Brewing beer in wine country? First archaeobotanical indications for beer making in Early and Middle Bronze Age Greece

Prehistoric wine-making at Dikili Tash (Northern Greece): Integrating residue analysis and archaeobotany

(2016) Nicolas Garnier et al.   JOURNAL OF ARCHAEOLOGICAL SCIENCE

Revealing a 5,000-y-old beer recipe in China

(2016) Jiajing Wang et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Tools to tipple: ethanol ingestion by wild chimpanzees using leaf-sponges

(2015) Kimberley J. Hockings et al.   Royal Society Open Science

Harvesting the ‘wild’? Exploring the context of fruit and nut exploitation at Neolithic Dikili Tash, with special reference to wine

(2014) Soultana Maria Valamoti   VEGETATION HISTORY AND ARCHAEOBOTANY

Brewers' spent grain; bioactivity of phenolic component, its role in animal nutrition and potential for incorporation in functional foods: a review

(2012) Aoife L. McCarthy et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Bread, beer and wine: Yeast domestication in the Saccharomyces sensu stricto complex

(2011) Delphine Sicard et al.   COMPTES RENDUS BIOLOGIES

Flax in Neolithic and Bronze Age Greece: archaeobotanical evidence

(2011) Soultana Maria Valamoti   VEGETATION HISTORY AND ARCHAEOBOTANY

Ground cereal food preparations from Greece: the prehistory and modern survival of traditional Mediterranean ‘fast foods’

(2011) Soultana Maria Valamoti   Archaeological and Anthropological Sciences

Chemical evidence for wine production around 4000 BCE in the Late Chalcolithic Near Eastern highlands

(2010) Hans Barnard et al.   JOURNAL OF ARCHAEOLOGICAL SCIENCE

Prehistoric cereal foods from Greece and Bulgaria: investigation of starch microstructure in experimental and archaeological charred remains

(2008) Soultana-Maria Valamoti et al.   VEGETATION HISTORY AND ARCHAEOBOTANY