Zobrazeno 1 - 10
of 102
pro vyhledávání: '"Graeme M. Walker"'
Publikováno v:
The Scientific World Journal, Vol 6, Pp 777-780 (2006)
Externí odkaz:
https://doaj.org/article/a603727373fc449997813fb11ba69d1a
Publikováno v:
Food Technology and Biotechnology, Vol 40, Iss 3, Pp 199-205 (2002)
»Grit« formation by agglomerating cells of baker’s yeast is an idiosyncratic phenomenon of irreversible cellular aggregation that is detrimental to yeast quality. Agglomeration results in failure of rehydrated dried yeast to evenly resuspend and
Externí odkaz:
https://doaj.org/article/868357045aba49d39a88c31743dd723a
Autor:
Graeme M. Walker, Annie E. Hill
Publikováno v:
Beverages, Vol 2, Iss 4, p 38 (2016)
Whisk(e)y is a major global distilled spirit beverage. Whiskies are produced from cereal starches that are saccharified, fermented and distilled prior to spirit maturation. The strain of Saccharomyces cerevisiae employed in whisky fermentations is cr
Externí odkaz:
https://doaj.org/article/1598668b46fa4656ab2a2b8b9211ec7c
Publikováno v:
Foods, Vol 10, Iss 2755, p 2755 (2021)
Foods
Volume 10
Issue 11
Foods
Volume 10
Issue 11
In addition to ethanol yield, the production of flavour congeners during fermentation is a major consideration for Scotch whisky producers. Experimental whisky fermentations can provide useful information to the industry, and this is the focus of thi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d0272b037c01419f62764a198f27c34b
https://www.mdpi.com/2304-8158/10/11/2755
https://www.mdpi.com/2304-8158/10/11/2755
Autor:
Pietro P. M. Iannetta, Athina Tziboula-Clarke, Andrew Barnett, Graeme M. Walker, Philip J. White, Kirsty Black
Publikováno v:
Journal of the Institute of Brewing. 125:310-314
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc6884a0b9f647008232cc9fcc3386f9
https://doi.org/10.1002/jib.568
https://doi.org/10.1002/jib.568
Publikováno v:
Applied Sciences
Volume 11
Issue 4
Applied Sciences, Vol 11, Iss 1410, p 1410 (2021)
Volume 11
Issue 4
Applied Sciences, Vol 11, Iss 1410, p 1410 (2021)
This study compared the use of three sensory and analytical techniques: Quantitative Descriptive Analysis (QDA), Napping, and Gas Chromatography-Mass Spectrometry (GC-MS) for the assessment of flavour in nine unmatured whisky spirits produced using d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90c16eee42d9d06d3ddfaf902d4401c4
Autor:
Rocco L. Mancinelli, Ekaterina Dadachova, Gerhard H. Braus, Oded Yarden, Tamás Emri, Christina M. Kelliher, Geoffrey M. Gadd, Natalia Requena, Julia Schumacher, Renata C. Pascon, Florian Bauer, Koon Ho Wong, Thiago Olitta Basso, Alexandra C. Brand, Alexander Idnurm, Alistair J. P. Brown, John E. Hallsworth, Claudia B. L. Campos, Laura Selbmann, David E. Levin, István Pócsi, Drauzio E.N. Rangel, Luis M. Corrochano, Reinhard Fischer, Jan Dijksterhuis, Jesús Aguirre, Radames J. B. Cordero, Deborah Bell-Pedersen, Irina S. Druzhinina, Graeme M. Walker, Anna A. Gorbushina, Gilberto U.L. Braga, Alene Alder-Rangel, Guilherme T.P. Brancini, Martin Kupiec, Michelle Momany, Mikael Molin
Publikováno v:
Fungal Biol
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Stress is a normal part of life for fungi, which can survive in environments considered inhospitable or hostile for other organisms. Due to the ability of fungi to respond to, survive in, and transform the environment, even under severe stresses, man
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ec6170dd72344ac59181a79906094a4
https://europepmc.org/articles/PMC7438019/
https://europepmc.org/articles/PMC7438019/
Autor:
Graeme M. Walker, Athina Tziboula-Clarke, Philip J. White, Martina Daute, Pietro P. M. Iannetta, Kirsty Black
The potential to utilize low nitrogen barley for production of distilling quality malt was studied.This presents an opportunity to reduce the environmental impact of nitrogen fertilizer applications.Malting barley (cv. Octavia) was grown without the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ddd97f6ef30c4d38660728dcf5f7c79f
Publikováno v:
Journal of the Institute of Brewing. 123:211-218
Yeast flocculation is the reversible aggregation of yeast cells promoted by the interaction between lectin-like protein receptors with mannose side chains on adjacent cell walls. Flocculation is governed by several physiological factors, including th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b58815049c44f051458681f9ac4f4542
https://doi.org/10.1002/jib.421
https://doi.org/10.1002/jib.421