Related references
Note: Only part of the references are listed.Application of white grape pomace in the brewing technology and its impact on the concentration of esters and alcohols, physicochemical parameteres and antioxidative properties of the beer
Alan Gasinski et al.
FOOD CHEMISTRY (2022)
The Potential of Traditional Norwegian KVEIK Yeast for Brewing Novel Beer on the Example of Foreign Extra Stout
Joanna Kawa-Rygielska et al.
BIOMOLECULES (2021)
Properties of Dry Hopped Dark Beers with High Xanthohumol Content
Justyna Paszkot et al.
ANTIOXIDANTS (2021)
Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages
Siyi (Rossie) Luo et al.
FOODS (2021)
Characteristics of Cornelian cherry sour non-alcoholic beers brewed with the special yeast Saccharomycodes ludwigii
Kinga Adamenko et al.
FOOD CHEMISTRY (2020)
Physicochemical and antioxidative properties of Cornelian cherry beer
Joanna Kawa-Rygielska et al.
FOOD CHEMISTRY (2019)
The molecular biology of fruity and floral aromas in beer and other alcoholic beverages
Sylvester Holt et al.
FEMS MICROBIOLOGY REVIEWS (2019)
Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality
Julia Wannenmacher et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)
The use of atmospheric and room temperature plasma mutagenesis to create a brewing yeast with reduced acetaldehyde production
Chunfeng Liu et al.
JOURNAL OF THE INSTITUTE OF BREWING (2018)
Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts
Richard Preiss et al.
FRONTIERS IN MICROBIOLOGY (2018)
A Unique Saccharomyces cerevisiae x Saccharomyces uvarum Hybrid Isolated From Norwegian Farmhouse Beer: Characterization and Reconstruction
Kristoffer Krogerus et al.
FRONTIERS IN MICROBIOLOGY (2018)
The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor
Michael Lentz
FERMENTATION-BASEL (2018)
The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations
Rachael E. Dack et al.
FOOD CHEMISTRY (2017)
Local traditions as a means for commercial production of historical beers: The case of VossaOl, Norway
Hans Olav Brata
NORSK GEOGRAFISK TIDSSKRIFT-NORWEGIAN JOURNAL OF GEOGRAPHY (2017)
Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts
Brigida Gallone et al.
CELL (2016)
Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts
Margarida Goncalves et al.
CURRENT BIOLOGY (2016)
Gene expression in wheat beer yeast strains and the synthesis of acetate esters
H. Schneiderbanger et al.
JOURNAL OF THE INSTITUTE OF BREWING (2016)
Stability profile of flavour-active ester compounds in ale and lager beer during storage
Hiralal Lettisha et al.
AFRICAN JOURNAL OF BIOTECHNOLOGY (2016)
Taming Wild Yeast: Potential of Conventional and Nonconventional Yeasts in Industrial Fermentations
Jan Steensels et al.
ANNUAL REVIEW OF MICROBIOLOGY, VOL 68 (2014)
Antioxidant properties of 4-vinyl derivatives of hydroxycinnamic acids
Petra Terpinc et al.
FOOD CHEMISTRY (2011)
The effect of raw material contamination with mycotoxins on the composition of alcoholic fermentation volatile by-products in raw spirits
Grzegorz Klosowski et al.
BIORESOURCE TECHNOLOGY (2010)
Rapid Expansion and Functional Divergence of Subtelomeric Gene Families in Yeasts
Chris A. Brown et al.
CURRENT BIOLOGY (2010)
Interactions between yeast, oxygen and polyphenols during alcoholic fermentations: Practical implications
Jean-Michel Salmon
LWT-FOOD SCIENCE AND TECHNOLOGY (2006)
Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements
RL Prior et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Glycerol production by microbial fermentation: A review
ZX Wang et al.
BIOTECHNOLOGY ADVANCES (2001)
Share Paper
