ISSN: 0046-9750 - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

ISSN 0046-9750

621. Vodka production from potato (Solanum tuberosum L.) using three Saccharomyces cerevisiae isolates. Issue 1 (21st January 2016)

Authors:: Menezes, Aline Galvão Tavares; Menezes, Evandro Galvão Tavares; Alves, José Guilherme Lembi Ferreira; Rodrigues, Lucas Ferreira; Cardoso, Maria das Graças
Journal:: Journal of the Institute of Brewing
Issue:: Volume 122:Issue 1(2016)
Page Start:: 76
Record Type:: Journal Article
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622. Volatile aroma and sensory analysis of black raspberry wines fermented by different yeast strains. Issue 1 (27th January 2015)

Authors:: Kim, Byoung‐Ho; Park, Seung K.
Journal:: Journal of the Institute of Brewing
Issue:: Volume 121:Issue 1(2015)
Page Start:: 87
Record Type:: Journal Article
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623. Volatile compounds isolated from rice beers brewed with three medicinal plants. Issue 4 (24th October 2013)

Authors:: Lyu, Jihye; Nam, Pil‐Woo; Lee, Seung‐Joo; Lee, Kwang‐Geun
Journal:: Journal of the Institute of Brewing
Issue:: Volume 119:Issue 4(2013)
Page Start:: 271
Record Type:: Journal Article
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624. Volatile compounds of Chinese Luzhou flavoured liquor distilled from grains fermented in 100 to 300 year‐old cellars. Issue 1 (24th October 2019)

Authors:: Wang, Ming‐yao; Zhang, Qi; Yang, Jian‐gang; Zhao, Jing‐song; Su, Chang; Zhao, Qing‐song; Ao, Zong‐hua; Shen, Cai‐hong
Journal:: Journal of the Institute of Brewing
Issue:: Volume 126:Issue 1(2020)
Page Start:: 116
Record Type:: Journal Article
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625. Water‐soluble protein molecular weight distribution and effects on wheat malt quality during malting. Issue 4 (30th September 2014)

Authors:: Xie, Lan; Jin, Yuhong; Du, Jinhua; Zhang, Kaili
Journal:: Journal of the Institute of Brewing
Issue:: Volume 120:Issue 4(2014)
Page Start:: 399
Record Type:: Journal Article
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626. West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae: fermentation by‐products. Issue 3 (23rd June 2019)

Authors:: Djameh, C.; Ellis, W.O.; Oduro, I.; Saalia, F.K.; Haslbeck, K.; Komlaga, G.A.
Journal:: Journal of the Institute of Brewing
Issue:: Volume 125:Issue 3(2019)
Page Start:: 326
Record Type:: Journal Article
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627. West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae: shelf‐life and consumer acceptance. Issue 3 (17th June 2019)

Authors:: Djameh, C.; Ellis, W. O.; Oduro, I.; Saalia, F. K.; Blay, Y. M.; Komlaga, G. A.
Journal:: Journal of the Institute of Brewing
Issue:: Volume 125:Issue 3(2019)
Page Start:: 333
Record Type:: Journal Article
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628. Wort composition and its impact on the flavour‐active higher alcohol and ester formation of beer – a review. Issue 3 (10th June 2014)

Authors:: He, Yang; Dong, Jianjun; Yin, Hua; Zhao, Yuxiang; Chen, Rong; Wan, Xiujuan; Chen, Peng; Hou, Xiaoping; Liu, Jia; Chen, Lu
Journal:: Journal of the Institute of Brewing
Issue:: Volume 120:Issue 3(2014)
Page Start:: 157
Record Type:: Journal Article
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629. Yeast immobilisation for brewery fermentation. Issue 4 (17th October 2021)

Authors:: Araujo, Thiago M.; Barga, Marcelo C.; Della‐Bianca, Bianca E.; Basso, Thiago O.
Journal:: Journal of the Institute of Brewing
Issue:: Volume 127:Issue 4(2021)
Page Start:: 302
Record Type:: Journal Article
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630. Yeasts and their importance to the flavour of traditional Chinese liquor: a review. Issue 2 (23rd January 2019)

Authors:: Wang, Diqiang; Chen, Liangqiang; Yang, Fan; Wang, Heyu; Wang, Li
Journal:: Journal of the Institute of Brewing
Issue:: Volume 125:Issue 2(2019)
Page Start:: 214
Record Type:: Journal Article
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