Acceptability of wine produced with an increased content of grape seeds and stems as a functional food.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 2, p. 149, doi. 10.1002/jib.123
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- Publication type:
- Article
Works matching IS 00469750 AND DT 2014 AND VI 120 AND IP 2
Results: 10
1
2
Production of indigenous alcoholic beverages in a rural village of Cameroon.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 2, p. 133, doi. 10.1002/jib.116
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- Publication type:
- Article
3
Production of indigenous alcoholic beverages in a rural village of Tanzania.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 2, p. 142, doi. 10.1002/jib.127
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- Publication type:
- Article
4
The influence of LOX-less barley malt on the flavour stability of wort and beer.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 2, p. 93, doi. 10.1002/jib.122
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- Publication type:
- Article
5
Application of a hop by-product in brewing: reduction in the level of haze-active prolamines and improved antioxidant properties of the beer.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 2, p. 99, doi. 10.1002/jib.126
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- Publication type:
- Article
6
The impact of treatment of cereal mashes with hydrolases of non-starch polysaccharides and pullulanase on the chemical composition of the obtained distillates.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 2, p. 105, doi. 10.1002/jib.119
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- Publication type:
- Article
7
An improved plate culture procedure for the rapid detection of beer-spoilage lactic acid bacteria.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 2, p. 127, doi. 10.1002/jib.121
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- Publication type:
- Article
8
In vitro studies on the main beer protein Z4 of Hordeum vulgare concerning heat stability, protease inhibition and gushing.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 2, p. 85, doi. 10.1002/jib.118
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- Publication type:
- Article
9
Kiwi spirits with stronger floral and fruity characters were obtained with a packed column distillation system.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 2, p. 111, doi. 10.1002/jib.117
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- Publication type:
- Article
10
Monitoring of the production of flavour compounds by analysis of the gene transcription involved in higher alcohol and ester formation by the brewer's yeast Saccharomyces pastorianus using a multiplex RT-qPCR assay.
- Published in:
- Journal of the Institute of Brewing, 2014, v. 120, n. 2, p. 119, doi. 10.1002/jib.120
- By:
- Publication type:
- Article