147 related articles for article (PubMed ID: 38760135)
1. Unconventional raw materials used in beer and beer-like beverages production: Impact on metabolomics and sensory profile.
Radu ED; Mureșan V; Emilia Coldea T; Mudura E
Food Res Int; 2024 May; 183():114203. PubMed ID: 38760135
[TBL] [Abstract][Full Text] [Related]
2. An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends.
Nardini M
Molecules; 2023 Apr; 28(7):. PubMed ID: 37049984
[TBL] [Abstract][Full Text] [Related]
3. Characterization of the macromolecular and sensory profile of non-alcoholic beers produced with various methods.
Krebs G; Müller M; Becker T; Gastl M
Food Res Int; 2019 Feb; 116():508-517. PubMed ID: 30716975
[TBL] [Abstract][Full Text] [Related]
4. Non- and low-alcoholic beer - popularity and manufacturing techniques.
Kozłowski R; Dziedziński M; Stachowiak B; Kobus-Cisowska J
Acta Sci Pol Technol Aliment; 2021; 20(3):347-357. PubMed ID: 34304552
[TBL] [Abstract][Full Text] [Related]
5. Characteristics of Cornelian cherry sour non-alcoholic beers brewed with the special yeast Saccharomycodes ludwigii.
Adamenko K; Kawa-Rygielska J; Kucharska AZ
Food Chem; 2020 May; 312():125968. PubMed ID: 31881442
[TBL] [Abstract][Full Text] [Related]
6. Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases.
Radonjić S; Maraš V; Raičević J; Košmerl T
Molecules; 2020 Oct; 25(21):. PubMed ID: 33120907
[TBL] [Abstract][Full Text] [Related]
7. Buckwheat and Amaranth as Raw Materials for Brewing, a Review.
Dabija A; Ciocan ME; Chetrariu A; Codină GG
Plants (Basel); 2022 Mar; 11(6):. PubMed ID: 35336638
[TBL] [Abstract][Full Text] [Related]
8. Use of olive (Olea europaea L.) leaves as beer ingredient, and their influence on beer chemical composition and antioxidant activity.
Guglielmotti M; Passaghe P; Buiatti S
J Food Sci; 2020 Aug; 85(8):2278-2285. PubMed ID: 32652593
[TBL] [Abstract][Full Text] [Related]
9. Dataset on improved nutritional quality and safety of grilled marinated and unmarinated ruminant meat using novel unfiltered beer-based marinades.
Manful CF; Vidal NP; Pham TH; Nadeem M; Wheeler E; Hamilton MC; Doody KM; Thomas RH
Data Brief; 2019 Dec; 27():104801. PubMed ID: 31799349
[TBL] [Abstract][Full Text] [Related]
10. Brewing Rutin-Enriched Lager Beer with Buckwheat Malt as Adjuncts.
Deng Y; Lim J; Lee GH; Nguyen TTH; Xiao Y; Piao M; Kim D
J Microbiol Biotechnol; 2019 Jun; 29(6):877-886. PubMed ID: 31154743
[TBL] [Abstract][Full Text] [Related]
11. Physicochemical and sensory profile of Beauregard sweet potato beer.
Humia BV; Santos KS; Schneider JK; Leal IL; de Abreu Barreto G; Batista T; Machado BAS; Druzian JI; Krause LC; da Costa Mendonça M; Padilha FF
Food Chem; 2020 May; 312():126087. PubMed ID: 31911355
[TBL] [Abstract][Full Text] [Related]
12. Mandacaru fruit pulp (Cereus jamacaru D.C.) as an adjunct and its influence on Beer properties.
Da-Silva JR; Correia-Lima L; Fernandes G; Ribeiro-Filho N; Madruga MS; Lima MDS; Muniz MB
Food Chem; 2023 Apr; 406():135066. PubMed ID: 36462364
[TBL] [Abstract][Full Text] [Related]
13. Physicochemical parameters, sensory profile and concentration of volatile compounds and anthocyanins in beers brewed using potato variety with purple flesh.
Gasiński A; Kawa-Rygielska J; Kita A; Kucharska A
Sci Rep; 2023 Jun; 13(1):10094. PubMed ID: 37344549
[TBL] [Abstract][Full Text] [Related]
14. A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer.
Martusevice P; Li X; Hengel MJ; Wang SC; Fox GP
J Agric Food Chem; 2024 Apr; 72(14):7618-7628. PubMed ID: 38538519
[TBL] [Abstract][Full Text] [Related]
15. Valorization of Fruits by-products to Unconventional Sources of Additives, Oil, Biomolecules and Innovative Functional Foods.
Dimou C; Karantonis HC; Skalkos D; Koutelidakis AE
Curr Pharm Biotechnol; 2019; 20(10):776-786. PubMed ID: 30961483
[TBL] [Abstract][Full Text] [Related]
16. Characteristics of New England India Pale Ale Beer Produced with the Use of Norwegian KVEIK Yeast.
Kawa-Rygielska J; Adamenko K; Pietrzak W; Paszkot J; Głowacki A; Gasiński A
Molecules; 2022 Mar; 27(7):. PubMed ID: 35408689
[TBL] [Abstract][Full Text] [Related]
17. Technological influence on sensory stability and antioxidant activity of beers measured by ORAC and FRAP.
Wannenmacher J; Cotterchio C; Schlumberger M; Reuber V; Gastl M; Becker T
J Sci Food Agric; 2019 Nov; 99(14):6628-6637. PubMed ID: 31393605
[TBL] [Abstract][Full Text] [Related]
18. Development of gluten-free craft beer: Impact of brewing process on quality attributes and consumer expectations for sensory properties.
Cela N; Galgano F; Di Cairano M; Condelli N; Scarpa T; Marconi O; Alfeo V; Perretti G
J Food Sci; 2023 Dec; 88(12):5203-5215. PubMed ID: 37876285
[TBL] [Abstract][Full Text] [Related]
19. Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (
Gasiński A; Kawa-Rygielska J; Szumny A; Czubaszek A; Gąsior J; Pietrzak W
Molecules; 2020 Jul; 25(13):. PubMed ID: 32630803
[TBL] [Abstract][Full Text] [Related]
20. The Effect of the Addition of Ozonated and Non-Ozonated Fruits of the Saskatoon Berry (
Gorzelany J; Patyna M; Pluta S; Kapusta I; Balawejder M; Belcar J
Molecules; 2022 Jul; 27(14):. PubMed ID: 35889416
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
