Results 151 to 160 of about 1,195 (162)

Assessment of the impact of unmalted cereals, hops, and yeast strains on volatolomic and olfactory profiles of Blanche craft beers: A chemometric approach

Food Chemistry, 2023
Maria Tufariello, Lorenzo Palombi, Miriana Durante   +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

Differences in protein content and foaming properties of cloudy beers based on wheat malt content

Journal of the Institute of Brewing, 2019
Yuhong Jin
exaly  

Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach

Journal of Agricultural and Food Chemistry, 2013
Michael Granvogl, Peter Schieberle
exaly  

Enhancing the Concentration of 4-vinylguaiacol in Top-Fermented Wheat Beers by SPSS Software

Lecture Notes in Electrical Engineering, 2014
Wang Chunling, Cao Xiaohong, Xu Nuo
exaly  

Consumer interest in specialty beers in three European markets

Food Research International, 2016
Paolo Sckokai, Edyta Kordialik-Bogacka, Milena Lambri   +2 more
exaly  

Enhancing the levels of 4-vinylguaiacol and 4-vinylphenol in pilot-scale top-fermented wheat beers by response surface methodology

Journal of the Institute of Brewing, 2015
exaly  

Determination of Wheat Protein in Beer by FASPEK Wheat/Gluten (Gliadin) ELISA Kit II

Journal of the American Society of Brewing Chemists, 2015
openaire   +1 more source

Determination of benzoxazinoids in wheat and rye beers by HPLC-DAD and UPLC-QTOF MS

Food Chemistry, 2016
exaly  

NITROGENOUS COMPONENTS OF WORTS AND BEERS BREWED FROM ALL-MALT AND MALT PLUS WHEAT FLOUR GRISTS

Journal of the Institute of Brewing, 1968
exaly