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Keyword

brewing

Description: Brewing is the process of producing beer by extracting fermentable substances from grains and fermenting the resulting liquid, typically with yeast.
Wikidata ID: wiki/Q869095
OpenAlex ID: keywords/brewing
Microbial Cellulases and Their Industrial Applications
2011 · Ramesh Chander Kuhad, Rishi Gupta, et al. · Enzyme Research · 953
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Malting and Brewing Science
1982 · J. S. Hough, D. E. Briggs, et al. · Springer eBooks · 631
Immobilization technologies and support materials suitable in alcohol beverages production: a review
2004 · Y Kourkoutas, A Bekatorou, et al. · Food Microbiology · 617
Brewing: Science and Practice
2004 · D. E. Briggs, Chris Boulton, et al. · 576
Pharmacognostic and pharmacological profile of Humulus lupulus L.
2008 · Paola Zanoli, Manuela Zavatti · Journal of Ethnopharmacology · 540
Technology Brewing and Malting
1996 · Wolfgang Kunze · 534
Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review
2008 · M.S. Izydorczyk, J.E. Dexter · Food Research International · 526
How did Saccharomyces evolve to become a good brewer?
2006 · J PISKUR, E ROZPEDOWSKA, et al. · Trends in Genetics · 513
Barley: chemistry and technology
1994 · Choice Reviews Online · 482
Polyphenolic Chemistry of Tea and Coffee: A Century of Progress
2009 · Yu Wang, Chi-Tang Ho · Journal of Agricultural and Food Chemistry · 388
Yeast flocculation: what brewers should know
2003 · K. J. Verstrepen, G. Derdelinckx, et al. · Applied Microbiology and Biotechnology · 345
Brewing
2004 · Dennis Briggs, Chris Boulton, et al. · CRC Press eBooks · 338
Food and Agricultural Organization of the United Nations
1960 · Australian Veterinary Journal · 338
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Fermented Beverage Production
2003 · Springer eBooks · 335
The Microbiology of Malting and Brewing
2013 · Nicholas A. Bokulich, Charles W. Bamforth · Microbiology and Molecular Biology Reviews · 328
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Brewing Yeast and Fermentation
2006 · Boulton, Chris, Quain, David · Wiley eBooks · 326
Quantitative analysis of xanthohumol and related prenylflavonoids in hops and beer by liquid chromatography–tandem mass spectrometry
1999 · Jan F Stevens, Alan W Taylor, et al. · Journal of Chromatography A · 318
Flocculation in Saccharomyces cerevisiae: a review
2010 · E.V. Soares · Journal of Applied Microbiology · 312
Brewing Justice
2007 · Daniel Jaffee · University of California Press eBooks · 293
Cellulases: From Bioactivity to a Variety of Industrial Applications
2021 · Uroosa Ejaz, Muhammad Sohail, et al. · Biomimetics · 278
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Reconstruction of the genome origins and evolution of the hybrid lager yeast Saccharomyces pastorianus
2008 · Barbara Dunn, Gavin Sherlock · Genome Research · 276
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Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review
2012 · Mekonnen Melaku Gebremariam, Martin Zarnkow, et al. · Journal of Food Science and Technology · 254
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Pre‐Hispanic Political Change and the Role of Maize in the Central Andes of Peru
1993 · Christine A. Hastorf, Sissel Johannessen · American Anthropologist · 251
Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: role of physiological fitness and microbial interactions
2016 · Helena Albergaria, Nils Arneborg · Applied Microbiology and Biotechnology · 247
Transfer of Fusarium mycotoxins and ‘masked’ deoxynivalenol (deoxynivalenol-3-glucoside) from field barley through malt to beer
2008 · K. Lancova, J. Hajslova, et al. · Food Additives & Contaminants Part A · 246
Works count: 9,949
Citation count: 50,640
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