Citations (51)
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James Bruner, Andrew Marcus & Glen Fox. (2023) Changes in Diacetyl and Amino Acid Concentration during the Fermentation of Dry-Hopped Beer: A Look at Twelve Saccharomyces Species and Strains. Journal of the American Society of Brewing Chemists 81:2, pages 242-254.
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Rūtelė Marčiulionytė, Colin Johnston, Dawn L. Maskell, Jack Mayo, David Robertson, David Griggs & Calum P. Holmes. (2022) Roasted Malt for Distilling: Impact on Malt Whisky New Make Spirit Production and Aroma Volatile Development . Journal of the American Society of Brewing Chemists 80:4, pages 329-340.
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Tania N. Ambriz-Vidal, Maria D. Mariezcurrena-Berasain, Erick Heredia-Olea, Dora L. Pinzon Martinez & Ana T. Gutierrez-Ibañez. (2019) Potential of Triticale (X Triticosecale Wittmack) Malts for Beer Wort Production. Journal of the American Society of Brewing Chemists 77:4, pages 282-286.
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W. M. Ingledew. (2015) Wallowing with the Yeasts Used to Make Alcohol. Journal of the American Society of Brewing Chemists 73:3, pages 209-222.
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Kristoffer Krogerus, Brian Gibson & Eemeli Hytönen. (2015) An Improved Model for Prediction of Wort Fermentation Progress and Total Diacetyl Profile. Journal of the American Society of Brewing Chemists 73:1, pages 90-99.
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Katherine J. Miller, Wendy G. Box, David M. Jenkins, Christopher A. Boulton, Robert Linforth & Katherine A. Smart. (2013) Does Generation Number Matter? The Impact of Repitching on Wort Utilization. Journal of the American Society of Brewing Chemists 71:4, pages 233-241.
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Graham G. Stewart, Annie Hill & Christoforos Lekkas. (2013) Wort FAN – Its Characteristics and Importance during Fermentation. Journal of the American Society of Brewing Chemists 71:4, pages 179-185.
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Pedro Oliveira, Alexander Mauch, Fritz Jacob & Elke K. Arendt. (2012) Impact of Fusarium Culmorum-Infected Barley Malt Grains on Brewing and Beer Quality. Journal of the American Society of Brewing Chemists 70:3, pages 186-194.
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Lewis I. Ezeogu, Bartholomew N. Okolo & James C. Ogbonna. (2005) Tryptic Digests of Sorghum Malt Sprouts: Evaluation of Their Stimulatory Roles during Very-High-Gravity Ethanol Fermentation. Journal of the American Society of Brewing Chemists 63:3, pages 121-128.
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Lewis I. Ezeogu & James C. Ogbonna. (2005) Tryptic Digests of Sorghum Malt Sprouts: An Assessment of Their Usefulness as Organic Nitrogen Sources for the Yeast Saccharomyces Cerevisiae. Journal of the American Society of Brewing Chemists 63:2, pages 50-56.
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Eric Pitts & Katherine Witrick. (2021) Using Malt Total Nitrogen (TN) as a Malt Quality Metric. ACS Food Science & Technology 1:10, pages 1764-1769.
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Tinashe Mangwanda, Joel B. Johnson, Janice S. Mani, Steve Jackson, Shaneel Chandra, Tyryn McKeown, Simon White & Mani Naiker. (2021) Processes, Challenges and Optimisation of Rum Production from Molasses—A Contemporary Review. Fermentation 7:1, pages 21.
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Michele Dei Cas, Ileana Vigentini, Sara Vitalini, Antonella Laganaro, Marcello Iriti, Rita Paroni & Roberto Foschino. (2021) Tryptophan Derivatives by Saccharomyces cerevisiae EC1118: Evaluation, Optimization, and Production in a Soybean-Based Medium. International Journal of Molecular Sciences 22:1, pages 472.
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