Results 121 to 130 of about 1,195 (162)

Targeted Study of the Effect of Yeast Strain on Volatile Compounds Produced in Sorghum Beer. [PDF]

Foods
Budner D, Carr J, Serafini B, Tucker S, Dieckman-Meyer E, Bell L, Thompson-Witrick KA.   +6 more
europepmc   +1 more source

<i>Vernonia amygdalina</i> as a hop substitute in red sorghum beer: Effects on fermentation performance and physicochemical properties. [PDF]

Curr Res Food Sci
Amisi AK, Luyeye N, Ngbolua JK, Matundu E, Kasereka G, Bwanganga JT.   +5 more
europepmc   +1 more source

Isolation, Fermentation, and Application of Probiotics Derived from Fermented Grains. [PDF]

J Agric Food Chem
Guo D, Zhang L, Chen W, Wang B, Yang Y, Li A, Li S, Huang Y, Feng Y, Feng S.   +9 more
europepmc   +1 more source

Dynamic changes of flavor characterization of lager beer during barrel aging process based on untargeted volatilomics. [PDF]

Food Chem X
Shi Y, Yu J, Xing L, Hu S, Chen H, Yan P, Shao S, Liu H, Tang Y, Yang Z, Yin H.   +10 more
europepmc   +1 more source

Dynamic changes of volatile compounds during coffee-grounds beer fermentation with different yeast strains: An integrated HS-SPME-GC/MS, electronic tongue and electronic nose analysis. [PDF]

Food Chem X
Yang J, Zhao J, Jiang J, Lu D, Lv Y, Liu L, Li H.   +6 more
europepmc   +1 more source

Moderate Beer Consumption Ameliorated Aging-Related Metabolic Disorders Induced by D-Galactose in Mice via Modulating Gut Microbiota Dysbiosis. [PDF]

Food Sci Nutr
Fu X, Wang C, Yang Z, Yu J, Wang J, Cao W, Liu C, Yin H, Li B, Feng X, Du F, Hou H.   +11 more
europepmc   +1 more source

Impact of Brown Rice as Adjunct on Beer Brewing. [PDF]

Foods
Wang Y, Zhao X, Liu S, Zhu J, Yin Y, Yang Z.   +5 more
europepmc   +1 more source

Enzymatic Hydrolysis of Gluten in Beer: Effects of Enzyme Application on Different Brewing Stages on Beer Quality Parameters and Gluten Content. [PDF]

Foods
Partichelli CP, Manfroi V, Rodrigues RC.
europepmc   +1 more source

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Contribution of Wheat and Wheat Protein Fractions to the Colloidal Haze of Wheat Beers

Journal of the American Society of Brewing Chemists, 2001
The contribution of wheat and wheat protein fractions to the desired permanent colloidal haze in Belgian white beers was investigated using two fractionation-reconstitution experiments.
Jan Delcour, Freddy R Delvaux
exaly   +2 more sources