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Cheers, proost, saúde: Cultural, contextual and psychological factors of wine and beer consumption in Portugal and in the Netherlands

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Quality Attributes of Low-Alcohol Top-Fermented Beers Produced by Membrane Contactor

(2015) Loredana Liguori et al.   Food and Bioprocess Technology

Beer dealcoholization using non-porous membrane distillation

(2015) M. Purwasasmita et al.   FOOD AND BIOPRODUCTS PROCESSING

Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast

(2014) Eduardo J. Pires et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Membrane Separation Processes for the Beer Industry: a Review and State of the Art

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Pervaporation methodology for improving alcohol-free beer quality through aroma recovery

(2014) Álvaro del Olmo et al.   JOURNAL OF FOOD ENGINEERING

New trends in beer flavour compound analysis

(2014) Cristina Andrés-Iglesias et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Nanofiltration and nanostructured membranes—Should they be considered nanotechnology or not?

(2011) Nicole C. Mueller et al.   JOURNAL OF HAZARDOUS MATERIALS

Supercritical CO2 extraction applied toward the production of a functional beverage from wine

(2011) Alejandro Ruiz-Rodríguez et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Alcohol-free Beer: Methods of Production, Sensorial Defects, and Healthful Effects

(2010) S. Sohrabvandi et al.   FOOD REVIEWS INTERNATIONAL

Performance of a nanofiltration membrane for removal of ethanol from aqueous solutions by pervaporation

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