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Citations (8)
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Joshua E. S. J. Reid, Gleb E. Yakubov & Stephen J. Lawrence. (2024) Non-starch polysaccharides in beer and brewing: A review of their occurrence and significance. Critical Reviews in Food Science and Nutrition 64:3, pages 837-851.
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Carlos Silva Ferreira, Margaux Simon & Sonia Collin. (2023) Why Catechin and Epicatechin from Early Hopping Impact the Color of Aged Dry-Hopped Beers while Flavan-3-ol Oligomers from Late and Dry Hopping Increase Colloidal Instability. Journal of the American Society of Brewing Chemists 81:2, pages 255-264.
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Articles from other publishers (6)
Rui P. Queirós, Mario González-Angulo, Berta Polanco-Estibález, Vinicio Serment-Moreno & Carole Tonello-Samson. (2024) Exploring the effects of high pressure processing on the quality of craft beer at an industrial scale. LWT 194, pages 115824.
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Daniel Mangueina, Esi Awuah, Mathias Fonteh, Prince Antwi Agyei & Emmanuel Tao Nadji. (2024) Assessment of current water, sanitation, and hygiene (WASH) practices in the third and ninth districts of N'Djamena, Chad. Journal of Water and Health.
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Yanyu Chen, Zilai Wei, Tianyu Zhang, Keng Hong Ng, Jun Ye & Wenmeng He. (2022) Physicochemical, Electronic Nose and Tongue, Sensory Evaluation Determination Combined with Chemometrics to Characterize Ficus hirta Vahl. (Moraceae) Beer. Journal of Food Quality 2022, pages 1-13.
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Rozália Veronika Salamon, Adriana Dabija, Ágota Ferencz, György Tankó, Marius Eduard Ciocan & Georgiana Gabriela Codină. (2022) The Effect of Dry Hopping Efficiency on β-Myrcene Dissolution into Beer. Plants 11:8, pages 1043.
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H. Razan, T. V. Meledina, E. A. Chernikhovec & D. V. Manshin. (2022) The efficiency of using new brands silica gel for colloidal stabilization of beer. Proceedings of the Voronezh State University of Engineering Technologies 83:4, pages 169-174.
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Yin Wang & Lingzhen Ye. (2021) Haze in Beer: Its Formation and Alleviating Strategies, from a Protein–Polyphenol Complex Angle. Foods 10:12, pages 3114.
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