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                             41 gevonden resultaten
nr titel auteur tijdschrift jaar jaarg. afl. pagina('s) type
1 A Review of Molecular Methods for Microbial Community Profiling of Beer and Wine Bokulich, N.A.
 2013
 38 2 p. 56-
1 p.
 artikel
2 Cell Cycle Synchrony of Propagated and Recycled Lager Yeast and Its Impact on Lag Phase in Fermenter Miller, K.J.
 2013
 38 2 p. 51-
1 p.
 artikel
3 Characterization of Mutagenicity Test and Identification of N-Nitroso Mutagens in Some Soju Alcoholic Spirits Kim, K.H.
 2013
 38 2 p. 56-57
2 p.
 artikel
4 Chemometric Investigation of Barley and Malt Data |Siebert, K.J.
 2013
 38 2 p. 56-
1 p.
 artikel
5 Combined Modeling and Biophysical Characterisation of CO2 Interaction with Class II Hydrophobins: New Insight into the Mechanism Underpinning Primary Gushing Deckers, S.M.
 2013
 38 2 p. 58-
1 p.
 artikel
6 Comparison of the Rudin and NIBEM Methods for Measuring Foam Stability with a Manual Pour Method to Identify Beer Characteristics That Deliver Consumers Stable Beer Foam Evans, D.E.
 2013
 38 2 p. 53-
1 p.
 artikel
7 Comparisons of Amylolytic Enzyme Activities and beta-Amylases with Differing Bmy1 Intron III Alleles to Sugar Production During Congress Mashing With North American Barley Cultivars Duke, S.H.
 2013
 38 2 p. 58-
1 p.
 artikel
8 Determination of Sulfite in Beer Based on Fluorescent Derivatives and Liquid Chromatographic Separation Abrahamsson, V.
 2013
 38 2 p. 60-
1 p.
 artikel
9 Development of Marker-Based Diagnosis for Estimating the Inflow Time of Beer-Contaminating Insects Oh, J. Hun
 2013
 38 2 p. 54-55
2 p.
 artikel
10 Direct Supplementation of Yeast with Lipids as a Means to Reduce Sulfur Dioxide Formation James, M.
 2013
 38 2 p. 55-
1 p.
 artikel
11 Editorial Board 2013
 38 2 p. i-iii
nvt p.
 artikel
12 Effect of the mashing process on the performance of a lipophilic hop extract to reduce the primary gushing of beer Shokribousjein, Zahra
 2013
 38 2 p. 71-76
6 p.
 artikel
13 Genetic and Malt Quality Diversity of East Asian Two-Rowed Barley Accessions in Relationship to North American Malting Barley Tai YU, G.
 2013
 38 2 p. 53-54
2 p.
 artikel
14 β-Glucoside Hydrolyzing Enzymes from Ale and Lager Strains of Brewing Yeast Kanauchi, M.
 2013
 38 2 p. 60-
1 p.
 artikel
15 How the Method of Beer Dispense Influences the Served CO2 Content and the Sensory Profile of Beer Kosin, P.
 2013
 38 2 p. 54-
1 p.
 artikel
16 Impact of Fusarium culmorum-infected Barley Malt Grains on Brewing and Beer Quality Oliveira, P.
 2013
 38 2 p. 57-
1 p.
 artikel
17 Impact of Mashing Conditions on Extract, Its Fermentability, and the Levels of Wort Free Amino Nitrogen (FAN), β-Glucan, and Lipids Evans, D.E.
 2013
 38 2 p. 52-
1 p.
 artikel
18 Impact of Storage Temperature on Lager Brewing Yeast Viability, Glycogen, Trehalose, and Fatty Acid Content Somani,
 2013
 38 2 p. 55-
1 p.
 artikel
19 Impact of Various Levels of Unmalted Oats (Avena sativa L.) on the Quality and Processability of Mashes, Worts, and Beers Schnitzenbaumer, B.
 2013
 38 2 p. 56-
1 p.
 artikel
20 Incidence and Characterization of Petites Isolated from Lager Brewing Yeast Saccharomyces cerevisiae Populations Lawrence, S.J.
