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Critical Reviews in Food Science and Nutrition Volume 62, 2022 - Issue 10
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Progress of the use of alternatives to malt in the production of gluten-free beer

Dongsheng YangDepartment of Bioengineering, School of Life and Pharmaceutical Sciences, Hainan University, Haikou, Hainan, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-5961-3694View further author information
ORCID Icon &
Xuan GaoDepartment of Bioengineering, School of Life and Pharmaceutical Sciences, Hainan University, Haikou, Hainan, ChinaView further author information
Pages 2820-2835 | Published online: 16 Dec 2020

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Yu Chen, Liyong Luo, Shanshan Hu, Renyou Gan & Liang Zeng. (2023) The chemistry, processing, and preclinical anti-hyperuricemia potential of tea: a comprehensive review. Critical Reviews in Food Science and Nutrition 63:24, pages 7065-7090.
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Geoffroy Romaric Bayili, Mariam Coulibaly-Diakité, Abel Tankoano, Christine Kere-Kando, Toudassida Julienne Kabore, Mamounata Eugénie Marie Patricia Konfe-Kanwe, Amadou Rouamba, Charles Parkouda & Hagrétou Sawadogo-Lingani. (2023) Physico-Chemical, Microbiological, and Sensorial Characteristics of Grains, Malt, Wort, and Beer from FKR 19 and FKR 62 N Rice Varieties Grown in Burkina Faso. Journal of the American Society of Brewing Chemists 0:0, pages 1-10.
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Dongsheng Yang & Yasheng Wang. (2023) Framework for a Comparative Study of Flavor Metabolites and Sensory Profiles of Six Craft Beers and Ten Large-Scale Industrial Beers in the Chinese Market. Journal of the American Society of Brewing Chemists 81:1, pages 109-117.
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Articles from other publishers (4)

Lijun Jiang, Jialin Song, Mingming Qi, Wenjing Suo, Yuxin Deng, Yao Liu, Luxia Li, Dongliang Zhang, Chenjie Wang & Hongjun Li. (2023) Modification mechanism of protein in rice adjuncts upon extrusion and its effects on nitrogen conversion during mashing. Food Chemistry 407, pages 135150.
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Gonçalo Carvalho, Ana Catarina Leite, Rita Leal & Ricardo Pereira. (2023) The Role of Emergent Processing Technologies in Beer Production. Beverages 9:1, pages 7.
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Fan Zhu. 2023. Quinoa. Quinoa 317 376 .
Adriana Dabija, Marius Eduard Ciocan, Ancuța Chetrariu & Georgiana Gabriela Codină. (2022) Buckwheat and Amaranth as Raw Materials for Brewing, a Review. Plants 11:6, pages 756.
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