Letter to the Editor: Update on Knowledge Regarding Starch Structure and Degradation by Malt Enzymes (DP/DU and Limit Dextrinase).
- Published in:
- 2011
- By:
- Publication type:
- Letter
Works matching IS 00469750 AND DT 2011 AND VI 117 AND IP 1
Results: 16
1
2
125th Anniversary Review: Some Recent Engineering Advances in Brewing and Distilling.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 1, p. 23, doi. 10.1002/j.2050-0416.2011.tb00439.x
- By:
- Publication type:
- Article
3
125th Anniversary Review: Fuel Alcohol: Current Production and Future Challenges.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 1, p. 3, doi. 10.1002/j.2050-0416.2011.tb00438.x
- By:
- Publication type:
- Article
4
Abstracts and Links to Papers of Interest from Other Journals.
- Published in:
- 2011
- Publication type:
- Abstract
5
β-Glucans and Pentosans and their Degradation Products in Commercial Beers.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 1, p. 120, doi. 10.1002/j.2050-0416.2011.tb00452.x
- By:
- Publication type:
- Article
6
Study of Two Pools of Glycogen in Saccharomyces cerevisiae and their Role in Fermentation Performance.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 1, p. 113, doi. 10.1002/j.2050-0416.2011.tb00451.x
- By:
- Publication type:
- Article
7
The Impact of Copper in Different Parts of Malt Whisky Pot Stills on New Make Spirit Composition and Aroma.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 1, p. 106, doi. 10.1002/j.2050-0416.2011.tb00450.x
- By:
- Publication type:
- Article
8
Methanol and Major Volatile Compounds of Turkish Raki and Effect of Distillate Source.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 1, p. 98, doi. 10.1002/j.2050-0416.2011.tb00449.x
- By:
- Publication type:
- Article
9
Development of Efficient Shochu Production Technology with Long-term Repetition of Sashimoto and Reuse of Stillage for Fermentation.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 1, p. 91, doi. 10.1002/j.2050-0416.2011.tb00448.x
- By:
- Publication type:
- Article
10
Daqu -- A Traditional Chinese Liquor Fermentation Starter.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 1, p. 82, doi. 10.1002/j.2050-0416.2011.tb00447.x
- By:
- Publication type:
- Article
11
Effects of Ethanol, Carbonation and Hop Acids on Volatile Delivery in a Model Beer System.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 1, p. 74, doi. 10.1002/j.2050-0416.2011.tb00446.x
- By:
- Publication type:
- Article
12
The Oxalic Acid Content in Selected Barley Varieties Grown in Poland, as well as in their Malts and Worts.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 1, p. 67
- By:
- Publication type:
- Article
13
Quantification of Volatile Compounds in Chinese Ciders by Stir Bar Sorptive Extraction (SBSE) and Gas Chromatography- Mass Spectrometry (GC -- MS).
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 1, p. 61, doi. 10.1002/j.2050-0416.2011.tb00444.x
- By:
- Publication type:
- Article
14
Effects of Fining Agents on Antioxidant Capacity of Red Wines.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 1, p. 55, doi. 10.1002/j.2050-0416.2011.tb00443.x
- By:
- Publication type:
- Article
15
The Influence of Hopping on Formation of Carbonyl Compounds During Storage of Beer.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 1, p. 47
- By:
- Publication type:
- Article
16
Optimization of Malting Conditions for Two Black Rice Varieties, Black Non-Waxy Rice and Black Waxy Rice (Oryza sativa L. Indica).
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 1, p. 39, doi. 10.1002/j.2050-0416.2011.tb00441.x
- By:
- Publication type:
- Article