Citations (25)
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Hironori Maruyama, Takuma Yamamiya, Atsuki Ozawa, Eiji Yamazaki & Narihiro Suzuki. (2023) Beer Brewed with Sake Yeast Strain Has Unique Sake-like Flavors. Journal of the American Society of Brewing Chemists 0:0, pages 1-10.
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Avi Shayevitz, Eric Abbott, Sylvie Van Zandycke & Tobias Fischborn. (2022) The Impact of Lactic and Acetic Acid on Primary Beer Fermentation Performance and Secondary Re-Fermentation during Bottle-Conditioning with Active Dry Yeast. Journal of the American Society of Brewing Chemists 80:3, pages 258-269.
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Jennifer Simbaña, Patricia Portero-Barahona & Enrique Javier Carvajal Barriga. (2022) Wild Ecuadorian Saccharomyces cerevisiae Strains and Their Potential in the Malt-Based Beverages Industry. Journal of the American Society of Brewing Chemists 80:3, pages 286-297.
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Chaojun He, Yanfu Xie, g Li, Fang Liu & Lidong Kang. (2016) Simple and Practical Method for Evaluating the Buffering Capacity of Wort. Journal of the American Society of Brewing Chemists 74:2, pages 134-136.
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Articles from other publishers (21)
Heena Rani, Rachana D Bhardwaj, Rahul Sen, Satvir K Grewal & Simarjit Kaur. (2023) Comprehensive and comparative profiling of sugars and organic acids in green and kilned malts of barley cultivars using GC-MS/MS and UHPLC. Journal of Food Composition and Analysis, pages 105861.
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Joshua Driscoll & Jacob C. Damm. 2023. Chemistry in the Service of Archaeology. Chemistry in the Service of Archaeology
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Xóchitl Yamilet Ovalle-Marmolejo, Mauricio Redondo-Solano, Fabio Granados-Chinchilla, Dalia E. Miranda-Castilleja & Sofia M. Arvizu-Medrano. (2023) Effect of stress factors on the production of biogenic amines by lactic acid bacteria isolated from fermented Mexican foods (cheese and beer). Food Control 146, pages 109553.
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Monika Cioch-Skoneczny, Natalia Cichoń, Paweł Satora & Szymon Skoneczny. (2022) Physicochemical characteristics of beer with grape must addition produced using non-Saccharomyces yeasts. European Food Research and Technology 249:4, pages 903-912.
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De-Quan Chen, Chun Zou, Yi-Bin Huang, Xuan Zhu, Patrizia Contursi, Jun-Feng Yin & Yong-Quan Xu. (2023) Adding functional properties to beer with jasmine tea extract. Frontiers in Nutrition 10.
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Gabriela Dalberto, João Paulo Niemes & Marcos Roberto da Rosa. (2023) Cold mash in brewer wort with low carbohydrate content: a study of the mashing step. Brazilian Journal of Food Technology 26.
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Fábio Zacouteguy Ugalde, Bibiana Silva, Fabiana Della Betta, Fabíola Carina Biluca, Patricia Brugnerotto, Siluana Katia Tischer Seraglio, Luciano Valdemiro Gonzaga, Roseane Fett & Ana Carolina Oliveira Costa. (2022) Dual-Opposite Injection Capillary Electrophoresis for Simultaneous Determination of Minerals and Aliphatic Organic Acids in Beer: Development, Validation, and Application. Food Analytical Methods 15:9, pages 2440-2450.
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Rongqiang Pei, Gongbo Lv, Binrong Guo, Yuan Li, Mingqiang Ai, Bin He & Runlan Wan. (2022) Physiological and transcriptomic analyses revealed the change of main flavor substance of Zygosaccharomyces rouxii under salt treatment. Frontiers in Nutrition 9.
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Katarzyna Neffe-Skocińska, Marcin Kruk, Iwona Ścibisz & Dorota Zielińska. (2022) The Novel Strain of Gluconobacter oxydans H32 Isolated from Kombucha as a Proposition of a Starter Culture for Sour Ale Craft Beer Production. Applied Sciences 12:6, pages 3047.
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Victor O. Iwuoha & Christian I. Abuajah. (2022) Sprouted sweet potato flour as a saccharification enhancer to improve the brewing properties of pearl millet malt. Journal of the Institute of Brewing 128:2, pages 52-58.
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Katarzyna Polanowska, Reshma Varghese, Maciej Kuligowski & Małgorzata Majcher. (2021) Carob kibbles as an alternative raw material for production of kvass with probiotic potential. Journal of the Science of Food and Agriculture 101:13, pages 5487-5497.
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Massimo Iorizzo, Francesco Letizia, Gianluca Albanese, Francesca Coppola, Angelita Gambuti, Bruno Testa, Riccardo Aversano, Martino Forino & Raffaele Coppola. (2021) Potential for Lager Beer Production from Saccharomyces cerevisiae Strains Isolated from the Vineyard Environment. Processes 9:9, pages 1628.
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Melissa Tan, Yanis Caro, Alain Shum-Cheong-Sing, Laurent Robert, Jean-Marie François & Thomas Petit. (2021) Evaluation of mixed-fermentation of Saccharomyces cerevisiae with Saprochaete suaveolens to produce natural fruity beer from industrial wort. Food Chemistry 346, pages 128804.
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Massimo Iorizzo, Francesca Coppola, Francesco Letizia, Bruno Testa & Elena Sorrentino. (2021) Role of Yeasts in the Brewing Process: Tradition and Innovation. Processes 9:5, pages 839.
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Morgan Vasas, Fenfen Tang & Emmanuel Hatzakis. (2021) Application of NMR and Chemometrics for the Profiling and Classification of Ale and Lager American Craft Beer. Foods 10:4, pages 807.
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Aneta Ciosek, Katarzyna Fulara, Olga Hrabia, Paweł Satora & Aleksander Poreda. (2020) Chemical Composition of Sour Beer Resulting from Supplementation the Fermentation Medium with Magnesium and Zinc Ions. Biomolecules 10:12, pages 1599.
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Struan James Reid, Robert Alexander Speers, Nik Willoughby, William Bain Lumsden & Dawn Louise Maskell. (2020) Pre-fermentation of malt whisky wort using Lactobacillus plantarum and its influence on new-make spirit character. Food Chemistry 320, pages 126605.
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Seung-Ho Seo, Eun-Ju Kim, Seong-Eun Park, Dae-Hun Park, Kyung Mok Park, Chang-Su Na & Hong-Seok Son. (2020) GC/MS-based metabolomics study to investigate differential metabolites between ale and lager beers. Food Bioscience 36, pages 100671.
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Darel Wee Kiat Toh, Jian Yong Chua, Yuyun Lu & Shao Quan Liu. (2019)
Evaluation of the potential of commercial non‐
Saccharomyces
yeast strains of
Torulaspora delbrueckii
and
Lachancea thermotolerans
in beer fermentation
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Konstantin Bellut, Kristoffer Krogerus & Elke K. Arendt. (2020) Lachancea fermentati Strains Isolated From Kombucha: Fundamental Insights, and Practical Application in Low Alcohol Beer Brewing. Frontiers in Microbiology 11.
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Mohamed A. Farag, Moamen M. Elmassry, Masahiro Baba & Renée Friedman. (2019) Revealing the constituents of Egypt’s oldest beer using infrared and mass spectrometry. Scientific Reports 9:1.
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