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21
Yeast (Saccharomyces cerevisiae): evaluation of cellular disruption processes, chemical composition, functional properties and digestibility
Yeast (Saccharomyces cerevisiae): evaluation of cellular disruption processes, chemical composition, functional properties and digestibility
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Yeast (Saccharomyces cerevisiae): evaluation of cellular disruption processes, chemical composition, functional properties and digestibility

Journal of food science and technology, 2019-08, Vol.56 (8), p.3697-3706 [Peer Reviewed Journal]

Association of Food Scientists & Technologists (India) 2019 ;Journal of Food Science and Technology is a copyright of Springer, (2019). All Rights Reserved. ;ISSN: 0022-1155 ;EISSN: 0975-8402 ;DOI: 10.1007/s13197-019-03833-3 ;PMID: 31413397

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22
Recipe, volatiles profile, sensory analysis, physico-chemical and microbial characterization of acidic beers from both sourdough yeasts and lactic acid bacteria
Recipe, volatiles profile, sensory analysis, physico-chemical and microbial characterization of acidic beers from both sourdough yeasts and lactic acid bacteria
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Recipe, volatiles profile, sensory analysis, physico-chemical and microbial characterization of acidic beers from both sourdough yeasts and lactic acid bacteria

European food research & technology, 2018-11, Vol.244 (11), p.2027-2040 [Peer Reviewed Journal]

Springer-Verlag GmbH Germany, part of Springer Nature 2018 ;European Food Research and Technology is a copyright of Springer, (2018). All Rights Reserved. ;ISSN: 1438-2377 ;EISSN: 1438-2385 ;DOI: 10.1007/s00217-018-3114-4

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23
1H NMR spectroscopy combined with multivariate data analysis for differentiation of Brazilian lager beer according to brewery
1H NMR spectroscopy combined with multivariate data analysis for differentiation of Brazilian lager beer according to brewery
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1H NMR spectroscopy combined with multivariate data analysis for differentiation of Brazilian lager beer according to brewery

European food research & technology, 2019-11, Vol.245 (11), p.2365-2372 [Peer Reviewed Journal]

Springer-Verlag GmbH Germany, part of Springer Nature 2019 ;European Food Research and Technology is a copyright of Springer, (2019). All Rights Reserved. ;ISSN: 1438-2377 ;EISSN: 1438-2385 ;DOI: 10.1007/s00217-019-03354-5

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24
Enabling Heterologous Synthesis of Lupulones in the Yeast Saccharomyces cerevisiae
Enabling Heterologous Synthesis of Lupulones in the Yeast Saccharomyces cerevisiae
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Enabling Heterologous Synthesis of Lupulones in the Yeast Saccharomyces cerevisiae

Applied biochemistry and biotechnology, 2019-07, Vol.188 (3), p.787-797 [Peer Reviewed Journal]

Springer Science+Business Media, LLC, part of Springer Nature 2019 ;Applied Biochemistry and Biotechnology is a copyright of Springer, (2019). All Rights Reserved. ;ISSN: 0273-2289 ;EISSN: 1559-0291 ;DOI: 10.1007/s12010-019-02957-8 ;PMID: 30684240

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25
Brewery wastewater treatment using MBR coupled with nanofiltration or electrodialysis: biomass acclimation and treatment efficiency
Brewery wastewater treatment using MBR coupled with nanofiltration or electrodialysis: biomass acclimation and treatment efficiency
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Brewery wastewater treatment using MBR coupled with nanofiltration or electrodialysis: biomass acclimation and treatment efficiency

Water science and technology, 2018-06, Vol.77 (11-12), p.2624-2634 [Peer Reviewed Journal]

Copyright IWA Publishing Jun 2018 ;Distributed under a Creative Commons Attribution 4.0 International License ;ISSN: 0273-1223 ;EISSN: 1996-9732 ;DOI: 10.2166/wst.2018.232 ;PMID: 29944127

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26
Development of preparative and analytical methods of the hop bitter acid oxide fraction and chemical properties of its components
Development of preparative and analytical methods of the hop bitter acid oxide fraction and chemical properties of its components
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Development of preparative and analytical methods of the hop bitter acid oxide fraction and chemical properties of its components

