X
Search Filters
Format Format
Format Format
X
Sort by Item Count (A-Z)
Filter by Count
Newspaper Article (11034) 11034
Patent (4037) 4037
Journal Article (1602) 1602
Magazine Article (629) 629
Web Resource (559) 559
Trade Publication Article (374) 374
Newsletter (183) 183
Book Chapter (104) 104
Publication (63) 63
Book / eBook (53) 53
Book Review (36) 36
Government Document (31) 31
Transcript (18) 18
Reference (12) 12
Dissertation (11) 11
Report (9) 9
Conference Proceeding (6) 6
Paper (4) 4
Streaming Video (4) 4
Market Research (3) 3
Archival Material (1) 1
Journal / eJournal (1) 1
more...
Subjects Subjects
Subjects Subjects
X
Sort by Item Count (A-Z)
Filter by Count
beer (18059) 18059
breweries (9310) 9310
chemistry (4125) 4125
wine (4120) 4120
microbiology (4114) 4114
biochemistry (4067) 4067
spirits (4048) 4048
vinegar (4045) 4045
enzymology (4040) 4040
metallurgy (4037) 4037
mutation or genetic engineering (4037) 4037
barley (2246) 2246
human necessities (1872) 1872
culture media (1631) 1631
compositions thereof (1627) 1627
microorganisms or enzymes (1627) 1627
propagating, preserving or maintaining microorganisms (1627) 1627
brewing industry (1503) 1503
brewing of beer (1346) 1346
agriculture (1188) 1188
restaurants (1079) 1079
microbreweries (1048) 1048
preparation thereof (1036) 1036
forestry (989) 989
hunting (972) 972
animal husbandry (968) 968
fishing (968) 968
trapping (968) 968
other alcoholic beverages (963) 963
foods or foodstuffs (915) 915
their treatment, not covered by other classes (915) 915
foods, foodstuffs, or non-alcoholic beverages, not covered bysubclasses a23b - a23j (821) 821
preservation of foods or foodstuffs, in general (821) 821
their preparation or treatment, e.g. cooking, modification ofnutritive qualities, physical treatment (821) 821
alcohol (795) 795
new plants or processes for obtaining them (765) 765
plant reproduction by tissue culture techniques (765) 765
food science & technology (684) 684
festivals (628) 628
organic chemistry (497) 497
processes using microorganisms (483) 483
yeast (454) 454
peptides (449) 449
entrepreneurs (445) 445
compositions or test papers therefor (444) 444
condition-responsive control in microbiological orenzymological processes (444) 444
measuring or testing processes involving enzymes, nucleicacids or microorganisms (444) 444
processes of preparing such compositions (444) 444
fermentation (443) 443
enzymes (442) 442
brewing (403) 403
fermentation or enzyme-using processes to synthesise a desiredchemical compound or composition or to separate optical isomersfrom a racemic mixture (380) 380
food (377) 377
wines (377) 377
hygiene (360) 360
medical or veterinary science (358) 358
preparations for medical, dental, or toilet purposes (346) 346
malt (338) 338
general tagging of cross-sectional technologies spanning over several sections of the ipc (324) 324
general tagging of new technological developments (324) 324
technical subjects covered by former uspc cross-reference art collections [xracs] and digests (324) 324
recipes (301) 301
technologies or applications for mitigation or adaptation againstclimate change (298) 298
grain (296) 296
indexing scheme relating to foods, foodstuffs or non-alcoholicbeverages (283) 283
awards & honors (280) 280
beverages (273) 273
coffee (273) 273
purification (272) 272
gluten (267) 267
index medicus (265) 265
specific therapeutic activity of chemical compounds ormedicinal preparations (263) 263
bars (227) 227
wheat (223) 223
derivatives thereof (212) 212
preservation (211) 211
marketing (210) 210
clarification (209) 209
ageing (208) 208
pasteurisation (208) 208
sterilisation (207) 207
chemistry, applied (203) 203
light (202) 202
baking (193) 193
proteins (189) 189
analysis (186) 186
bakery products (185) 185
edible doughs (184) 184
fruits (184) 184
preservation thereof (184) 184
quality (184) 184
treatment, e.g. preservation, of flour or dough, e.g. byaddition of materials (184) 184
farms (183) 183
beer - analysis (173) 173
research (171) 171
taste (168) 168
biotechnology & applied microbiology (167) 167
polysaccharides (166) 166
social networks (165) 165
biocides, e.g. as disinfectants, as pesticides, as herbicides (159) 159
more...
Library Location Library Location
Library Location Library Location
X
Sort by Item Count (A-Z)
Filter by Count
Engineering & Comp. Sci. - Stacks (11) 11
Online Resources - Online (6) 6
Collection Dvlpm't (Acquisitions) - Vendor file (4) 4
Gerstein Science - Stacks (3) 3
Robarts - Stacks (3) 3
Thomas Fisher Rare Book - Rare Book (3) 3
Collection Dvlpm't (Acquisitions) - Closed Orders (2) 2
Earth Sciences (Noranda) - Stacks (1) 1
Engineering & Comp. Sci. - Reference (1) 1
Royal Ontario Museum - Stacks (1) 1
UofT at Mississauga - Stacks (1) 1
more...
