Found: 21
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Investigation of beer-spoilage ability of Dekkera/ Brettanomyces yeasts and development of multiplex PCR method for beer-spoilage yeasts.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 177, doi. 10.1002/jib.209
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- Article
An accelerated malting procedure - influences on malt quality and cost savings by reduced energy consumption and malting losses.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 181, doi. 10.1002/jib.225
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- Article
Quantitative determination of fluorine in spent grain and brewery yeast.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 193, doi. 10.1002/jib.217
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- Article
Determination of flavour compounds in beer using stir-bar sorptive extraction and solid-phase microextraction.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 197, doi. 10.1002/jib.219
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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
Kinetics of polyphenol extraction from wood chips in wine model solutions: effect of chip amount and botanical species.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 207, doi. 10.1002/jib.212
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- Article
Phytic acid concentration in selected raw materials and analysis of its hydrolysis rate with the use of microbial phytases during the mashing process.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 213, doi. 10.1002/jib.221
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- Article
Effect of cold shock on the enhancement of β-amylase activity during malting and malt processability for a red sorghum intended for brewing use.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 219, doi. 10.1002/jib.207
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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
Comparison of a new digital imaging technique for yeast cell counting and viability assessments with traditional methods.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 231, doi. 10.1002/jib.224
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- Article
Effect of light on the concentration of ethyl carbamate in cachaça stored in glass bottles.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 238, doi. 10.1002/jib.214
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- Article
Multivariate analysis for the characterization of physico-chemical profiles of cachaça produced in copper stills over a period of six years in Minas Gerais state.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 244, doi. 10.1002/jib.216
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- Article
Chemical and microbiological quality of sugar cane juice influences the concentration of ethyl carbamate and volatile congeners in cachaça.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 251, doi. 10.1002/jib.213
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- Article
Enhancement of urea uptake in Chinese rice wine yeast strain N85 by the constitutive expression of DUR3 for ethyl carbamate elimination.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 257, doi. 10.1002/jib.208
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- Article
Fermented sugarcane and pineapple beverage produced using Saccharomyces cerevisiae and non- Saccharomyces yeast.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 262, doi. 10.1002/jib.218
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- Article
Fermentation optimization for a probiotic local northeastern Indian rice beer and application to local cassava and plantain beer production.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 273, doi. 10.1002/jib.211
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- Article
Is it possible to create an innovative craft durum wheat beer with sourdough yeasts? A case study.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 283, doi. 10.1002/jib.215
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- Article
Cider Apple Native Microbiota Characterization by PCR-DGGE.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 287, doi. 10.1002/jib.220
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- Article
Characterization and detection of toxoflavin-producing Burkholderia in rice straws and Daqu for Chinese Maotai-flavour liquor brewing.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 290, doi. 10.1002/jib.210
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- Article
Performance of indigenous yeasts in the processing of Chinese strong-flavoured liquor during spontaneous mixed solid-state or submerged fermentation.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 295, doi. 10.1002/jib.223
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- Article
Microbial community changes in Makgeolli during brewing.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 2, p. 304, doi. 10.1002/jib.227
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- Article