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Comparison of congress mash with final 65 °C mash for wort production with unmalted barley, tritordeum, and quinoa, with or without pregelatinization and/or enzyme addition
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Evaluation of innovative raw materials suitable for production of high quality malt and beer
(2023) -
Radical intermediates in the degradation of hop acids
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Characterization of novel Gluconobacter species from fruits and fermented food products : Gluconobacter cadivus sp. nov., Gluconobacter vitians sp. nov. and Gluconobacter potus sp. nov
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- Journal Article
- A1
- open access
Brewing with 10% and 20% malted lentils : trials on laboratory and pilot scales
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- Journal Article
- A1
- open access
Exploration of isoxanthohumol bioconversion from spent hops into 8-prenylnaringenin using resting cells of Eubacterium limosum
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Hop and hoppy aroma : comprehensive characterization of hop essential oils and hoppy aroma of beer
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Validation of an ultra-high-performance liquid chromatography-mass spectrometry method for the quantification of cysteinylated aldehydes and application to malt and beer samples
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Quantification of Fusarium mycotoxins in Nigerian traditional beers and spices using a multi-mycotoxin LC-MS/MS method
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Mycobiota and co-occurrence of mycotoxins in South African maize-based opaque beer
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Exploring aldehyde release in beer by 4-vinylpyridine and the effect of cysteine addition on the beer's pool of bound aldehydes
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Inclusion complexes of trans-iso-alpha-acids with beta-cyclodextrin : preparation of highly enriched cis- and trans-iso-alpha-acids
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Microbial diversity and metabolite composition of Belgian red-brown acidic ales
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Screening of gluten proteins and peptides in Belgian malt beers and brewing samples by R5-ELISA
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Comparison of the analytical profiles of volatiles in single-hopped worts and beers as a function of the hop variety
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Risk assessment of chronic dietary exposure to the conjugated mycotoxin deoxynivalenol-3-β-glucoside in the Dutch population
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Comparative phenomics and targeted use of genomics reveals variation in carbon and nitrogen assimilation among different Brettanomyces bruxellensis strains
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Rapid screening of aflatoxin B1 in beer by fluorescence polarization immunoassay
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Beer's bitter compounds : a detailed review on iso-alpha-acids : current knowledge of the mechanisms for their formation and degradation
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Elements and beers and effect of some metals ions on colloidal stability of beer