191. Relationship between Phenolic and Antioxidant Concentration of Humulus lupulus and Alpha Acid Content. (3rd April 2019) Authors: Elrod, Susan M.; Langley, Caroline; Greenspan, Phillip; Hofmeister, Erik Journal: Journal of the American Society of Brewing Chemists Issue: Volume 77:Number 2(2019) Page Start: 134 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
192. Relationship between Phenolic and Antioxidant Concentration of Humulus lupulus and Alpha Acid Content. (3rd April 2019) Authors: Elrod, Susan M.; Langley, Caroline; Greenspan, Phillip; Hofmeister, Erik Journal: Journal of the American Society of Brewing Chemists Issue: Volume 77:Number 2(2019) Page Start: 134 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
193. Removal Potential of Basic Dyes and Lead from Water by Brewer's Yeast Biomass. (2nd January 2019) Authors: Lin, Han-Hui; Stephen Inbaraj, B.; Kao, Tsai-Hua Journal: Journal of the American Society of Brewing Chemists Issue: Volume 77:Number 1(2019) Page Start: 30 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
194. Response Surface and Kinetic Modeling of Dimethyl Sulfide Oxidation – On the Origin of Dimethyl Sulfoxide in Malt. (2nd January 2018) Authors: Baldus, M.; Tsushima, S.; Xi, D.; Majetschak, S.; Methner, F.-J. Journal: Journal of the American Society of Brewing Chemists Issue: Volume 76:Number 1(2018) Page Start: 29 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
195. Response Surface and Kinetic Modeling of Dimethyl Sulfide Oxidation – On the Origin of Dimethyl Sulfoxide in Malt. (2nd January 2018) Authors: Baldus, M.; Tsushima, S.; Xi, D.; Majetschak, S.; Methner, F.-J. Journal: Journal of the American Society of Brewing Chemists Issue: Volume 76:Number 1(2018) Page Start: 29 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
196. Retention of Iron and Copper during Mashing of Roasted Malts. (1st April 2021) Authors: Pagenstecher, Marcus; Maia, Carolina; Andersen, Mogens L. Journal: Journal of the American Society of Brewing Chemists Issue: Volume 79:Number 2(2021) Page Start: 138 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
197. Roasted Malt for Distilling: Impact on Malt Whisky New Make Spirit Production and Aroma Volatile Development. (6th October 2022) Authors: Marčiulionytė, Rūtelė; Johnston, Colin; Maskell, Dawn L.; Mayo, Jack; Robertson, David; Griggs, David; Holmes, Calum P. Journal: Journal of the American Society of Brewing Chemists Issue: Volume 80:Number 4(2022) Page Start: 329 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
198. Role of Plasmids in Beer Spoilage Lactic Acid Bacteria: A Review. (23rd November 2020) Authors: Suzuki, Koji; Shinohara, Yuji; Kurniawan, Yohanes Novi Journal: Journal of the American Society of Brewing Chemists Issue: Volume 79:Number 1(2021) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
199. Roles of Divalent-Cation Transporter Genes mntB and mntC of Beer Spoilage Bacteria in Resisting Hop Bitter Compound Iso-α-Acid. (4th October 2020) Authors: Zheng, Feiyun; Wang, Tianmu; Niu, Chengtuo; Zheng, Ruilong; Liu, Chunfeng; Wang, Jinjing; Li, Qi Journal: Journal of the American Society of Brewing Chemists Issue: Volume 79:Number 1(2021) Page Start: 90 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
200. Ruggedized Color Measurement for Beer, Wort, and Malt. (23rd September 2020) Authors: Barth, Roger; Rieger, Randall H.; Kim, Yuki Journal: Journal of the American Society of Brewing Chemists Issue: Volume 79:Number 1(2021) Page Start: 41 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