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Publications by H. van Zyl

Emotional and Functional Conceptualisations for Beer, Wine and Non-Alcoholic Beer Consumption in the Netherlands and in Portugal

English

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Standardization of Beer and Wine Yeast.

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Beer and Its Non-Alcoholic Compounds: Role in Pancreatic Exocrine Secretion, Alcoholic Pancreatitis and Pancreatic Carcinoma

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Beer Purchase Decisions and Consumption Behavior Web Appendix

BRC Journal of Advances in Business

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Moderate Consumption of Beer, Red Wine and Spirits Has Counteracting Effects on Plasma Antioxidants in Middle-Aged Men

European Journal of Clinical Nutrition

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Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality

Comprehensive Reviews in Food Science and Food Safety

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Diffuse-Light Absorption Spectroscopy for Beer Classification and Prediction of Alcoholic Content

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Primary Demand for Beer in the Netherlands: An Application of ARMAX Model Specification

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International Management

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Character and Causes of Non-Biological Turbidity of Beer.

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Alcohols in Beer.

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