Partial characterization of β- d-xylosidase from wheat malts.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 3, p. 338, doi. 10.1002/jib.228
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- Publication type:
- Article
Works matching IS 00469750 AND DT 2015 AND VI 121 AND IP 3
Results: 18
1
2
Characterization and determination of brewer's solid wastes composition.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 3, p. 400, doi. 10.1002/jib.229
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- Publication type:
- Article
3
Maximizing alcohol yields from wheat and maize and their co-products for distilling or bioethanol production.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 3, p. 332, doi. 10.1002/jib.236
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- Publication type:
- Article
4
Population dynamics of yeasts inhabiting bioethanol production with cell recycling.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 3, p. 343, doi. 10.1002/jib.237
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- Publication type:
- Article
5
<sup>1</sup>H NMR-based metabolomics approach for understanding the fermentation behaviour of Bacillus licheniformis.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 3, p. 425, doi. 10.1002/jib.238
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- Publication type:
- Article
6
Improvement of mead fermentation by honey-must supplementation.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 3, p. 405, doi. 10.1002/jib.239
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- Publication type:
- Article
7
Development of a process for producing ethyl caproate- and ethyl lactate-rich rice shochu.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 3, p. 432, doi. 10.1002/jib.240
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- Publication type:
- Article
8
Fermentation technology and quality of sauce prepared from rice dreg protein.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 3, p. 449, doi. 10.1002/jib.241
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- Publication type:
- Article
9
The effect of pitching rate on fermentation, maturation and flavour compounds of beer produced on an industrial scale.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 3, p. 349, doi. 10.1002/jib.242
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- Publication type:
- Article
10
Part III: the influence of serial repitching of Saccharomyces pastorianus on the production dynamics of some important aroma compounds during the fermentation of barley and gluten-free buckwheat and quinoa wort.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 3, p. 387, doi. 10.1002/jib.243
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- Publication type:
- Article
11
Part I: the influence of serial repitching of Saccharomyces pastorianus on the uptake dynamics of metal ions and fermentable carbohydrates during the fermentation of barley and gluten-free buckwheat and quinoa wort.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 3, p. 356, doi. 10.1002/jib.244
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- Publication type:
- Article
12
Part II: the influence of the serial repitching of Saccharomyces pastorianus on the uptake dynamics of amino acids during the fermentation of barley and gluten-free buckwheat and quinoa wort.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 3, p. 370, doi. 10.1002/jib.245
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- Publication type:
- Article
13
The sensory evaluation of 2,4,6-trichloroanisole in wines.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 3, p. 411, doi. 10.1002/jib.230
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- Publication type:
- Article
14
Validation and discussion of the vaporization surface.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 3, p. 421, doi. 10.1002/jib.231
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- Publication type:
- Article
15
Nisin-producing microorganisms and their implementation in brewers' wort.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 3, p. 320, doi. 10.1002/jib.232
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- Publication type:
- Article
16
Nisin and its usage in breweries: a review and discussion.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 3, p. 309, doi. 10.1002/jib.233
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- Publication type:
- Article
17
Explanation for the increase in free dimethyl sulphide during mashing.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 3, p. 418, doi. 10.1002/jib.234
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- Publication type:
- Article
18
Bacterial communities during the process of high-temperature Daqu production of roasted sesame-like flavour liquor.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 3, p. 440, doi. 10.1002/jib.235
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- Publication type:
- Article