Optimizing brewing beer production using Aspergillus oryzae solid-state fermentation of sorghum koji as an adjunct

Enzymatic treatment in black tea manufacturing processing: Impact on bioactive compounds, quality, and bioactivities of black tea

(2022) Shu-Hua Chiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of bioactive compounds and antioxidant capacity of Portuguese craft beers

(2022) Cristiana Breda et al.   International Journal of Gastronomy and Food Science

Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production

(2022) Nazarena Cela et al.   FOOD CHEMISTRY

A study on Australian sorghum grain fermentation performance and the changes in Zaopei major composition during solid-state fermentation

(2021) Ximing Xu et al.   JOURNAL OF CEREAL SCIENCE

Maize and Sorghum as Raw Materials for Brewing, a Review

(2021) Adriana Dabija et al.   Applied Sciences-Basel

Leached starch content and molecular size during sorghum steaming for baijiu production is not determined by starch fine molecular structures

(2021) Enpeng Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The Effect of Sound Frequency and Intensity on Yeast Growth, Fermentation Performance and Volatile Composition of Beer

(2021) Parise Adadi et al.   MOLECULES

Haze in Beer: Its Formation and Alleviating Strategies, from a Protein–Polyphenol Complex Angle

(2021) Yin Wang et al.   Foods

Beer dealcoholization by forward osmosis diafiltration

(2020) Alan Ambrosi et al.   Innovative Food Science & Emerging Technologies

Effect of steam explosion on physicochemical properties and fermentation characteristics of sorghum (Sorghum bicolor (L.) Moench)

(2020) Guozhong Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Relationship between the corneous and floury endosperm content and the popped sorghum quality

(2020) A.H. Cabrera-Ramírez et al.   JOURNAL OF CEREAL SCIENCE

Selection of a new Saccharomyces yeast to enhance relevant sorghum beer aroma components, higher alcohols and esters

(2019) Sedjro Emile Tokpohozin et al.   FOOD MICROBIOLOGY

Influence of temperature and of starter culture on biochemical characteristics and the aromatic compounds evolution on type II sourdough and wheat bread

(2019) Francieli Begnini Siepmann et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quantification of phenolic compounds in different types of crafts beers, worts, starting and spent ingredients by liquid chromatography-tandem mass spectrometry

(2019) Manuela Cortese et al.   JOURNAL OF CHROMATOGRAPHY A

Physicochemical and sensory profile of Beauregard sweet potato beer

(2019) Bruno Vieira Humia et al.   FOOD CHEMISTRY

Application of response surface design to optimise the chromatographic analysis of volatile compounds in beer

(2018) Jakub Nešpor et al.   JOURNAL OF THE INSTITUTE OF BREWING

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

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

Effect of Soaking, Cooking, Germination and Fermentation Processing on Proximate Analysis and Mineral Content of Three White Sorghum Varieties (Sorghum bicolor L. Moench)

(2018) Hossam Saad El-BELTAGI et al.   Notulae Botanicae Horti Agrobotanici Cluj-Napoca

Mashing with unmalted sorghum using a novel low temperature enzyme system: Impacts of sorghum grain composition and microstructure

(2017) Calum P. Holmes et al.   FOOD CHEMISTRY

The production of the Chinese baijiu from sorghum and other cereals

(2017) Han Xing-Lin et al.   JOURNAL OF THE INSTITUTE OF BREWING

Acid protease production by Aspergillus oryzae on potato pulp powder with emphasis on glycine releasing activity: A benefit to the food industry

(2015) Pushpa S. Murthy et al.   FOOD AND BIOPRODUCTS PROCESSING

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

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

Optimization of homoexopolysaccharide formation by lactobacilli in gluten-free sourdoughs

(2012) Christine Rühmkorf et al.   FOOD MICROBIOLOGY

Turbidity and Haze Formation in Beer - Insights and Overview

(2012) Elisabeth Steiner et al.   JOURNAL OF THE INSTITUTE OF BREWING

Enzymatic properties of the glycine d-alanine aminopeptidase of Aspergillus oryzae and its activity profiles in liquid-cultured mycelia and solid-state rice culture (rice koji)

(2011) Junichiro Marui et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)

(2009) Rossana Coda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Current perspectives on the role of enzymes in brewing

(2009) C.W. Bamforth   JOURNAL OF CEREAL SCIENCE

Properties of the isoforms of α-amylase from kilned and unkilned malted sorghum (Sorghum bicolor)

(2008) Isaac Olusanjo Adewale et al.   CARBOHYDRATE POLYMERS

Beer Volatile Compounds and Their Application to Low-Malt Beer Fermentation

(2008) Michiko Kobayashi et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING