Citations (9)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (2)
Marina Bretträger, Bertram Sacher, Martina Gastl & Thomas Becker. (2023) The Black Gap: Understanding the Potential Roles of Black Fungal-Derived Enzymes in Malting and Brewing Quality: A Review. Journal of the American Society of Brewing Chemists 0:0, pages 1-16.
Read now
Read now
Tom Williams, Daniel Parker & Brett Taubman. (2022) Characterization of Unmalted Barley Treated with Aspergillus oryzae. Journal of the American Society of Brewing Chemists 80:4, pages 427-434.
Read now
Read now
Articles from other publishers (7)
Nicola De Simone, Pasquale Russo, Maria Tufariello, Mariagiovanna Fragasso, Michele Solimando, Vittorio Capozzi, Francesco Grieco & Giuseppe Spano. (2021) Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients. Foods 10:8, pages 1831.
Crossref
Crossref
Pradeep Puligundla, Daniela Smogrovicova & Chulkyoon Mok. (2021) Recent innovations in the production of selected specialty (non-traditional) beers. Folia Microbiologica 66:4, pages 525-541.
Crossref
Crossref
Adriana Dabija, Marius Eduard Ciocan, Ancuta Chetrariu & Georgiana Gabriela Codină. (2021) Maize and Sorghum as Raw Materials for Brewing, a Review. Applied Sciences 11:7, pages 3139.
Crossref
Crossref
Monica Rubio-Flores, Arnulfo Ricardo García-Arellano, Esther Perez-Carrillo & Sergio O. Serna-Saldivar. (2020) Use of Aspergillus oryzae during sorghum malting to enhance yield and quality of gluten-free lager beers. Bioresources and Bioprocessing 7:1.
Crossref
Crossref
Claudia Gonzalez Viejo, Raúl Villarreal-Lara, Damir D. Torrico, Yaressi G. Rodríguez-Velazco, Zamantha Escobedo-Avellaneda, Perla A. Ramos-Parra, Ronit Mandal, Anubhav Pratap Singh, Carmen Hernández-Brenes & Sigfredo Fuentes. (2020) Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited Emotions. Foods 9:6, pages 821.
Crossref
Crossref
Nazarena Cela, Nicola Condelli, Marisa C. Caruso, Giuseppe Perretti, Maria Di Cairano, Roberta Tolve & Fernanda Galgano. (2020) Gluten-Free Brewing: Issues and Perspectives. Fermentation 6:2, pages 53.
Crossref
Crossref
Sedjro Emile Tokpohozin, Susann Fischer & Thomas Becker. (2018) Assessment of malting and mash bio-acidification on the turnover of sorghum cyanogenic glucoside and protein hydrolysis improvement. LWT 90, pages 303-309.
Crossref
Crossref