Works matching IS 00469750 AND DT 2015 AND VI 121 AND IP 1
Results: 23
Drought-proofing barley ( Hordeum vulgare) and its impact on grain quality: A review.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 19, doi. 10.1002/jib.187
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The trend of reduced hop-content in Pilsner-type beer in Germany. A change in taste?
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 28, doi. 10.1002/jib.188
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Mead production: effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentation.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 122, doi. 10.1002/jib.184
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Screening of new strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii to produce low-alcohol beer.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 113, doi. 10.1002/jib.185
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Flocculation, cell surface hydrophobicity and 3-OH oxylipins in the SMA strain of Saccharomyces pastorianus.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 31, doi. 10.1002/jib.186
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- Article
Enhancing the levels of 4-vinylguaiacol and 4-vinylphenol in pilot-scale top-fermented wheat beers by response surface methodology.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 129, doi. 10.1002/jib.189
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Optimization of Calvatia gigantea mycelia production from distillery wastewater.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 78, doi. 10.1002/jib.200
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Development of a real-time PCR for quantification of the family Syntrophomonadaceae in pit mud from Chinese Luzhou-flavour liquor distilleries.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 155, doi. 10.1002/jib.201
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Aging marker profile in cachaça is influenced by toasted oak chips.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 70, doi. 10.1002/jib.202
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Discrimination of Chinese rice wines of different geographical origins by UV-vis spectroscopy and chemometrics.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 167, doi. 10.1002/jib.203
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The role of ferulic acid and arabinoxylan in inducing premature yeast flocculation.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 49, doi. 10.1002/jib.204
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Continuous beer fermentation - diacetyl as a villain.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 55, doi. 10.1002/jib.205
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- Article
Effect of oak wood on the quality of beer.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 62, doi. 10.1002/jib.190
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Books of interest to the readership.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 175, doi. 10.1002/jib.206
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- Article
Optimization of the sorghum malting process for pito production in Ghana.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 106, doi. 10.1002/jib.191
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125<sup>th</sup> Anniversary Review: Barley research in relation to Scotch whisky production: a journey to new frontiers.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 1, doi. 10.1002/jib.192
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Investigation of the main parameters during the fermentation of Chinese Luzhou-f lavour liquor.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 145, doi. 10.1002/jib.193
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A study on kinetics of beer ageing and development of methods for predicting the time to detection of flavour changes in beer.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 38, doi. 10.1002/jib.194
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Analysis of polysaccharide and proteinaceous macromolecules in beer using asymmetrical flow field-flow fractionation.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 44, doi. 10.1002/jib.195
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HPLC determination of γ-aminobutyric acid in Chinese rice wine using pre-column derivatization.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 163, doi. 10.1002/jib.196
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Influence of cider-making process parameters on the odourant volatile composition of hard ciders.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 95, doi. 10.1002/jib.197
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Changes in protein molecular weight during cloudy wheat beer brewing.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 137, doi. 10.1002/jib.198
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Volatile aroma and sensory analysis of black raspberry wines fermented by different yeast strains.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 87, doi. 10.1002/jib.199
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- Article