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Optimization of alcohol-free beer production by lager and cachaça yeast strains using response surface methodology.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 69, doi. 10.1002/jib.306
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- Article
Issue information - TOC.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 1, doi. 10.1002/jib.273
- Publication type:
- Article
Issue information - Information page.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 4, doi. 10.1002/jib.274
- Publication type:
- Article
Effect of 'wheat Qu' addition on the formation of ethyl carbamate in Chinese rice wine with enzymatic extrusion liquefaction pretreatment.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 55, doi. 10.1002/jib.290
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- Article
Issue information - Council.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 3, doi. 10.1002/jib.275
- Publication type:
- Article
Beer metabolomics: molecular details of the brewing process and the differential effects of late and dry hopping on yeast purine metabolism.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 21, doi. 10.1002/jib.291
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- Article
Analysis of the microbial communities of three kinds of Fen-Daqu by PLFAs.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 34, doi. 10.1002/jib.292
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- Article
Further purification of food-grade alcohol to make a congener-free product.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 84, doi. 10.1002/jib.295
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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
PLSR modelling of quality changes of lager and malt beer during storage.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 116, doi. 10.1002/jib.294
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- Article
Comparison of bacterial community in matured and degenerated pit mud from Chinese Luzhou-flavour liquor distillery in different regions.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 48, doi. 10.1002/jib.296
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- Article
Simultaneous utilization of ammonia, free amino acids and peptides during fermentative growth of Saccharomyces cerevisiae.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 110, doi. 10.1002/jib.298
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- Article
Optimization of extraction parameters for quantification of fermentation volatile by-products in industrial ethanol with solid-phase microextraction and gas chromatography.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 102, doi. 10.1002/jib.297
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- Article
An improved HPLC method for single-run analysis of the spectrum of hop bittering compounds usually encountered in beers.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 11, doi. 10.1002/jib.299
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- Article
Increasing fermentable sugar yields by high-pressure treatment during beer mashing.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 143, doi. 10.1002/jib.285
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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
The analysis of raw spirits - a review of methodology.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 5, doi. 10.1002/jib.288
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- Article
Application of strains of Geotrichum spp. to decrease higher alcohols and to increase esters.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 147, doi. 10.1002/jib.287
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- Article
Detection of culturable and viable but non-culturable cells of beer spoilage lactic acid bacteria by combined use of propidium monoazide and horA-specific polymerase chain reaction.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 29, doi. 10.1002/jib.289
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- Article
Evaporation behaviour of DMS in an aqueous solution at infinite dilution - a review.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 181, doi. 10.1002/jib.301
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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
Vodka production from potato ( Solanum tuberosum L.) using three Saccharomyces cerevisiae isolates.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 76, doi. 10.1002/jib.302
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- Article
Effects of the cultivation period of sweet potato on the sensory quality of imo-shochu, a Japanese traditional spirit.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 168, doi. 10.1002/jib.305
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- Article
Genome comparison and evolutionary analysis of different industrial lager yeasts ( Saccharomyces pastorianus).
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 42, doi. 10.1002/jib.303
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- Article
Correlation between the amino acid content in rice wine and protein content in glutinous rice.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 162, doi. 10.1002/jib.304
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- Article
Effect of malting time, mashing temperature and added commercial enzymes on extract recovery from a Nigerian malted yellow sorghum variety.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 156, doi. 10.1002/jib.307
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- Article
Determination of ethyl carbamate in cachaças produced by selected yeast and spontaneous fermentation.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 63, doi. 10.1002/jib.308
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- Article
The reason for the preferential use of finger millet ( Eleusine coracana) in eastern African brewing.
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- Journal of the Institute of Brewing, 2016, v. 122, n. 1, p. 175, doi. 10.1002/jib.309
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- Article