Works matching IS 00469750 AND DT 2010 AND VI 116 AND IP 3
Results: 15
The Use of a Novel Ferulic Acid Esterase from Lactobacillus acidophilus K1 for the Release of Phenolic Acids from Brewer's Spent Grain.
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- Journal of the Institute of Brewing, 2010, v. 116, n. 3, p. 293, doi. 10.1002/j.2050-0416.2010.tb00434.x
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- Article
On the Utilization of Microalgae for Brewery Effluent Treatment and Possible Applications of the Produced Biomass.
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- Journal of the Institute of Brewing, 2010, v. 116, n. 3, p. 285, doi. 10.1002/j.2050-0416.2010.tb00433.x
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Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High-Salt-Diluted State Fermentation.
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- Journal of the Institute of Brewing, 2010, v. 116, n. 3, p. 316, doi. 10.1002/j.2050-0416.2010.tb00437.x
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Composition and Daily Intakes of Some Trace Metals from Canned Beers in Nigeria.
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- Journal of the Institute of Brewing, 2010, v. 116, n. 3, p. 312, doi. 10.1002/j.2050-0416.2010.tb00436.x
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- Article
Ferulic Acid Release and 4-Vinylguaiacol Formation during Chinese Rice Wine Brewing and Fermentation.
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- Journal of the Institute of Brewing, 2010, v. 116, n. 3, p. 304, doi. 10.1002/j.2050-0416.2010.tb00435.x
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A Method to Detect Anti-metabolic Factors in Fermentations.
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- Journal of the Institute of Brewing, 2010, v. 116, n. 3, p. 280, doi. 10.1002/j.2050-0416.2010.tb00432.x
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Brewing with Rice Malt -- A Gluten-free Alternative.
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- Journal of the Institute of Brewing, 2010, v. 116, n. 3, p. 275, doi. 10.1002/j.2050-0416.2010.tb00431.x
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Processing of a Top Fermented Beer Brewed from 100% Buckwheat Malt with Sensory and Analytical Characterisation.
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- Journal of the Institute of Brewing, 2010, v. 116, n. 3, p. 265, doi. 10.1002/j.2050-0416.2010.tb00430.x
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Isolation of a Copper-resistant Sake Yeast Mutant with Improved Flavour Compound Production.
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- Journal of the Institute of Brewing, 2010, v. 116, n. 3, p. 261, doi. 10.1002/j.2050-0416.2010.tb00429.x
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The Contribution of Geraniol Metabolism to the Citrus Flavour of Beer: Synergy of Geraniol and β-Citronellol Under Coexistence with Excess Linalool.
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- Journal of the Institute of Brewing, 2010, v. 116, n. 3, p. 251, doi. 10.1002/j.2050-0416.2010.tb00428.x
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Utilization of the Linear Mode of MALDI-TOF Mass Spectrometry in the Study of Glycation During the Malting Process.
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- Journal of the Institute of Brewing, 2010, v. 116, n. 3, p. 245
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Perception of Beer Flavour Associates with Thermal Taster Status.
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- Journal of the Institute of Brewing, 2010, v. 116, n. 3, p. 239, doi. 10.1002/j.2050-0416.2010.tb00426.x
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The Evolution of Dextrins During the Mashing and Fermentation of All-malt Whisky Production.
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- Journal of the Institute of Brewing, 2010, v. 116, n. 3, p. 230, doi. 10.1002/j.2050-0416.2010.tb00425.x
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Analytical Strategies to Confirm the Generic Authenticity of Scotch Whisky.
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- Journal of the Institute of Brewing, 2010, v. 116, n. 3, p. 215, doi. 10.1002/j.2050-0416.2010.tb00424.x
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Note -- Preliminary Applications of Response Surface Modelling to the Evaluation of Optimal Growth Conditions for Beer-spoiling Pediococcus damnosus.
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- Journal of the Institute of Brewing, 2010, v. 116, n. 3, p. 211, doi. 10.1002/j.2050-0416.2010.tb00423.x
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- Article