Citations (12)
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Read on this site (5)
D. Evan Evans, Michael Oberdieck, Kevin S. Redd & Rebecca Newman. (2012) Comparison of the Rudin and NIBEM Methods for Measuring Foam Stability with a Manual Pour Method to Identify Beer Characteristics That Deliver Consumers Stable Beer Foam. Journal of the American Society of Brewing Chemists 70:1, pages 70-78.
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D. Evan Evans & Marian C. Sheehan. (2002) Don't Be Fobbed Off: The Substance of Beer Foam—A Review. Journal of the American Society of Brewing Chemists 60:2, pages 47-57.
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Lance T. Lusk, Henry Goldstein & David Ryder. (1995) Independent Role of Beer Proteins, Melanoidins and Polysaccharides in Foam Formation. Journal of the American Society of Brewing Chemists 53:3, pages 93-103.
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L. T. Lusk, C. L. Cronan, E. Chicoye & H. Goldstein. (1983) Size-Exclusion High Performance Liquid Chromatography Analysis of Beer Proteinaceous Fractions. Journal of the American Society of Brewing Chemists 41:1, pages 31-36.
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M. J. Lewis, D. J. Muhleman & S. C. Krumland. (1979) Beer Colloid: Studies with Model Systems. Journal of the American Society of Brewing Chemists 37:2, pages 61-65.
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Articles from other publishers (7)
Nick Flynn. 2023. Chemistry of Alcoholic Beverages. Chemistry of Alcoholic Beverages
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D. Evan Evans & Charles W. Bamforth. 2009. Beer. Beer
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C. J. Dale & T. W. Young. (1992) LOW MOLECULAR WEIGHT NITROGENOUS COMPONENTS AND THEIR INFLUENCE ON THE STABILITY OF BEER FOAM. Journal of the Institute of Brewing 98:2, pages 123-127.
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C. W. Bamforth. (1985) THE FOAMING PROPERTIES OF BEER. Journal of the Institute of Brewing 91:6, pages 370-383.
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E. Hickman & G. K. Buckee. (1982) SEPARATION OF NITROGENOUS CONSTITUENTS OF MALT, WORT AND BEER USING HIGH PERFORMANCE LIQUID CHROMATOGRAPHY. Journal of the Institute of Brewing 88:6, pages 382-383.
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G. Jackson, R. T. Roberts & T. Wainwright. (1980) MECHANISM OF BEER FOAM STABILIZATION BY PROPYLENE GLYCOL ALGINATE. Journal of the Institute of Brewing 86:1, pages 34-37.
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