Bioscience, biotechnology, and biochemistry, 2015-10, Vol.79 (10), p.1684-1694 [Peer Reviewed Journal]

2015 Japan Society for Bioscience, Biotechnology, and Agrochemistry 2015 ;ISSN: 0916-8451 ;EISSN: 1347-6947 ;DOI: 10.1080/09168451.2015.1042832 ;PMID: 25996959

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27
Assessment and Determination of Bittering Agents, Essential Oils, and Antioxidants of Gesho (Rhamnus prinoides L. Herit) Collected from Amhara Region, Ethiopia
Assessment and Determination of Bittering Agents, Essential Oils, and Antioxidants of Gesho (Rhamnus prinoides L. Herit) Collected from Amhara Region, Ethiopia
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Assessment and Determination of Bittering Agents, Essential Oils, and Antioxidants of Gesho (Rhamnus prinoides L. Herit) Collected from Amhara Region, Ethiopia

Journal of chemistry, 2021, Vol.2021, p.1-7 [Peer Reviewed Journal]

Copyright © 2021 Abebe Worku Negash et al. ;Copyright © 2021 Abebe Worku Negash et al. This is an open access article distributed under the Creative Commons Attribution License (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. https://creativecommons.org/licenses/by/4.0 ;ISSN: 2090-9063 ;EISSN: 2090-9071 ;DOI: 10.1155/2021/2425419

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28
AIChE Beer Brewing Competition: Novices Welcome
AIChE Beer Brewing Competition: Novices Welcome
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AIChE Beer Brewing Competition: Novices Welcome

Chemical engineering progress, 2018-12, Vol.114 (12), p.3 [Peer Reviewed Journal]

Copyright American Institute of Chemical Engineers Dec 2018 ;ISSN: 0360-7275 ;EISSN: 1945-0710

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29
Discrimination of geographical origin of hop (Humulus lupulus L.) using geochemical elements combined with statistical analysis
Discrimination of geographical origin of hop (Humulus lupulus L.) using geochemical elements combined with statistical analysis
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Discrimination of geographical origin of hop (Humulus lupulus L.) using geochemical elements combined with statistical analysis

Environmental geochemistry and health, 2019-06, Vol.41 (3), p.1559-1576 [Peer Reviewed Journal]

Springer Nature B.V. 2019 ;Environmental Geochemistry and Health is a copyright of Springer, (2019). All Rights Reserved. ;ISSN: 0269-4042 ;EISSN: 1573-2983 ;DOI: 10.1007/s10653-018-0232-7 ;PMID: 30607524

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30
Acid and Volatiles of Commercially-Available Lambic Beers
Acid and Volatiles of Commercially-Available Lambic Beers
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Acid and Volatiles of Commercially-Available Lambic Beers

Beverages (Basel), 2017-12, Vol.3 (4), p.51 [Peer Reviewed Journal]

2017. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 2306-5710 ;EISSN: 2306-5710 ;DOI: 10.3390/beverages3040051

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31
Brewing Change: Dark Fermentation of Photosynthetic Microalgae
Brewing Change: Dark Fermentation of Photosynthetic Microalgae
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Brewing Change: Dark Fermentation of Photosynthetic Microalgae

Industrial biotechnology (New Rochelle, N.Y.), 2019-02, Vol.15 (1), p.3-8 [Peer Reviewed Journal]

ISSN: 1550-9087 ;EISSN: 1931-8421 ;DOI: 10.1089/ind.2019.29159.aku

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32
Bottled vs. Canned Beer: Do They Really Taste Different?
Bottled vs. Canned Beer: Do They Really Taste Different?
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Bottled vs. Canned Beer: Do They Really Taste Different?

