Results 121 to 130 of about 4,878 (295)

Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary-Medicinal Mushroom Pleurotus eryngii. [PDF]

J Fungi (Basel), 2023
Cirlincione F, Pirrone A, Gugino IM, Todaro A, Naselli V, Francesca N, Alfonzo A, Mirabile G, Ferraro V, Balenzano G, Gargano ML.   +10 more
europepmc   +1 more source

The craft beer network: inside Newfoundland's craft beer boom

, 2019
This thesis a snapshot of the craft beer boom on the island of Newfoundland between 2017 and 2019. I consider the craft beer scene from various angles – from the role of brewery taprooms as tourist destinations, to how craft breweries draw on local ...
Dignam, Natalie
core  

Authenticity as fact or feeling: A dual‐process framework of consumer authenticity judgments

Journal of Consumer Psychology, EarlyView.
Abstract Authenticity is highly valued in the marketplace, yet consumers often disagree on what is authentic and even attribute authenticity to “fake” marketplace entities. Although prior research has advanced understanding by identifying multiple types and components of authenticity, it remains loosely connected to broader psychological theory ...
Rosanna K. Smith, Katherine Du
wiley   +1 more source

From Data to Draught: Modelling and Predicting Mixed-Culture Beer Fermentation Dynamics Using Autoregressive Recurrent Neural Networks

Modelling
The ascendency of the craft beer movement within the brewing industry may be attributed to its commitment to unique flavours and innovative styles. Mixed-culture fermentation, celebrated for its novel organoleptic profiles, presents a modelling challenge
Alexander O’Brien, Hongwei Zhang, Daniel M. Allwood, Andy Rawsthorne   +3 more
doaj   +1 more source

Representations of Low(er) Alcohol (Craft) Beer in the United States. [PDF]

Nutrients, 2022
Myles CC, Vander Weil B, Wiley D, Watson B.   +3 more
europepmc   +1 more source

Consumers' sensory assessments of bigleaf maple (Acer macrophyllum) syrup give way to a promising artisan industry

JSFA reports, Volume 5, Issue 3, Page 113-124, March 2025.
Abstract Background Most pure maple syrup produced in North America is produced from the sap of sugar maple trees (Acer saccharum). Interest is growing to utilize other maple species in different regions of North America outside the native range of sugar maple.
Ann E. Colonna, Eric T. Jones, Kent Wheiler   +2 more
wiley   +1 more source

Identification of Volatile Molecules and Bioactivity of Gruyt Craft Beer Enriched with Citrus aurantium var. dulcis L. Essential Oil. [PDF]

Int J Mol Sci, 2023
Taiti C, Di Sotto A, Stefano G, Percaccio E, Iannone M, Marianelli A, Garzoli S.   +6 more
europepmc   +1 more source

CRAFT BEER TOURISM

, 2018
Гурова, Д.Д. КРАФТОВИЙ ПИВНИЙ ТУРИЗМ / Д. Д. Гурова, В. М. Зайцева, Д. Я. Яценко // Науковий вісник Херсонського держ. ун-ту. Серія : Географічні науки. – Херсон, 2018. - Вип. 9. – С.
Гурова, Д.Д., Yatsenko, D.Ya., Яценко, Д.Я., Gurova, D.D., Зайцева, В.М., Zaitseva, V.M.   +5 more
core  

BPM and Process Performance: A Bibliometric Synthesis, Cases, and Research Agenda Anchored in the SDGs

Knowledge and Process Management, EarlyView.
ABSTRACT This study reviews BPM literature, examining how research conceptualizes and reports the relationship between BPM, performance, and sustainability, key trends, gaps, and future directions, combining bibliometric analysis with previously published case studies to connect theory and practice for organizational optimization.
Julio Gumiero, José Eduardo Pires de Oliveira, Silvia Dallavalle   +2 more
wiley   +1 more source

The development of craft beer produced from de-fatted yellow nutsedges and the impact of various packaging materials on its preservation quality throughout its shelf life

CyTA - Journal of Food
In this study, we utilized defatted yellow nutsedges meals as raw material to develop a craft beer and subsequently analyzed preservation quality throughout its shelf life.
Xiao-Kun Jiang, Lei Zhang
doaj   +1 more source