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The effect of cold break on the fining of beer = Effet d'un traitement par le froid sur le collage de la bièreMORRIS, T. M.Journal of the Institute of Brewing. 1986, Vol 92, Num 1, pp 93-96, issn 0046-9750Article

EBC analytica microbiologica : Part III = Microbiologie analytique de l'EBC. Partie IIIJournal of the Institute of Brewing. 1984, Vol 90, Num 4, pp 272-276, issn 0046-9750Article

Efficient and Quantitative Measurement of Malt and Wort Parameters Using FTIR SpectroscopyTITZE, Jean; ILBERG, Vladimir; FRIESS, Albrecht et al.Journal of the American Society of Brewing Chemists. 2009, Vol 67, Num 4, pp 193-199, issn 0361-0470, 7 p.Article

Fiber and putative prebiotics in beerBAMFORTH, Charles W; GAMBILL, Samuel C.Journal of the American Society of Brewing Chemists. 2007, Vol 65, Num 2, pp 67-69, issn 0361-0470, 3 p.Article

The Co-Reporting Theory of Tensed and Tenseless SentencesSMITH, Q.Philosophical quarterly. 1990, Vol 40, Num 159, pp 213-222, issn 0031-8094Article

Perception of Beer Flavour Associates with Thermal Taster StatusPICKERING, Gary J; BARTOLINI, Jon-Alexander; BAJEC, Martha R et al.Journal of the Institute of Brewing. 2010, Vol 116, Num 3, pp 239-244, issn 0046-9750, 6 p.Article

Estabilidad coloidal de la cerveza = La stabilité colloïdale de la bièreLUIS ROS, J.1980, 82 p., isbn 84-300-2015-2Book

Evaluation of Ideal Everyday Italian Food and Beer Pairings with Regular Consumers and Food and Beverage ExpertsDONADINI, Gianluca; SPIGNO, Giorgia; FUMI, Maria Daria et al.Journal of the Institute of Brewing. 2008, Vol 114, Num 4, pp 329-342, issn 0046-9750, 14 p.Article

The Possibility of Producing a Special Type of Beer Made from Wort with the Addition of Grape MustVELJOVIC, M; DJORDJEVIC, R; LESKOSEK-CUKALOVIC, I et al.Journal of the Institute of Brewing. 2010, Vol 116, Num 4, pp 440-444, issn 0046-9750, 5 p.Article

Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stabilitySOARES DA COSTA, M; GONCALVES, C; FERREIRA, A et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 26, pp 7911-7917, issn 0021-8561, 7 p.Article

Analysis of isinglass residues in beerBAXTER, E. Denise; COOPER, Daniel; FISHER, Gillian M et al.Journal of the Institute of Brewing. 2007, Vol 113, Num 2, pp 130-134, issn 0046-9750, 5 p.Article

Beer drinkability: A reviewMATTOS, Rubens; MORETTI, Roberto H.Technical quarterly - Master Brewers Association of the Americas. 2005, Vol 42, Num 1, pp 13-15, issn 0743-9407, 3 p.Article

GRATUITOUS INDUCTION OF TWO OMEGA -GRANIDINO ACID AMIDINOHYDROLASES IN PSEUDOMONAS SP. ATCC 14676 BY TAUROCYAMINE AND 3-GUANIDINOPROPIONATEYORIFUJI T; SHIRITANI Y.1982; AGRIC. BIOL. CHEM.; ISSN 0002-1369; JPN; DA. 1982; VOL. 46; NO 1; PP. 317-318; BIBL. 9 REF.Article

Sort and beer: Everything you wanted to know about the sorting task but did not dare to askCHOLLET, Sylvie; LELIEVRE, Maud; ABDI, Herve et al.Food quality and preference. 2011, Vol 22, Num 6, pp 507-520, issn 0950-3293, 14 p.Article

Sensitive Measurement of Thermal Stress in Beer and Beer-like Beverages Utilizing the 2-Thiobarbituric Acid (TBA) ReactionMIZUNO, Akihiro; NOMURA, Yoshitsugu; IWATA, Hiroshi et al.Journal of the American Society of Brewing Chemists. 2011, Vol 69, Num 4, pp 220-226, issn 0361-0470, 7 p.Article

Current perspectives on the role of enzymes in brewingBAMFORTH, C. W.Journal of cereal science (Print). 2009, Vol 50, Num 3, pp 353-357, issn 0733-5210, 5 p.Conference Paper

The relationship between haze and the size of particles in beer = Corrélation entre trouble au froid et dimensions des particules dans la bièreMORRIS, T. M.Journal of the Institute of Brewing. 1987, Vol 93, Num 1, pp 13-17, issn 0046-9750Article

Measurement of stray light in atomic absorption spectrometryBLACK, S. S; ROBARGE, W. P; BOSS, C. B et al.Applied spectroscopy. 1990, Vol 44, Num 2, pp 280-285, issn 0003-7028, 6 p.Article

Relationships Among Throat Sensation, Beer Flavor, and Swallowing Motion While Drinking BeerKOJIMA, Hidetoshi; KANEDA, Hirotaka; WATARI, Junji et al.Journal of the American Society of Brewing Chemists. 2009, Vol 67, Num 4, pp 217-221, issn 0361-0470, 5 p.Article

Calibration problems with spectrophotometers = Problèmes d'étalonnage des spectrophotomètresHAGE, T.Journal of the Institute of Brewing. 1988, Vol 94, Num 6, issn 0046-9750, 369Article

Development of a Biometric System for the Measurement of Swallowing Motion While Drinking BeerKOJIMA, Hidetoshi; KANEDA, Hirotaka; WATARI, Junji et al.Journal of the American Society of Brewing Chemists. 2009, Vol 67, Num 1, pp 1-7, issn 0361-0470, 7 p.Article

Expertise and memory for beers and beer olfactory compoundsVALENTIN, Dominique; CHOLLET, Sylvie; BEAL, Severin et al.Food quality and preference. 2007, Vol 18, Num 5, pp 776-785, issn 0950-3293, 10 p.Article

Fluorescence spectroscopy for characterization and differentiation of beersSIKORSKA, Ewa; GORECKI, Tomasz; KHMELINSKII, Igor V et al.Journal of the Institute of Brewing. 2004, Vol 110, Num 4, pp 267-275, issn 0046-9750, 9 p.Article

Simultaneous Filtration and Stabilization of the Beer: Potential for Oxidized High-Density Polyethylene (OxPE) to be Used as Filter AidLIBOUTON, M; DAOUST, D; SCLAVONS, M et al.Journal of the American Society of Brewing Chemists. 2012, Vol 70, Num 4, pp 280-286, issn 0361-0470, 7 p.Article

Protein precipitation during wort boiling : quality aspects of diminished wort boiling times of brews prepared from proanthocyanidin-free or regular raw materials = Précipitation des protéines pendant la cuisson du moût : aspects qualitatifs de la réduction de la durée de cuisson du moût sur les bières préparées à partir de matières premières exemptes de proanthocyanidols ou normalesDELCOUR, J. A; VANHAMEL, S; MOERMAN, E et al.Journal of the Institute of Brewing. 1988, Vol 94, Num 6, pp 371-374, issn 0046-9750Article

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