X
Search Filters
Format Format
Subjects Subjects
Subjects Subjects
X
Sort by Item Count (A-Z)
Filter by Count
food science & technology (42) 42
beer (28) 28
index medicus (28) 28
humans (26) 26
male (24) 24
female (19) 19
barley (18) 18
chemistry, applied (18) 18
fermentation (17) 17
adult (16) 16
analysis (13) 13
malt (12) 12
agriculture, multidisciplinary (11) 11
animals (11) 11
beer - analysis (10) 10
middle aged (10) 10
neurosciences (10) 10
adolescent (9) 9
clinical neurology (9) 9
quality (9) 9
antioxidants (8) 8
mice (8) 8
nutrition & dietetics (8) 8
arrangement of braking elements on vehicles in general (7) 7
brake control systems or parts thereof, in general (7) 7
brewing (7) 7
child (7) 7
enzymes (7) 7
food science (7) 7
measuring (7) 7
measuring force, stress, torque, work, mechanical power,mechanical efficiency, or fluid pressure (7) 7
performing operations (7) 7
physics (7) 7
portable devices for preventing unwanted movement ofvehicles (7) 7
testing (7) 7
testing static or dynamic balance of machines orstructures (7) 7
testing structures or apparatus not otherwise provided for (7) 7
transporting (7) 7
vehicle brake control systems or parts thereof (7) 7
vehicle modifications to facilitate cooling of brakes (7) 7
vehicles in general (7) 7
beverages (6) 6
chromatography (6) 6
electrophysiology (6) 6
ethanol (6) 6
flavor (6) 6
food quality (6) 6
hordeum - chemistry (6) 6
malting (6) 6
aldehydes (5) 5
calibration (5) 5
chemistry (5) 5
esters (5) 5
fatty acids (5) 5
friedreich ataxia - physiopathology (5) 5
friedreich's ataxia (5) 5
gluten (5) 5
polyphenols (5) 5
volatile compounds (5) 5
wort (5) 5
yeast (5) 5
agriculture (4) 4
beer - microbiology (4) 4
beta-glucans - analysis (4) 4
biopsy (4) 4
biotechnology (4) 4
brain (4) 4
breweries (4) 4
chemistry/food science, general (4) 4
dealcoholization (4) 4
fatty acids - analysis (4) 4
food handling - methods (4) 4
genetic aspects (4) 4
germination (4) 4
gerste (4) 4
gluten-free beer (4) 4
impact (4) 4
inflammation (4) 4
lipids - analysis (4) 4
neural conduction - physiology (4) 4
neurology (4) 4
optimization (4) 4
osmotic distillation (4) 4
protein (4) 4
rice malt (4) 4
temperature (4) 4
time factors (4) 4
validation (4) 4
viscosity (4) 4
age of onset (3) 3
alcohol (3) 3
alcohols (3) 3
analytical chemistry (3) 3
annexin a1 - genetics (3) 3
annexin a1 - metabolism (3) 3
antioxidant activity (3) 3
assembly of bridges (3) 3
beta-glucans (3) 3
biotechnology & applied microbiology (3) 3
chemical-compounds (3) 3
more...
Language Language
Language Language
X
Sort by Item Count (A-Z)
Filter by Count
English (120) 120
Italian (5) 5
French (3) 3
German (2) 2
Chinese (1) 1
Japanese (1) 1
Portuguese (1) 1
more...
Publication Date Publication Date
Click on a bar to filter by decade
Slide to change publication date range


Journal of Food Quality, ISSN 0146-9428, 01/2018, Volume 2018, pp. 1 - 11
The production of low alcohol beer (LAB) with a full and well-balanced flavour is still now a complex challenge because of the different flavour profile they... 
ANTIOXIDANT ACTIVITY | EVOLUTION | WINE DEALCOHOLIZATION | FOOD SCIENCE & TECHNOLOGY | IMPROVEMENT | ALDEHYDES | MASS-SPECTROMETRY | Pectin | Carbonates | Analysis | Beer | Antioxidants | Ethanol | Food science | Fermentation | Mass spectrometry | Chromatography
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 12/2017, Volume 86, p. 55
To access, purchase, authenticate, or subscribe to the full-text of this article, please visit this link: http://dx.doi.org/10.1016/j.lwt.2017.07.033 The... 
Barley | Enzymes | Beer | Raw materials
Journal Article
Critical Reviews in Food Science and Nutrition, ISSN 1040-8398, 10/2015, Volume 55, Issue 12, p. 1771
  This article offers an exhaustive description of the use of Near-Infrared (NIR) Spectroscopy in the brewing industry. This technique is widely used for... 