 2013
 38 2 p. 59-
1 p.
 artikel
21 Influence of Serial Repitching on Beer Polypeptide Profiles Vieira, E.
 2013
 38 2 p. 59-
1 p.
 artikel
22 Key Olfactory Cues for Beer Oxidation Lusk, L.T.
 2013
 38 2 p. 58-59
2 p.
 artikel
23 Occurrence and Species Distribution of Strictly Anaerobic Bacterium Pectinatus in Brewery Bottling Halls Matoulkova, D.
 2013
 38 2 p. 59-
1 p.
 artikel
24 Possible Roles of the Mitochondria in Sulfur Dioxide Production by Lager Yeast Samp, E.J.
 2013
 38 2 p. 58-
1 p.
 artikel
25 Prolamin Levels Through Brewing and the Impact of Prolyl Endoproteinase Guerdrum, L.J.
 2013
 38 2 p. 52-
1 p.
 artikel
26 Rapid Detection of Lactobacillus brevis in Beer Production by the Combination of Microcolony and Fluorescence In Situ Hybridization (FISH) Meng, S.
 2013
 38 2 p. 54-
1 p.
 artikel
27 Rapid, Simple, and Specific Cultivation-Based Method for Detection of Pectinatus spp. in Brewery Samples Matoulkova, D.
 2013
 38 2 p. 52-
1 p.
 artikel
28 Release of Phenolic Acids and Amino Acids During Mashing Dependent on Temperature, pH, Time, and Raw Materials Schwarze, K.J.
 2013
 38 2 p. 60-
1 p.
 artikel
29 Removal of Volatiles from Beer by Gas (N2) Stripping Coupled with High Vacuum Castro, L.F.
 2013
 38 2 p. 55-
1 p.
 artikel
30 Revue sur les étonnantes analogies et les différences relevées entre un cône de houblon et une baie de raisin Gros, Jacques
 2013
 38 2 p. 61-70
10 p.
 artikel
31 Sensory Descriptive Analysis and Free-Choice Profiling of Thirteen Hop Varieties as Whole Cones and After Dry Hopping of Beer Donaldson, B.A.
 2013
 38 2 p. 56-
1 p.
 artikel
32 Simultaneous Filtration and Stabilization of the Beer: Potential for Oxidized High-Density Polyethylene (OxPE) to be Used as Filter Aid Libouton, M.
 2013
 38 2 p. 59-
1 p.
 artikel
33 Structures in the Hordatine Family with cis-Cinnamoyl Moieties Kageyama, N.
 2013
 38 2 p. 55-
1 p.
 artikel
34 Suitability of the Miniature Fermentability Method to Monitor Industrial Fermentations Mcintosh, A.J.
 2013
 38 2 p. 57-
1 p.
 artikel
35 The Impact of Malt Blending on Lautering Efficiency, Extract Yield, and Wort Fermentability Evans, D.E.
 2013
 38 2 p. 52-53
2 p.
 artikel
36 The Importance of Wort Composition for Yeast Metabolism During Accelerated Brewery Fermentations Dekoninck, T.M.L.
 2013
 38 2 p. 57-
1 p.
 artikel
37 Tracking Amylolytic Enzyme Activities During Congress Mashing with North American Barley Cultivars: Comparisons of Patterns of Activity and beta-Amylases with Differing Bmy1 Intron III Alleles and Correlations of Amylolytic Enzyme Activities Duke, S.H.
 2013
 38 2 p. 51-52
2 p.
 artikel
38 Use of a Ferrous Oxidation-Xylenol Orange (FOX) Assay to Determine Lipoxygenase Activity in Barley and Malt Lin, Y.
 2013
 38 2 p. 60-
1 p.
 artikel
39 Wood Aging of Beer. Part II: Influence of Wood Aging Parameters on Monophenol Concentrations Sterckx, F.L.
 2013
 38 2 p. 53-
1 p.
 artikel
40 Wood Aging of Beer. Part I: Influence on Beer Flavor and Monophenol Concentrations Sterckx, F.L.
 2013
 38 2 p. 53-
1 p.
 artikel
41 Wort Free Amino Nitrogen Analysis Adapted to a Microplate Format Schmitt, M.R.
 2013
 38 2 p. 54-
1 p.
 artikel
                             41 gevonden resultaten
 
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