Works matching IS 00469750 AND DT 2019 AND VI 125 AND IP 1
Results: 23
Big thanks to all the reviewers in 2018.
- Published in:
- Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 178, doi. 10.1002/jib.559
- Publication type:
- Article
Impact of fining agents on the volatile composition of sparkling mead.
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- Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 125, doi. 10.1002/jib.549
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Rehydration of active dried yeast: impact on strength and stiffness of yeast cells measured using microelectromechanical systems.
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- Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 53, doi. 10.1002/jib.548
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- Article
Physicochemical changes in barley starch during malting.
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- Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 10, doi. 10.1002/jib.547
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Variation in maltose in sweet wort from barley malt and rice adjuncts with differences in amylose structure.
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- Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 18, doi. 10.1002/jib.546
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- Article
Analysis of physical impurities in regenerated solutions used in cleaning brewing systems.
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- Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 83, doi. 10.1002/jib.545
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- Article
Microbial succession and metabolite changes during the fermentation of Chinese light aroma‐style liquor.
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- Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 162, doi. 10.1002/jib.544
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Isolation of a lager yeast with an increased copy number of the YCK1 gene and high fermentation performance.
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- Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 47, doi. 10.1002/jib.543
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- Article
The aromatic volatile composition of Lonicera edulis wines produced with three different strains of Saccharomyces cerevisiae.
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- Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 100, doi. 10.1002/jib.542
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- Article
Thermosonication and inactivation of viable putative non‐culturable Lactobacillus acetotolerans in beer.
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- Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 75, doi. 10.1002/jib.541
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Impact of malolactic fermentation on the volatile composition of Turkish Kalecik karası red wines.
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- Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 92, doi. 10.1002/jib.540
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- Article
Effect of γ‐aminobutyric acid supplementation on the composition of Chinese rice wine.
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- Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 110, doi. 10.1002/jib.539
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- Article
Low‐molecular‐weight materials from heavily roasted barley and malt with strong foam‐stabilising potential.
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- Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 39, doi. 10.1002/jib.538
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- Publication type:
- Article
Identification of microorganisms producing lactic acid during solid‐state fermentation of Maotai flavour liquor.
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- Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 171, doi. 10.1002/jib.537
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- Article
Bioethanol production from sugar beet molasses and thick juice by free and immobilised Saccharomyces cerevisiae.
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- Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 134, doi. 10.1002/jib.536
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Influence of transport and storage conditions on beer quality and flavour stability.
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- Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 60, doi. 10.1002/jib.535
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- Article
Namibian opaque beer: a review.
- Published in:
- Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 4, doi. 10.1002/jib.533
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- Publication type:
- Article
Phenolic profile of blackberry wine produced using Korean winemaking techniques in earthenware jars.
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- Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 118, doi. 10.1002/jib.534
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- Publication type:
- Article
Genetic and environmental impact on protein profiles in barley and malt.
- Published in:
- Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 28, doi. 10.1002/jib.532
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- Publication type:
- Article
Effect of antioxidants on dimethyl sulphoxide reduction and impact on dimethyl sulphide formation during beer storage.
- Published in:
- Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 69, doi. 10.1002/jib.531
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- Publication type:
- Article
Tetramethylpyrazine in Chinese sesame flavour liquor and changes during the production process.
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- Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 155, doi. 10.1002/jib.527
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- Article
Characterisation of flavour compounds in Biska – a herbal spirit produced with mistletoe.
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- Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 143, doi. 10.1002/jib.526
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- Article
Issue information.
- Published in:
- Journal of the Institute of Brewing, 2019, v. 125, n. 1, p. 1, doi. 10.1002/jib.513
- Publication type:
- Article