Volume 117, Number 3, 2011
125th ANNIVERSARY REVIEWS
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125th Anniversary Review: The Role of Hops in Brewing
C. Schönberger and T. Kostelecky
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125th Anniversary Review: Improvement of Higher Gravity Brewery Fermentation via Wort Enrichment and Supplementation
Brian R. Gibson
RESEARCH PAPERS
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Enrichment Cultivation of Beer-Spoiling Lactic Acid Bacteria
Sanna Taskila, Jukka Kronlöf and Heikki Ojamo
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Novel Perspectives in Gushing Analysis: A Review
Manuel Christian, Jean Titze, Vladimír Ilberg and Fritz Jacob
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Large-Scale Study on Beer Filtration with Combined
Filter Aid Additions to Cellulose Fibres Frank Braun, Nicole Hildebrand, Stephen Wilkinson, Werner Back, Martin Krottenthaler and Thomas Becker
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Prediction of Colloidal Stability of Highly Stabilized Beers by a Modified Chapon Tannoid Content Test
M. Dienstbier, P. Gabriel, P. Sladký and K. Sigler
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The Effects of Hop-α-Acids and Proline-Specific Endoprotease (PSEP) Treatments on the Foam Quality of Beer
D. E. Evans, J. E. C. Finn, L. H. Robinson, J. K. Eglinton, M. Sheehy and D. C. Stewart
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Craft Beer Microflora Identification Before and After a Cleaning Process
Marisa Manzano, Lucilla Iacumin, Marco Vendrame, Francesca Cecchini, Giuseppe Comi and Stefano Buiatti
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Saccharomyces cerevisiae Biodiversity During the Brewing Process of an Artisanal Beer: A Preliminary Study
Luca Cocolin, Simona Campolongo, Roberta Gorra, Luca Rolle and Kalliopi Rantsiou
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Comparing the Impact of Environmental Factors During Very High Gravity Brewing Fermentations Luis Lima,
Tiago Brandão, Nelson Lima and José António Teixeira
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The Impact of Xanthohumol on a Brewing Yeast's Viability, Vitality and Metabolite Formation
Paulo J. Magalhães, Aurora B. Carvalho, Luís M. Gonçalves, João G. Pacheco, Luís F. Guido, Tomáš Brányik, Pedro G. Rodrigues, Gabriela Kuncová, Pavel Dostálek and Aquiles A. Barros
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Rehydration of Active Dry Brewing Yeast and its Effect on Cell Viability
D. M. Jenkins, C. D. Powell, T. Fischborn and K. A. Smart
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Impact of the Long-Term Maintenance Method of Brewer's Yeast on Fermentation Course, Yeast Vitality and Beer Characteristics
D. Matoulková and K. Sigler
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Effects of Grain and Malt β-Glucan on Distilling Quality in a Population of Hull-less Barley
J. S. Swanston, J. E. Middlefell-Williams, B. P. Forster and W. T. B. Thomas
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Current Developments in Malting and Brewing Trials with Sorghum in Nigeria: A Review
A. C. Ogbonna
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Reduced Phytate Barley Malt to Improve Fermentation Efficiency
M. J. Edney, B. G. Rossnagel, Robert McCaig, P. E. Juskiw and W. G. Legge
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Brewing with 100% Oat Malt
Christina Klose, Alexander Mauch, Sascha Wunderlich, Frithjof Thiele, Martin Zarnkow, Fritz Jacob and Elke K. Arendt
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Influence of High Protein Digestibility Sorghums onFree Amino Nitrogen (FAN) Production during Malting and Mashing
Luke Mugode, Ostilio R. Portillo, Dirk B. Hays, Lloyd W. Rooney and John R. N. Taylor
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The Use of an Extracellular Ferulic Acid Esterase from Lactobacillus acidophilus K1 for the Release of Phenolic Acids During Mashing
Dominik Szwajgier
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A Method for the Preparative Separation of Beer Proteins and Glycocompounds
Federica Mainente, Barbara Simonato, Gianni Zoccatelli and Corrado Rizzi
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Behaviour of Volatile Compounds During Traditional Alembic Distillation of Fermented Muscat Blanc and Muškat Ruža Porečki Grape Marcs
Igor Lukić, Srećko Tomas, Borislav Miličević, Sanja Radeka and Đordano Peršurić
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Palmyrah Distillery Spent Wash for Ethanol Production by a Thermotolerant Saccharomyces cerevisiae S1 at 40°C
Sandrasegarampillai Balakumar and Vasanthy Arasaratnam
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Removal of Ochratoxin A (OTA) from Naturally Contaminated Wines During the Vinification Process
R. Ertan Anlı, Nilüfer Vural and Mustafa Bayram
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Study of the Volatile and Glycosidically Bound Compounds of Minority Vitis vinifera Red Cultivars from NW Spain
Pilar Canosa, José Maria Oliveira, Antón Masa and Mar Vilanova