Chemical characterization and antioxidant capacity in blue corn ( Zea mays L.) malt beers.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 4, p. 506, doi. 10.1002/jib.444
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- Publication type:
- Article
Works matching IS 00469750 AND DT 2017 AND VI 123 AND IP 4
Results: 18
1
2
Influence of fining agents on the sensorial characteristics and volatile composition of mead.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 4, p. 562, doi. 10.1002/jib.445
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- Publication type:
- Article
3
Comparative shelf life study of two different rice beers prepared using wild-type and established microbial starters.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 4, p. 579, doi. 10.1002/jib.446
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- Publication type:
- Article
4
Impact of buffering capacity on the acidification of wort by brewing-relevant lactic acid bacteria.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 4, p. 497, doi. 10.1002/jib.447
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- Publication type:
- Article
5
Extrusion of brewers' spent grains and application in the production of functional food. Characteristics of spent grains and optimization of extrusion.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 4, p. 544, doi. 10.1002/jib.448
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- Publication type:
- Article
6
Hydrogen sulphide production during cider fermentation is moderated by pre-fermentation methionine addition.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 4, p. 553, doi. 10.1002/jib.449
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- Publication type:
- Article
7
Determination of ethyl carbamate in cachaça stored in newly made oak, amburana, jatobá, balsa and peroba vats and in glass containers.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 4, p. 572, doi. 10.1002/jib.463
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- Publication type:
- Article
8
Nutritive assessment of amino acids for three Chinese Zajius produced from hull-less barley.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 4, p. 587, doi. 10.1002/jib.464
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- Publication type:
- Article
9
A novel approach for the production of a non-alcohol beer (≤0.5% abv) by a combination of limited fermentation and vacuum distillation.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 4, p. 533, doi. 10.1002/jib.465
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- Publication type:
- Article
10
Issue information.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 4, p. 469, doi. 10.1002/jib.361
- Publication type:
- Article
11
The production of the Chinese baijiu from sorghum and other cereals.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 4, p. 600, doi. 10.1002/jib.450
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- Publication type:
- Article
12
Fermentative capacity of Kluyveromyces marxianus and Saccharomyces cerevisiae after oxidative stress.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 4, p. 519, doi. 10.1002/jib.451
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- Publication type:
- Article
13
Fed-batch l-(+)-lactic acid fermentation of brewer's spent grain hydrolysate.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 4, p. 537, doi. 10.1002/jib.452
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- Publication type:
- Article
14
Comprehensive evaluation of malt volatile compounds contaminated by Fusarium graminearum during malting.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 4, p. 480, doi. 10.1002/jib.453
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- Publication type:
- Article
15
Validation and application of osmolyte concentration as an indicator to evaluate fermentability of wort and malt.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 4, p. 488, doi. 10.1002/jib.454
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- Publication type:
- Article
16
Changes in microbial community during fermentation of high-temperature Daqu used in the production of Chinese 'Baiyunbian' liquor.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 4, p. 594, doi. 10.1002/jib.455
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- Publication type:
- Article
17
Critical evaluation of viscometrically determined pasting temperatures in barley malt.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 4, p. 472, doi. 10.1002/jib.456
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- Publication type:
- Article
18
Reduced acetaldehyde production by genome shuffling of an industrial brewing yeast strain.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 4, p. 527, doi. 10.1002/jib.457
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- Publication type:
- Article