Production of Gluten-Free Craft Beers of High Antioxidant and Sensory Quality. [PDF]
Baiano A, De Pilli T, Fiore A.
europepmc +1 more source
A Theory of the Boundaries of Banks With Implications for Financial Integration and Regulation
ABSTRACT We offer a theory of the “boundary of the firm” that is tailored to banks, recognizing the relevance of deposit financing and interbank lending as a substitute for integration. It is based on a single inefficiency that has been at the core of banking theory: risk‐shifting incentives in the interest of bank shareholders.
Falko Fecht +2 more
wiley +1 more source
Development and Characterization of Craft Beers Prepared with the Use of Tamarind (<i>Tamarindus indica</i> L.) Pulp. [PDF]
da Silva AS +9 more
europepmc +1 more source
Corporate Sponsoring of the Council Presidency: A Research Agenda
Abstract Member states holding the Council Presidency routinely seek corporate sponsors. Typically, these sponsors offer free or discounted goods and services, such as food, beverages, cell phones, software or a car fleet in exchange for being labelled an official partner or sponsor of the Presidency.
Gijs Jan Brandsma, Reinout van der Veer
wiley +1 more source
Quantitative Detection of Key Parameters and Authenticity Verification for Beer Using Near-Infrared Spectroscopy. [PDF]
Wei Y, Liu J, Xi G, Lu Y.
europepmc +1 more source
ABSTRACT The rearing of black soldier fly larvae (BSFL) offers a sustainable approach for producing high‐protein larvae for animal feed, contributing to waste reduction and nutrient recovery. While BSFL‐rearing is well studied, the role of non‐nutritive bulking agents such as sawdust remains unclear. Sawdust was added on top of the base substrate at 0%
Consol Kubayi +3 more
wiley +1 more source
Unveiling Disparities in Beer Consumer Behavior and Key Drivers Across Regions in China. [PDF]
Xie J +9 more
europepmc +1 more source
Does the Phillips Curve Lie Down as We Age?
Abstract Using microlevel data, we present evidence that older individuals are less willing to substitute across varieties of goods. We estimate the elasticity of substitution for different age groups and find that the youngest cohort (aged 25–34) exhibits a higher elasticity of substitution compared to the oldest group (65+).
CHADWICK CURTIS +2 more
wiley +1 more source
Dynamic changes of volatile compounds during coffee-grounds beer fermentation with different yeast strains: An integrated HS-SPME-GC/MS, electronic tongue and electronic nose analysis. [PDF]
Yang J +6 more
europepmc +1 more source

