Results 151 to 160 of about 14,425 (223)

Upcycling of Beer Processing Residues: Insights for Microbreweries Sustainability. [PDF]

ACS Omega
Couto GH, Bortolini DG, Hernandes EE, Hashimoto EH, Boettcher DL, Rodrigues SÁ, Alves da Cunha MA, Pagnoncelli MGB.   +7 more
europepmc   +1 more source

Chemical composition, aroma profile, antioxidant activity, and sensory attributes of beer according to roasting degree and malt type. [PDF]

Food Chem X
Yu SM, Song DH, Lee YR, Kim KN, Kim SH, An JH.   +5 more
europepmc   +1 more source

Quality Parameters of Wort Produced with Lentil Malt with the Use of Some Enzymatic Preparations. [PDF]

Foods
Fulara K, Ciosek A, Hrabia O, Cioch-Skoneczny M, Klimczak K, Poreda A.   +5 more
europepmc   +1 more source

NOTE ON THE PREDICTION OF EXTRACT OF MALT BY BISHOP'S BARLEY FORMULA [PDF]

Journal of the Institute of Brewing, 1932
openaire   +1 more source

Impact of Brown Rice as Adjunct on Beer Brewing. [PDF]

Foods
Wang Y, Zhao X, Liu S, Zhu J, Yin Y, Yang Z.   +5 more
europepmc   +1 more source

Production of Gluten-Free Craft Beers of High Antioxidant and Sensory Quality. [PDF]

Foods
Baiano A, De Pilli T, Fiore A.
europepmc   +1 more source

Dose-Dependent Anti-Erosive Effect of Green Tea Extract Modification of Rivella Beverage. [PDF]

Oral Health Prev Dent
Blatter N, Hamza B, Wegehaupt FJ.
europepmc   +1 more source

Enhancing yeast alcohol production during red sorghum (Sorghum bicolor L. Moench) wort fermentation. [PDF]

AMB Express
Amisi AK, Bwanganga JT.
europepmc   +1 more source

Impact of Barley Malt with Different Row-Types on the Volatile Compounds in Beer. [PDF]

Foods
Zhang J, Chen Z, Zhang Y, Shi Z, Lu J, Wu D.   +5 more
europepmc   +1 more source

Genotypic, Environmental, and Processing Effects on Phenolic Content and Antioxidant Activity in Barley and Wheat. [PDF]

Plants (Basel)
Šimić G, Lalić A, Horvat D, Viljevac Vuletić M, Dvojković K, Jukić M, Lukinac J, Abičić I.   +7 more
europepmc   +1 more source