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Publications in Food Science
Physicochemical Study of Pinhão Flour as Source of Adjunct in Beer Production
Journal of the Institute of Brewing
Food Science
A Preliminary Study of the Quality Attributes of a Cloudy Wheat Beer Treated by Flash Pasteurization
Journal of the Institute of Brewing
Food Science
Investigation of Sensory Attributes Contributing to Beer Preference Among Koreans by Using Fuzzy Reasoning
Journal of the Institute of Brewing
Food Science
The Effect of Medium Chain Triglycerides on Time to Nutritional Ketosis and Symptoms of Keto-Induction in Healthy Adults: A Randomised Controlled Clinical Trial
Journal of Nutrition and Metabolism
Nutrition
Dietetics
Food Science
Endocrinology
Metabolism
Diabetes
Cachaça Stored in Casks Newly Constructed of Oak (Quercus Sp.), Amburana (Amburana Cearensis), Jatoba (Hymenaeae Carbouril), Balsam (Myroxylon Peruiferum) and Peroba (Paratecoma Peroba): Alcohol Content, Phenol Composition, Colour Intensity and Dry Extrac
Journal of the Institute of Brewing
Food Science
The Effect of Distillation Conditions and Alcohol Content in ‘Heart’ Fractions on the Concentration of Aroma Volatiles and Undesirable Compounds in Plum Brandies
Journal of the Institute of Brewing
Food Science
Issue Information
Journal of the Institute of Brewing
Food Science
The Effect of Wort Aeration on Fermentation, Maturation and Volatile Components of Beer Produced on an Industrial Scale
Journal of the Institute of Brewing
Food Science
Citrulline Production by Lactic Acid Bacteria in Chinese Rice Wine
Journal of the Institute of Brewing
Food Science
Effect of Malting on Antioxidant Capacity and Vitamin E Content in Different Barley Genotypes
Journal of the Institute of Brewing
Food Science
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