The influence of thiamine and riboflavin on various spoilage microorganisms commonly found in beer.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 1, p. 24, doi. 10.1002/jib.385
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- Publication type:
- Article
Works matching IS 00469750 AND DT 2017 AND VI 123 AND IP 1
Results: 23
1
2
Chemical profiling of volatile compounds of various home-made fruit spirits using headspace solid-phase microextraction.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 1, p. 105, doi. 10.1002/jib.386
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- Publication type:
- Article
3
Kinetic changes of polyphenols, anthocyanins and antioxidant capacity in forced aged hibiscus ale beer.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 1, p. 58, doi. 10.1002/jib.387
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- Publication type:
- Article
4
Comparison of microbial communities in the fermentation starter used to brew Xiaoqu liquor.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 1, p. 113, doi. 10.1002/jib.388
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- Publication type:
- Article
5
Flavour-active volatile compounds in beer: production, regulation and control.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 1, p. 13, doi. 10.1002/jib.389
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- Publication type:
- Article
6
Improvement of the slide culture technique for the assessment of yeast viability.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 1, p. 39, doi. 10.1002/jib.400
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- Publication type:
- Article
7
Influence of fermentation parameters on phytochemical profile and volatile properties of mulberry ( Morus nigra) wine.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 1, p. 151, doi. 10.1002/jib.401
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- Publication type:
- Article
8
Electrochemical sensing of total sulphites in beer using non-modified screen-printed carbon electrodes.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 1, p. 45, doi. 10.1002/jib.402
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- Publication type:
- Article
9
Lactic acid fermentation of brewer's spent grain hydrolysate by Lactobacillus rhamnosus with yeast extract addition and pH control.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 1, p. 98, doi. 10.1002/jib.403
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- Publication type:
- Article
10
The brewing process and microbial diversity of strong flavour Chinese spirits: a review.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 1, p. 5, doi. 10.1002/jib.404
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- Publication type:
- Article
11
Effect of nitrogen source and citric acid addition on wine preparation from Japanese persimmon.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 1, p. 144, doi. 10.1002/jib.405
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- Publication type:
- Article
12
Rice vinegars of different origins: discriminative characteristics based on solid-phase microextraction and gas chromatography with mass spectrometry, an electronic nose, electronic tongue and sensory evaluation.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 1, p. 159, doi. 10.1002/jib.406
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- Publication type:
- Article
13
Bacterial diversity of Moutai-flavour Daqu based on high-throughput sequencing method.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 1, p. 138, doi. 10.1002/jib.391
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- Publication type:
- Article
14
Effects of cellulase-producing bacteria on bacterial community structure and diversity during fermentation of Chinese liquor grains.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 1, p. 130, doi. 10.1002/jib.390
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- Publication type:
- Article
15
Issue information.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 1, p. 1, doi. 10.1002/jib.358
- Publication type:
- Article
16
Optimization of cleaning detergent use in brewery fermenter cleaning.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 1, p. 70, doi. 10.1002/jib.393
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- Publication type:
- Article
17
The effect of wort aeration on fermentation, maturation and volatile components of beer produced on an industrial scale.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 1, p. 31, doi. 10.1002/jib.392
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- Publication type:
- Article
18
Construction of a brewing yeast expressing the glucoamylase gene STA1 by mating.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 1, p. 66, doi. 10.1002/jib.394
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- Publication type:
- Article
19
Pediococcus damnosus strains isolated from a brewery environment carry the horA gene.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 1, p. 77, doi. 10.1002/jib.397
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- Publication type:
- Article
20
Determination of some individual phenolic compounds and antioxidant capacity of mead produced from different types of honey.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 1, p. 167, doi. 10.1002/jib.396
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- Publication type:
- Article
21
Investigation of sensory attributes contributing to beer preference among Koreans by using fuzzy reasoning.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 1, p. 49, doi. 10.1002/jib.395
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- Publication type:
- Article
22
The impact of pipe geometry variations on hygiene and success of orbital welding of brewing industry equipment.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 1, p. 81, doi. 10.1002/jib.398
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- Publication type:
- Article
23
Online detection of distilled spirit quality based on laser Raman spectroscopy.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 1, p. 121, doi. 10.1002/jib.399
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- Publication type:
- Article