Hop proanthocyanidins for the fining of beer.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 490, doi. 10.1002/jib.250
- By:
- Publication type:
- Article
Works matching IS 00469750 AND DT 2015 AND VI 121 AND IP 4
Results: 27
1
2
Single-cell protein production through microbial conversion of lignocellulosic residue (wheat bran) for animal feed.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 553, doi. 10.1002/jib.251
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- Publication type:
- Article
3
Impact odorants and sensory profile of young red wines from four Galician (NW of Spain) traditional cultivars.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 628, doi. 10.1002/jib.252
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- Publication type:
- Article
4
A rapid identification of barley varieties using DNA-AFLP.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 496, doi. 10.1002/jib.253
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- Publication type:
- Article
5
Analysis of total polyphenols, bitterness and haze in pale and dark lager beers produced under different mashing and boiling conditions.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 541, doi. 10.1002/jib.254
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- Publication type:
- Article
6
Characterization of archaeal community in Luzhou-flavour pit mud.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 597, doi. 10.1002/jib.255
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- Publication type:
- Article
7
Evaluating potential applications of indigenous yeasts and their β-glucosidases.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 642, doi. 10.1002/jib.256
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- Publication type:
- Article
8
Characterization of a novel protease from Bacillus cereus and evaluation of an eco-friendly hydrolysis of a brewery byproduct.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 558, doi. 10.1002/jib.257
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- Publication type:
- Article
9
Chemometric and phenolic attributes of blended wines assessed by multivariate techniques.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 636, doi. 10.1002/jib.258
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- Publication type:
- Article
10
Dynamic changes in the bacterial community in Moutai liquor fermentation process characterized by deep sequencing.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 603, doi. 10.1002/jib.259
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- Publication type:
- Article
11
Development of a kinetic model structure for simultaneous saccharification and fermentation in rice wine production.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 589, doi. 10.1002/jib.270
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- Publication type:
- Article
12
Effect of malting on antioxidant capacity and vitamin E content in different barley genotypes.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 531, doi. 10.1002/jib.271
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- Publication type:
- Article
13
Characterization of the microbial community in three types of fermentation starters used for Chinese liquor production.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 620, doi. 10.1002/jib.272
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- Publication type:
- Article
14
Physicochemical characterization of sahti, an 'ancient' beer style indigenous to Finland.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 464, doi. 10.1002/jib.246
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- Publication type:
- Article
15
Sensory evaluation of black pigmented rice ( Oryza sativa cv. Poireton) wine fortified with probiotic Lactobacillus acidophilus ATCC 4356 and Lactobacillus sakei ATCC 15521 using fuzzy logic.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 566, doi. 10.1002/jib.247
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- Publication type:
- Article
16
Effectiveness of palate cleansers on various alcoholic beverages.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 474, doi. 10.1002/jib.248
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- Publication type:
- Article
17
Single nucleotide polymorphisms and transcription analysis of genes involved in ferulic acid decarboxylation among different beer yeasts.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 481, doi. 10.1002/jib.249
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- Publication type:
- Article
18
The effects of variable nitrogen application on barley starch structure under drought stress.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 502, doi. 10.1002/jib.260
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- Publication type:
- Article
19
Indigo carmine degradation in the presence of maltose and ethanol.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 548, doi. 10.1002/jib.261
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- Publication type:
- Article
20
Effect of ultrasonication on fermentation kinetics of beer using six-row barley cultivated in Korea.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 510, doi. 10.1002/jib.262
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- Publication type:
- Article
21
Improvement of flavour compound synthesis in a mixed culture system at high temperature by solid-state fermentation.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 609, doi. 10.1002/jib.263
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- Publication type:
- Article
22
The nutritional, biochemical and health effects of makgeolli - a traditional Korean fermented cereal beverage.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 457, doi. 10.1002/jib.264
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- Publication type:
- Article
23
Influence of yeast strains on the physicochemical characteristics, methanol and acetaldehyde profiles and volatile compounds for Korean rice distilled spirit.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 574, doi. 10.1002/jib.268
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- Publication type:
- Article
24
Effect of steeping temperature on the quality of malt and Pito (an indigenous Ghanaian drink).
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 518, doi. 10.1002/jib.265
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- Publication type:
- Article
25
Evaluation of mepiquat in malted barley and beer using LC-MS/MS.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 524, doi. 10.1002/jib.266
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- Publication type:
- Article
26
Effect of cellulase-producing bacteria on the metabolic activities and functional diversity of bacterial communities in Chinese liquor fermenting grains.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 614, doi. 10.1002/jib.267
- By:
- Publication type:
- Article
27
Effects of nitrogen catabolite repression-related amino acids on the flavour of rice wine.
- Published in:
- Journal of the Institute of Brewing, 2015, v. 121, n. 4, p. 581, doi. 10.1002/jib.269
- By:
- Publication type:
- Article