Results 41 to 50 of about 212,684 (303)
Molecular Characterization of Arabinoxylan from Wheat Beer, Beer Foam and Defoamed Beer [PDF]
This research was to explore the distribution and some molecular characterization of arabinoxylan in wheat beer (B), beer foam (BF) and defoamed beer (DB) because of the crucial influences of arabinoxylan on wheat beer and its foam. The purified arabinoxylan from B, BF, and DB were fractionated by ethanol of 50%, 67%, 75%, and 80%.
Jie Li, Jinhua Du
openaire +3 more sources
This study demonstrates that Tf‐PDA NPs combine a receptor‐mediated targeting with mild photothermal activation to enhance nanoparticle accumulation in the brain. NIR‐activated Tf‐PDA NPs increase BBB permeability to NPs in vitro and in vivo without inducing cytotoxicity or adverse immune responses.
Rafaela Ferrão +5 more
wiley +1 more source
Physiological Mechanisms by Which the Functional Ingredients in Beer Impact Human Health
Nutritional therapy, for example through beer, is the best solution to human chronic diseases. In this article, we demonstrate the physiological mechanisms of the functional ingredients in beer with health-promoting effects, based on the PubMed, Google ...
Yawen Zeng +7 more
doaj +1 more source
The popular bar prank known in colloquial English as beer tapping consists in hitting the top of a beer bottle with a solid object, usually another bottle, to trigger the foaming over of the former within a few seconds. Despite the trick being known for long time, to the best of our knowledge, the phenomenon still lacks scientific explanation. Although
Rodríguez-Rodríguez, Javier +2 more
openaire +4 more sources
An O radical‐induced n‐to‐p transition in PbS quantum dots (QDs) is achieved via atmospheric Ar/O2 treatment, enabling favorable band alignment and stable photogating in PbS QD/IGZO phototransistors. Interfacial defect passivation and Fermi‐level modulation, confirmed by XPS and UPS analyses, effectively suppress dark current, induce a positive VTH ...
MD Redowan Mahmud Arnob +4 more
wiley +1 more source
EXPLORING THE CRAFT BEER EXPERIENCE IN SERBIA: THE CONSUMER PERSPECTIVE
One of the main things driving the growth of culinary, or more accurately, beverage tourism, is the “beer revolution,” or the proliferation of craft beer production. Investigating the reasons and perceptions of tourists about the beer tourism experience
Danijela Pantović +4 more
doaj +1 more source
Significance of sulphur dioxide in beer.
The article describes the role of sulphur dioxide in beer, being active as an antioxidant, an antimicrobial substance or a substance disguising stale beer flavour.
Josef DVOŘÁK +7 more
doaj +1 more source
The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality
Background: The article considers the phenolic hop compounds’ effect on the quality indicators of finished beer. The topic under consideration is relevant since it touches on the beer matrix colloidal stability when compounds with potential destabilizing
Irina N. Gribkova +5 more
doaj +1 more source
Beer and beer-based beverage contain lignans
Lignans are members of a broad group of plant phenols that can positively affect human health. They occur in negligible quantities in processed foodstuffs such as lager beer. The aim of this work was to utilize the high levels of lignans in the knots of spruce trees (Picea abies) to increase the lignans content in beer, without negatively impacting the
Josef Balík +7 more
openaire +4 more sources
Scalable Task Planning via Large Language Models and Structured World Representations
This work efficiently combines graph‐based world representations with the commonsense knowledge in Large Language Models to enhance planning techniques for the large‐scale environments that modern robots will need to face. Planning methods often struggle with computational intractability when solving task‐level problems in large‐scale environments ...
Rodrigo Pérez‐Dattari +4 more
wiley +1 more source

