Volume 115, Number 3, 2009
RESEARCH PAPERS
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Amplification Facilitators and Pre-Processing Methods for PCR Detection of Strictly Anaerobic Beer-Spoilage Bacteria of the Class Clostridia in Brewery Samples
R. Juvonen and A. Haikara
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Improved Enrichment Cultivation of Beer Spoiling Lactic Acid Bacteria by Continuous Glucose Addition to the Culture
Sanna Taskila, Peter Neubauer, Mika Tuomola, Antje Breitenstein, Jukka Kronlöf and Tomi Hillukkala
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Predicting Alcohol Yield from UK Soft Winter Wheat for Grain Distilling: Combined Influence of Hardness and Nitrogen Measurements
R. C. Agu, J. S. Swanston,J. W. Walker, S. Y. Pearson, T. A. Bringhurst, J. M. Brosnan and F. R. Jack
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Sucrose Fermentation by Brazilian Ethanol Production Yeasts in Media Containing Structurally Complex Nitrogen Sources
Messias Miranda Júnior, Margareth Batistote, Eduardo Maffud Cilli and José Roberto Ernandes
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Evaluation of a Brazilian Fuel Alcohol Yeast Strain for Scotch Whisky Fermentations
H. Berbert de Amorim Neto, B. K. Yohannan, T. A. Bringhurst, J. M. Brosnan, S. Y. Pearson, J. W. Walker and G. M. Walker
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The Variation of β-amylase Activity and Protein Fractions in Barley Grains as Affected by Genotypes and Post-anthesis Temperatures
Kang Wei, Fei Dai, Feibo Wu and Guoping Zhang
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Using Faster Gas Chromatography Analyses in Brewing Analytics
Tomáš Horák, Jiří Čulík, Vladimír Kellner, Marie Jurková and Pavel Čejka
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Extraction of Bitter Acids from Hops and Hop Products Using Pressurized Solvent Extraction (PSE)
Jiří Čulík, Marie Jurková, Tomáš Horák, Pavel Čejka, Vladimír Kellner, Josef Dvořák, Pavel Karásek and Michal Roth
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Determination of Furfural in Beer by High-Performance Liquid Chromatography with Solid-Phase Extraction
Mei Li, Zhaoxia Yang, Mei Yang, Lianju Shan and Jianjun Dong
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Oxalate and Oxalate Oxidase in Malt
Makoto Kanauchi, Jérôme Milet and Charles W. Bamforth
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Production and Antioxidative Activity of Mead Made From Honey and Black Rice (Oryza sativa var. Indica cv. Shiun)
Masanori Koguchi, Noriaki Saigusa and Yuji Teramoto
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Content of Individual Phenolic Acids in Worts and Beers and their Possible Contribution to the Antiradical Activity of Beer
Dominik Szwajgier
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Flow Cytometry for Age Assessment of a Yeast Population and its Application in Beer Fermentations
Michal Kuřec, Martin Baszczyňski, Radek Lehnert, André Mota, José A. Teixeira and Tomáš Brányik
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A Review of the Authentication of Wine Origin by Molecular Markers
Burçak İşçi, Hatice Kalkan Yildirim and Ahmet Altindişli
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Influence of Zinc on Distiller’s Yeast: Cellular Accumulation of Zinc and Impact on Spirit Congeners
Raffaele De Nicola, Nichola Hall, Stuart G. Melville and Graeme M. Walker
ITEMS OF INTEREST
Abstracts and Links to Papers of Interest from Other Journals