Results 101 to 110 of about 5,506 (168)

The Uses, Nutritional Advantages, and Challenges of Traditional Fermented Alcoholic Beverages for Indigenous Communities in Ethiopia. [PDF]

Int J Microbiol
Fentahun M.
europepmc   +1 more source

Beer Aroma Compounds: Key Odorants, Off-Flavour Compounds and Improvement Proposals. [PDF]

Foods
Șutea CM, Mudura E, Pop CR, Salanță LC, Fărcaș AC, Balaș PC, Gal E, Geană EI, Zhao H, Coldea TE.   +9 more
europepmc   +1 more source

Fermented Foods and Beverages of Ethiopia: Substrates, Traditional Preparation Techniques, and Nutritional Quality. [PDF]

Food Sci Nutr
Worku LA, Bachheti RK, Rana V, Joshi G, Bachheti A, Pandey DP.   +5 more
europepmc   +1 more source

Evaluation of Physicochemical Qualities and Trace Metal Levels of Barley and Malt in North and Central Gondar Zones, Ethiopia. [PDF]

Int J Anal Chem
Lewoyehu M, Kassaw B, Bizuayehu T, Gismie K, Gezahegn A.   +4 more
europepmc   +1 more source

Comparison of the Degree of Hydrolytic and Cytolytic Modification in Wheat Malts Obtained from Grain of Selected Wheat Cultivars Produced at Different Levels of Nitrogen Fertilisation. [PDF]

Molecules
Gorzelany J, Belcar J.
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

Genotypic, Environmental, and Processing Effects on Phenolic Content and Antioxidant Activity in Barley and Wheat. [PDF]

Plants (Basel)
Šimić G, Lalić A, Horvat D, Viljevac Vuletić M, Dvojković K, Jukić M, Lukinac J, Abičić I.   +7 more
europepmc   +1 more source

Development of starter cultures for mahewu fermentation: affordable solutions for low and medium-income countries. [PDF]

NPJ Sci Food
Pswarayi F, Zulu NX, Dlamini BC, Gänzle MG.   +3 more
europepmc   +1 more source

Production of Gluten-Free Craft Beers of High Antioxidant and Sensory Quality. [PDF]

Foods
Baiano A, De Pilli T, Fiore A.
europepmc   +1 more source

Transcriptomic Insights into Caffeine Degradation Pathways in <i>Desarmillaria tabescens</i>. [PDF]

Microorganisms
Wang J, Hu Y, Chang Y, Jiang Y, Meng D, Jiang M, Wang J, Shen P.   +7 more
europepmc   +1 more source