Physicochemical Characteristics and Antioxidant Potential of a Fruit Beer Produced with Juçara (Euterpe edulis Martius) Fruit Pulp

Physico-Chemical and Sensory Characterization of a Fruit Beer Obtained with the Addition of Cv. Lambrusco Grapes Must

(2021) Antonio Castro Marin et al.   Beverages

Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

(2020) Oluwafemi Ayodeji Adebo et al.   MOLECULES

Functionality of Special Beer Processes and Potential Health Benefits

(2020) Liana Claudia Salanță et al.   Processes

Physicochemical and antioxidative properties of Cornelian cherry beer

(2019) Joanna Kawa-Rygielska et al.   FOOD CHEMISTRY

Characterization of bioactive compounds and antioxidant activity of fruit beers

(2019) Mirella Nardini et al.   FOOD CHEMISTRY

Effect of phenolic compounds on bioconversion of glucose to ethanol by yeast Saccharomyces cerevisiae PE-2

(2018) Bruna Lyra Colombi et al.   CANADIAN JOURNAL OF CHEMICAL ENGINEERING

Hibiscus sabdariffa anthocyanins-rich extract: Chemical stability, in vitro antioxidant and antiproliferative activities

(2018) Laércio Galvão Maciel et al.   FOOD AND CHEMICAL TOXICOLOGY

Persimmon fruit enhanced quality characteristics and antioxidant potential of beer

(2018) Ji-Hyeong Cho et al.   FOOD SCIENCE AND BIOTECHNOLOGY

An Update on the Biological Activities of Euterpe edulis (Juçara)

(2018) Alyne Cardoso et al.   PLANTA MEDICA

Amber ale beer enriched with goji berries – The effect on bioactive compound content and sensorial properties

(2017) Julien Ducruet et al.   FOOD CHEMISTRY

Bioaccessibility of bioactive compounds and antioxidant potential of juçara fruits ( Euterpe edulis Martius) subjected to in vitro gastrointestinal digestion

(2017) Mayara Schulz et al.   FOOD CHEMISTRY

Thermal degradation kinetics of anthocyanins extracted from juçara ( Euterpe edulis Martius) and “Italia” grapes ( Vitis vinifera L.), and the effect of heating on the antioxidant capacity

(2017) D.V. Peron et al.   FOOD CHEMISTRY

Application and possible benefits of high hydrostatic pressure or high-pressure homogenization on beer processing: A review

(2017) Lígia MR Santos et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Physicochemical characterization of special persimmon fruit beers using bohemian pilsner malt as a base

(2017) Alejandro Martínez et al.   JOURNAL OF THE INSTITUTE OF BREWING

Kinetic changes of polyphenols, anthocyanins and antioxidant capacity in forced aged hibiscus ale beer

(2017) Alejandro Martínez et al.   JOURNAL OF THE INSTITUTE OF BREWING

Ethanol, feed components and fungal biomass production from field bean ( Vicia faba var. equina ) seeds in an integrated process

(2016) Witold Pietrzak et al.   BIORESOURCE TECHNOLOGY

Juçara fruit ( Euterpe edulis Mart.): Sustainable exploitation of a source of bioactive compounds

(2016) Mayara Schulz et al.   FOOD RESEARCH INTERNATIONAL

Effects of moderate beer consumption on health and disease: A consensus document

(2016) G. de Gaetano et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Beer choice and consumption determinants when craft beers are tasted: An exploratory study of consumer preferences

(2015) Barbara Aquilani et al.   FOOD QUALITY AND PREFERENCE

Chemical composition, bioactive compounds and antioxidant capacity of juçara fruit (Euterpe edulis Martius) during ripening

(2015) Mayara Schulz et al.   FOOD RESEARCH INTERNATIONAL

Flavor impacts of glycerol in the processing of yeast fermented beverages: a review

(2015) Xiangdong Zhao et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Screening of the chemical composition and occurring antioxidants in jabuticaba (Myrciaria jaboticaba) and jussara (Euterpe edulis) fruits and their fractions

(2015) Kim Ohanna Pimenta Inada et al.   Journal of Functional Foods

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

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

Characterization of açaí (E. oleracea) fruits and its processing residues

(2011) José Dalton Cruz Pessoa et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

Influence of alcoholic fermentation process on antioxidant activity and phenolic levels from mulberries (Morus nigra L.)

(2011) M.R. Pérez-Gregorio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical characterization, bioactive compounds, and antioxidant capacity of jussara (Euterpe edulis) fruit from the Atlantic Forest in southern Brazil

(2010) Graciele Da Silva Campelo Borges et al.   FOOD RESEARCH INTERNATIONAL

Physiological characterization of brewer’s yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts

(2009) Maya P. Piddocke et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Banana as Adjunct in Beer Production: Applicability and Performance of Fermentative Parameters

(2008) Giovani B. M. Carvalho et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY