Results 31 to 40 of about 158,382 (339)

Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer

open access: yesFrontiers in Microbiology, 2022
There is a growing trend for beers with novel flavor profiles, as consumers demand a more diversified product range. Such beers can be produced by using non-Saccharomyces yeasts.
Yvonne Methner   +6 more
doaj   +1 more source

The Forensic Characterization of Bacterial and Fungal Organisms in Traditional Chinese Medicine [PDF]

open access: yes, 2018
There has been an increase in use of Traditional Chinese Medicine (TCM) in the United States because they are less expensive and believed to be more effective with less adverse effects in comparison to traditional pharmaceutics.
Ehrhardt, Christopher J   +3 more
core   +1 more source

A Microfluidic Multiplex Sorter for Strain Development

open access: yesAdvanced Materials Technologies, Volume 10, Issue 6, March 18, 2025.
A new multiplex method for high‐throughput screening of yeast strains based on glucoamylase production is presented. Droplets containing single mutant yeast cells are incubated for enzyme production. A sorting platform divides mutants by their high‐ and mid‐activity levels.
Chiara Leal‐Alves   +6 more
wiley   +1 more source

A “Pincer” Type of Acridine–Triazole Fluorescent Dye for Iodine Detection by Both ‘Naked-Eye’ Colorimetric and Fluorometric Modes

open access: yesMolecules
Iodine, primarily in the form of iodide (I−), is the bioavailable form for the thyroid in the human body. Both deficiency and excess intake of iodide can lead to serious health issues, such as thyroid disease.
Mei Yu   +7 more
doaj   +1 more source

Volatile components and sensory properties of jujube wine as affected by material preprocessing

open access: yesInternational Journal of Food Properties, 2018
Fermented jujube wine, derived from the red jujube berry, has a unique flavor, a mild and sweet taste, and high nutritional value. Among diverse varieties of jujube, Bokjo and the native variety are the most frequently cultivated varieties in Korea.
Jang-Eun Lee   +3 more
doaj   +1 more source

Maltose-Negative Yeast in Non-Alcoholic and Low-Alcoholic Beer Production

open access: yesFermentation, 2022
Although beer is a widely used beverage in many cultures, there is a need for a new drinking alternative in the face of rising issues such as health concerns or weight problems.
Selin Yabaci Karaoglan   +4 more
doaj   +1 more source

Brewing of filter coffee [PDF]

open access: yes, 2012
We report progress on mathematical modelling of coffee grounds in a drip filter coffee machine. The report focuses on the evolution of the shape of the bed of coffee grounds during extraction with some work also carried out on the chemistry of extraction.
Booth, C.   +26 more
core  

Immersion Wort Chiller Optimization: Project-Based Learning in Undergraduate Heat Transfer [PDF]

open access: yes, 2019
Project-Based Learning (PjBL) has been adopted as a highly effective teaching-learning style worldwide in the last few decades in the engineering educational community.
Li, Xiaohua
core   +1 more source

Micromachined Double‐Membrane Mechanically Tunable Metamaterial for Thermal Infrared Filtering

open access: yesAdvanced Photonics Research, Volume 6, Issue 5, May 2025.
Herein, a mechanically tunable double‐layer plasmonic metamaterial leveraging the extraordinary optical transmission effect observed in subwavelength arrays of openings within thin metal layers is presented. The concept is experimentally validated by integrating the proposed metamaterial structure into an electrostatic parallel‐plate actuator to create
Oleg Bannik   +7 more
wiley   +1 more source

Relevant Fusarium Mycotoxins in Malt and Beer

open access: yesFoods, 2022
Mycotoxins are secondary fungal metabolites of high concern in the food and feed industry. Their presence in many cereal-based products has been numerously reported.
Xenia Pascari   +3 more
doaj   +1 more source

Home - About - Disclaimer - Privacy