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

Identification of beer spoilage microorganisms using the MALDI Biotyper platform

(2016) Michelle Elizabeth Turvey et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Nonthermal pasteurization of beer by high pressure processing: modelling the inactivation ofsaccharomyces cerevisiaeascospores in different alcohol beers

(2016) Elham A. Milani et al.   HIGH PRESSURE RESEARCH

High pressure processing and thermosonication of beer: Comparing the energy requirements and Saccharomyces cerevisiae ascospores inactivation with thermal processing and modeling

(2016) Elham A. Milani et al.   JOURNAL OF FOOD ENGINEERING

Identification of two key genes controlling chill haze stability of beer in barley (Hordeum vulgare L)

(2015) Lingzhen Ye et al.   BMC GENOMICS

Rheological properties and microstructure of tomato puree subject to continuous high pressure homogenization

(2015) J. Tan et al.   JOURNAL OF FOOD ENGINEERING

Increasing fermentable sugar yields by high-pressure treatment during beer mashing

(2015) Jung-Hwa Choi et al.   JOURNAL OF THE INSTITUTE OF BREWING

Ultra high pressure homogenization (UHPH) inactivation of Bacillus amyloliquefaciens spores in phosphate buffered saline (PBS) and milk

(2015) Peng Dong et al.   Frontiers in Microbiology

Identification of beer-spoilage bacteria using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry

(2014) Anneleen D. Wieme et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Gluten free beer – A review

(2014) Anna-Sophie Hager et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of high hydrostatic pressure (HHP) on slowly digestible properties of rice starches

(2013) Yaoqi Tian et al.   FOOD CHEMISTRY

Effects of High Pressure Homogenization on Beer Quality Attributes

(2012) Mark Alexrandrow Franchi et al.   JOURNAL OF THE INSTITUTE OF BREWING

Inactivation of Lactobacillus brevis in Beer Utilizing a Combination of High-Pressure Homogenization and Lysozyme Treatment

(2012) M. A. Franchi et al.   JOURNAL OF THE INSTITUTE OF BREWING

Application of Ultra High Pressure (UHP) in Starch Chemistry

(2011) Hyun-Seok Kim et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

High hydrostatic pressure treatment of beer and wine: A review

(2011) Sencer Buzrul   Innovative Food Science & Emerging Technologies

High Pressure Inactivation of Lactobacillus plantarum in a Model Beer System

(2010) M.G. Gaunzle et al.   JOURNAL OF FOOD SCIENCE

Microbiological food safety assessment of high hydrostatic pressure processing: A review

(2010) E. Rendueles et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High pressure enhancement of enzymes: A review

(2009) Michael J. Eisenmenger et al.   ENZYME AND MICROBIAL TECHNOLOGY

High hydrostatic pressure modification of whey protein concentrate for use in low-fat whipping cream improves foaming properties

(2009) C.A. Padiernos et al.   JOURNAL OF DAIRY SCIENCE

Biotechnology under high pressure: applications and implications

(2009) Abram Aertsen et al.   TRENDS IN BIOTECHNOLOGY

Pressurization of some starches compared to heating: Calorimetric, thermo-optical and X-ray examination

(2008) Fernando Fernández-Martín et al.   FOOD RESEARCH INTERNATIONAL