Citations (23)
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Susan Stewart, Ross Sanders, Natalja Ivanova, Kerry L. Wilkinson, Doug C. Stewart, Jianjun Dong, Shumin Hu, David Evan Evans & Jason A. Able. (2023) The Influence of Malt Variety and Origin on Wort Flavor. Journal of the American Society of Brewing Chemists 81:2, pages 282-298.
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Joshua E. S. J. Reid, Gleb E. Yakubov & Stephen J. Lawrence. (2022) Non-starch polysaccharides in beer and brewing: A review of their occurrence and significance. Critical Reviews in Food Science and Nutrition 0:0, pages 1-15.
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D. Evan Evans & Glen P. Fox. (2017) Comparison of Diastatic Power Enzyme Release and Persistence during Modified Institute of Brewing 65°C and Congress Programmed Mashes. Journal of the American Society of Brewing Chemists 75:4, pages 302-311.
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Barbara Jaskula, Magdalena Spiewak, Jan De Cock, Koen Goiris, Sofie Malfliet, Silke Poiz, Gert De Rouck, Guido Aerts & Luc De Cooman. (2009) Impact of Mashing-Off Temperature and Alternative Kettle-Hopping Regimes on Hop α-Acids Utilization upon Wort Boiling. Journal of the American Society of Brewing Chemists 67:1, pages 23-32.
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Articles from other publishers (15)
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Dongsheng Yang & Xuan Gao. (2021) Research progress on the antioxidant biological activity of beer and strategy for applications. Trends in Food Science & Technology 110, pages 754-764.
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Monika Sterczyńska, Marta Stachnik, Aleksander Poreda, Katarzyna Pużyńska, Joanna Piepiórka-Stepuk, Grzegorz Fiutak & Marek Jakubowski. (2021) Ionic composition of beer worts produced with selected unmalted grains. LWT 137, pages 110348.
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Monika Sterczyńska, Marek Zdaniewicz & Katarzyna Wolny-Koładka. (2021) Rheological and Microbiological Characteristics of Hops and Hot Trub Particles Formed during Beer Production. Molecules 26:3, pages 681.
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Elisabetta Bravi, Giovanni De Francesco, Valeria Sileoni, Giuseppe Perretti, Fernanda Galgano & Ombretta Marconi. (2021) Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation. Antioxidants 10:2, pages 165.
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Paulina Bogdan, Edyta Kordialik-Bogacka, Agata Czyżowska, Joanna Oracz & Dorota Żyżelewicz. (2020) The Profiles of Low Molecular Nitrogen Compounds and Fatty Acids in Wort and Beer Obtained with the Addition of Quinoa (Chenopodium quinoa Willd.), Amaranth (Amaranthus cruentus L.) or Maltose Syrup. Foods 9:11, pages 1626.
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Julia Wannenmacher, Martina Gastl & Thomas Becker. (2018) Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality. Comprehensive Reviews in Food Science and Food Safety 17:4, pages 953-988.
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Christopher Holtz, Martina Gastl & Thomas Becker. (2015) Turbidity potentials of single long-chain fatty acids and gelatinised starch in synthetic lautering wort. International Journal of Food Science & Technology 50:4, pages 906-912.
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