These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

185 related items for PubMed ID: 32858842

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2. Yeast Strains and Wort Color as Factors Affecting Effects of the Ethanol Fermentation Process.
    Paszkot J, Kawa-Rygielska J.
    Molecules; 2022 Jun 21; 27(13):. PubMed ID: 35807223
    [Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4. 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 21; 99(14):6628-6637. PubMed ID: 31393605
    [Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6. Correlation of malt quality parameters and beer flavor stability: multivariate analysis.
    Guido LF, Curto AF, Boivin P, Benismail N, Gonçalves CR, Barros AA.
    J Agric Food Chem; 2007 Feb 07; 55(3):728-33. PubMed ID: 17263467
    [Abstract] [Full Text] [Related]

  • 7. A review on the fate of phenolic compounds during malting and brewing: Technological strategies and beer styles.
    Carvalho DO, Guido LF.
    Food Chem; 2022 Mar 15; 372():131093. PubMed ID: 34619521
    [Abstract] [Full Text] [Related]

  • 8. A comparative assessment of antioxidant properties, total phenolic content of einkorn, wheat, barley and their malts.
    Fogarasi AL, Kun S, Tankó G, Stefanovits-Bányai E, Hegyesné-Vecseri B.
    Food Chem; 2015 Jan 15; 167():1-6. PubMed ID: 25148951
    [Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10. Investigations into the Ability to Reduce Cinnamic Acid as Undesired Precursor of Toxicologically Relevant Styrene in Wort by Different Barley to Wheat Ratios (Grain Bill) during Mashing.
    Kalb V, Seewald T, Hofmann T, Granvogl M.
    J Agric Food Chem; 2021 Aug 18; 69(32):9443-9450. PubMed ID: 34351749
    [Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12. Properties of Dry Hopped Dark Beers with High Xanthohumol Content.
    Paszkot J, Kawa-Rygielska J, Anioł M.
    Antioxidants (Basel); 2021 May 11; 10(5):. PubMed ID: 34064972
    [Abstract] [Full Text] [Related]

  • 13. Guaiacol and 4-methylphenol as specific markers of torrefied malts. Fate of volatile phenols in special beers through aging.
    Scholtes C, Nizet S, Collin S.
    J Agric Food Chem; 2014 Oct 01; 62(39):9522-8. PubMed ID: 25174984
    [Abstract] [Full Text] [Related]

  • 14. The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity.
    Blšáková L, Gregor T, Mešťánek M, Hřivna L, Kumbár V.
    Foods; 2021 Dec 23; 11(1):. PubMed ID: 35010156
    [Abstract] [Full Text] [Related]

  • 15. Phenolic content, physical and sensory properties of breads made with different types of barley wort.
    Baiano A, Viggiani I, Terracone C, Romaniello R, Del Nobile MA.
    J Sci Food Agric; 2015 Oct 23; 95(13):2736-41. PubMed ID: 25452195
    [Abstract] [Full Text] [Related]

  • 16. Quality and Pro-Healthy Properties of Belgian Witbier-Style Beers Relative to the Cultivar of Winter Wheat and Raw Materials Used.
    Belcar J, Buczek J, Kapusta I, Gorzelany J.
    Foods; 2022 Apr 15; 11(8):. PubMed ID: 35454737
    [Abstract] [Full Text] [Related]

  • 17. Impact of Dealcoholization by Osmotic Distillation on Metabolic Profile, Phenolic Content, and Antioxidant Capacity of Low Alcoholic Craft Beers with Different Malt Compositions.
    Petrucci R, Di Matteo P, Sobolev AP, Liguori L, Albanese D, Proietti N, Bortolami M, Russo P.
    J Agric Food Chem; 2021 Apr 28; 69(16):4816-4826. PubMed ID: 33855852
    [Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. Immunochemical determination of gluten in malts and beers.
    Dostálek P, Hochel I, Méndez E, Hernando A, Gabrovská D.
    Food Addit Contam; 2006 Nov 28; 23(11):1074-8. PubMed ID: 17071509
    [Abstract] [Full Text] [Related]

  • 20. Comparison of beer quality attributes between beers brewed with 100% barley malt and 100% barley raw material.
    Steiner E, Auer A, Becker T, Gastl M.
    J Sci Food Agric; 2012 Mar 15; 92(4):803-13. PubMed ID: 21969182
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 10.