Results 321 to 330 of about 930,324 (344)

Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

Comprehensive Reviews in Food Science and Food Safety, 2018
Julia Wannenmacher, Thomas Becker
exaly  

Beer

Institution of Production Engineers Journal, 1957
openaire   +1 more source

Production of bacterial cellulose by Gluconacetobacter hansenii CGMCC 3917 using only waste beer yeast as nutrient source

Bioresource Technology, 2014
Dehui Lin, Patricia Lopez-Sanchez
exaly  

A comprehensive characterisation of beer polyphenols by high resolution mass spectrometry (LC–ESI-LTQ-Orbitrap-MS)

Food Chemistry, 2015
Paola Quifer-Rada, Miriam Martínez-Huélamo, Gemma Chiva-Blanch   +2 more
exaly  

Effects of moderate beer consumption on health and disease: A consensus document

Nutrition, Metabolism and Cardiovascular Diseases, 2016
Augusto Filippo Di Castelnuovo, Gemma Chiva-Blanch, Carlo La Vecchia   +2 more
exaly  

Beer

Scientific American, 1878
openaire   +1 more source

An identity perspective on coopetition in the craft beer industry

Strategic Management Journal, 2018
Blake D Mathias, Annelore Huyghe, Casey J Frid   +2 more
exaly  

Meta-Analysis of Wine and Beer Consumption in Relation to Vascular Risk

Circulation, 2002
Augusto Filippo Di Castelnuovo, Licia Iacoviello, Maria Benedetta Donati   +2 more
exaly  

A review of methods of low alcohol and alcohol-free beer production

Journal of Food Engineering, 2012
Tomáš Brányik
exaly  

Beer choice and consumption determinants when craft beers are tasted: An exploratory study of consumer preferences

Food Quality and Preference, 2015
Barbara Aquilani, Tiziana Laureti, Stefano Poponi   +2 more
exaly