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International Journal of Food Properties Volume 15, 2012 - Issue 2
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Original Articles

Health-Related Aspects of Beer: A Review

S. Sohrabvandi Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
,
A.M. Mortazavian Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, IranCorrespondence[email protected]
&
K. Rezaei Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
Pages 350-373 | Received 09 Dec 2009, Accepted 18 Apr 2010, Published online: 03 Feb 2012

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Robert Duliński, Marek Zdaniewicz, Aneta Pater & Krzysztof Żyła. (2019) Impact of Two Commercial Enzymes on the Release of Inositols, Fermentable Sugars, and Peptides in the Technology of Buckwheat Beer. Journal of the American Society of Brewing Chemists 77:2, pages 119-125.
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Ana Patricia Silva, Gerry Jager, Hannelize Van Zyl, Hans-Peter Voss, Manuela Pintado, Tim Hogg & Cees De Graaf. (2017) Cheers, proost, saúde: Cultural, contextual and psychological factors of wine and beer consumption in Portugal and in the Netherlands. Critical Reviews in Food Science and Nutrition 57:7, pages 1340-1349.
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Aysun Mete, Serap Coşansu, Omca Demirkol & Kamuran Ayhan. (2017) Amino acid decarboxylase activities and biogenic amine formation abilities of lactic acid bacteria isolated from shalgam. International Journal of Food Properties 20:1, pages 171-178.
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Snežana S. Mitić, Dušan Đ. Paunović, Aleksandra N. Pavlović, Snežana B. Tošić, Milan B. Stojković & Milan N. Mitić. (2014) Phenolic Profiles and Total Antioxidant Capacity of Marketed Beers in Serbia. International Journal of Food Properties 17:4, pages 908-922.
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