Volume 110, Number 2, 2004
RESEARCH PAPERS
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Enzymology of Vicinal Diketone Reduction in Brewer’s Yeast
C.W. Bamforth and M. Kanauchi
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Sensory and Instrumental Flavour Analysis of Wort Brewed with Dark Specialty Malts
Stefan Coghe, Els Martens, Hélène D’Hollander, Patrick J. Dirinck and Freddy R. Delvaux
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Effects of β-Glucans and Environmental Factors on the Viscosities of Wort and Beer
Yu-Lai Jin, Alex Speers, Allan T. Paulson and Robert J. Stewart
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Optimization of Operating Conditions in Rice Heat Blast Process for Chinese Rice Wine Production by Combinational Utilization of Neural Network and Genetic Algorithms
Yibo Zhu, Jianhua Zhang, Zhongping Shi and Zhonggui Mao
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Effect of Amyloglucosidase on Wort Composition and Fermentable Carbohydrate Depletion in Sorghum Lager Beers
David Del Pozo-Insfran, Diana Urias-Lugo, Carmen Hernandez-Brenes and Sergio O. Serna Saldivar
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Application of Biological Acidification to Improve the Quality and Processability of Wort Produced from 50% Raw Barley
Deirdre P. Lowe, Helge M. Ulmer, Douwe van Sinderen and Elke K. Arendt
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Pb2+ Inhibits Competitively Flocculation of Saccharomyces cerevisiae
Cláudia Gouveia and Eduardo V. Soares
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A Survey of Barley, Malt and Beer Contamination with Ochratoxin A in Turkey
T. Gumus, M. Arici and M. Demirci
ITEMS OF INTEREST
Abstracts and Links to Papers of Interest From Other Journals
EBC Press Report: High Molecular Weight β-Glucan Content: Fluorimetric Method
INSTITUTE & GUILD OF BREWING UPDATES
Fourth Annual General Meeting of the Institute & Guild of Brewing