- Home
- Publications
- Publication Search
- Publication Details
Title
Kinetic Modeling of Mead Production
Authors
Keywords
-
Journal
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
Volume -, Issue -, Pages 1-9
Publisher
Informa UK Limited
Online
2023-07-26
DOI
10.1080/03610470.2023.2228190
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Characterization of Turkish Astragalus honeys according to their phenolic profiles and biological activities with a chemometric approach
- (2023) Selçuk Küçükaydın et al. Food Bioscience
- Effect of Wort Boiling on Volatiles Formation and Sensory Properties of Mead
- (2022) Małgorzata Starowicz et al. MOLECULES
- Mead fermentation parameters: Optimization by response surface methodology
- (2022) Saša Papuga et al. Foods and Raw Materials
- Comparison of Volatile Profiles of Meads and Related Unifloral Honeys: Traceability Markers
- (2022) Piotr M. Kuś et al. MOLECULES
- Machine learning for biochemical engineering: A review
- (2021) Max Mowbray et al. BIOCHEMICAL ENGINEERING JOURNAL
- Optimization and Kinetic Modeling of Honey Fermentation for Laboratory and Pilot-Scale Mead Production
- (2021) Marta Cuenca et al. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
- Kinetic modeling of batch bioethanol production from CCN-51 Cocoa Mucilage
- (2021) Jorge Delgado-Noboa et al. Journal of the Taiwan Institute of Chemical Engineers
- Volatile Profile of Mead Fermenting Blossom Honey and Honeydew Honey with or without Ribes nigrum
- (2020) Giulia Chitarrini et al. MOLECULES
- Influence of nitrogen, minerals and vitamins supplementation on honey wine production using response surface methodology
- (2020) Luisa Vivian Schwarz et al. JOURNAL OF APICULTURAL RESEARCH
- Trends in food science & technology an overview of mead production and the physicochemical, toxicological, and sensory characteristics of mead with a special emphasis on flavor
- (2020) Małgorzata Starowicz et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Impact of Fermentation Processes on the Bioactive Profile and Health-Promoting Properties of Bee Bread, Mead and Honey Vinegar
- (2020) Rodica Mărgăoan et al. Processes
- Effects of Honey Variety and Non-Saccharomyces cerevisiae on the Flavor Volatiles of Mead
- (2019) Ruirui Li et al. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
- Synthesis and characterization of mead: from the past to the future and development of a new fermentative route
- (2019) Anna Luiza Diniz Felipe et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Volatile Composition and Sensory Properties of Mead
- (2019) Ana Paula Pereira et al. Microorganisms
- A theoretical derivation of the monod equation with a kinetics sense
- (2019) Jose Alvarez-Ramirez et al. BIOCHEMICAL ENGINEERING JOURNAL
- Kinetic models for batch ethanol production from sweet sorghum juice under normal and high gravity fermentations: Logistic and modified Gompertz models
- (2017) Niphaphat Phukoetphim et al. JOURNAL OF BIOTECHNOLOGY
- Alternative non-chromatographic method for alcohols determination in Clostridium acetobutylicum fermentations
- (2016) Laura J. Noriega-Medrano et al. JOURNAL OF MICROBIOLOGICAL METHODS
- Substrate and Product Inhibition on Yeast Performance in Ethanol Fermentation
- (2015) Qi Zhang et al. ENERGY & FUELS
- Beer fermentation: Monitoring of process parameters by FT-NIR and multivariate data analysis
- (2014) Silvia Grassi et al. FOOD CHEMISTRY
- Developments in the Fermentation Process and Quality Improvement Strategies for Mead Production
- (2014) Antonio Iglesias et al. MOLECULES
- Contribution of botanical origin and sugar composition of honeys on the crystallization phenomenon
- (2013) Olga Escuredo et al. FOOD CHEMISTRY
- Kinetic modelling of batch ethanol production from sugar beet raw juice
- (2012) Jelena M. Dodić et al. APPLIED ENERGY
- Factors affecting ethanol fermentation using Saccharomyces cerevisiae BY4742
- (2012) Yan Lin et al. BIOMASS & BIOENERGY
- High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production
- (2012) A.P. Pereira et al. FOOD MICROBIOLOGY
- Freeze-Drying Preservation of Yeast Adjunct Cultures for Cheese Production
- (2012) Xymena Połomska et al. POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES
- Influence of pollen addition on mead elaboration: Physicochemical and sensory characteristics
- (2010) A. Roldán et al. FOOD CHEMISTRY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreDiscover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversation