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kw.\*:("BIERE NON ALCOOLISEE")

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LA BIERE PITO SANS ALCOOLCURIN J.1976; KVASNY PRUMYSL; CESKOSL.; DA. 1976; VOL. 22; NO 5; PP. 99-102; ABS. RUSSE ANGL. ALLEM.; BIBL. 9 REF.Article

ALKOHOLARME BIERE UND ALKOHOLARME GETRAENKE MIT BIERCHARAKTER. = BIERES PEU ALCOOLISEES ET BOISSONS PEU ALCOOLISEES PRESENTANT LES CARACTERES DE LA BIEREJAGER P; PUSPOK J.1978; MITT. VERSUCHSSTN GAERUNGSGEWERBE WIEN; OESTERR.; DA. 1978; VOL. 32; NO 3-4; PP. 36-40; BIBL. 16 REF.Article

DETERMINACION ESPECTROFATOMETRICA DE DIACETILO EN CERVEZAS, PREVIA FORMACION DE DIACETIL DITIOSEMICARBAZONA = DOSAGE SPECTROMETRIQUE DU DIACETYLE DANS LA BIERE, AVEC FORMATION PREALABLE DE DIACETYLE DITHIOSEMICARBAZONEOLEA MRF; PENA LORENS P; GARCIA VILLANOVA R et al.1979; AN. BROMATOL.; ISSN 0003-2492; ESP; DA. 1979; VOL. 31; NO 3-4; PP. 374-378; ABS. ENG; BIBL. 5 REF.Article

Die Herstellung von alkoholfreiem Bier nach dem Desorptionsprinzip = Production of non-alcoholic beer on the desorption principleRINKE, W; DZIONDZIAK, K.Monatsschrift für Brauwissenschaft. 1994, Vol 47, Num 11, pp 352-355, issn 0723-1520Conference Paper

Der Gehalt von Bieren an Kupfer, Nickel und Chrom = Copper, Nickel and Chromiura Constant of Different Kinds of BeerSTELZ, A; LÜCKEL, S; TASCHAN, H et al.Aktuelle Ernährungsmedizin. 1993, Vol 18, Num 5, pp 338-340, issn 0341-0501Article

On the potential health effects of consuming «non-alcoholic» or «dealcoholized» beveragesSCHAEFER, J. M.Alcohol (Fayetteville, NY). 1987, Vol 4, Num 2, pp 87-95, issn 0741-8329Article

Zielgruppen für alkoholfreies Bier. (Teil 2) Aktive und passive Raucher (if you smoke, don't drink and if you drink, don't smoke) = Target groups for alcohol-free beer. (part 2) - Active and passive smokers (If you smoke, don't drink and if you drink, don't smoke)PIENDL, A; BIRK, M; KRIEBLER, T et al.Monatsschrift für Brauwissenschaft. 1998, Vol 51, Num 11-12, pp 196-203, issn 0723-1520Article

Influence of absolute pressure on mass transfer kinetics in beer dialysisLESKOSEK, I; MITROVIC, M.Biotechnology techniques. 1992, Vol 6, Num 3, pp 223-226, issn 0951-208XArticle

Zielgruppen für alkoholfreies Bier. (Teil 1). Aktive und passive Raucher (If you smoke, don't drink and if you drink, don't smoke) = Target groups for alcohol-free beer (part 1). Active and passive smokers (if you smoke, dont drink and if you drink don't smoke)PIENDL, A; BIRK, M; KRIEBLER, T et al.Monatsschrift für Brauwissenschaft. 1998, Vol 51, Num 9-10, pp 149-160, issn 0723-1520Article

Influence of beer flow rate on mass transfer kinetics in beer dialysisLESKOSEK, I; MITROVIC, M; NEDOVIC, V et al.Biotechnology techniques. 1993, Vol 7, Num 2, pp 123-126, issn 0951-208XArticle

Puringehalte in Bieren : Purinbasengehalte alkoholhaltiger und alkoholfreier Biere = Purine contents in beers. Purine bases contents in alcoholic and nonalcoholic beersKOÊLLING, I; MONTAG, A.Aktuelle Ernährungsmedizin. 1991, Vol 16, Num 1, pp 14-17, issn 0341-0501, 4 p.Article

