Maize and Sorghum as Raw Materials for Brewing, a Review

The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health

(2021) Roberto Ambra et al.   MOLECULES

Potential processing technologies for developing sorghum-based food products: An update and comprehensive review

(2021) Ahmed K. Rashwan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physicochemical and morphological changes in corn grains and starch during the malting for Palomero and Puma varieties

(2020) Ezequiel Hernández‐Becerra et al.   CEREAL CHEMISTRY

Fermented foods in a global age: East meets West

(2020) Jyoti Prakash Tamang et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The Brewing Industry and the Opportunities for Real-Time Quality Analysis Using Infrared Spectroscopy

(2020) Glen Fox   Applied Sciences-Basel

Peruvian chicha: A Focus on the Microbial Populations of This Ancient Maize-Based Fermented Beverage

(2020) Daniela Bassi et al.   Microorganisms

Physiological and genetic characterization of indigenous Saccharomyces cerevisiae for potential use in productions of fermented maize-based-beverages

(2020) Jamily de Almeida Silva Vilela et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Crafty Marketing: An Evaluation of Distinctive Criteria for “Craft” Beer

(2020) Dyfed Rhys Morgan et al.   FOOD REVIEWS INTERNATIONAL

Consumer Acceptance of Biscuits Supplemented with a Sorghum–Insect Meal

(2020) Temitope D. Awobusuyi et al.   Nutrients

African Sorghum-Based Fermented Foods: Past, Current and Future Prospects

(2020) Oluwafemi Ayodeji Adebo   Nutrients

Gluten hypersensitivities and their impact on the production of gluten-free beer

(2020) Małgorzata Gumienna et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Recent developments in high gravity beer-brewing

(2020) Pradeep Puligundla et al.   Innovative Food Science & Emerging Technologies

Characterization of lactic acid bacteria isolated from a traditional Ivoirian beer process to develop starter cultures for safe sorghum-based beverages

(2020) Solange Aka et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bacterial and Fungal Dynamics During the Fermentation Process of Sesotho, a Traditional Beer of Southern Africa

(2020) Errol D. Cason et al.   Frontiers in Microbiology

Brewer’s Spent Grains: Possibilities of Valorization, a Review

(2020) Ancuța Chetrariu et al.   Applied Sciences-Basel

The Application of Metabolomics for the Study of Cereal Corn (Zea mays L.)

(2020) Lena Gálvez Ranilla   Metabolites

Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers

(2020) Angélica Romero-Medina et al.   Foods

Using projective techniques and Food Neophobia Scale to explore the perception of traditional ethnic foods in Central Mexico: A preliminary study on the beverage Sende

(2020) Norma Yareli Bernal‐Gil et al.   JOURNAL OF SENSORY STUDIES

Comparison of physicochemical and mechanical properties of edible films made from navy bean and corn starches

(2020) Yue Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A Comprehensive Review on Corn Starch-Based Nanomaterials: Properties, Simulations, and Applications

(2020) Chella Perumal Palanisamy et al.   Polymers

Development and optimization of beer containing malted and non-malted substitutes using quality by design (QbD) approach

(2020) Simone Tessarini Estevão et al.   JOURNAL OF FOOD ENGINEERING

Exploring diverse sorghum ( Sorghum bicolor (L.) Moench) accessions for malt amylase activity

(2020) Andrew Disharoon et al.   JOURNAL OF THE INSTITUTE OF BREWING

Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages

(2020) Eskindir Getachew Fentie et al.   Foods

Sensory profile and quality of chemically leavened gluten-free sorghum bread containing different starches and hydrocolloids

(2019) Pervin Ari Akin et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Malts: Quality and phenolics content of pearl millet and sorghum varieties for brewing non‐alcoholic beverages and opaque beers

(2019) Werner Embashu et al.   CEREAL CHEMISTRY

Beer Molecules and Its Sensory and Biological Properties: A Review

(2019) Bruno Vieira Humia et al.   MOLECULES

Archaeometric Approaches to Defining Sustainable Governance: Wari Brewing Traditions and the Building of Political Relationships in Ancient Peru

(2019) Patrick Ryan Williams et al.   Sustainability

West African sorghum beer fermented with Lactobacillus delbrueckii and Saccharomyces cerevisiae : fermentation by-products

