Results 101 to 110 of about 1,195 (162)

Contribution of (non-)starch polysaccharides to distinctive sensory perception in beer - Significance of their physical and friction characteristics. [PDF]

Curr Res Food Sci
Moreno Ravelo RC, Neugrodda C, Gastl M, Becker T.   +3 more
europepmc   +1 more source

Quality characteristics and consumer perception of non-alcoholic beers in the context of responsible alcohol consumption. [PDF]

Sci Rep
Gliszczyńska-Świgło A, Klimczak I, Klensporf-Pawlik D, Rybicka I.   +3 more
europepmc   +1 more source

The Influence of Wood-Derived Compounds on the Quality of Alcoholic Beverages. [PDF]

Molecules
Sroka P, Tarko T.
europepmc   +1 more source

Production of Special Fruit Beer With Addition of Cupuassu (Theobroma grandiflorum) Pulp and Prolyl Endopeptidase to Improve Volatile Compounds and Physicochemical Parameters. [PDF]

J Food Sci
Lopes ECS, Ualema NJM, Philippsen HK, Teixeira CB, Bogusz Junior S, Nascimento GRDC, Chagas-Junior GCA, Silva BSFD, Ferreira NR.   +8 more
europepmc   +1 more source

Beer Production With Umbu (Spondias tuberosa) Using Conventional and Nonconventional Yeast. [PDF]

J Food Sci
Almeida DP, Souza HLS, Dozol AL, Delorme MM, Castelo-Branco VN, Lima AR, Santos ASD, Batista NN, Schwan RF, Molina G, Ramos CL.   +10 more
europepmc   +1 more source

Sour Fruit Beers-Ethanol and Lactic Acid Fermentation in Beer Production. [PDF]

Molecules
Głowacki A, Paszkot J, Pietrzak W, Kawa-Rygielska J.   +3 more
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

Divergent pathways of surfactant protein C maturation for disease-associated isoforms. [PDF]

J Biol Chem
Bui S, Reineberg A, Jones D, Na CL, Kitzmiller J, Rodriguez LR, Murthy A, Iyer S, Cooper C, Chroneos R, Tomer Y, Mulugeta S, Weaver TE, Kotton DN, Alysandratos KD, Whitsett JA, Beers MF.   +16 more
europepmc   +1 more source

Brewers' Spent Grain from Different Types of Malt: A Comprehensive Evaluation of Appearance, Structure, Chemical Composition, Antimicrobial Activity, and Volatile Emissions. [PDF]

Molecules
Hejna A, Aniśko-Michalak J, Skórczewska K, Barczewski M, Sulima P, Przyborowski JA, Cieśliński H, Marć M.   +7 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