Volume 115, Number 1, 2009
RESEARCH PAPERS
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The Horace Brown Medal Lecture: Forty Years of Brewing Research
Graham G. Stewart
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Reduction of Ochratoxin A Levels in White Wine by Yeast Treatments
I. Var, Z. Erginkaya and B. Kabak
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Volatile composition of wines from cvs. Blanco lexítimo, Agudelo and Serradelo (Vitis vinifera) grown in Betanzos (NW Spain)
Mar Vilanova, Zlatina Genisheva, Lorenzo Bescansa, Antón Masa and José M. Oliveira
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Tetrazolium Staining, Mitochondria, and Barley Quality
Dennis E. Briggs, Stanley M. Sole, and Philip Latham
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Analytical-Sensory Determination of Potential Flavour Deficiencies of Light Beers
Sofie Malfliet, Koen Goiris, Guido Aerts and Luc De Cooman
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Improving Bioethanol Yield: The Use of Solid-State Fermentation Products Grown on DDGS
Brian Hoskins and Mark Lyons
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Determination of Chloroanisoles and Chlorophenols in Cork and Wine by using HS-SPME and GC-ECD Detection
Didehan Özhan, R. Ertan Anli, Nilufer Vural, Mustafa Bayram
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Accumulation and Release of Metal Ions by Brewer’s Yeast During Successive Fermentations
Poreda Aleksander, Antkiewicz Piotr, Tuszyński Tadeusz and Małgorzata Makarewicz
ITEMS OF INTEREST
Abstracts and Links to Papers of Interest from Other Journals
INSTITUTE OF BREWING & DISTILLING UPDATES
Notice of Annual General Meeting (Statutory) of The Institute of Brewing & Distilling