Barley | Spectrum analysis | Quality control | Raw materials | Food quality | Breweries
Journal Article
Food Chemistry, ISSN 0308-8146, 01/2017, Volume 215, pp. 341 - 346
Free fatty acids (FFA) content of beer affects the ability to form a stable head of foam and plays an important role in beer staling. Moreover, the presence of... 
LLCE | SPE | GC-FID | Analysis | Beer | Free fatty acids | LIPID-CONTENT | FOOD SCIENCE & TECHNOLOGY | VALIDATION | WORT | EXTRACTION | NUTRITION & DIETETICS | BARLEY | ESTERS | CHEMISTRY, APPLIED | FLAVOR | Chromatography, Gas - methods | Reproducibility of Results | Beer - analysis | Liquid-Liquid Extraction | Fatty Acids, Nonesterified - analysis | Solid Phase Extraction - methods | Fatty acids
Journal Article
Food Chemistry, ISSN 0308-8146, 01/2017, Volume 214, p. 176
* The method determines and characterizes [beta]-glucan in beer wort by triple detector. * The method is well comparable with commercial reference method. *... 
Methods | Chromatography | Detectors | Beer | Analysis
Journal Article
Critical Reviews in Food Science and Nutrition, ISSN 1040-8398, 01/2015, Volume 55, Issue 12, pp. 1771 - 1771
This article offers an exhaustive description of the use of Near-Infrared (NIR) Spectroscopy in the brewing industry. This technique is widely used for quality... 
Barley | Spectroscopy | Malt | Brewing | Raw materials | Food processing | Assessments | Monitoring
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 06/2019, Volume 67, Issue 22, pp. 6324 - 6335
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 09/2016, Volume 96, Issue 12, pp. 4106 - 4115
BACKGROUNDRecently, there has been a significant increase in the number of microbreweries. Usually, craft beers are bottle conditioned; however, few studies... 
volatile profile | beer | bottle conditioning | yeast | REFERMENTATION | FOOD SCIENCE & TECHNOLOGY | AGRICULTURE, MULTIDISCIPLINARY | CHEMISTRY, APPLIED | Food Quality | Temperature | Ethanol | Humans | Middle Aged | Male | Saccharomyces cerevisiae - classification | Fermentation | Beer - microbiology | Food Microbiology | Young Adult | Adult | Female | Aged | Taste | Beer | Amino acids | Yeast | Economics | Bottles | Monitors | Priming | Conditioning | Volatile compounds
Journal Article
Journal of the Institute of Brewing, ISSN 0046-9750, 2015, Volume 121, Issue 1, pp. 113 - 121
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 01/2017, Volume 97, Issue 1, pp. 102 - 107
Journal Article
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 09/2016, Volume 96, Issue 12, pp. 4106 - 4115
Journal Article
LWT, ISSN 0023-6438, 12/2017, Volume 86, pp. 55 - 61
The clarifying effect of crossflow microfiltration (CFMF) on two types of lager beers made of 100% low β-glucan barley (LBGB), as such using the commercial... 
Ceramic hollow-fiber membrane | Low β-glucan barley grains | Exogenous enzymes | Permeation flux | Beer clarification | PROTEIN | FOOD SCIENCE & TECHNOLOGY | Low beta-glucan barley grains | WATER
Journal Article
BRITISH JOURNAL OF PHARMACOLOGY, ISSN 0007-1188, 05/2016, Volume 173, Issue 9, pp. 1556 - 1565
Background and PurposeHydrogen sulfide (H2S) is a gasotransmitter produced from l-cysteine through the enzymatic action of cystathionine--lyase (CSE) and/or... 
RHEUMATOID-ARTHRITIS | BIOMARKERS | PUBLICATION | RAT | SYNOVIAL-FLUID | INFLAMMATION | PHARMACOLOGICAL TOOLS | CYSTEINE | PHARMACOLOGY & PHARMACY | GAMMA-LYASE | GUIDE | Hydrogen sulfide | Rheumatoid factor | Enzymes | Cysteine | Vasodilators | Analysis | Physiological aspects | Arthritis | Penicillamine | Cystine
Journal Article
Journal of the Institute of Brewing, ISSN 0046-9750, 2018, Volume 124, Issue 4, pp. 381 - 388
Journal Article
No results were found for your search.

Cannot display more than 1000 results, please narrow the terms of your search.