Big thanks to the reviewers of the JIB in 2017.
- Published in:
- Journal of the Institute of Brewing, 2018, v. 124, n. 1, p. 106, doi. 10.1002/jib.488
- Publication type:
- Article
Works matching IS 00469750 AND DT 2018 AND VI 124 AND IP 1
Results: 15
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Non‐destructive determination of nitrogen in malting barleys by instrumental photon activation analysis and its comparison with the Dumas method.
- Published in:
- Journal of the Institute of Brewing, 2018, v. 124, n. 1, p. 4, doi. 10.1002/jib.477
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- Publication type:
- Article
3
Impact of maceration time on colour‐related phenolics, sensory characteristics and volatile composition of mulberry wine.
- Published in:
- Journal of the Institute of Brewing, 2018, v. 124, n. 1, p. 45, doi. 10.1002/jib.476
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- Publication type:
- Article
4
Citrulline production by lactic acid bacteria in Chinese rice wine.
- Published in:
- Journal of the Institute of Brewing, 2018, v. 124, n. 1, p. 85, doi. 10.1002/jib.475
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- Publication type:
- Article
5
Analysis of flavour compounds in beer with extruded corn starch as an adjunct.
- Published in:
- Journal of the Institute of Brewing, 2018, v. 124, n. 1, p. 9, doi. 10.1002/jib.474
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- Publication type:
- Article
6
Effect of citrulline metabolism in Saccharomyces cerevisiae on the formation of ethyl carbamate during Chinese rice wine fermentation.
- Published in:
- Journal of the Institute of Brewing, 2018, v. 124, n. 1, p. 77, doi. 10.1002/jib.473
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- Publication type:
- Article
7
Rapid sensory analysis using response surface methodology: application to the study of odour interactive effects in model spirits.
- Published in:
- Journal of the Institute of Brewing, 2018, v. 124, n. 1, p. 100, doi. 10.1002/jib.472
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- Publication type:
- Article
8
Effect of oak matrix (barrel and toasted chips) on the volatiles in Goji (<italic>Lycium</italic> Chinese) wine.
- Published in:
- Journal of the Institute of Brewing, 2018, v. 124, n. 1, p. 68, doi. 10.1002/jib.471
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- Publication type:
- Article
9
Draught beer hygiene: a forcing test to assess quality.
- Published in:
- Journal of the Institute of Brewing, 2018, v. 124, n. 1, p. 31, doi. 10.1002/jib.470
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- Publication type:
- Article
10
The impact of over‐maturation on the sensory and nutritional quality of Gouqi (Chinese wolfberry) wine.
- Published in:
- Journal of the Institute of Brewing, 2018, v. 124, n. 1, p. 57, doi. 10.1002/jib.469
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- Publication type:
- Article
11
Antioxidant phenolic compounds of pomegranate wines produced by different maceration methods.
- Published in:
- Journal of the Institute of Brewing, 2018, v. 124, n. 1, p. 38, doi. 10.1002/jib.468
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- Publication type:
- Article
12
Analysis of the mould microbiome and exogenous enzyme production in Moutai‐flavor Daqu.
- Published in:
- Journal of the Institute of Brewing, 2018, v. 124, n. 1, p. 91, doi. 10.1002/jib.467
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- Publication type:
- Article
13
Process improvement of opaque beer (<italic>chibuku</italic>) based on multivariate cumulative sum control chart.
- Published in:
- Journal of the Institute of Brewing, 2018, v. 124, n. 1, p. 16, doi. 10.1002/jib.466
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- Publication type:
- Article
14
Brewers' spent grain and thin stillage as raw materials in l‐(+)‐lactic acid fermentation.
- Published in:
- Journal of the Institute of Brewing, 2018, v. 124, n. 1, p. 23, doi. 10.1002/jib.462
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- Publication type:
- Article
15
Issue information.
- Published in:
- Journal of the Institute of Brewing, 2018, v. 124, n. 1, p. 1, doi. 10.1002/jib.458
- Publication type:
- Article