Language Language
Language Language
X
Sort by Item Count (A-Z)
Filter by Count
English (18298) 18298
Chinese (964) 964
French (655) 655
German (276) 276
Korean (275) 275
Russian (210) 210
Japanese (150) 150
Czech (66) 66
Spanish (61) 61
Portuguese (42) 42
Ukrainian (19) 19
Bulgarian (18) 18
Polish (16) 16
Romanian (13) 13
Danish (12) 12
Norwegian (12) 12
Croatian (4) 4
Latvian (4) 4
Lithuanian (4) 4
Turkish (4) 4
Estonian (3) 3
Hungarian (3) 3
Italian (3) 3
Greek (2) 2
Slovak (2) 2
Slovenian (2) 2
Dutch (1) 1
Finnish (1) 1
Hebrew (1) 1
Icelandic (1) 1
Indonesian (1) 1
Serbian (1) 1
Swedish (1) 1
more...
Publication Date Publication Date
Click on a bar to filter by decade
Slide to change publication date range


Food Chemistry, ISSN 0308-8146, 12/2014, Volume 165, pp. 175 - 180
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 09/2017, Volume 82, pp. 342 - 353
While gluten content in beers can be quite toxic to coeliac patients as well as to the broader group of gluten-intolerant people, using gluten-free raw... 
Hydrodynamic cavitation | proline | Brewing | Gluten | Beer | TREATMENT SCHEMES | FOOD SCIENCE & TECHNOLOGY | WHEAT | DISEASE | GROWTH | FERMENTATION | CHEMISTRY | PROTEINS | WATER-TREATMENT | CONSUMPTION | Gluten-free diet | Proline | Barley | Fermentation
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 11/2014, Volume 60, Issue 3, pp. 645 - 652
Antifungal hordatines and their precursors, hydroxycinnamoylagmatines, were analyzed in dormant barley seeds and beer sample by ultra-performance liquid... 
Barley | Phenolamides | Hordatine | Beer | FOOD SCIENCE & TECHNOLOGY | WHEAT | SEEDS | METABOLISM | POLYAMINES | ANTIFUNGAL FACTORS | GASTROINTESTINAL MOTILITY | ACCUMULATION | LEGUMINOUS PLANTS | Mass spectrometry | Analysis
Journal Article
Journal of Dairy Science, ISSN 0022-0302, 03/2019, Volume 102, Issue 3, pp. 2044 - 2050
Acid whey, a by-product of strained yogurt production, represents a disposal challenge for the dairy industry. Utilization schemes are currently limited;... 
by-product | dairy beverage | beer | acid whey | value-added | VARIETY | AGRICULTURE, DAIRY & ANIMAL SCIENCE | SEED-GERMINATION | STABILITY | FOOD SCIENCE & TECHNOLOGY | ALCOHOL PRODUCTION | YEAST | BETA-GLYCOSIDASES | CHEESE | EXPRESSION | ALPHA-AMYLASE
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 2007, Volume 45, Issue 3, pp. 343 - 352
Previous pilot brewing trials have demonstrated that in the absence of a molecular weight (MW) ∼12,000 (barley silica eluate (SE) protein), the beer brewed... 
Malt | Barley trypsin inhibitor | Haze | Protein | Beer | VARIANTS | FOOD SCIENCE & TECHNOLOGY | HORDEUM-VULGARE-L | malt | ORGANIZATION | barley trypsin inhibitor | haze | A-HORDEINS | GENE | ENDOSPERM | BETA-AMYLASE | CM-PROTEINS | protein | EXPRESSION | beer | Barley | Cloning | Analysis | Methanol
Journal Article
European Food Research and Technology, ISSN 1438-2377, 8/2017, Volume 243, Issue 8, pp. 1363 - 1374
The application of lactic acid bacteria (LAB) can be a challenging yet promising tool to control the endogenous microbiota during malting and to improve malt... 
Biotechnology | Chemistry | Analytical Chemistry | Food Science | Bio-protection | Forestry | Mycotoxins | Malting | Agriculture | Lactobacillus brevis R2Δ | Fusarium spp | MICROFLORA | BEER QUALITY | QUANTIFICATION | FOOD SCIENCE & TECHNOLOGY | GRAMINEARUM | Lactobacillus brevis R2 Delta | IMPACT | GRAIN GERMINATION | PROCESSABILITY | LACTIC-ACID BACTERIA | YEASTS | FUSARIUM-CULMORUM
Journal Article
Euphytica, ISSN 0014-2336, 10/2015, Volume 205, Issue 3, pp. 799 - 807
Haze formation in beer is a trait closely related to beer quality and it is largely affected by the haze active proteins (HAPs) in barley (Hordeum vulgare L.).... 
Life Sciences | Plant Pathology | Haze active protein | Biotechnology | Barley | Quantitative trait locus (QTL) | Plant Physiology | Plant Sciences | Plant Genetics & Genomics | Beer | HORTICULTURE | QUANTITATIVE TRAIT LOCI | AGRONOMY | GRAIN | MALTING QUALITY | STABILITY | PLANT SCIENCES | Proteins | Quantitative genetics | Chromosomes | Analysis | Genomics | Genetics
Journal Article
Food Control, ISSN 0956-7135, 06/2016, Volume 64, pp. 81 - 86
Numerous studies have focused on the effects of food-processing techniques on pesticide residues. However, it remains a challenge to ensure high-quality... 
Behavior | Food processing | Response surface methodology | Processing factor | Triadimefon | FOOD SCIENCE & TECHNOLOGY | PESTICIDE-RESIDUES | DEGRADATION | SOIL | FATE | METABOLITE | FOOD | Barley | Metabolites | Fermentation | Methods | Beer
Journal Article