Enzymatic release of odourant polyfunctional thiols from cysteine conjugates in hop.
- Published in:
- Journal of the Institute of Brewing, 2013, v. 119, n. 4, p. 221, doi. 10.1002/jib.80
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- Publication type:
- Article
Works matching IS 00469750 AND DT 2013 AND VI 119 AND IP 4
Results: 18
1
2
Evaluation of the potentials of millet, sorghum and barley with similar nitrogen contents malted at their optimum germination temperatures for use in brewing.
- Published in:
- Journal of the Institute of Brewing, 2013, v. 119, n. 4, p. 258, doi. 10.1002/jib.91
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- Publication type:
- Article
3
Physicochemical property changes during the fermentation of longan ( Dimocarpus longan) mead and its aroma composition using multiple yeast inoculations.
- Published in:
- Journal of the Institute of Brewing, 2013, v. 119, n. 4, p. 303, doi. 10.1002/jib.95
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- Article
4
Sensory profile and acceptability of traditional and double-distilled cachaça aged in oak casks.
- Published in:
- Journal of the Institute of Brewing, 2013, v. 119, n. 4, p. 251, doi. 10.1002/jib.88
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- Publication type:
- Article
5
High-pressure homogenization: a non-thermal process applied for inactivation of spoilage microorganisms in beer.
- Published in:
- Journal of the Institute of Brewing, 2013, v. 119, n. 4, p. 237, doi. 10.1002/jib.99
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- Publication type:
- Article
6
Response: 3-OH oxylipins in Saccharomyces cerevisiae.
- Published in:
- Journal of the Institute of Brewing, 2013, v. 119, n. 4, p. 201, doi. 10.1002/jib.102
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- Publication type:
- Article
7
The effect of chlorogenic acid, catechin and SO<sub>2</sub> on browning development in white wine model solutions.
- Published in:
- Journal of the Institute of Brewing, 2013, v. 119, n. 4, p. 309, doi. 10.1002/jib.94
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- Article
8
Suitability of the Weibull four-parameters model to predict the induction phase of α-amylase production during red sorghum malting when a steep in dilute NaOH is used prior to a re-steep in a Bacillus subtilis-S499 based treatment.
- Published in:
- Journal of the Institute of Brewing, 2013, v. 119, n. 4, p. 265, doi. 10.1002/jib.87
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- Article
9
Volatile compounds isolated from rice beers brewed with three medicinal plants.
- Published in:
- Journal of the Institute of Brewing, 2013, v. 119, n. 4, p. 271, doi. 10.1002/jib.98
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- Publication type:
- Article
10
Characteristics and antioxidant capacities of five hawthorn wines fermented by different wine yeasts.
- Published in:
- Journal of the Institute of Brewing, 2013, v. 119, n. 4, p. 321, doi. 10.1002/jib.101
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- Publication type:
- Article
11
33rd Asia Pacific Convention, 23-28 March, 2014, Ho Chi Minh City, Vietnam.
- Published in:
- Journal of the Institute of Brewing, 2013, v. 119, n. 4, p. 328, doi. 10.1002/jib.105
- Publication type:
- Article
12
Dynamic changes of the content of biogenic amines in Chinese rice wine during the brewing process.
- Published in:
- Journal of the Institute of Brewing, 2013, v. 119, n. 4, p. 294, doi. 10.1002/jib.93
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- Article
13
Isolation of a haploid from an industrial Chinese rice wine yeast for metabolic engineering manipulation.
- Published in:
- Journal of the Institute of Brewing, 2013, v. 119, n. 4, p. 288, doi. 10.1002/jib.97
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- Publication type:
- Article
14
SO<sub>2</sub> reduction in distilled grape spirits by three methods.
- Published in:
- Journal of the Institute of Brewing, 2013, v. 119, n. 4, p. 314, doi. 10.1002/jib.100
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- Publication type:
- Article
15
125<sup>th</sup> Anniversary Review: Developments in brewing and distilling yeast strains.
- Published in:
- Journal of the Institute of Brewing, 2013, v. 119, n. 4, p. 202, doi. 10.1002/jib.104
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- Publication type:
- Article
16
Biodegradability evaluation of wastewaters from malt and beer production.
- Published in:
- Journal of the Institute of Brewing, 2013, v. 119, n. 4, p. 242, doi. 10.1002/jib.92
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- Publication type:
- Article
17
Hydrogen sulphide production by bottom-fermenting yeast is related to nitrogen starvation signalling.
- Published in:
- Journal of the Institute of Brewing, 2013, v. 119, n. 4, p. 228, doi. 10.1002/jib.96
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- Publication type:
- Article
18
Inoculated fermentation of orange juice ( Citrus sinensis L.) for production of a citric fruit spirit.
- Published in:
- Journal of the Institute of Brewing, 2013, v. 119, n. 4, p. 280, doi. 10.1002/jib.89
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- Publication type:
- Article