(2019) C. Djameh et al.   JOURNAL OF THE INSTITUTE OF BREWING

Influence of ammonia and lysine supplementation on yeast growth and fermentation with respect to gluten‐free type brewing using unmalted sorghum grain

(2019) Bhekisisa C. Dlamini et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Black rice addition prompted the beer quality by the extrusion as pretreatment

(2019) Tianyu Zhang et al.   Food Science & Nutrition

Biochemical and technological characterization of two C 4 gluten‐free cereals: Sorghum bicolor and Eragrostis tef

(2019) Elena Galassi et al.   CEREAL CHEMISTRY

Sorghum Grain: From Genotype, Nutrition, and Phenolic Profile to Its Health Benefits and Food Applications

(2019) Yun Xiong et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Comparison of sorghum and maize raw distillates: Factors affecting ethanol efficiency and volatile by-product profile

(2019) Katarzyna Szambelan et al.   JOURNAL OF CEREAL SCIENCE

Synergistic microbial interactions between lactic acid bacteria and yeasts during production of Nigerian indigenous fermented foods and beverages

(2019) Adekemi Titilayo Adesulu-Dahunsi et al.   FOOD CONTROL

Corn, potato, and wrinkled pea starches with heat-moisture treatment: Structure and digestibility

(2018) Miaomiao Shi et al.   CEREAL CHEMISTRY

Traditionally Processed Beverages in Africa: A Review of the Mycotoxin Occurrence Patterns and Exposure Assessment

(2018) Chibundu N. Ezekiel et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Mycobiota and co-occurrence of mycotoxins in South African maize-based opaque beer

(2018) Ifeoluwa Adekoya et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Analysis of flavour compounds in beer with extruded corn starch as an adjunct

(2018) Yuanyuan He et al.   JOURNAL OF THE INSTITUTE OF BREWING

Phenolic Compositions and Antioxidant Activities Differ Significantly among Sorghum Grains with Different Applications

(2018) Shuyu Shen et al.   MOLECULES

Fatty acid composition and proximate analysis of improved high-oil corn double haploid hybrids adapted to subtropical areas

(2018) Sofia Ortíz-Islas et al.   CEREAL CHEMISTRY

Effect of different processing conditions on proximate composition, anti-oxidants, anti-nutrients and amino acid profile of grain sorghum

(2018) Debabandya Mohapatra et al.   FOOD CHEMISTRY

Namibian opaque beer: a review

(2018) Werner Embashu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Uncovering patterns of consumers' interest for beer: A case study with craft beers

(2017) Gianluca Donadini et al.   FOOD RESEARCH INTERNATIONAL

Enhancing the hydrolysis of corn starch using optimal amylases in a high-adjunct-ratio malt mashing process

(2017) Linjiang Zhu et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Malting Sorghum with Aspergillus Oryzae Enhances Gluten-Free Wort Yield and Extract

(2017) Erick Heredia-Olea et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Chemical characterization and antioxidant capacity in blue corn (Zea mays L.) malt beers

(2017) Alex M. Daniela Flores-Calderón et al.   JOURNAL OF THE INSTITUTE OF BREWING

Process improvement of opaque beer (chibuku ) based on multivariate cumulative sum control chart

(2017) Romeo Mawonike et al.   JOURNAL OF THE INSTITUTE OF BREWING

Gluten reduction in beer by hydrodynamic cavitation assisted brewing of barley malts

(2017) Lorenzo Albanese et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The production of gluten-free beer: Degradation of hordeins during malting and brewing and the application of modern process technology focusing on endogenous malt peptidases

(2017) Roland Kerpes et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Alternatives to malt in brewing

(2017) Paulina Bogdan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Macronutrients in Corn and Human Nutrition

(2016) Yongfeng Ai et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Consumer interest in specialty beers in three European markets

(2016) G. Donadini et al.   FOOD RESEARCH INTERNATIONAL

Drought Tolerance and Water Use of Cereal Crops: A Focus on Sorghum as a Food Security Crop in Sub-Saharan Africa

(2016) S. T. Hadebe et al.   JOURNAL OF AGRONOMY AND CROP SCIENCE

Processing methods and microbial assessment of pito (an African indigenous beer), at selected production sites in Ghana

