Results 101 to 110 of about 585,897 (183)

Quality Characteristics of Craft Wheat Beers in Bosnia and Herzegovina and Croatia

Current Research in Nutrition and Food Science Journal
This research contributes to the understanding of craft wheat beer characteristics and preferences on the market in Bosnia and Herzegovina and, Croatia. For most consumers, general knowledge about the brewing process and health benefits can enhance the desire to purchase specific beers.
Anita Lalić, Lidija Nikolić, Anđela Šego, Kristina Habschied, Krešimir Mastanjević   +4 more
openaire   +3 more sources

Development of Lutzomyia intermedia and Lutzomyia longipalpis (Diptera: Psychodidae: Phlebotominae) larvae in different diets

Brazilian Journal of Biology
The objective of this research was to evaluate, in laboratory, the development of Lutzomyia intermedia and Lutzomyia longipalpis (Diptera: Psychodidae: Phlebotominae) larvae, vectors of leishmaniasis in Brazil, in the following diets: industrialized food
E. D. WERMELINGER, J. C. ZANUNCIO
doaj   +1 more source

Impact of Nitrogen Fertiliser Application on the Grain Quality of Selected Winter Wheat Cultivars Used for Malt Production

Acta Universitatis Cibiniensis. Series E: Food Technology
The nitrogen fertilisation used and the wheat cultivar significantly affect grain quality, determining its suitability for use in malting and brewing. Nitrogen fertilisation at a dose of 60 and 80 kg N.ha−1 used in 3-year field experiments had a positive
Belcar Justyna, Sekutowski Tomasz R., Gorzelany Józef   +2 more
doaj   +1 more source

Development of Lutzomyia intermedia and Lutzomyia longipalpis (Diptera: Psychodidae: Phlebotominae) larvae in different diets

Brazilian Journal of Biology, 2001
The objective of this research was to evaluate, in laboratory, the development of Lutzomyia intermedia and Lutzomyia longipalpis (Diptera: Psychodidae: Phlebotominae) larvae, vectors of leishmaniasis in Brazil, in the following diets: industrialized food
WERMELINGER E. D., ZANUNCIO J. C.
doaj  

Effects of Seriguela (Spondias purpurea) and Orange Peel (Citrus sinensis) on the Physicochemical and Sensory Properties, Phenolic Content, and Antioxidant Activity of Wheat Beer

ACS Food Science & Technology
Aline Almeida da Silva, P. H. D. de Sousa, Luciana de Siqueira Oliveira, S. V. F. Gaban   +3 more
semanticscholar   +1 more source

Development, characterization and shelf life of craft wheat beer

, 2015
In recent years, there has been increasing interest in the production of beers brewed using raw materials of local origin. Many micro-breweries have been established in Italy, particularly in Sardinia, where some have started to use Sardinian wheat to produce a beer that has a regional connection.
openaire   +1 more source

Quantitation of Vitamin B6 Vitamers and Glycosides in German Alcohol-Free and Full-Strength Beer by a Stable Isotope Dilution LC-MS/MS Method. [PDF]

J Agric Food Chem
Jahner S, Geilich E, Hagenauer C, Rychlik M.   +3 more
europepmc   +1 more source

Environmental Evaluation in Bakery and Brewing Sectors in a Circular Economy Context. [PDF]

Foods
Drăgan I, Korbel E, Petit G, Aissani L, Jury V.   +4 more
europepmc   +1 more source

The Influence of Selected Winter Wheat Cultivars Grown in Poland and the Growing Season on the Quality of Wheat Beers Produced from Them. [PDF]

Foods
Belcar J, Gorzelany J.
europepmc   +1 more source

Research Progress on Raw Materials, Adjuncts, and Flavor Formation in Craft Beer. [PDF]

Foods
Xu Y, Zhao X, Zhang Y, Ren H, Zhang L, Yi J, Cao X, Li Q.   +7 more
europepmc   +1 more source