Results 131 to 140 of about 657 (163)

The Potential of Co-Fermentation with Pichia kluyveri and Saccharomyces cerevisiae for the Production of Low-Alcohol Craft Beer. [PDF]

Foods
Huang PH, Lin YC, Lin YW, Zhang YW, Huang DW.   +4 more
europepmc   +1 more source

Characterisation of high molecular weight hop proanthocyanidins using Analytical Ultracentrifugation. [PDF]

Sci Rep, 2019
Gadon A, Linforth R, Harding SE, Cook D.
europepmc   +1 more source

Proposal for a Council Regulation (EEC) laying down, in respect of hops, the amount of the aid to producers for the 1978 harvest. COM (79) 213 final, 20 April 1979. [PDF]

core  

Žatec and the landscape of Saaz hop on the World Heritage List

Zprávy památkové péče
openaire   +1 more source

February 21st 1990 [PDF]

, 1990
CSUSB
core  

April 21st 1988 [PDF]

, 1988
CSUSB
core  

Empiric mathematical model for predicting the content of alpha-acids in hop (Humulus lupulus L.) cv. Aurora [PDF]

Anon, G Wang, J Nagel, M Kučera, M Mozny, M Pavlovic, S Srečec, S Srečec, V Pavlovič   +8 more
core   +1 more source

ASPECTS OF THE HOP CULTURE IN ROMANIA [PDF]

, 2015
MUNTEAN, Leon Sorin
core   +1 more source

Comprehensive Two-Dimensional Gas Chromatography-Mass Spectrometry as a Tool for the Untargeted Study of Hop and Their Metabolites. [PDF]

Metabolites
Resende GAP, Amaral MSS, Botelho BG, Marriott PJ.   +3 more
europepmc   +1 more source

Bergamot and Olive Extracts as Beer Ingredients: Impact on Cell Viability, Reactive Oxygen Species, and RNA Expression of Antioxidant Enzymes. [PDF]

Foods
Matrella ML, Amenta B, Canino F, Maffia A, Cocco T, Russo M, Muscolo A.   +6 more
europepmc   +1 more source