Yeast Strains and Wort Color as Factors Affecting Effects of the Ethanol Fermentation Process

Properties of Dry Hopped Dark Beers with High Xanthohumol Content

(2021) Justyna Paszkot et al.   Antioxidants

A review on the fate of phenolic compounds during malting and brewing: technological strategies and beer styles

(2021) Daniel O. Carvalho et al.   FOOD CHEMISTRY

Comparative Study on Phenolic Content and Antioxidant Activity of Different Malt Types

(2021) Vesela Shopska et al.   Antioxidants

The Potential of Traditional Norwegian KVEIK Yeast for Brewing Novel Beer on the Example of Foreign Extra Stout

(2021) Joanna Kawa-Rygielska et al.   Biomolecules

Influence of different fermentation conditions on the analytical and sensory properties of craft beers: Hopping, fermentation temperature and yeast strain

(2021) Remedios Castro et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

A re-evaluation of diastatic Saccharomyces cerevisiae strains and their role in brewing

(2020) Kristoffer Krogerus et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains

(2020) Justyna Gąsior et al.   MOLECULES

The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations

(2017) Rachael E. Dack et al.   FOOD CHEMISTRY

Nutritive value, antioxidant activity and phenolic compounds profile of brewer’s spent yeast extract

(2016) Elsa F. Vieira et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Flavour generation during commercial barley and malt roasting operations: A time course study

(2013) Hafiza Yahya et al.   FOOD CHEMISTRY

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