| Cross-modal influence of colour from product and packaging alters perceived flavour of cider |
9 |
| Statistical evaluation of beer spoilage bacteria by real-time PCR analyses from 2010 to 2016 |
9 |
| Evaluation of non-Saccharomyces yeasts in the fermentation of wine, beer and cider for the development of new beverages |
8 |
| Impact of static dry-hopping rate on the sensory and analytical profiles of beer |
6 |
| Diversity and dynamic succession of microorganisms during Daqu preparation for Luzhou-flavour liquor using second-generation sequencing technology |
6 |
| Pre-fermentation with lactic acid bacteria in sour beer production |
5 |
| Influence of transport and storage conditions on beer quality and flavour stability |
5 |
| Identification of microorganisms producing lactic acid during solid-state fermentation of Maotai flavour liquor |
5 |
| Analysis of the mould microbiome and exogenous enzyme production in Moutai-flavor Daqu |
5 |
| Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps |
5 |
| Microbial succession and metabolite changes during the fermentation of Chinese light aroma-style liquor |
4 |
| Impact of maceration time on colour-related phenolics, sensory characteristics and volatile composition of mulberry wine |
4 |
| The influence of brewing yeast strains on monoterpene alcohols and esters contributing to the citrus flavour of beer |
4 |
| Analytical and sensory profiles of Slovenian and Czech hop genotypes in single hopped beers |
4 |
| Application of response surface design to optimise the chromatographic analysis of volatile compounds in beer |
4 |
| Multi-element characterisation of carob, fig and almond liqueurs by MP-AES |
4 |
| Prediction of potential malt extract and beer filterability using conventional and novel malt assays |
4 |
| Physicochemical changes in barley starch during malting |
4 |
| Measurement of antioxidants in distilled spirits by a silver nanoparticle assay |
3 |
| Use of spent brewer's yeast in L-(+) lactic acid fermentation |
3 |
| Variation in gluten protein and peptide concentrations in Belgian barley malt beers |
3 |
| The influence of malt and wort processing on spirit character: the lost styles of Scotch malt whisky |
3 |
| Yeasts and their importance to the flavour of traditional Chinese liquor: a review |
3 |
| Analysis of multiresidue pesticides in dried hops by LC-MS/MS using QuEChERS extraction together with dSPE clean-up |
3 |
| The use of atmospheric and room temperature plasma mutagenesis to create a brewing yeast with reduced acetaldehyde production |
3 |
| Evaluation of Saccharomyces cerevisiae strains isolated from non-brewing environments in beer production |
3 |
| Antioxidant phenolic compounds of pomegranate wines produced by different maceration methods |
3 |
| Impact of malolactic fermentation on the volatile composition of Turkish Kalecik karasi red wines |
3 |
| Bioethanol production from sugar beet molasses and thick juice by free and immobilised Saccharomyces cerevisiae |
2 |
| Secretome analysis of Trichoderma reesei CICC41495 for degradation of arabinoxylan in malted barley |
2 |
| The impact of over-maturation on the sensory and nutritional quality of Gouqi (Chinese wolfberry) wine |
2 |
| Rapid sensory analysis using response surface methodology: application to the study of odour interactive effects in model spirits |
2 |
| Challenging the assumptions around the pasteurisation requirements of beer spoilage bacteria |
2 |
| Fermentation temperature and the phenolic and aroma profile of persimmon wine |
2 |
| Microbial communities and malt quality of durum wheat used in brewing |
2 |
| Production and characterization of mead from the honey of Melipona scutellaris stingless bees |
2 |
| Beer enemy number one: genetic diversity, physiology and biofilm formation of Lactobacillus brevis |
2 |
| Faba bean as a novel brewing adjunct: Consumer evaluation |
2 |
| The temperature dependent functionality of Brettanomyces bruxellensis strains in wort fermentations |
2 |
| Bacterial and fungal diversity in the traditional Chinese strong flavour liquor Daqu |
2 |
| Variation in maltose in sweet wort from barley malt and rice adjuncts with differences in amylose structure |
2 |
| Genetic and environmental impact on protein profiles in barley and malt |
2 |
| Impact of fining agents on the volatile composition of sparkling mead |
2 |
| Thermosonication and inactivation of viable putative non-culturable Lactobacillus acetotolerans in beer |
2 |
| Tetramethylpyrazine in Chinese sesame flavour liquor and changes during the production process |
2 |
| The aromatic volatile composition of Lonicera edulis wines produced with three different strains of Saccharomyces cerevisiae |
1 |
| Analysis of physical impurities in regenerated solutions used in cleaning brewing systems |
1 |
| Low-molecular-weight materials from heavily roasted barley and malt with strong foam-stabilising potential |
1 |
| Characterisation of volatile compounds in Maotai flavour liquor during fermentation and distillation |
1 |
| Physicochemical and sensorial characterisation of Argentine ciders |
1 |
