Nitrogen Content in Craft Malts: Effects on Total Ester Concentration in Beer-Reference-Cited by-同舟云学术

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Nitrogen Content in Craft Malts: Effects on Total Ester Concentration in Beer

Published:2020-07-27 Issue:4 Volume:78 Page:308-313
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Thompson-Witrick Katherine A.¹²³^ORCID,Pitts Eric²^ORCID

Affiliation:

1. Animal Science, Foods and Nutrition, Southern Illinois University - Carbondale, Carbondale, IL 62901, U.S.A.

2. Fermentation Science Institute Illinois University - Carbondale, Carbondale, IL 62901, U.S.A.

3. Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL 32611, U.S.A.

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2020.1778432

Reference45 articles.

1. Cereal seed storage proteins: structures, properties and role in grain utilization

2. Characterization of Viticultural Terroirs using a Simple Field Model Based on Soil Depth I. Validation of the Water Supply Regime, Phenology and Vine Vigour, in the Anjou Vineyard (France)

3. Canadian terroir: sensory characterization of Bordeaux-style red wine varieties in the Niagara Peninsula

4. Shoot and Root Production and Nitrogen Uptake in Barley, with and without Nitrogen Fertilization

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1. Brewing Beer in Microgravity: The Effect on Rate, Yeast, and Volatile Compounds;Beverages;2024-06-19

2. Evaluation of Florida-grown Barley for Brewing Applications: Yield, Fermentability, and Volatile Compounds;Journal of the American Society of Brewing Chemists;2024-01-25

3. Unlocking the secrets of peptide transport in wine yeast: insights into oligopeptide transporter functions and nitrogen source preferences;Applied and Environmental Microbiology;2023-11-29

4. Effect of prolonged proteolisis on biochemical composition of the malt wort;Ukrainian Food Journal;2023-09

5. Pigmented cereals and legume grains as healthier alternatives for brewing beers;Food Bioscience;2023-04

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