Results 121 to 130 of about 585,897 (183)

Hemp (<i>Cannabis sativa</i> L.) Phytochemicals and Their Potential in Agrochemical, Cosmetic, and Food Industries: A Review. [PDF]

Int J Mol Sci
Trono D.
europepmc   +1 more source

Novel Applications of Starch and Starch Derivatives in the Food and Alcoholic Beverages Industry: A Review. [PDF]

Foods
Vilela A, Gonçalves B, Gonçalves C, Cosme F, Pinto T.   +4 more
europepmc   +1 more source

Non-Alcoholic Beer Influences Glucose and Lipid Metabolism and Changes Body Composition in Healthy, Young, Male Adults. [PDF]

Nutrients
Kreimeyer H, Sydor S, Buchholz L, Toskal C, Özcürümez M, Schnabl B, Syn WK, Sowa JP, Manka P, Canbay A.   +9 more
europepmc   +1 more source

Comparative functional genomics of <i>Saccharomyces cerevisiae</i> reveals genetic determinants of stress tolerance and ethanol fermentation. [PDF]

Microbiol Spectr
Han Y, Zhou X-Q, Tang X-X, Teng M-J, Xiang P, Nie R-T, Pei Y-F, Zhang K, Zheng D-Q, Yang F.   +9 more
europepmc   +1 more source

Effects of Different Wheat Malt on Beer Characteristics, Including Amino Acids, Gamma Aminobutyric Acid, Biogenic Amines, and Volatile Compounds

Applied Food Research
Didar Bakytzhan, Erik Askarbekov, D. Klupšaitė, Ernestas Mockus, V. Starkute, E. Mozuriene, Romas Ruibys, Elena Bartkienė   +7 more
semanticscholar   +1 more source

Brewer's Spent Grain Flour: Chemical Composition, Functional Properties, and Influence on Gut Microbiota. [PDF]

Foods
Clavel C, Núñez-Gómez V, Baenas N, González-Barrio R, Ferrando BO, Sánchez-Martínez L, Santaella M, Periago MJ.   +7 more
europepmc   +1 more source

Optimizing malting conditions for the old Sicilian durum wheat landrace Perciasacchi: Effects of steeping time and temperature on malt and beer quality

LWT
I. Gugino, Antonino Pirrone, Luca Gaetano Lo Porto, Noemi Giammusso, V. Alfeo, Gert De Rouck, Nicola Francesca, Aldo Todaro   +7 more
semanticscholar   +1 more source

Mining and Validation of Novel Umami Peptides in Non-Alcoholic Beer by Integrating Machine Learning Prediction, Molecular Docking, and Sensory Validation, and Their Multidimensional Sensory Impacts on Beer Body. [PDF]

Foods
Wu Y, Tian W, Shi Z, Ren Y, Chen Y, Yuan X, Xie J, Zhong B, Zhao D.   +8 more
europepmc   +1 more source

Flavorful Microbial Fermentation: Metabolic, Flavoromic, and Sensory Analysis Insights Into Probiotic-Enhanced Catharina Sour Beer With <i>Lacticaseibacillus paracasei</i> F19. [PDF]

Int J Microbiol
Herkenhoff ME, Praia AB, Dilarri G, Brödel O, Frohme M, Saad SMI.   +5 more
europepmc   +1 more source

Application of unconventional microorganisms for the production of non-alcoholic beer. [PDF]

Front Microbiol
Yabacı Karaoğlan S, Dostálek P.
europepmc   +1 more source