21. A study on kinetics of beer ageing and development of methods for predicting the time to detection of flavour changes in beer. Issue 1 (12th January 2015) Authors: Li, Hong; Liu, Fang; He, Xi; Cui, Yunqian; Hao, Jianqin Journal: Journal of the Institute of Brewing Issue: Volume 121:Issue 1(2015) Page Start: 38 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
22. A study on malt modification, used as a tool to reduce levels of beer hordeins. Issue 2 (22nd February 2018) Authors: Taylor, Joshua P.; Zannini, Emanuele; Jacob, Fritz; Arendt, Elke K. Journal: Journal of the Institute of Brewing Issue: Volume 124:Issue 2(2018) Page Start: 143 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
23. A sub‐Saharan African perspective on mycotoxins in beer – a review. Issue 2 (28th March 2019) Authors: Lulamba, Tshikala Eddie; Stafford, Robert A.; Njobeh, Patrick Berka Journal: Journal of the Institute of Brewing Issue: Volume 125:Issue 2(2019) Page Start: 184 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
24. Ability of the Mandarina Bavaria hop variety to release free odorant polyfunctional thiols in late‐hopped beers. Issue 2 (27th January 2021) Authors: Chenot, Cécile; Collin, Sonia Journal: Journal of the Institute of Brewing Issue: Volume 127:Issue 2(2021) Page Start: 140 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
25. Acceptability of wine produced with an increased content of grape seeds and stems as a functional food. Issue 2 (21st January 2014) Authors: Miljić, Uroš; Puškaš, Vladimir; Vučurović, Vesna; Razmovski, Radojka Journal: Journal of the Institute of Brewing Issue: Volume 120:Issue 2(2014) Page Start: 149 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
26. Adhesion of Megasphaera cerevisiae onto solid surfaces mimicking materials used in breweries. Issue 2 (24th March 2017) Authors: Bittner, Milan; Strejc, Jan; Matoulkova, Dagmar; Kolska, Zdenka; Pustelnikova, Lucie; Branyik, Tomas Journal: Journal of the Institute of Brewing Issue: Volume 123:Issue 2(2017) Page Start: 204 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
27. Aging marker profile in cachaça is influenced by toasted oak chips. Issue 1 (16th January 2015) Authors: Bortoletto, Aline Marques; Alcarde, André Ricardo Journal: Journal of the Institute of Brewing Issue: Volume 121:Issue 1(2015) Page Start: 70 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
28. Alcoholic beverage from the egg yolk aqueous fraction. Issue 4 (7th November 2016) Authors: Artime, Ainhoa; Laca, Amanda; Laca, Adriana; Díaz, Mario Journal: Journal of the Institute of Brewing Issue: Volume 122:Issue 4(2016) Page Start: 729 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
29. Alleviation of stuck wine fermentations using salt‐preconditioned yeast. Issue 3 (10th June 2014) Authors: Logothetis, Stelios; Nerantzis, Elias T.; Tataridis, Panagiotis; Goulioti, Anna; Kannelis, Anastasios; Walker, Graeme M. Journal: Journal of the Institute of Brewing Issue: Volume 120:Issue 3(2014) Page Start: 174 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
30. An accelerated malting procedure – influences on malt quality and cost savings by reduced energy consumption and malting losses. Issue 2 (April 2015) Authors: Müller, Christian; Methner, Frank‐Jürgen Journal: Journal of the Institute of Brewing Issue: Volume 121:Issue 2(2015) Page Start: 181 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