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Journal Abstract Search

555 related items for PubMed ID: 19601666

  • 1. Technological steps and yeast biomass as factors affecting the lipid content of beer during the brewing process.
    Bravi E, Perretti G, Buzzini P, Della Sera R, Fantozzi P.
    J Agric Food Chem; 2009 Jul 22; 57(14):6279-84. PubMed ID: 19601666
    [Abstract] [Full Text] [Related]

  • 2. Influence of barley variety and malting process on lipid content of malt.
    Bravi E, Marconi O, Perretti G, Fantozzi P.
    Food Chem; 2012 Dec 01; 135(3):1112-7. PubMed ID: 22953832
    [Abstract] [Full Text] [Related]

  • 3. The yeast Saccharomyces cerevisiae- the main character in beer brewing.
    Lodolo EJ, Kock JL, Axcell BC, Brooks M.
    FEMS Yeast Res; 2008 Nov 01; 8(7):1018-36. PubMed ID: 18795959
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  • 4. Filtration, haze and foam characteristics of fermented wort mediated by yeast strain.
    Douglas P, Meneses FJ, Jiranek V.
    J Appl Microbiol; 2006 Nov 01; 100(1):58-64. PubMed ID: 16405685
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  • 5. Enrichment of xanthohumol in the brewing process.
    Wunderlich S, Zürcher A, Back W.
    Mol Nutr Food Res; 2005 Sep 01; 49(9):874-81. PubMed ID: 16097021
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  • 6. Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts.
    Piddocke MP, Kreisz S, Heldt-Hansen HP, Nielsen KF, Olsson L.
    Appl Microbiol Biotechnol; 2009 Sep 01; 84(3):453-64. PubMed ID: 19343343
    [Abstract] [Full Text] [Related]

  • 7. Monitoring the influence of high-gravity brewing and fermentation temperature on flavour formation by analysis of gene expression levels in brewing yeast.
    Saerens SM, Verbelen PJ, Vanbeneden N, Thevelein JM, Delvaux FR.
    Appl Microbiol Biotechnol; 2008 Oct 01; 80(6):1039-51. PubMed ID: 18751696
    [Abstract] [Full Text] [Related]

  • 8. Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.
    Coghe S, Benoot K, Delvaux F, Vanderhaegen B, Delvaux FR.
    J Agric Food Chem; 2004 Feb 11; 52(3):602-8. PubMed ID: 14759156
    [Abstract] [Full Text] [Related]

  • 9. Influence of the brewing process on furfuryl ethyl ether formation during beer aging.
    Vanderhaegen B, Neven H, Verstrepen KJ, Delvaux FR, Verachtert H, Derdelinckx G.
    J Agric Food Chem; 2004 Nov 03; 52(22):6755-64. PubMed ID: 15506813
    [Abstract] [Full Text] [Related]

  • 10. Decrease in hydrogen sulfide content during the final stage of beer fermentation due to involvement of yeast and not carbon dioxide gas purging.
    Oka K, Hayashi T, Matsumoto N, Yanase H.
    J Biosci Bioeng; 2008 Sep 03; 106(3):253-7. PubMed ID: 18930001
    [Abstract] [Full Text] [Related]

  • 11. Silicon in beer and brewing.
    Casey TR, Bamforth CW.
    J Sci Food Agric; 2010 Apr 15; 90(5):784-8. PubMed ID: 20355113
    [Abstract] [Full Text] [Related]

  • 12. Oxidative degradation of lipids during mashing.
    Arts MJ, Grun C, de Jong RL, Voss HP, Bast A, Mueller MJ, Haenen GR.
    J Agric Food Chem; 2007 Aug 22; 55(17):7010-4. PubMed ID: 17637059
    [Abstract] [Full Text] [Related]

  • 13. Effect of germination temperatures on proteolysis of the gluten-free grains sorghum and millet during malting and mashing.
    Chiba Y, Bryce JH, Goodfellow V, MacKinlay J, Agu RC, Brosnan JM, Bringhurst TA, Harrison B.
    J Agric Food Chem; 2012 Apr 11; 60(14):3745-53. PubMed ID: 22440185
    [Abstract] [Full Text] [Related]

  • 14. Determination and fractionation of metals in beer: a review.
    Pohl P.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Jun 11; 25(6):693-703. PubMed ID: 18484298
    [Abstract] [Full Text] [Related]

  • 15. Mutagenizing brewing yeast strain for improving fermentation property of beer.
    Liu Z, Zhang G, Sun Y.
    J Biosci Bioeng; 2008 Jul 11; 106(1):33-8. PubMed ID: 18691528
    [Abstract] [Full Text] [Related]

  • 16. Impact of pitching rate on yeast fermentation performance and beer flavour.
    Verbelen PJ, Dekoninck TM, Saerens SM, Van Mulders SE, Thevelein JM, Delvaux FR.
    Appl Microbiol Biotechnol; 2009 Feb 11; 82(1):155-67. PubMed ID: 19018524
    [Abstract] [Full Text] [Related]

  • 17. The chemical profiling of fatty acids during the brewing process.
    Olšovská J, Vrzal T, Štěrba K, Slabý M, Kubizniaková P, Čejka P.
    J Sci Food Agric; 2019 Mar 15; 99(4):1772-1779. PubMed ID: 30226273
    [Abstract] [Full Text] [Related]

  • 18. Application of a novel antioxidative assay in beer analysis and brewing process monitoring.
    Gorjanović SZ, Novaković MM, Potkonjak NI, Leskosek-Cukalović I, Suznjević DZ.
    J Agric Food Chem; 2010 Jan 27; 58(2):744-51. PubMed ID: 20014862
    [Abstract] [Full Text] [Related]

  • 19. Mold and mycotoxin problems encountered during malting and brewing.
    Wolf-Hall CE.
    Int J Food Microbiol; 2007 Oct 20; 119(1-2):89-94. PubMed ID: 17727998
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  • 20. Determination of free fatty acids in beer wort.
    Bravi E, Benedetti P, Marconi O, Perretti G.
    Food Chem; 2014 May 15; 151():374-8. PubMed ID: 24423546
    [Abstract] [Full Text] [Related]

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