Works matching IS 00469750 AND DT 2018 AND VI 124 AND IP 4

Results: 24

Measurement of catechin‐7‐O‐glucoside from barley to malt.

Published in:

Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 359, doi. 10.1002/jib.530

By:

Carvalho, Daniel O.;
Paulu, Aleš;
Dostálek, Pavel;
Guido, Luís F.

Publication type:

Article

A new approach to assessing the crossflow membrane filtration of beer at laboratory scale.

Published in:

Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 450, doi. 10.1002/jib.529

By:

Kupetz, M.;
Rott, M.;
Kleinlein, K.;
Gastl, M.;
Becker, T.

Publication type:

Article

Diversity and dynamic succession of microorganisms during Daqu preparation for Luzhou‐flavour liquor using second‐generation sequencing technology.

Published in:

Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 498, doi. 10.1002/jib.528

By:

Yang, Jian‐Gang;
Dou, Xiao;
Ma, Ying‐Ying

Publication type:

Article

Novel diagnostic marker genes differentiate Saccharomyces with respect to their potential application.

Published in:

Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 416, doi. 10.1002/jib.525

By:

Lauterbach, Alexander;
Geissler, Andreas J.;
Eisenbach, Lara;
Behr, Jürgen;
Vogel, Rudi F.

Publication type:

Article

Influence of maceration techniques on the chemical, aromatic, sensory and biogenic amine profiles of cherry wine.

Published in:

Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 477, doi. 10.1002/jib.524

By:

Sun, Shu Yang;
Zhang, Qin Fang;
Liu, Wen Li;
Li, Hua Min;
Liu, Yan Long;
Jiang, Xiao Man;
Zhao, Yu Ping

Publication type:

Article

The influence of brewing yeast strains on monoterpene alcohols and esters contributing to the citrus flavour of beer.

Published in:

Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 403, doi. 10.1002/jib.523

By:

Haslbeck, Korbinian;
Bub, Stefan;
Kamp, Kristina;
Michel, Maximilian;
Zarnkow, Martin;
Hutzler, Mathias;
Coelhan, Mehmet

Publication type:

Article

The microbiome of Sardinian barley and malt.

Published in:

Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 344, doi. 10.1002/jib.522

By:

Bianco, Angela;
Fancello, Francesco;
Balmas, Virgilio;
Zara, Giacomo;
Dettori, Marco;
Budroni, Marilena

Publication type:

Article

Isolation of Rhizopus arrhizus from Albanian barley.

Published in:

Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 341, doi. 10.1002/jib.521

By:

Cara, Magdalena;
Sanzani, Simona M.;
Mincuzzi, Annamaria;
Ippolito, Antonio;
Cara, Orges;
Merkuri, Jordan

Publication type:

Article

Challenging the assumptions around the pasteurisation requirements of beer spoilage bacteria.

Published in:

Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 443, doi. 10.1002/jib.520

By:

Rachon, Grzegorz;
Rice, Christopher J.;
Pawlowsky, Karin;
Raleigh, Christopher P.

Publication type:

Article

Free amino acid composition of apple juices with potential for cider making as determined by UPLC‐PDA.

Published in:

Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 467, doi. 10.1002/jib.519

By:

Ma, Sihui;
Neilson, Andrew P.;
Lahne, Jacob;
Peck, Gregory M.;
O'Keefe, Sean F.;
Stewart, Amanda C.

Publication type:

Article

Suppression of fungal contamination by Pythium oligandrum during malting of barley.

Published in:

Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 336, doi. 10.1002/jib.518

By:

Postulkova, Michaela;
Rezanina, Jan;
Fiala, Jaromir;
Ruzicka, Marek C.;
Dostalek, Pavel;
Branyik, Tomas

Publication type:

Article

Impact of static dry‐hopping rate on the sensory and analytical profiles of beer.

Published in:

Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 434, doi. 10.1002/jib.517

By:

Lafontaine, Scott R.;
Shellhammer, Thomas H.

Publication type:

Article

Evaluation of non‐Saccharomyces yeasts in the fermentation of wine, beer and cider for the development of new beverages.

Published in:

Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 389, doi. 10.1002/jib.512

By:

Gutiérrez, Alicia;
Boekhout, Teun;
Gojkovic, Zoran;
Katz, Michael

Publication type:

Article

Antioxidant activities of tropical fruit wines.

Published in:

Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 492, doi. 10.1002/jib.511

By:

Souza, Angélica C.;
Fernandes, Annayara C.F.;
Silva, Monique S.;
Schwan, Rosane F.;
Dias, Disney R.

Publication type:

Article

Characterisation of single‐variety still ciders produced with dessert apples in the Italian Alps.

Published in:

Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 457, doi. 10.1002/jib.510

By:

Nicolini, Giorgio;
Román, Tomás;
Carlin, Silvia;
Malacarne, Mario;
Nardin, Tiziana;
Bertoldi, Daniela;
Larcher, Roberto

Publication type:

Article

Characterisation of barley‐associated bacteria and their impact on wort separation performance.

Published in:

Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 314, doi. 10.1002/jib.509

By:

Laitila, Arja;
Manninen, Jenny;
Priha, Outi;
Smart, Katherine;
Tsitko, Irina;
James, Sue

Publication type:

Article

Transcriptional profiling of amino acid supplementation and impact on aroma production in a lager yeast fermentation.

Published in:

Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 425, doi. 10.1002/jib.508

By:

Yin, Hua;
He, Yang;
Dong, Jianjun;
Lu, Jian

Publication type:

Article

Physicochemical study of pinhão flour as source of adjunct in beer production.

Published in:

Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 365, doi. 10.1002/jib.507

By:

Jorge, Thiago;
De Dea Lindner, Juliano;
Mejia, Sandra Milena Vasquez;
Mattioni, Bruna;
Rotta, Jefferson;
Morés, Silvane;
Francisco, Alícia;
Sant'Anna, Ernani Sebastião

Publication type:

Article

Management of barley‐associated bacterial biofilms: a key to improving wort separation.

Published in:

Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 325, doi. 10.1002/jib.506

By:

Tsitko, Irina;
Manninen, Jenny;
Smart, Katherine;
James, Sue;
Laitila, Arja

Publication type:

Article

Secretome analysis of Trichoderma reesei CICC41495 for degradation of arabinoxylan in malted barley.

Published in:

Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 352, doi. 10.1002/jib.505

By:

Sun, Junyong;
Lu, Jian;
Xie, Guangfa

Publication type:

Article

Optimisation of fermentation process for production of black rice wine and evaluation of its phenolic and volatile compounds.

Published in:

Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 485, doi. 10.1002/jib.504

By:

Jha, Pankaj;
Das, Arup Jyoti;
Deka, Sankar Chandra

Publication type:

Article

Evaluation of Saccharomyces cerevisiae strains isolated from non‐brewing environments in beer production.

Published in:

Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 381, doi. 10.1002/jib.503

By:

Rossi, Serena;
Turchetti, Benedetta;
Sileoni, Valeria;
Marconi, Ombretta;
Perretti, Giuseppe

Publication type:

Article

Hop tannin extract: a promising tool for acceleration of lautering.

Published in:

Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 374, doi. 10.1002/jib.502

By:

Karabín, Marcel;
Hanko, Vojtěch;
Nešpor, Jakub;
Jelínek, Lukáš;
Dostálek, Pavel

Publication type:

Article

Issue information.

Published in:: Journal of the Institute of Brewing, 2018, v. 124, n. 4, p. 311, doi. 10.1002/jib.461
Publication type:: Article