Impact of Osmotic Distillation on the Sensory Properties and Quality of Low Alcohol Beer

Variation of oxygen isotopic ratio during wine dealcoholization by membrane contactors: Experiments and modelling

(2016) Roberto Ferrarini et al.   JOURNAL OF MEMBRANE SCIENCE

Effects of Beer, Non-Alcoholic Beer and Water Consumption before Exercise on Fluid and Electrolyte Homeostasis in Athletes

(2016) Mauricio Castro-Sepulveda et al.   Nutrients

Quality Attributes of Low-Alcohol Top-Fermented Beers Produced by Membrane Contactor

(2015) Loredana Liguori et al.   Food and Bioprocess Technology

Production and characterization of alcohol-free beer by membrane process

(2015) Loredana Liguori et al.   FOOD AND BIOPRODUCTS PROCESSING

Pilot Plant Production of Low-Alcohol Beer by Osmotic Distillation

(2015) Giovanni De Francesco et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Low-alcohol Beers: Flavor Compounds, Defects, and Improvement Strategies

(2014) Carlos A. Blanco et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Assessment of the aroma profiles of low-alcohol beers using HS-SPME–GC-MS

(2014) M. Riu-Aumatell et al.   FOOD RESEARCH INTERNATIONAL

An overview of selected specialty beers: developments, challenges and prospects

(2014) Hui Qi Yeo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evolution of quality parameters during red wine dealcoholization by osmotic distillation

(2013) Loredana Liguori et al.   FOOD CHEMISTRY

Effect of Process Parameters on Partial Dealcoholization of Wine by Osmotic Distillation

(2012) Loredana Liguori et al.   Food and Bioprocess Technology

On the Origin of Free and Bound Staling Aldehydes in Beer

(2012) Jeroen J. Baert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modified CUPRAC spectrophotometric quantification of total polyphenol content in beer samples using Cu(II)/neocuproine complexes

(2012) Tieme Nakamura et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

A Preference Study for No Alcohol Beer in Italy Using Quantitative Concept Analysis

(2012) S. Porretta et al.   JOURNAL OF THE INSTITUTE OF BREWING

Analytical-Sensory Determination of Potential Flavour Deficiencies of Light Beers

(2012) Sofie Malfliet et al.   JOURNAL OF THE INSTITUTE OF BREWING

A review of methods of low alcohol and alcohol-free beer production

(2011) Tomáš Brányik et al.   JOURNAL OF FOOD ENGINEERING

Control and comparison of the antioxidant capacity of beers

(2010) Paula Alexandra Ribeiro Tafulo et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Phenolics Content and Antioxidant Activity of Different Beer Types

(2010) Alessandro Piazzon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Brazilian lager and brown ale beers based on color, phenolic compounds, and antioxidant activity using chemometrics

(2010) Daniel Granato et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Characterization of prenylflavonoids and hop bitter acids in various classes of Czech beers and hop extracts using high-performance liquid chromatography–mass spectrometry

(2009) Lenka Česlová et al.   JOURNAL OF CHROMATOGRAPHY A

Experimental study on dealcoholization of wine by osmotic distillation process

(2008) Satit Varavuth et al.   SEPARATION AND PURIFICATION TECHNOLOGY