Results 151 to 160 of about 209,855 (196)

Unveiling Disparities in Beer Consumer Behavior and Key Drivers Across Regions in China. [PDF]

Foods
Xie J, Chen Y, Yin R, Yuan X, Guo L, Zhao D, Sun J, Li J, Liu M, Sun B.   +9 more
europepmc   +1 more source

Digital Trends in the Italian Beer Market: A Time-Series and Search Engine Optimisation Analysis of Gluten-Free and Low/No-Alcohol Beers. [PDF]

Foods
Chinnici P, Carbone K, Carbone K, Licciardo F.   +3 more
europepmc   +1 more source

Testing the effects of nutrition-related claims on perceptions of and preferences for alcohol products among Australian consumers. [PDF]

Health Promot Int
Yusoff A, Jones A, Sträuli B, O'Brien P, Bowden JA, Pettigrew S.   +5 more
europepmc   +1 more source

Aroma Potential of a New Maltose-Negative Yeast Isolate. [PDF]

Foods
Karaoğlan SY, Jung R, Jelínek L, Karabín M, Kinčl T, Dostálek P.   +5 more
europepmc   +1 more source

Development and Characterization of Craft Beers Prepared with the Use of Tamarind (<i>Tamarindus indica</i> L.) Pulp. [PDF]

Foods
da Silva AS, Araujo HCS, de Jesus MS, Santos MJG, Castilho FJ, Dutra Sandes RD, Spudeit DA, Lima MDS, Leite Neta MTS, Narain N.   +9 more
europepmc   +1 more source

Adolescents' Exposure to Zero-Alcohol Advertisements and Attitudes and Consumption Intentions Towards Alcohol: A Cross-Sectional Study. [PDF]

Drug Alcohol Rev
Bartram A, Ahad MA, Bogomolova S, Mittinty M, Dono J, Brownbill AL, Harrison NJ, Garcia J, Glavinic I, May M, Bowden J.   +10 more
europepmc   +1 more source

Enhancing yeast alcohol production during red sorghum (Sorghum bicolor L. Moench) wort fermentation. [PDF]

AMB Express
Amisi AK, Bwanganga JT.
europepmc   +1 more source

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Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing

Food Microbiology, 2021
De novo sourdough cultures were here assessed for their potential as sources of yeast strains for low-alcohol beer brewing. NGS analysis revealed an abundance of ascomycete yeasts, with some influence of grain type on fungal community composition. Ten different ascomycete yeast species were isolated from different sourdough types (including wheat, rye,
Johansson, Linnea, Nikulin, Jarkko, Juvonen, Riikka, Krogerus, Kristoffer, Magalhaes, Frederico, Mikkelson, Atte, Nuppunen-Puputti, Maija, Sohlberg, Elina, de Francesco, Giovanni, Perretti, Giuseppe, Gibson, Brian   +11 more
openaire   +4 more sources