Pilot Plant Production of Low-Alcohol Beer by Osmotic Distillation

Optimisation of lab-scale continuous alcohol-free beer production

(2018) R. Lehnert et al.   CZECH JOURNAL OF FOOD SCIENCES

Effects of Operating Conditions during Low-Alcohol Beer Production by Osmotic Distillation

(2014) Giovanni De Francesco et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evolution of quality parameters during red wine dealcoholization by osmotic distillation

(2013) Loredana Liguori et al.   FOOD CHEMISTRY

Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry

(2013) Serena Rossi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Flavour Instability of Pale Lager Beers: Determination of Analytical Markers in Relation to Sensory Ageing

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

Non-alcoholic beer—A new industrial process

(2011) Margarida Catarino et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Alcohol-free Beer: Methods of Production, Sensorial Defects, and Healthful Effects

(2010) S. Sohrabvandi et al.   FOOD REVIEWS INTERNATIONAL

The influence of wort aeration and yeast preoxygenation on beer staling processes

(2007) Sofie A. Depraetere et al.   FOOD CHEMISTRY