Zobrazeno 1 - 10
of 23
pro vyhledávání: '"A. L. Whitear"'
Autor:
Anthony L. Whitear
Publikováno v:
Journal of the Institute of Brewing. 97:47-51
Laurence Bishop's contribution to the brewing industry over more than 50 years of research endeavour and committee activities is reviewed. Three research areas — prediction of extract, the effect of turbidity on yeast activity during fermentation a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf6db9d78c5bd7d526de99dd3694c801
https://doi.org/10.1002/j.2050-0416.1991.tb01053.x
https://doi.org/10.1002/j.2050-0416.1991.tb01053.x
Autor:
S. L. Whitear, H. J. Leese
Publikováno v:
Reproduction, Fertility and Development. 20:175
Oviduct fluid provides the environment for the gametes and early embryo but little is known about the mechanisms underlying its formation. Components of oviduct fluid have been shown to be present at concentrations different from that in blood, indic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ffecf177a66bc22201711b54ada172b3
https://doi.org/10.1071/rdv20n1ab192
https://doi.org/10.1071/rdv20n1ab192
Publikováno v:
Journal of the Institute of Brewing. 83:153-157
The hop lupulin glands, which contain the essential oils and resin acids, can be separated effectively from the bulky and worthless bracts and residues in a mechanical process which avoids solvent contamination. The separation is accomplished in an a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93c5eeaadc1610d16d242c04d01540d9
https://doi.org/10.1002/j.2050-0416.1977.tb06808.x
https://doi.org/10.1002/j.2050-0416.1977.tb06808.x
Autor:
A. L. Whitear
Publikováno v:
Journal of the Institute of Brewing. 80:376-379
The meanings of the terms “precision” and “accuracy” are discussed in relation to analyses carried out in brewery laboratories and to specifications which may be drawn up for different analytical attributes of brewing materials. The role of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::483108861dc393ceff380c62084aea3a
https://doi.org/10.1002/j.2050-0416.1974.tb03632.x
https://doi.org/10.1002/j.2050-0416.1974.tb03632.x
Autor:
A. L. Whitear, I. Drew
Publikováno v:
Journal of the Institute of Brewing. 86:269-273
The number of taste tests that can be undertaken by the average flavour profile panel places a severe constraint on the study of flavour stability. The use of fractional factorial designs has been shown to be an effective approach to this problem. In
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2ab0ba01cea1d2cf955ead6067f7fff
https://doi.org/10.1002/j.2050-0416.1980.tb06879.x
https://doi.org/10.1002/j.2050-0416.1980.tb06879.x
Publikováno v:
Journal of the Institute of Brewing. 80:68-80
The most complex types of nitrogen compound in beer (here termed “proteoses”) are, when not combined with polyphenols, highly surface active and hence concentrate in the foam. With unhopped beer, the foam is of the “liquid-viscous” type, whic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::874e06b779005a9a48940da7e8ff1f85
https://doi.org/10.1002/j.2050-0416.1974.tb03585.x
https://doi.org/10.1002/j.2050-0416.1974.tb03585.x
Publikováno v:
Journal of the Institute of Brewing. 69:303-308
Laboratory investigations of the quality of worts produced from green malt, from mixed grists of green malt and unmalted cereals, and by the action of commercial enzymes on barley starch are described. Green malt alone gives sweet worts which are ver
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2e0ba8e444c3c0e962d5c9711d89559
https://doi.org/10.1002/j.2050-0416.1963.tb01930.x
https://doi.org/10.1002/j.2050-0416.1963.tb01930.x
Autor:
A. L. Whitear, P. R. Ashurst
Publikováno v:
Journal of the Institute of Brewing. 71:46-51
Various autoxidation products of hop resins are described and compared with hard resin fractions. Changes in the resin contents of stored hops and the potential importance of certain hard resin components in the analysis of hops and beer are discusse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa68379e37d1f26c00aea779cbdd9577
https://doi.org/10.1002/j.2050-0416.1965.tb02023.x
https://doi.org/10.1002/j.2050-0416.1965.tb02023.x
Publikováno v:
Journal of the Institute of Brewing. 74:510-515
A rapid spectrophotometric method for the estimation of the isohumulone content of isomerized hop extracts is described. This method has given acceptable reproducibility even in the hands of inexperienced personnel; it also gives results in close agr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3bf26c3b22e6bf5a628167008d7ef330
https://doi.org/10.1002/j.2050-0416.1968.tb03166.x
https://doi.org/10.1002/j.2050-0416.1968.tb03166.x
Autor:
J. R. Hudson, A. L. Whitear
Publikováno v:
Journal of the Institute of Brewing. 70:24-30
Additional evidence is presented that isohumulone A contains two components and that there are six isohumulones in beer. The significance of methods for the estimation of bitterness in beer is discussed; certain rapid methods give good correlation wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32f1e10037104a4930f112e541d82ecd
https://doi.org/10.1002/j.2050-0416.1964.tb01962.x
https://doi.org/10.1002/j.2050-0416.1964.tb01962.x