Die Entalkoholisierung von Bier durch Dialyse : Verfahrenstechnische Beeinflussung der Bierqualität = The dealcoholisation of beer by dialysis : influencing beer quality by process engineeringZUFALL, C; WACKERBAUER, K.Monatsschrift für Brauwissenschaft. 2000, Vol 53, Num 9-10, pp 164-179, issn 0723-1520Article

Influence of beer ethanol content on the wort flavour perceptionPERPETE, Philippe; COLLIN, Sonia.Food chemistry. 2000, Vol 71, Num 3, pp 379-385, issn 0308-8146Conference Paper

Verfahrenstechnische Parameter bei der Entalkoholisierung von Bier mittels Fallstromverdampfung und ihr Einfluss auf die Bierqualität = Process engineering parameters for the dealcoholisation of beer by means of falling film evaporation and its influence on beer qualityZUFALL, C; WACKERBAUER, K.Monatsschrift für Brauwissenschaft. 2000, Vol 53, Num 7-8, pp 124-137, issn 0723-1520Article

Factors influencing alcohol and extract separation in beer dialysisLESKOSEK, I; MITROVIC, M; NEDOVIC, V et al.World journal of microbiology & biotechnology. 1995, Vol 11, Num 5, pp 512-514, issn 0959-3993Article

In search of an alternative placebo: estimating alcohol content of nonalcoholic, light, and regular beerCORCORAN, K. J; SEGRIST, D. J.Addictive behaviors. 1993, Vol 18, Num 3, pp 259-262, issn 0306-4603Article

The effects of alcoholic beverages on urate metabolism in gout sufferersEASTMOND, C. J; GARTON, M; ROBINS, S et al.British journal of rheumatology. 1995, Vol 34, Num 8, pp 756-759, issn 0263-7103Article

How to improve the enzymatic worty flavour reduction in a cold contact fermentationPERPETE, P; COLLIN, S.Food chemistry. 2000, Vol 70, Num 4, pp 457-462, issn 0308-8146Article

Influence of yeast immobilization on fermentation and aldehyde reduction during the production of alcohol-free beerVAN IERSEL, M. F. M; BROUWER-POST, E; ROMBOUTS, F. M et al.Enzyme and microbial technology. 2000, Vol 26, Num 8, pp 602-607, issn 0141-0229Article

A comparison of bitter perception in high-alcohol, low-alcohol and alcohol-free beerKING, B. M; MOREAU, N.Journal of the Institute of Brewing. 1996, Vol 102, Num 6, pp 419-425, issn 0046-9750Article

Continuous production of non-alcohol beer by immobilized yeast at low temperatureVAN IERSEL, M. F. M; MEERSMAN, E; SWINKELS, W et al.Journal of industrial microbiology. 1995, Vol 14, Num 6, pp 495-501, issn 0169-4146Article

Occurrence of fumonisins in Spanish beers analyzed by an enzyme-linked immunosorbent assay methodTORRES, M. R; SANCHIS, V; RAMOS, A. J et al.International journal of food microbiology. 1998, Vol 39, Num 1-2, pp 139-143, issn 0168-1605Article

Flavor formation and cell physiology during the production of alcohol-free beer with immobilized Saccharomyces cerevisiaeVAN IERSEL, M. F. M; VAN DIEREN, B; ROMBOUTS, F. M et al.Enzyme and microbial technology. 1999, Vol 24, Num 7, pp 407-411, issn 0141-0229Article

Yeast ADH1 disruption : A way to promote carbonyl compounds reduction in alcohol-free beer productionEVELLIN, F; PERPETE, P; COLLIN, S et al.Journal of the American Society of Brewing Chemists. 1999, Vol 57, Num 3, pp 109-113, issn 0361-0470Article

Effect of environmental conditions on flocculation and immobilisation of brewer's yeast during production of alcohol-free beerVAN IERSEL, M. F. M; MEERSMAN, E; ARNTZ, M et al.Journal of the Institute of Brewing. 1998, Vol 104, Num 3, pp 131-136, issn 0046-9750Article

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