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Journal Abstract Search

174 related items for PubMed ID: 34441504

  • 1. Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer.
    Cadenas R, Caballero I, Nimubona D, Blanco CA.
    Foods; 2021 Jul 26; 10(8):. PubMed ID: 34441504
    [Abstract] [Full Text] [Related]

  • 2. Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production.
    Cela N, Galgano F, Perretti G, Di Cairano M, Tolve R, Condelli N.
    Food Chem; 2022 Aug 01; 384():132621. PubMed ID: 35257999
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  • 3. 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
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  • 4. Progress of the use of alternatives to malt in the production of gluten-free beer.
    Yang D, Gao X.
    Crit Rev Food Sci Nutr; 2022 Apr 11; 62(10):2820-2835. PubMed ID: 33325770
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  • 6. 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 15; 312():126087. PubMed ID: 31911355
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  • 10. Characteristics of Oat and Buckwheat Malt Grains for Use in the Production of Fermented Foods.
    Salamon A, Kowalska H, Ignaczak A, Marzec A, Kowalska J, Szafrańska A.
    Foods; 2023 Oct 12; 12(20):. PubMed ID: 37893639
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  • 11. 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 12; 88(12):5203-5215. PubMed ID: 37876285
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  • 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 21; 13(1):10094. PubMed ID: 37344549
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  • 14. Molecular brewing: The molecular structural effects of starch adjuncts on barley malt brewing performances.
    Hu S, Deng H, Liu R, Yu W.
    Int J Biol Macromol; 2021 Dec 15; 193(Pt A):661-671. PubMed ID: 34717974
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  • 15. Effect of germination temperatures on proteolysis of the gluten-free grains rice and buckwheat during malting and mashing.
    Agu RC, Chiba Y, Goodfellow V, MacKinlay J, Brosnan JM, Bringhurst TA, Jack FR, Harrison B, Pearson SY, Bryce JH.
    J Agric Food Chem; 2012 Oct 10; 60(40):10147-54. PubMed ID: 22950683
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  • 18. The Phenolic Compounds' Role in Beer from Various Adjuncts.
    Gribkova IN, Eliseev MN, Lazareva IV, Zakharova VA, Sviridov DA, Egorova OS, Kozlov VI.
    Molecules; 2023 Mar 01; 28(5):. PubMed ID: 36903541
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  • 19. Feed preference in pigs: effect of cereal sources at different inclusion rates.
    Solà-Oriol D, Roura E, Torrallardona D.
    J Anim Sci; 2009 Feb 01; 87(2):562-70. PubMed ID: 18952740
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  • 20. Suitability of unmalted quinoa for beer production.
    Kordialik-Bogacka E, Bogdan P, Pielech-Przybylska K, Michałowska D.
    J Sci Food Agric; 2018 Oct 01; 98(13):5027-5036. PubMed ID: 29603254
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