Results 121 to 130 of about 983,664 (383)
Beer-spoiling ability of lactic acid bacteria and its relation with genes horA, horC and hitA.
Kvasný průmysl, 2012 Beer-spoiling ability, survival after 14 weeks of incubation in 2 beer types under 2 temperature regimes and the presence of spoilageassociated horA, horC and hitA genes in the genome were studied in 69 strains of lactic acid bacteria.
Dagmar MATOULKOVÁ +2 more
doaj +1 more source
Saccharomyces Cerevisiae Var. Boulardii: Valuable Probiotic Starter for Craft Beer Production
Applied Sciences, 2019 The use of probiotic starters remaining viable in unpasteurized and unfiltered beers could significantly increase health benefits. Here, the probiotic Saccharomyces cerevisiae var.
Joaquín Mulero-Cerezo +2 more
semanticscholar +1 more source
Capillary‐Driven 3D Open Fluidic Networks for Versatile Continuous Flow Manipulation
Advanced Materials, EarlyView.The capillary‐driven 3D open fluidic networks (OFNs), composed of connected polyhedral frames, enable precise, programmable, and versatile manipulation of unary, binary, and multiple continuous flows in both spatial and temporal dimensions. OFNs represent a significant leap beyond conventional microfluidics, unlocking new possibilities for selective ...
Shuangmei Wu +4 more
wiley +1 more source
Metabolites, 2019 Beer is the most widely consumed fermented beverage in the world. A moderate consumption of beer has been related to important healthy outcomes, although the mechanisms have not been fully understood.
Mar Quesada-Molina +3 more
doaj +1 more source
Advanced Materials Interfaces, EarlyView.The formation of stable clusters of gold nanoparticles with oligonucleotides at different solution conditions is explored. DNA base homogeneity and strand directionality influence the binding with gold nanoparticles leading to interesting clustering behavior that can be relevant for SERS applications.
Shaila Thakur +3 more
wiley +1 more source
Can Niche Agriculturalists Take Notes from the Craft Beer Industry? [PDF]
This industry-level case study focuses on the growth cycles of craft brewing, a niche industry. The research case is defined as the craft beer industry evolution including the surrounding institutional and consumer environments.
Parcell, Joseph L. +1 more
core +1 more source
Functionalized Antifouling Polymer Brushes for Biospecific Surfaces
Advanced Materials Interfaces, EarlyView.Modern biosensors offer high sensitivity but often struggle with long‐term stability and selectivity for specific targets. Antifouling polymer brushes help enhance both stability and selectivity. In this review, we compare recent antifouling coatings, their design parameters, and how they are integrated with biorecognition elements for improved ...
Erik J. Postma +4 more
wiley +1 more source
Comparison of hazes in freshly bottled and aged beers by multiple angle turbidimetry
Czech Journal of Food Sciences, 2010 The hazes of freshly bottled and aged pale lager beers determined with the 12° and 90° dual angle laboratory hazemeters and 10° to 90° range photogoniometer were compared and evaluated. The instruments were standardised in EBC formazin units.
Petr Sladký, Robert Koukol
doaj +1 more source
Advanced Materials Interfaces, EarlyView.This review article explores applications in wearable sensors such as mechanical, electrophysiological, and gas sensors, highlighting advancements that improve device performance and predictability. In addition to analyzing graphene's synthesis techniques, including traditional and advanced laser‐based methods, the article discusses fabrication ...
Fatemeh Saeedi +2 more
wiley +1 more source
Factors Affecting Beer Quality During Storage – A Review
Acta Universitatis Cibiniensis. Series E: Food TechnologyFermented beverages such as beer are known for their relatively long shelf life. However, the main factor limiting their shelf life is the qualitative changes that occur during storage.
Klimczak Krystian +2 more
doaj +1 more source