Results 101 to 110 of about 147,648 (289)
BREWING INDUSTRY RESEARCH FOUNDATION AND BREWING [PDF]
Journal of the Institute of Brewing, 1958 The development of the carbohydrates of the barley grain, concurrently with the development of the grain itself, is traced, special reference being made to the increase found in the proportion of amylose in the intermediate stages of starch deposition.
openaire +1 more source
European Journal of Social Psychology, EarlyView.ABSTRACT National identity is widely assumed to be an important basis for individuals’ willingness to fight for their country; yet, most previous research has focused on individual‐level identity, with limited attention to collective‐level processes.
Kengo Nawata
wiley +1 more source
Where Were the Viking Brew Houses?
EXARC Journal, 2013 The authors have over 15 years' experience in experimenting with recreating ancient and traditional techniques of making ale from malted grain. Graham is a craft brewer, with 30 years' experience making beer from the grain.
Graham Dineley, Merryn Dineley
doaj
Spartan Daily October 30, 2012 [PDF]
, 2012 Volume 139, Issue 33https://scholarworks.sjsu.edu/spartandaily/1349/thumbnail ...
San Jose State University, School of Journalism and Mass Communications
core +1 more source
Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security
Food Bioengineering, EarlyView.ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob +3 more
wiley +1 more source
Book Review: Viking Age Brew, by Mika Laitinen
EXARC Journal, 2019 What did ale and beer taste like in the past? How was it made? What sort of equipment did they use and what were the ingredients? The answers to all of these questions, and more, can be found in this book.
Merryn Dineley
doaj
Luzhou‐Flavor Baijiu Alleviates Stress‐Related Depressive‐Like Changes by NMDAR‐NO‐sGC‐cGMP Pathway
Food Safety and Health, EarlyView.Luzhou‐flavor baijiu (LFB) alleviates depressive‐like phenotypes in CRS‐induced mice and protects HT22 cells from corticosterone damage, with mechanisms linked to suppressing the NMDAR‐nNOS/iNOS‐NO‐sGC‐cGMP pathway. ABSTRACT Moderate alcohol consumption has been suggested to alleviate anxiety and depression; however, it remains unclear whether Luzhou ...
Li Xiong +10 more
wiley +1 more source
MoleculesUsing the aldehyde amine condensation procedure and the triphenylamine group as the skeleton structure, the new triphenylamine-aromatic aldehyde-succinylhydrazone probe molecule DHBYMH was created.
Tianzhu Shi +9 more
doaj +1 more source
Special Collections Reading Room Registration Form [PDF]
, 2016 Registration form for external ...
Eleanor Possart
core
Integrative Conservation, EarlyView.This study examines the Mawphlang Sacred Forest in Meghalaya as a culturally embedded model of community‐led conservation. Drawing on qualitative fieldwork, it highlights how spiritual reverence, sacred taboos, and ancestral authority shape ecological stewardship, complementing formal governance systems.
Mrinal Saikia
wiley +1 more source