib.27
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- Article
A comparative study on the fungal communities of wheat Qu for Qingshuang-type Chinese rice wine.
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- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 243, doi. 10.1002/jib.28
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- Article
Production of white wine by Saccharomyces cerevisiae immobilized on grape pomace.
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- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 163, doi. 10.1002/jib.29
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- Article
Very high gravity sucrose fermentation by Brazilian industrial yeast strains: effect of nitrogen supplementation.
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- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 174, doi. 10.1002/jib.30
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- Article
Rapid determination of ethyl carbamate in Chinese rice wine using headspace solid-phase microextraction and gas chromatography-mass spectrometry.
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- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 217, doi. 10.1002/jib.33
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- Article
Occurrence of sotolon, abhexon and theaspirane-derived molecules in Gueuze beers. Chemical similarities with 'yellow wines'.
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- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 223, doi. 10.1002/jib.34
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- Article
Content of biogenic amines and polyamines in beers from the Czech Republic.
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- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 213, doi. 10.1002/jib.31
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- Article
Overexpression of vacuolar H<sup>+</sup>-ATPase-related genes in bottom-fermenting yeast enhances ethanol tolerance and fermentation rates during high-gravity fermentation.
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- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 179, doi. 10.1002/jib.32
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- Article
Control of antioxidant beer activity by the mashing process.
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- Journal of the Institute of Brewing, 2012, v. 118, n. 2, p. 230, doi. 10.1002/jib.35
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- Article