125^th Anniversary Review: The role of proteins in beer redox stabilityWU, Ming J; ROGERS, Peter J; CLARKE, Frank M et al.Journal of the Institute of Brewing. 2012, Vol 118, Num 1, pp 1-11, issn 0046-9750, 11 p.Article

Phenolic acids from malt are efficient acetylcholinesterase and butyrylcholinesterase inhibitorsSZWAJGIER, Dominik; BOROWIEC, Kamila.Journal of the Institute of Brewing. 2012, Vol 118, Num 1, pp 40-48, issn 0046-9750, 9 p.Article

Methanol and Major Volatile Compounds of Turkish Raki and Effect of Distillate SourceCABAROGLU, Turgut; YILMAZTEKIN, Murat.Journal of the Institute of Brewing. 2011, Vol 117, Num 1, pp 98-105, issn 0046-9750, 8 p.Article

The Impact of Copper in Different Parts of Malt Whisky Pot Stills on New Make Spirit Composition and AromaHARRISON, Barry; FAGNEN, Olivier; JACK, Frances et al.Journal of the Institute of Brewing. 2011, Vol 117, Num 1, pp 106-112, issn 0046-9750, 7 p.Article

The Oxalic Acid Content in Selected Barley Varieties Grown in Poland, as well as in their Malts and WortsBRUDZYNSKI, Andrzej; SALAMON, Agnieszka.Journal of the Institute of Brewing. 2011, Vol 117, Num 1, pp 67-73, issn 0046-9750, 7 p.Article

Ochratoxin A and Brewing Technology: A ReviewANLI, Ertan; MERT ALKIS, I.Journal of the Institute of Brewing. 2010, Vol 116, Num 1, pp 23-32, issn 0046-9750, 10 p.Article

A Method to Detect Anti-metabolic Factors in FermentationsPORTER, Ashley V; LAKE, Joseph C; GILL, Tom A et al.Journal of the Institute of Brewing. 2010, Vol 116, Num 3, pp 280-284, issn 0046-9750, 5 p.Article

Automatic Detection of Critical Points in Bottling Plants with a Model-based Diagnosis AlgorithmFLAD, Stefan; STRUSS, Peter; VOIGT, Tobias et al.Journal of the Institute of Brewing. 2010, Vol 116, Num 4, pp 354-359, issn 0046-9750, 6 p.Article

Detection of Beer-spoilage Lactobacillus brevis strains by Reduction of ResazurinPREISSLER, Patrick; BEHR, Jürgen; VOGEL, Rudi F et al.Journal of the Institute of Brewing. 2010, Vol 116, Num 4, pp 399-404, issn 0046-9750, 6 p.Article

Induction of Gushing with Recombinant Class II Hydrophobin FcHyd5p from Fusarium culmorum and the Impact of Hop Compounds on its Gushing PotentialLUTTERSCHMID, Georg; STÜBNER, Matthias; VOGEL, Rudi F et al.Journal of the Institute of Brewing. 2010, Vol 116, Num 4, pp 339-347, issn 0046-9750, 9 p.Article

The Evolution of Dextrins During the Mashing and Fermentation of All-malt Whisky ProductionVRIESEKOOP, Frank; RATHBAND, Andrew; MACKINLAY, Jim et al.Journal of the Institute of Brewing. 2010, Vol 116, Num 3, pp 230-238, issn 0046-9750, 9 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

The Use of a Novel Ferulic Acid Esterase from Lactobacillus acidophilus K1 for the Release of Phenolic Acids from Brewer's Spent GrainSZWAJGIER, Dominik; WASKO, Adam; TARGONSKI, Zdzisław et al.Journal of the Institute of Brewing. 2010, Vol 116, Num 3, pp 293-303, issn 0046-9750, 11 p.Article

Tetrazolium Staining, Mitochondria, and Barley QualityBRIGGS, Dennis E; SOLE, Stanley M; LATHAM, Philip et al.Journal of the Institute of Brewing. 2009, Vol 115, Num 1, pp 41-48, issn 0046-9750, 8 p.Article

The Influences of Steeping Duration and Temperature on the α- and β-Amylase Activities of Six Thai Rice Malt Cultivars (Oryza sativa L. Indica)USANSA, Ulaiwan; SOMPONG, Nittaya; WANAPU, Chokchai et al.Journal of the Institute of Brewing. 2009, Vol 115, Num 2, pp 140-147, issn 0046-9750, 8 p.Article

Changes in Volatile Compounds of Chinese Rice Wine Wheat Qu During Fermentation and StorageXINLIANG MO; WENLAI FAN; YAN XU et al.Journal of the Institute of Brewing. 2009, Vol 115, Num 4, pp 300-307, issn 0046-9750, 8 p.Article

Examination of the Relationships Between Original, Real and Apparent Extracts, and Alcohol in Pilot Plant and Commercially Produced BeersCUTAIA, Anthony J; REID, Anna-Jean; SPEERS, R. Alex et al.Journal of the Institute of Brewing. 2009, Vol 115, Num 4, pp 318-327, issn 0046-9750, 10 p.Article

Relationship Between Quality Parameters and SKCS Hardness Index in Malting BarleyNAGAMINE, Takashi; SEKIWA, Takahiro; YAMAGUCHI, Emiko et al.Journal of the Institute of Brewing. 2009, Vol 115, Num 4, pp 292-295, issn 0046-9750, 4 p.Article

Factors Affecting Zymomonas mobilis subsp. francensis Growth and Acetaldehyde ProductionCOTON, M; LAPLACE, J. M; GUICHARD, H et al.Journal of the Institute of Brewing. 2008, Vol 114, Num 2, pp 114-121, issn 0046-9750, 8 p.Article

Performance of Husked, Acid Dehusked and Hull-less Barley and Malt in Relation to Alcohol ProductionAGU, R. C; BRINGHURST, T. A; BROSNAN, J. M et al.Journal of the Institute of Brewing. 2008, Vol 114, Num 1, pp 62-68, issn 0046-9750, 7 p.Article

Thioredoxin in Barley : Could It Have a Role in Releasing Limit Dextrinase in Brewery Mashes?HEISNER, Craig B; BAMFORTH, Charles W.Journal of the Institute of Brewing. 2008, Vol 114, Num 2, pp 122-126, issn 0046-9750, 5 p.Article

Optimised Acidification Power Test of Yeast Vitality and its Use in Brewing PracticeGABRIEL, P; DIENSTBIER, M; MATOULKOVA, D et al.Journal of the Institute of Brewing. 2008, Vol 114, Num 3, pp 270-276, issn 0046-9750, 7 p.Article

Proteolysis of Sorghum Endosperm Proteins when Mashing with Raw Grain Plus Exogenous Protease and Potassium MetabisulphiteNG'ANDWE, Chisala C; HALL, Alan N; TAYLOR, John R. N et al.Journal of the Institute of Brewing. 2008, Vol 114, Num 4, pp 343-348, issn 0046-9750, 6 p.Article

Discrimination of beer flavours by analysis of volatiles using the mass spectrometer as an electronic noseSIKORSKA, Ewa; CHMIELEWSKI, Jarosław; GORECKI, Tomasz et al.Journal of the Institute of Brewing. 2007, Vol 113, Num 1, pp 110-116, issn 0046-9750, 7 p.Article

Relationship between hardness genes and quality in barley (Hordeum vulgare)FOX, Glen P; NGUYEN, Linh; BOWMAN, Jan et al.Journal of the Institute of Brewing. 2007, Vol 113, Num 1, pp 87-95, issn 0046-9750, 9 p.Article