Zobrazeno 1 - 8
of 8
pro vyhledávání: '"James Bruner"'
Publikováno v:
Beverages, Vol 7, Iss 3, p 68 (2021)
Consumer demands for new sensory experiences have driven the research of unconventional yeasts in beer. While much research exists on the use of various common Saccharomyces cerevisiae strains as well as non-Saccharomyces yeasts, there exists a gap i
Externí odkaz:
https://doaj.org/article/6b9d596a07b34eba9b96fcf829c4470e
Publikováno v:
Fermentation, Vol 7, Iss 2, p 66 (2021)
Previous research has shown that hops contain enzymes able to hydrolyze unfermentable dextrins into fermentable sugars when added during the dry-hopping process. In the presence of live yeast, these additional fermentable sugars can lead to an over-a
Externí odkaz:
https://doaj.org/article/2be4e778b8da4d24880aa68af1cf7cd1
Autor:
James Bruner, Glen Fox
Publikováno v:
Fermentation, Vol 6, Iss 4, p 116 (2020)
A great deal of research in the alcoholic beverage industry was done on non-Saccharomyces yeast strains in recent years. The increase in research interest could be attributed to the changing of consumer tastes and the search for new beer sensory expe
Externí odkaz:
https://doaj.org/article/fafaced2ef6c42c48b95dcf4c5be088d
Publikováno v:
Journal of the American Society of Brewing Chemists. 81:242-254
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1900de847caebaaa54e6e0ef333fb2da
https://doi.org/10.1080/03610470.2022.2078946
https://doi.org/10.1080/03610470.2022.2078946
Consumer demands for new sensory experiences have driven the research of unconventional yeasts in beer. While much research exists on the use of various common Saccharomyces cerevisiae strains as well as non-Saccharomyces yeasts, there exists a gap i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f0946d2cb1aed68322b535463e7b681
https://doi.org/10.20944/preprints202107.0423.v1
https://doi.org/10.20944/preprints202107.0423.v1
Publikováno v:
Fermentation, Vol 7, Iss 66, p 66 (2021)
Fermentation
Volume 7
Issue 2
Fermentation
Volume 7
Issue 2
Previous research has shown that hops contain enzymes able to hydrolyze unfermentable dextrins into fermentable sugars when added during the dry-hopping process. In the presence of live yeast, these additional fermentable sugars can lead to an over-a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6504eef9b7815c30ee8e84a32694bee2
https://www.mdpi.com/2311-5637/7/2/66
https://www.mdpi.com/2311-5637/7/2/66
Autor:
Glen P. Fox, James Bruner
Publikováno v:
Fermentation, Vol 6, Iss 116, p 116 (2020)
A great deal of research in the alcoholic beverage industry was done on non-Saccharomyces yeast strains in recent years. The increase in research interest could be attributed to the changing of consumer tastes and the search for new beer sensory expe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1886d58673fa93bab17e8fa8126643b5
https://www.mdpi.com/2311-5637/6/4/116
https://www.mdpi.com/2311-5637/6/4/116
Autor:
James Bruner
Publikováno v:
Technical Quarterly. 57
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9ba71622c888e7033d1fbfca6ee1da1
https://doi.org/10.1094/tq-57-3-1002-01
https://doi.org/10.1094/tq-57-3-1002-01