HS-SPME/GC-MS and chemometrics for volatile composition of Chinese traditional aromatic vinegar in the Zhenjiang region.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 133, doi. 10.1002/jib.20
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- Publication type:
- Article
Works matching IS 00469750 AND DT 2012 AND VI 118 AND IP 1
Results: 19
1
2
PCR-DGGE analysis on microbial communities in pit mud of cellars used for different periods of time.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 120, doi. 10.1002/jib.2
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- Publication type:
- Article
3
Evaluation of Brazilian ethanol production yeasts for maltose fermentation in media containing structurally complex nitrogen sources.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 82, doi. 10.1002/jib.3
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- Publication type:
- Article
4
Analysis and comparison of bacterial communities in two types of 'wheat Qu', the starter culture of Shaoxing rice wine, using nested PCR-DGGE.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 127, doi. 10.1002/jib.4
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- Publication type:
- Article
5
Phenolic acids from malt are efficient acetylcholinesterase and butyrylcholinesterase inhibitors.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 40, doi. 10.1002/jib.5
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- Publication type:
- Article
6
The influence of unmalted barley on the oxidative stability of wort and beer.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 32, doi. 10.1002/jib.6
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- Publication type:
- Article
7
Mitochondrial activity of sake brewery yeast affects malic and succinic acid production during alcoholic fermentation.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 22, doi. 10.1002/jib.7
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- Publication type:
- Article
8
Characterization of volatile compounds in Fen-Daqu - a traditional Chinese liquor fermentation starter.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 107, doi. 10.1002/jib.8
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- Publication type:
- Article
9
Effects of SO<sub>2</sub> on lactic acid bacteria physiology when used as a preservative compound in malolactic fermentation.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 89, doi. 10.1002/jib.9
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- Publication type:
- Article
10
Brewing of Chinese rice wine from rice roasted using superheated steam.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 97, doi. 10.1002/jib.10
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- Publication type:
- Article
11
Characterization of an α-amylase from sorghum ( Sorghum bicolor) obtained under optimized conditions.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 63, doi. 10.1002/jib.11
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- Publication type:
- Article
12
Effect of batch-to-batch variation on the quality of laboratory and commercially malted Oxbridge barley.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 49, doi. 10.1002/jib.12
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- Publication type:
- Article
13
Analysis of characteristic flavour compounds in Chinese rice wines and representative fungi in wheat Qu samples from different regions.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 114, doi. 10.1002/jib.13
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- Publication type:
- Article
14
Ethyl carbamate kinetics in double distillation of sugar cane spirit.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 27, doi. 10.1002/jib.14
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- Publication type:
- Article
15
Relationship between Kolbach index and other quality parameters of wheat malt.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 57, doi. 10.1002/jib.15
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- Publication type:
- Article
16
Potential for improvement in yeast nutrition in raw whole grain sorghum and maize lager brewing and bioethanol production through grain genetic modification and phytase treatment.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 70, doi. 10.1002/jib.16
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- Publication type:
- Article
17
125<sup>th</sup> Anniversary Review: The role of proteins in beer redox stability.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 1, doi. 10.1002/jib.17
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- Publication type:
- Article
18
125<sup>th</sup> Anniversary Review: Water sources and treatment in brewing.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 12, doi. 10.1002/jib.18
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- Publication type:
- Article
19
The effect of germination time on malt quality of six sorghum ( Sorghum bicolor) varieties grown at Melkassa, Ethiopia.
- Published in:
- Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 76, doi. 10.1002/jib.19
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- Publication type:
- Article