Abstracts and Links to Papers of Interest from Other Journals.
- Published in:
- 2011
- Publication type:
- Abstract
Works matching IS 00469750 AND DT 2011 AND VI 117 AND IP 2
Results: 15
1
2
125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 2, p. 131, doi. 10.1002/j.2050-0416.2011.tb00454.x
- By:
- Publication type:
- Article
3
Identification of Low Molecular Weight Peptides in Chinese Rice Wine (Huang Jiu) by UPLC-ESI-MS/MS.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 2, p. 238, doi. 10.1002/j.2050-0416.2011.tb00467.x
- By:
- Publication type:
- Article
4
Effect of Different Indigenous Yeast β-Glucosidases on the Liberation of Bound Aroma Compounds.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 2, p. 230, doi. 10.1002/j.2050-0416.2011.tb00466.x
- By:
- Publication type:
- Article
5
Intraspecific Diversity of Yeast Associated to Vitis vinifera Albariño Must from Different Vineyard Ecosystems.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 2, p. 224, doi. 10.1002/j.2050-0416.2011.tb00465.x
- By:
- Publication type:
- Article
6
The Formation of β-Damascenone in Sweet Potato Shochu.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 2, p. 217, doi. 10.1002/j.2050-0416.2011.tb00464.x
- By:
- Publication type:
- Article
7
Quality Control of Malt: Turbidity Problems of Standard Worts Given by the Presence of Microbial Cells.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 2, p. 212, doi. 10.1002/j.2050-0416.2011.tb00463.x
- By:
- Publication type:
- Article
8
Quality Assessment of a Sorghum Variety Malted Commercially under Tropical Conditions and Controlled Tropical Temperatures in the Laboratory.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 2, p. 206, doi. 10.1002/j.2050-0416.2011.tb00462.x
- By:
- Publication type:
- Article
9
Isolation of Meiotic Segregants from a Bottom Fermenting Yeast.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 2, p. 199, doi. 10.1002/j.2050-0416.2011.tb00461.x
- By:
- Publication type:
- Article
10
Effects of High Pressure Homogenization on Beer Quality Attributes.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 2, p. 195, doi. 10.1002/j.2050-0416.2011.tb00460.x
- By:
- Publication type:
- Article
11
Analysis of Folate Form Distribution in Spanish Beers Using Combined Affinity and Ion-Pair Chromatography.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 2, p. 188, doi. 10.1002/j.2050-0416.2011.tb00459.x
- By:
- Publication type:
- Article
12
Acyl Homoserine Lactone Production of Brewery Process Surface Bacteria.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 2, p. 182, doi. 10.1002/j.2050-0416.2011.tb00458.x
- By:
- Publication type:
- Article
13
The Dynamic Changes of Proton Efflux Rate in Saccharomyces pastorianus Strains During High Gravity or Very High Gravity Brewing.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 2, p. 176, doi. 10.1002/j.2050-0416.2011.tb00457.x
- By:
- Publication type:
- Article
14
The Peroxide Challenge Test: A Novel Method for Holistic Near-Real Time Measurement of Beer Flavour Stability.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 2, p. 166, doi. 10.1002/j.2050-0416.2011.tb00456.x
- By:
- Publication type:
- Article
15
Sensory and Chemical Analysis of 'Shackleton's' Mackinlay Scotch Whisky.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 2, p. 156, doi. 10.1002/j.2050-0416.2011.tb00455.x
- By:
- Publication type:
- Article