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Schnellmethode zum Nachweis von Mais als Malzersatzstoff in Bier = Screening method for the detection of maize in beerPÄTZOLD, R; FENZ, R; KRAUSE, M et al.Deutsche Lebensmittel-Rundschau. 1992, Vol 88, Num 12, pp 390-391, issn 0012-0413Article

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Evaluation de la répétabilité et de la reproductibilité des méthodes publiées par L'EBC. II: Couleur des malts pâles, houblon, succédanés solides (grains crus) = Evaluation of the repeatability and of the reproductibility of EBC's methods. II : Malt colour, hop, solid substitutesBENARD, M.Bios (Paris). 1993, Vol 24, Num 1-2, pp 25-26, issn 0366-2284Article

The use of unmalted triticale in brewing and its effect on wort and beer qualityGLATTHAR, Jens; HEINISCH, Jürgen J; SENN, Thomas et al.Journal of the American Society of Brewing Chemists. 2003, Vol 61, Num 4, pp 182-190, issn 0361-0470, 9 p.Article

Extract yield in relation to choice of raw materials, brewing regimes and enzyme additionAASTRUP, S; HANNEMANN, W.Technical quarterly - Master Brewers Association of the Americas. 2000, Vol 37, Num 1, pp 85-88, issn 0743-9407Article

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Impact of Various Levels of Unmalted Oats (Avena sativa L.) on the Quality and Processability of Mashes, Worts, and BeersSCHNITZENBAUMER, Birgit; KERPES, Roland; TITZE, Jean et al.Journal of the American Society of Brewing Chemists. 2012, Vol 70, Num 3, pp 142-149, issn 0361-0470, 8 p.Article

Influence of backslopping on the acidifications curves of Tomme type cheeses made during 10 successive daysDALMASSO, Marion; HENNEQUIN, Didier; DUC, Céline et al.Journal of food engineering. 2009, Vol 92, Num 1, pp 50-55, issn 0260-8774, 6 p.Article

Impact of full-scale brewing processes on lager beer nitrogen compoundsDARIA FUMI, Maria; GALLI, Roberta; LAMBRI, Milena et al.European food research & technology (Print). 2009, Vol 230, Num 2, pp 209-216, issn 1438-2377, 8 p.Article

Influence of an adjunct culture of Lactobacillus on the free amino acids and volatile compounds in a Roncal-type ewe's-milk cheeseIRIGOYEN, A; ORTIGOSA, M; JUANSARAS, I et al.Food chemistry. 2007, Vol 100, Num 1, pp 71-80, issn 0308-8146, 10 p.Article

A study of the effects of adjunct cultures on the aroma compounds of Feta-type cheeseBINTSIS, T; ROBINSON, R. K.Food chemistry. 2004, Vol 88, Num 3, pp 435-441, issn 0308-8146, 7 p.Article

Influence of adjuncts as a debittering aids in encountering the bitterness developed in cheese slurry during accelerated ripeningSUDHIR, Kumar; YOGESH KUMAR JHA; PRATIBHA, Singh et al.International journal of food science & technology. 2010, Vol 45, Num 7, pp 1403-1409, issn 0950-5423, 7 p.Article

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Microbial protease or yeast extract : Alternative additions for improvement of fermentation performance and quality of beer brewed with a high rice contentVIET MAN LE VAN; STREHAIANO, Pierre; DUC LUONG NGUYEN et al.Journal of the American Society of Brewing Chemists. 2001, Vol 59, Num 1, pp 10-16, issn 0361-0470Article

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HPLC mit coulometrischer Elektroden-Array-Detektion : Bestimmung von 1-O-trans-p-Cumaroylglycerol in Sorghumhirse, Mais und Bier = HPLC with coulometric electrode array detection: determination of 1-O-trans-p-coumaroylglycerol in sorghum, maize and beerBERNWIESER, I; PÄTZOLD, R; GALENSA, R et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1994, Vol 198, Num 1, pp 40-43, issn 0044-3026Article

Brewing sugars : the versatile adjunctsWILSON, J.Food manufacture. 1992, Vol 67, Num 9, pp 30-34, issn 0015-6477, 4 p.Article