(2016) John-Lewis Zinia Zaukuu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Taking ethanol quality beyond fuel grade: A review

(2016) Shinnosuke Onuki et al.   JOURNAL OF THE INSTITUTE OF BREWING

Grain Nutrient Composition of Maize (Zea mays L.) Drought-Tolerant Populations

(2015) Dragana Ignjatovic-Micic et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Maximizing alcohol yields from wheat and maize and their co-products for distilling or bioethanol production

(2015) David I. G. Green et al.   JOURNAL OF THE INSTITUTE OF BREWING

Optimization of the sorghum malting process forpitoproduction in Ghana

(2015) Clement Djameh et al.   JOURNAL OF THE INSTITUTE OF BREWING

Investigation of beer-spoilage ability ofDekkera/Brettanomycesyeasts and development of multiplex PCR method for beer-spoilage yeasts

(2015) Satoshi Shimotsu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Production of freeze-dried yeast culture for the brewing of traditional sorghum beer, tchapalo

(2015) Florent K. N'Guessan et al.   Food Science & Nutrition

Maltose and glucose utilization during fermentation of barley and sorghum lager beers as affected by β-amylase or amyloglucosidase addition

(2014) Johanan Espinosa-Ramírez et al.   JOURNAL OF CEREAL SCIENCE

Corn grist adjunct - application and influence on the brewing process and beer quality

(2014) Aleksander Poreda et al.   JOURNAL OF THE INSTITUTE OF BREWING

Production of indigenous alcoholic beverages in a rural village of Cameroon

(2014) Ryosuke Kubo et al.   JOURNAL OF THE INSTITUTE OF BREWING

Grain and malt quality properties of some improved Nigerian sorghum varieties

(2014) Chukwudi I. Nnamchi et al.   JOURNAL OF THE INSTITUTE OF BREWING

Brewing with up to 40% unmalted oats (Avena sativa) and sorghum (Sorghum bicolor): a review

(2014) Birgit Schnitzenbaumer et al.   JOURNAL OF THE INSTITUTE OF BREWING

Production of Brewing Worts from Different Types of Sorghum Malts and Adjuncts Supplemented with β-Amylase or Amyloglucosidase

(2013) Johanan Espinosa-Ramírez et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

125thAnniversary Review: The science of the tropical cereals sorghum, maize and rice in relation to lager beer brewing

(2013) John R. N. Taylor et al.   JOURNAL OF THE INSTITUTE OF BREWING

Addition of protease during starch liquefaction affects free amino nitrogen, fusel alcohols and ethanol production of fermented maize and whole and decorticated sorghum mashes

(2012) Esther Perez-Carrillo et al.   BIOCHEMICAL ENGINEERING JOURNAL

Consumer Input for Developing Human Food Products Made with Sorghum Grain

(2012) Laura Vázquez-Araújo et al.   JOURNAL OF FOOD SCIENCE

Modelling and Optimizing of Mashing Enzymes - Effect on Yield of Filtrate of Unmalted Sorghum by Use of Response Surface Methodology

(2012) Zangué S. C. Desobgo et al.   JOURNAL OF THE INSTITUTE OF BREWING

Current Developments in Malting and Brewing Trials with Sorghum in Nigeria: A Review

(2012) A. C. Ogbonna   JOURNAL OF THE INSTITUTE OF BREWING

Effect of full-scale brewing process on polyphenols in Italian all-malt and maize adjunct lager beers

(2011) Maria Daria Fumi et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Comparison of beer quality attributes between beers brewed with 100% barley malt and 100% barley raw material

(2011) Elisabeth Steiner et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By-Products

(2010) Mahesh Gupta et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Sorghum Malt and Traditional Beer (Dolo) Quality Assessment in Burkina Faso

(2010) Siébou Pale et al.   ECOLOGY OF FOOD AND NUTRITION

Descriptive characters of growth form in Poaceae—An overview

(2010) Mariel Perreta et al.   FLORA

Impact of full-scale brewing processes on lager beer nitrogen compounds

(2009) Maria Daria Fumi et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Barley for food: Characteristics, improvement, and renewed interest

(2008) Byung-Kee Baik et al.   JOURNAL OF CEREAL SCIENCE