Results 91 to 100 of about 983,664 (383)
The demand for beer in presence of past consumption and advertising in the Czech Republic
Agricultural Economics (AGRICECON), 2011 The paper focuses on beer consumption in the Czech Republic, the country with the highest beer consumption per capita in the world. To understand the recent beer-consumption behaviour, we use the monthly data from a three year period, 2006-2008, to ...
Concetta CASTIGLIONE +3 more
doaj +1 more source
Advanced Functional Materials, EarlyView.This study demonstrates the use of a low‐cost 3D printing technique to prepare a large‐area PVDF‐FAPbI3 composite dielectric film for flexible TENG application. The δ→α phase transformation of the FAPbI3 nanofillers has significantly improved the β‐phase content, morphology, and dielectric properties of the PVDF film.
Nurfatin Hafizah Zain Karimy +7 more
wiley +1 more source
Effects of Addition of Different Amounts and Varieties of Grapes on Aroma, Physicochemical Indexes and Antioxidant Activity of Fruit Beer [PDF]
Shipin KexueIn order to explore the application value of different grape varieties in fruit beer brewing and their effects on beer quality, we studied the effects of addition of different levels (30% and 40%, V/V) of Syrah or Merlot grape mashes on the aroma ...
FAN Yuting, LI Zhihao, LI Yueyuan, ZHANG Junxia, ZHANG Liyiru, WANG Lu, ZHOU Penghui, LI Jin, CHEN Keqin, FANG Yulin, ZHANG Kekun
doaj +1 more source
A Strong and Water‐Retaining Biomass Adhesive Inspired by Tofu
Advanced Functional Materials, EarlyView.Drawing inspiration from the formation mechanism of the traditional food tofu, a strong and water‐retaining adhesive is designed using the soybean meal (SM) oxidized by glucose oxidase (GOx) and calcium sulfate oligomer (CSO). This design strategy effectively addresses the conflicting requirements of water‐resistant bonding strength and water retention
Jiawei Shao +8 more
wiley +1 more source
Foods, 2019 The aim of this study was to compare the performance of two semi-trained panels with different degrees of self-reported beer involvement in terms of beer consumption pattern.
Line Elgaard +3 more
doaj +1 more source
Foods, 2020 Beer flavor and sensory quality are affected by storage time and temperature due to chemical breakdown and aging. This study aimed to investigate the organoleptic properties of temperature-abused, unpasteurized craft beer and analyze the chemical ...
Zahra H. Mohammad +5 more
doaj +1 more source
To beer or not to beer: does tapping beer cans prevent beer loss? A randomised controlled trial
, 2019 Objective: Preventing or minimising beer loss when opening a can of beer is socially andeconomically desirable. One theoretically grounded approach is tapping the can prior to opening,although this has never been rigorously evaluated. We aimed to evaluate the effect of tapping acan of beer on beer loss.Methods: Single centre parallel group randomised ...
Sopina, Elizaveta +11 more
openaire +3 more sources
Flavour‐active volatile compounds in beer: production, regulation and control
, 2017 Many classes of compounds have been shown to play an important role in the development of flavour characteristics of beer. This significantly influences its taste and sensory properties, thus affecting its market performance.
A. Olaniran +3 more
semanticscholar +1 more source
Crafty Marketing: An Evaluation of Distinctive Criteria for “Craft” Beer
Food reviews international (Print), 2020 There is increasing consumer demand for craft beer, and for clarification of its definition in the face of widespread (mis)marketing. In recent years many small scale and independent breweries have been purchased by large brewing organisations vying to ...
Dyfed Rhys Morgan +2 more
semanticscholar +1 more source