Beverages (Basel), 2016-12, Vol.2 (4), p.25 [Peer Reviewed Journal]

2016. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 2306-5710 ;EISSN: 2306-5710 ;DOI: 10.3390/beverages2040025

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33
On the Use of Sodium Chloride and Calcined Diatomite Sludge as Additives to Improve the Engineering Properties of Bricks Made with a Clay Earth from Jun (Granada, Spain)
On the Use of Sodium Chloride and Calcined Diatomite Sludge as Additives to Improve the Engineering Properties of Bricks Made with a Clay Earth from Jun (Granada, Spain)
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On the Use of Sodium Chloride and Calcined Diatomite Sludge as Additives to Improve the Engineering Properties of Bricks Made with a Clay Earth from Jun (Granada, Spain)

Minerals (Basel), 2019-01, Vol.9 (1), p.64 [Peer Reviewed Journal]

2019. This work is licensed under https://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 2075-163X ;EISSN: 2075-163X ;DOI: 10.3390/min9010064

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34
Evaluation of arsenic field test kits as a learning exercise for engineering students in global water and sanitation class
Evaluation of arsenic field test kits as a learning exercise for engineering students in global water and sanitation class
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Evaluation of arsenic field test kits as a learning exercise for engineering students in global water and sanitation class

International journal for service learning in engineering, 2019-05, Vol.14 (1), p.32-46 [Peer Reviewed Journal]

2019. This work is published under http://creativecommons.org/licenses/by-sa/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1555-9033 ;EISSN: 1555-9033 ;DOI: 10.24908/ijsle.v14i1.12528

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35
Converting Beer Waste into Activated Carbon
Converting Beer Waste into Activated Carbon
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Converting Beer Waste into Activated Carbon

Chemical engineering progress, 2020-01, Vol.116 (1), p.10-12 [Peer Reviewed Journal]

Copyright American Institute of Chemical Engineers Jan 2020 ;ISSN: 0360-7275 ;EISSN: 1945-0710

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36
Quantitative analysis of xanthohumol and related prenylflavonoids in hops and beer by liquid chromatography–tandem mass spectrometry
Quantitative analysis of xanthohumol and related prenylflavonoids in hops and beer by liquid chromatography–tandem mass spectrometry
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Quantitative analysis of xanthohumol and related prenylflavonoids in hops and beer by liquid chromatography–tandem mass spectrometry

Journal of Chromatography A, 1999-02, Vol.832 (1), p.97-107 [Peer Reviewed Journal]

1999 Elsevier Science B.V. ;1999 INIST-CNRS ;ISSN: 0021-9673 ;DOI: 10.1016/S0021-9673(98)01001-2 ;PMID: 10070768 ;CODEN: JOCRAM

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37
Exposure to chemicals formed from natural processes is ubiquitous
Exposure to chemicals formed from natural processes is ubiquitous
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Exposure to chemicals formed from natural processes is ubiquitous

Toxicology research and application, 2020-01, Vol.4, p.239784732092294 [Peer Reviewed Journal]

The Author(s) 2020 ;The Author(s) 2020. This work is licensed under the Creative Commons Attribution – Non-Commercial License https://creativecommons.org/licenses/by-nc/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 2397-8473 ;EISSN: 2397-8473 ;DOI: 10.1177/2397847320922940

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38
Field attraction of Cerambyx welensii to fermentation odors and host monoterpenes
Field attraction of Cerambyx welensii to fermentation odors and host monoterpenes
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Field attraction of Cerambyx welensii to fermentation odors and host monoterpenes

Journal of pest science, 2016-03, Vol.89 (1), p.59-68 [Peer Reviewed Journal]

Springer-Verlag Berlin Heidelberg 2015 ;Journal of Pest Science is a copyright of Springer, (2015). All Rights Reserved. ;ISSN: 1612-4758 ;EISSN: 1612-4766 ;DOI: 10.1007/s10340-015-0654-2

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39
The Gushing Experience—A Quick Overview
The Gushing Experience—A Quick Overview
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The Gushing Experience—A Quick Overview

Beverages (Basel), 2017-06, Vol.3 (2), p.25 [Peer Reviewed Journal]

2017. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 2306-5710 ;EISSN: 2306-5710 ;DOI: 10.3390/beverages3020025

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40
Some Topics on the Physics of Bubble Dynamics in Beer
Some Topics on the Physics of Bubble Dynamics in Beer
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Some Topics on the Physics of Bubble Dynamics in Beer

Beverages (Basel), 2017-09, Vol.3 (3), p.38 [Peer Reviewed Journal]

2017. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 2306-5710 ;EISSN: 2306-5710 ;DOI: 10.3390/beverages3030038

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