Results 171 to 180 of about 585,897 (183)

The effect of the multi-stage process of wheat beer brewing on the behavior of pesticides according to their physicochemical properties

Food Control
Piotr Kaczyński, P. Iwaniuk, I. Hrynko, Stanisław Łuniewski, B. Łozowicka   +4 more
semanticscholar   +1 more source

Investigation of Filtration-inhibitory Substances in German Wheat Beer

BrewingScience, 2017
Kupetz, Michael, Zeh, Adrian, Fischer, Susann, Becker, Thomas   +3 more
openaire   +1 more source

Wheat craft beer made from AFB1-contaminated wheat malt contains detectable mycotoxins, retains quality attributes, but differs in some fermentation metabolites

Food Research International, 2023
Marcos dos Santos Lima, Marcy Heli Rodrigues, Donald Schaffner   +2 more
exaly  

Development of beer technology using wheat grain products

Izvestiya of Kabardino-Balkarian State Agrarian University named after V.M. Kokov, 2022
openaire   +1 more source

Increasing the level of 4-vinylguaiacol in top-fermented wheat beer by secretory expression of ferulic acid decarboxylase from Bacillus pumilus in brewer’s yeast

Biotechnology Letters, 2020
Lili Xu, Haimeng Zhang, Yunqian Cui, Duwen Zeng, X. Bao   +4 more
semanticscholar   +1 more source

Production of aflatoxin B1 and B2 by Aspergillus flavus in inoculated wheat using typical craft beer malting conditions

Food Microbiology, 2020
Ligia Manoel Martins, Marta Taniwaki, Marciane Magnani   +2 more
exaly  

Changes in crude arabinoxylan during cloudy wheat beer brewing on a production scale

Journal of the Institute of Brewing, 2017

exaly  

Changes in protein molecular weight during cloudy wheat beer brewing

Journal of the Institute of Brewing, 2015
Yuhong Jin
exaly  

Gene expression in wheat beer yeast strains and the synthesis of acetate esters

Journal of the Institute of Brewing, 2016
Mathias Hutzler
exaly  

Studies on the Simultaneous Formation of Aroma-Active and Toxicologically Relevant Vinyl Aromatics from Free Phenolic Acids during Wheat Beer Brewing

Journal of Agricultural and Food Chemistry, 2016
Michael Granvogl
exaly