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Makoto Kihara, Yoichi Kozaki, Kiyoshi Takoi, Chikako Shimizu, Kensuke Ogushi & Takehiro Hoki. Malting and Brewing Performance of β-Amylase-Deficient Barley. Journal of the American Society of Brewing Chemists 0:0, pages 1-6.
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Fatjona Fejzullahu, Márta Ladányi, Gabriella Kun-Farkas & Szilárd Kun. Aroma Profile of Apple Spirits Fermented With non-Saccharomyces Yeasts and Their Dynamic Changes During Maturation. Journal of the American Society of Brewing Chemists 0:0, pages 1-9.
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Articles from other publishers (10)
Gabriela A. Miguel, Simon Carlsen, Ricardo Almeida-Faria, Sofie Saerens & Nils Arneborg. (2024) Amino acid preference and fermentation performance of Pichia kluyveri strains in a synthetic wort. LWT 199, pages 116059.
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Komal Sekhon & Qun Sun. 2024. Grapes and Grape Products - Chemistry and Technology [Working Title]. Grapes and Grape Products - Chemistry and Technology [Working Title].
Gary Spedding. 2023. Chemistry of Alcoholic Beverages. Chemistry of Alcoholic Beverages
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Marcin Dziedziński, Barbara Stachowiak, Joanna Kobus-Cisowska, Miguel A. Faria & Isabel M. P. L. V. O. Ferreira. (2023)
Antioxidant, sensory, and functional properties of low-alcoholic IPA beer with
Pinus sylvestris
L. shoots addition fermented using unconventional yeast
. Open Chemistry 21:1.
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Laura Nyhan, Aylin W. Sahin & Elke K. Arendt. (2022) Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer. European Food Research and Technology 249:1, pages 167-181.
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Renan Eugenio Araujo Piraine, Gustavo Maas Retzlaf, Vitoria Sequeira Gonçalves, Rodrigo Casquero Cunha, Neida Lucia Conrad, Matthew L. Bochman & Fabio Pereira Leivas Leite. (2022) Brewing and probiotic potential activity of wild yeasts Hanseniaspora uvarum PIT001, Pichia kluyveri LAR001 and Candida intermedia ORQ001. European Food Research and Technology 249:1, pages 133-148.
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Wahauwouélé Hermann Coulibaly, Zamble Bi Irié Abel Boli, Koffi Maïzan Jean-Paul Bouatenin, Ange-Michèle Akissi M’bra, Sonagnon H. S. Kouhounde & Koffi Marcellin Djè. (2022) Identification of non-Saccharomyces yeast strains isolated from local traditional sorghum beer produced in Abidjan district (Côte d’Ivoire) and their ability to carry out alcoholic fermentation. BMC Microbiology 22:1.
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Yvonne Methner, Frederico Magalhães, Luis Raihofer, Martin Zarnkow, Fritz Jacob & Mathias Hutzler. (2022) Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer. Frontiers in Microbiology 13.
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Daniel J. Ellis, Edward D. Kerr, Gerhard Schenk & Benjamin L. Schulz. (2022) Metabolomics of Non-Saccharomyces Yeasts in Fermented Beverages. Beverages 8:3, pages 41.
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Yvonne Methner, Philipp Dancker, Robin Maier, Mailen Latorre, Mathias Hutzler, Martin Zarnkow, Martin Steinhaus, Diego Libkind, Stephanie Frank & Fritz Jacob. (2022) Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone. Foods 11:7, pages 1038.
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