Effects of different distillation patterns on main compounds of Chinese Luzhou-flavour raw liquors.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 3, p. 442, doi. 10.1002/jib.422
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- Publication type:
- Article
Works matching IS 00469750 AND DT 2017 AND VI 123 AND IP 3
Results: 20
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Application of Plackett-Burman experimental design for investigating the effect of wort amino acids on flavour-active compounds production during lager yeast fermentation.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 3, p. 300, doi. 10.1002/jib.424
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- Publication type:
- Article
3
Purification and characterisation of an acid protease from the Aspergillus hennebergii HX08 and its potential in traditional fermentation.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 3, p. 432, doi. 10.1002/jib.427
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- Publication type:
- Article
4
The changing face of microbial quality control practices in the brewing industry: Introducing mass spectrometry proteomic fingerprinting for microbial identification.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 3, p. 373, doi. 10.1002/jib.428
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- Publication type:
- Article
5
A preliminary study of the quality attributes of a cloudy wheat beer treated by flash pasteurization.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 3, p. 366, doi. 10.1002/jib.429
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- Publication type:
- Article
6
The application of near-infrared spectroscopy in beer fermentation for online monitoring of critical process parameters and their integration into a novel feedforward control strategy.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 3, p. 347, doi. 10.1002/jib.440
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- Publication type:
- Article
7
Issue information.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 3, p. 297, doi. 10.1002/jib.360
- Publication type:
- Article
8
Evaluating haze formation in flavoured lager beers using a range of forcing methods.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 3, p. 388, doi. 10.1002/jib.442
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- Publication type:
- Article
9
Rapid quantitative analysis of Chinese Gu-Jing-Gong spirit for its quality control.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 3, p. 464, doi. 10.1002/jib.443
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- Publication type:
- Article
10
Characterization of dimethyl sulphoxide reductase from brewing yeast.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 3, p. 337, doi. 10.1002/jib.435
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- Publication type:
- Article
11
Intracellular metabolite profiling of industrial yeast and the synthesis of flavour compounds in beer.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 3, p. 328, doi. 10.1002/jib.436
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- Publication type:
- Article
12
The effect of distillation conditions and alcohol content in 'heart' fractions on the concentration of aroma volatiles and undesirable compounds in plum brandies.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 3, p. 452, doi. 10.1002/jib.441
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- Publication type:
- Article
13
Optimization of saccharification conditions of black rice (cv. Poireton) using microbial strains through response surface methodology.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 3, p. 423, doi. 10.1002/jib.430
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- Publication type:
- Article
14
The brewing value of Amarillo hops ( Humulus lupulus L.) grown in northwestern USA: A preliminary study of terroir significance.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 3, p. 312, doi. 10.1002/jib.433
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- Publication type:
- Article
15
Physicochemical characterization of special persimmon fruit beers using bohemian pilsner malt as a base.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 3, p. 319, doi. 10.1002/jib.434
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- Publication type:
- Article
16
Determination of γ-aminobutyric acid in Chinese rice wines and its evolution during fermentation.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 3, p. 417, doi. 10.1002/jib.431
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- Publication type:
- Article
17
Screening of bioactive components in grape and apple vinegars: Antioxidant and antimicrobial potential.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 3, p. 407, doi. 10.1002/jib.432
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- Publication type:
- Article
18
Production of bioethanol by facultative anaerobic bacteria.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 3, p. 402, doi. 10.1002/jib.437
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- Publication type:
- Article
19
Utilization of post-fermentation yeasts for yeast extract production by autolysis: the effect of yeast strain and saponin from Quillaja saponaria.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 3, p. 396, doi. 10.1002/jib.438
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- Article
20
Is beer a source of prebiotics?
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 3, p. 361, doi. 10.1002/jib.439
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- Publication type:
- Article