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List of available publications. Selected category "Scientific Digest". Total pages 5. Current page 3. Page size 50.
Nr.
Published
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Description
1
03-Dec-2009
Amplification Facilitators and Pre-Processing Methods for PCR Detection of Strictly Anaerobic Beer-Spoilage Bacteria of the Class Clostridia in Brewery Samples
2
25-Nov-2009
A Preference Study for No Alcohol Beer in Italy Using Quantitative Concept Analysis
3
18-Nov-2009
Improved Enrichment Cultivation of Beer Spoiling Lactic Acid Bacteria by Continuous Glucose Addition to the Culture
4
11-Nov-2009
Mashing Studies with Unmalted Sorghum and Malted Barley
5
28-Oct-2009
Monitoring of Brewing Yeast Propagation Under Aerobic and Anaerobic Conditions Employing Flow Cytometry
6
21-Oct-2009
Determination of Some Beer Flavours by Stir Bar Sorptive Extraction and Solvent Back Extraction
7
14-Oct-2009
Relationship Between Hardness Genes and Quality in Barley (Hordeum vulgare)
8
30-Sep-2009
Effects of Vessel Geometry, Fermenting Volume and Yeast Repitching on Fermenting Beer
9
23-Sep-2009
A Study of Saccharomyces cerevisiae Cell Wall Glucans
10
08-Sep-2009
Sensory-directed fractionation of hops and application of novel hop-derived ingredients in view of improved beer flavour quality and drinkability
11
02-Sep-2009
The Role of Small Wort Peptides in Brewing Fermentations
12
26-Aug-2009
Analysis of Protein and Total Usable Nitrogen in Beer and Wine Using a Microwell Ninhydrin Assay
13
19-Aug-2009
Effect of High Temperature–High Humidity Treatment of Germinated Unkilned Barley on Malt Quality and Extract Characteristics
14
12-Aug-2009
Measurement of Barley Grain Rheology for the Quality Selection of Breeding Material
15
05-Aug-2009
Analysis of Isinglass Residues in Beer
16
29-Jul-2009
Accumulation and Release of Metal Ions by Brewer`s Yeast During Successive Fermentations
17
22-Jul-2009
The Horace Brown Medal Lecture: Forty Years of Brewing Research
18
15-Jul-2009
Disc Stack Centrifuge Operating Parameters and Their Impact on Yeast Physiology
19
08-Jul-2009
The Influence of Heavy Metal Ions on Beer Flavour Stability
20
01-Jul-2009
Investigation of premature yeast flocculation (PYF) using TRFLP and clone libraries to develop a practical and reliable screening solution for PYF malt
21
24-Jun-2009
Construction of a Single PEP4 Allele Deletion in Saccharomyces carlsbergensis and a Preliminary Evaluation of Its Brewing Performance
22
17-Jun-2009
Tetrazolium Staining, Mitochondria, and Barley Quality
23
10-Jun-2009
What happens to hop pellets during unexpected warm phases?
24
03-Jun-2009
Optimised Acidification Power Test of Yeast Vitality and its Use in Brewing Practice
25
27-May-2009
Bitter is better - a review on the knowledge about bitterness in beer
26
20-May-2009
Analytical-Sensory Determination of Potential Flavour Deficiencies of Light Beers
27
13-May-2009
A Semi-Quantitative Method for the Detection of Trace Amounts of Native Collagen in Beer
28
06-May-2009
The use of geotrichum candidum starter culture for protection of barley and its influence on biotechnological qualities of malts
29
28-Apr-2009
Enhanced Quantitative Extraction and HPLC Determination of Hop and Beer Bitter Acids
30
22-Apr-2009
The Impact of Low Heat Load and Activated Carbon Treatment of Second Wort on Beer Taste and Flavour Stability
31
15-Apr-2009
Comparison of Procedures for Resveratrol Analysis in Beer: Assessment of Stilbenoids Stability through Wort Fermentation and Beer Aging
32
07-Apr-2009
Alternative Paradigms for the Production of Beer
33
01-Apr-2009
Evaluation of Ideal Everyday Italian Food and Beer Pairings with Regular Consumers and Food and Beverage Experts
34
25-Mar-2009
The Effect of Hydroxycinnamic Acids and Volatile Phenols on Beer Quality
35
18-Mar-2009
Effects of Wheat Protein Content on Endosperm Composites and Malt Quality
36
11-Mar-2009
Hydrolysis of Brewers’ Spent Grain by Carbohydrate Degrading Enzymes
37
04-Mar-2009
Beer with Reduced Ethanol Content Produced Using Saccharomyces cerevisiae Yeasts Deficient in Various Tricarboxylic Acid Cycle Enzymes Mashes?
38
24-Feb-2009
Thioredoxin in Barley: Could It Have a Role in Releasing Limit Dextrinase in Brewery Mashes?
39
18-Feb-2009
Flavour Instability of Pale Lager Beers: Determination of Analytical Markers in Relation to Sensory Ageing
40
13-Feb-2009
The Relevance of Different Enzymes for the Hydrolysis of beta-glucans in Malting and Mashing
41
04-Feb-2009
Comparison of Antioxidant Activity of Barley (Hordeum vulgare L.) and Malt Extracts with the Content of Free Phenolic Compounds Measured by High Performance Liquid Chromatography Coupled with CoulArray Detector
42
28-Jan-2009
The Effect of Barley Adjuncts on Free Amino Nitrogen Contents in Wort
43
21-Jan-2009
The Impact of a Xanthohumol-Enriched Hop Product on the Behavior of Xanthohumol and Isoxanthohumol in Pale and Dark Beers: A Pilot Scale Approach
44
14-Jan-2009
Indigenous Microbial Community of Barley Greatly Influences Grain Germination and Malt Quality
45
06-Jan-2009
Microstructure of Buckwheat and Barley During Malting Observed by Confocal Scanning Laser Microscopy and Scanning Electron Microscopy
46
29-Dec-2008
Removal of Microbial Biofilms from Dispense Equipment: The Effect of Enzymatic Pre-digestion and Detergent Treatment
47
24-Dec-2008
Multivariate Analyses of Beer Foam Stand
48
17-Dec-2008
Analysis of the Fungal Community in Zaopei During the Production of Chinese Luzhou-flavour Liquor
49
09-Dec-2008
Liquid Chromatography–Diode Array and Electrospray High-Accuracy Mass Spectrometry of Iso-alpha-Acids in DCHA-Iso Standard and Beer
50
03-Dec-2008
Mitochondrial Associated Yeast Flocculation – The Effect of Acetylsalicylic Acid
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