Volume 114, Number 2, 2008
RESEARCH PAPERS
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Effect of Medium Composition on Glucoamylase Production During Batch Fermentation of Recombinant Saccharomyces cerevisiae Fermentations
Peter M. Kilonzo, Argyrios Margaritis and Maurice A. Bergougnou
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Beer with Reduced Ethanol Content Produced Using Saccharomyces cerevisiae Yeasts Deficient in Various Tricarboxylic Acid Cycle Enzymes
Radoslav Selecký,Daniela Šmogrovičová and Pavol Sulo
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Slow Fermentation in French Cider Processing due to Partial Biomass Reduction
A. Nogueira, J. M. Le Quéré, P. Gestin, A. Michel, G. Wosiacki, and J. F. Drilleau
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Preparation of an Alcoholic Beverage from Tea Leaves
J. W. K. K. Jayasundara, R. P. Phutela and G. S. Kocher
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Factors Affecting Zymomonas mobilis subsp. francensis Growth and Acetaldehyde Production
M. Coton, J.M. Laplace, H. Guichard and E. Coton
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Thioredoxin in Barley: Could It Have a Role in Releasing Limit Dextrinase in Brewery Mashes?
Craig B. Heisner and Charles W. Bamforth
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Characteristics of High Cell Density Fermentations with Different Lager Yeast Strains
Pieter J. Verbelen, Sebastiaan Van Mulders, Daan Saison, Stijn Van Laere,Filip Delvaux and Freddy R. Delvaux
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The Influence of Heavy Metal Ions on Beer Flavour Stability
C. Zufall and Th. Tyrell
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Comparison of Procedures for Resveratrol Analysis in Beer: Assessment of Stilbenoids Stability through Wort Fermentation and Beer Aging
Vesna Jerkovic, Fanny Nguyen, Aurore Timmermans and Sonia Collin
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Comparison of Antioxidant Activity of Barley (Hordeum vulgare L.) and Malt Extracts with the Content of Free Phenolic Compounds Measured by High Performance Liquid Chromatography Coupled with CoulArray Detector
Markéta Dvořáková, Maëlle Douanier, Marie Jurková, Vladimír Kellner and Pavel Dostálek
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Antioxidant Characteristics of Hops and Hop Products
Karel Krofta, Alexandr Mikyška, and Danuša Hašková
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Identification of the Main Degradation Products of Patulin Generated Through Heat Detoxication Treatments
Sonia Collin, Etienne Bodart, Camille Badot, Amina Bouseta and Sabrina Nizet
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Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas
Chromatography–Mass Spectrometry
Tao Luo, Wenlai Fan and Yan Xu
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Flavour Instability of Pale Lager Beers: Determination of Analytical Markers in Relation to Sensory Ageing
Sofie Malfliet, Filip Van Opstaele, Jessika De Clippeleer, Evelien Syryn, Koen Goiris, Luc De Cooman and Guido Aerts
ITEMS OF INTEREST
Abstracts and Links to Papers of Interest from Other Journals