相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains
Beatriz Martin-Garcia et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)
Pulsed Electric Field Extraction of α and β-Acids From Pellets of Humulus lupulus (Hop)
George Ntourtoglou et al.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY (2020)
Pulsed Electric Field Extraction and Antioxidant Activity Determination of Moringa oleifera Dry Leaves: A Comparative Study with Other Extraction Techniques
Eleni Bozinou et al.
BEVERAGES (2019)
The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor
Michael Lentz
FERMENTATION-BASEL (2018)
Rapid Screening Method for Phenolic Off-Flavor (POF) Production in Yeast
Stijn Mertens et al.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS (2017)
An assessment of potential applications with pulsed electric field in wines
Foteini Drosou et al.
40TH WORLD CONGRESS OF VINE AND WINE (2017)
Distinct Domestication Trajectories in Top-Fermenting Beer Yeasts and Wine Yeasts
Margarida Goncalves et al.
CURRENT BIOLOGY (2016)
Pulsed electric field technology in the manufacturing processes of wine, beer, and rice wine: A review
Nannan Yang et al.
FOOD CONTROL (2016)
Determination of 4-vinylgaiacol and 4-vinylphenol in Top-fermented Wheat Beers by Isocratic High Performance Liquid Chromatography with Ultraviolet Detector
Mingguang Zhu et al.
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY (2013)
Effect of Electric Field Treatments on Brandy Aging in Oak Barrels
Bin Zhang et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Enhanced Extraction of Phenolic Compounds from Merlot Grapes by Pulsed Electric Field Treatment
Cristele Delsart et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2012)
Purification and Characteristics of Feruloyl Decarboxylase Produced by Lactic Acid Bacteria from Awamori Mash
Sayaka Watanabe et al.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS (2009)
Phenolic glucosides in bread containing flaxseed
C. Strandas et al.
FOOD CHEMISTRY (2008)
Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of Pad1-activity among brewing yeasts
Nele Vanbeneden et al.
FOOD CHEMISTRY (2008)
The effects of AC electric field on wine maturation
Xin An Zeng et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2008)
Bioconversions of ferulic acid, an hydroxycinnamic acid
Sindhu Mathew et al.
CRITICAL REVIEWS IN MICROBIOLOGY (2006)
The influence of process parameters for the inactivation of Listeria monocytogenes by pulsed electric fields
I Alvarez et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
HPLC method for analysis of secoisolariciresinol diglucoside in flaxseeds
P Johnsson et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Perception of whisky flavour reference compounds by Scottish distillers
KYM Lee et al.
JOURNAL OF THE INSTITUTE OF BREWING (2000)
分享论文
