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Publications in Food Science
Pretreatment of Sweet Sorghum Bagasse for Ethanol Production Using Na2CO3 Obtained by NaOH Absorption of CO2 Generated in Sweet Sorghum Juice Ethanol Fermentation
Fermentation
Biochemistry
Plant Science
Genetics
Food Science
Molecular Biology
Stepwise Linear Discriminant Analysis to Differentiate Spanish Red Wines by Their Protected Designation of Origin or Category Using Physico-Chemical Parameters
Oeno One
Horticulture
Food Science
An Emerging Signature Pedagogy for Sustainable Food Systems Education
Renewable Agriculture and Food Systems
Agronomy
Crop Science
Food Science
Transcriptional Profiling of Amino Acid Supplementation and Impact on Aroma Production in a Lager Yeast Fermentation
Journal of the Institute of Brewing
Food Science
Application of Response Surface Design to Optimise the Chromatographic Analysis of Volatile Compounds in Beer
Journal of the Institute of Brewing
Food Science
Comparative Shelf Life Study of Two Different Rice Beers Prepared Using Wild-Type and Established Microbial Starters
Journal of the Institute of Brewing
Food Science
The Influence of Brewing Yeast Strains on Monoterpene Alcohols and Esters Contributing to the Citrus Flavour of Beer
Journal of the Institute of Brewing
Food Science
Determination of Some Individual Phenolic Compounds and Antioxidant Capacity of Mead Produced From Different Types of Honey
Journal of the Institute of Brewing
Food Science
Plasma Fatty Acids in Zambian Adults With HIV/AIDS: Relation to Dietary Intake and Cardiovascular Risk Factors
Journal of Nutrition and Metabolism
Nutrition
Dietetics
Food Science
Endocrinology
Metabolism
Diabetes
Physicochemical Characterization of Special Persimmon Fruit Beers Using Bohemian Pilsner Malt as a Base
Journal of the Institute of Brewing
Food Science
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