Abstracts and Links to Papers of Interest from Other Journals.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 647, doi. 10.1002/j.2050-0416.2011.tb00517.x
- Publication type:
- Article
Works matching IS 00469750 AND DT 2011 AND VI 117 AND IP 4
Results: 23
1
2
125th Anniversary Review: Yeast Flocculation and Sedimentation in Brewing.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 475, doi. 10.1002/j.2050-0416.2011.tb00495.x
- By:
- Publication type:
- Article
3
125th Anniversary Review: The Non-Biological Instability of Beer.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 488, doi. 10.1002/j.2050-0416.2011.tb00496.x
- By:
- Publication type:
- Article
4
Occurrence of Pectinatus and Megasphaera in the Major UK Breweries.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 498, doi. 10.1002/j.2050-0416.2011.tb00497.x
- By:
- Publication type:
- Article
5
Sensory Characteristics of Romanian, Polish, Albanian and Former Yugoslavian Beers.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 507, doi. 10.1002/j.2050-0416.2011.tb00498.x
- By:
- Publication type:
- Article
6
Characterization of Fen-Daqu Through Multivariate Statistical Analysis of 1H NMR Spectroscopic Data.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 516, doi. 10.1002/j.2050-0416.2011.tb00499.x
- By:
- Publication type:
- Article
7
How Foam Appearance Influences the Italian Consumer's Beer Perception and Preference.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 523, doi. 10.1002/j.2050-0416.2011.tb00500.x
- By:
- Publication type:
- Article
8
Effects of Wheat Starch Contents on Malt Qualities.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 534, doi. 10.1002/j.2050-0416.2011.tb00501.x
- By:
- Publication type:
- Article
9
Behaviour of Malted Cereals and Pseudo-Cereals for Gluten-Free Beer Production.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 541, doi. 10.1002/j.2050-0416.2011.tb00502.x
- By:
- Publication type:
- Article
10
A Comparison of the Antioxidant Potential of Wine and Beer.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 547, doi. 10.1002/j.2050-0416.2011.tb00503.x
- By:
- Publication type:
- Article
11
Evaluation of ITS PCR and RFLP for Differentiation and Identification of Brewing Yeast and Brewery 'Wild' Yeast Contaminants.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 556, doi. 10.1002/j.2050-0416.2011.tb00504.x
- By:
- Publication type:
- Article
12
Dry and Wet Milling of Malt. A Preliminary Study Comparing Fermentable Sugar, Total Protein, Total Phenolics and the Ferulic Acid Content in Non-Hopped Worts.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 569, doi. 10.1002/j.2050-0416.2011.tb00505.x
- By:
- Publication type:
- Article
13
Determination of β-Phenylethanol in Chinese Rice Wine by Reverse Phase High-Performance Liquid Chromatography.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 578, doi. 10.1002/j.2050-0416.2011.tb00506.x
- By:
- Publication type:
- Article
14
Development of a Single Kernel NIR Barley Protein Calibration and Assessment of Variation in Protein on Grain Quality.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 582, doi. 10.1002/j.2050-0416.2011.tb00507.x
- By:
- Publication type:
- Article
15
Influence of Pasteurising Intensity on Beer Flavour Stability.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 587, doi. 10.1002/j.2050-0416.2011.tb00508.x
- By:
- Publication type:
- Article
16
Effect of Carbonyl Sulphide (COS), Ethyl Formate (EF) and Carbon Disulphide (CS<sub>2</sub>) on the Malting Quality of Barley and the Flavour Profile of Beer.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 593, doi. 10.1002/j.2050-0416.2011.tb00509.x
- By:
- Publication type:
- Article
17
Catechins and Derived Procyanidins in Red and White Sorghum: Their Contributions to Antioxidant Activity.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 600, doi. 10.1002/j.2050-0416.2011.tb00510.x
- By:
- Publication type:
- Article
18
Soil Films in the Beverage Industry: A Review.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 608, doi. 10.1002/j.2050-0416.2011.tb00511.x
- By:
- Publication type:
- Article
19
Determination of Selected Beer Flavours: Comparison of a Stir Bar Sorptive Extraction and a Steam Distillation Procedure.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 617, doi. 10.1002/j.2050-0416.2011.tb00512.x
- By:
- Publication type:
- Article
20
Differentiation of Turkish Rakies through Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry Analysis.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 622, doi. 10.1002/j.2050-0416.2011.tb00513.x
- By:
- Publication type:
- Article
21
Isolation and Characterization of Shochu Yeasts with Superior Brewing Ability from Shochu Mashes.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 627, doi. 10.1002/j.2050-0416.2011.tb00514.x
- By:
- Publication type:
- Article
22
Inactivation of Lactobacillus brevis in Beer Utilizing a Combination of High-Pressure Homogenization and Lysozyme Treatment.
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 634, doi. 10.1002/j.2050-0416.2011.tb00515.x
- By:
- Publication type:
- Article
23
Monitoring of Beer Filtration Using Photon Correlation Spectroscopy (PCS).
- Published in:
- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 639, doi. 10.1002/j.2050-0416.2011.tb00516.x
- By:
- Publication type:
- Article