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Effects of fermentation temperature on the composition of beer volatile compounds, organoleptic quality and spent yeast density
(Pontificia Universidad Católica de Valparaíso, 2011)
Exploratory analysis of the volatile profile of beers by HS-SPME-GC
(Elsevier Sci LtdOxfordInglaterra, 2008)
(E)-2-Nonenal determination in brazilian beers using headspace solid-phase microextraction and gas chromatographic coupled mass spectrometry (HS-SPME-GC-MS)
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2010)
New Lager Brewery Strains obtained by crossing techniques using cachaça (Brazilian Spirit) yeasts
(Applied and Environmental Microbiology, 2018)
Use of Kombucha SCOBY and commercial yeast as inoculum for the elaboration of novel beer
(Multidisciplinary Digital Publishing Institute (MDPI), 2023)
Caracterização da composição de cerveja e de destilado de cerveja e desenvolvimento de um método de triagem simples para determinação de dietilenoglicol por cromatografia gasosaCharacterization of beer and beer distillate composition and development of a simple screening method for determination of diethylene glycol by gas chromatography
(Universidade Federal de ViçosaAgroquímica, 2023)
Influence of beer physicochemical characteristics on Mexican consumers sensory acceptability and emotions including self-reported and subconscious
(Instituto Tecnológico y de Estudios Superiores de Monterrey, 2023-05-04)
Beer is the most-sold alcoholic beverage in Mexico. Consumers emotions are related to product preference. Therefore, many studies focus on researching consumers emotions in several food products like beer. Emotions are ...
Produção e avaliação de cerveja artesanal contendo tamarindo (Tamarindus indica L)Production and evaluation of craft beer containing tamarind (Tamarindus indica L)
(Pós-Graduação em Ciência e Tecnologia de AlimentosUniversidade Federal de Sergipe, 2022)
Estudo da fermentação em co-cultura de leveduras Saccharomyces e não-Saccharomyces para produção de cervejasStudy of fermentation in Saccharomyces and non-Saccharomyces yeast co-culture for beer production
(Universidade Federal de ViçosaCiência e Tecnologia de Alimentos, 2022)
Evaluation of Pleurotus ostreatus basidiomes production on pinus sawdust and other agricultural and forestry wastes from patagonia, Argentina
(Universidad del Bío-Bío, 2020-07)
The basidiomes production of two strains of Pleurotus ostreatus (one native from Patagonia, Argentina, isolated from the conifer Araucaria araucana and the other one a commercial strain) grown in different agricultural and ...