Results 281 to 290 of about 119,649 (305)

Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

Comprehensive Reviews in Food Science and Food Safety, 2018
Julia Wannenmacher, Thomas Becker
exaly  

Production of bacterial cellulose by Gluconacetobacter hansenii CGMCC 3917 using only waste beer yeast as nutrient source

Bioresource Technology, 2014
Dehui Lin, Patricia Lopez-Sanchez
exaly  

A comprehensive characterisation of beer polyphenols by high resolution mass spectrometry (LC–ESI-LTQ-Orbitrap-MS)

Food Chemistry, 2015
Paola Quifer-Rada, Miriam Martínez-Huélamo, Gemma Chiva-Blanch   +2 more
exaly  

#We Are Craft Beer:

2020
openaire   +1 more source

Tourism, authenticity, and craft beer

2020
Douglas Arbogast, Jason Kozlowski, Daniel Eades   +2 more
openaire   +1 more source

Effects of moderate beer consumption on health and disease: A consensus document

Nutrition, Metabolism and Cardiovascular Diseases, 2016
Augusto Filippo Di Castelnuovo, Gemma Chiva-Blanch, Carlo La Vecchia   +2 more
exaly  

An identity perspective on coopetition in the craft beer industry

Strategic Management Journal, 2018
Blake D Mathias, Annelore Huyghe, Casey J Frid   +2 more
exaly  

Meta-Analysis of Wine and Beer Consumption in Relation to Vascular Risk

Circulation, 2002
Augusto Filippo Di Castelnuovo, Licia Iacoviello, Maria Benedetta Donati   +2 more
exaly  

Neue Kraft für Craft Beer

return, 2021
openaire   +1 more source

A review of methods of low alcohol and alcohol-free beer production

Journal of Food Engineering, 2012
Tomáš Brányik
exaly