Garść artykułów

[Mason]

Zdarzyło mi się naściągać garść artykułów na temat piwa, z różnych czasopism naukowych. Na razie uzbierało się tego 82 sztuki, wszystko po angielsku. Przykładowe tytuły: Beer spoilage bacteria and hop resistance, Aging characteristics of different beer types, The influence of wort aeration and yeast preoxygenation on beer staling processes i tym podobne. Mniej bądź bardziej użyteczne, głównie dla poszerzenia piwowarskiej wiedzy. Ponieważ jest tego tyle ile jest, to spisałem całość w pliku i dałem w załączniku. Gdyby ktoś chciał coś z listy to proszę podać swój adres mailowy, autora pożądanego artykułu i rok wydania.

 

http://www.sendspace.com/file/fb5sik

[coder]

Dałbyś radę może wrzucić tą listę na forum w formacie tekstowym?

Mam problemy z tym XLSX...

[tieroo]

Dałbyś radę może wrzucić tą listę na forum w formacie tekstowym?

Mam problemy z tym XLSX...

Google Docs powinien sobie poradzić

[Mason]

autor rok tytuł

Akada 2002 Genetically modified industrial yeast ready for application

Anli 2010 Ochratoxin A and Brewing Technology: A Review

Bezbradica 2007 Immobilization of yeast cells in PVA particles for beer fermentation

Branyik 2001 Spent grains ? a new support for brewing yeast immobilisation

Buzrul 2007 A suitable model of microbial survival curves for beer pasteurization

Ceppi 2010 Brewing with Rice Malt ? A Gluten-free Alternative

da Silva 1996 The occurrence of killer, sensitive, and neutral yeasts in Brazilian Riesling Italico grape must and the effect of neutral strains on killing behaviour

Daems 1997 Multivariate analysis of descriptive sensory data of 40 commercial beers

Daenen 2008 Evaluation of the glycoside hydrolase activity of a Brettanomyces strain on glycosides fromsour cherry (Prunus cerasus L.)used in the production of special fruit beers

de Cort 1994 Localization and characterization of a-glucosidase activity in Lactobacillus brevis

Depraetere 2008 The influence of wort aeration and yeast preoxygenation on beer staling processes

Dequin 2001 The potential of genetiv engineering for improving brewing, wine-making and baking yeasts

Dias 2003 Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol

Estrada-Godina 2001 Isolation and identification of killer yeasts from Agave sap (aguamiel) and pulque

Ferreira 2010 Brewer's Saccharomyces yeasts biomass: characteristics and potential applications

Franken 1998 Genetic and fermentation properties of the K2 killer yeasts Saccharomyces cerevisiae T206

Furukawa Suarez 2011 Impact of colour adjustment on flavour stability of pale lager beers with a range of distinct colouring agents

Gomes 2000 Methods for yeast characterization from industrial products

Gorinstein 1999 Proteins and amino acids in beers, their contents and relationships with other analytical data

Guinard 1996 Does consumption of beer, alcohol, and bitter substances affect bitterness perception?

Guinard 1999 Quality ratings by experts, and relation with descriptive analysis ratings: a case study with beer

Haakensen 2009 Broth and agar hop-gradient plates used to evaluate the beer-spoilage potential of Lactobacillus and Pediococcus isolates

Hayashi 2007 Detection and identification of Brettanomyces/Dekkera sp. yeasts with a loop-mediated isothermal amplification method

Herrmann 2010 A New Validation of Relevant Substances for the Evaluation of Beer Aging Depending on the Employed Boiling System

Ibeas 1996 Detection of Dekkera-Brettanomyces Strains in Sherry by a Nested PCR Method

Iimure 2010 Construction of a novel beer proteome map and its use in beer quality control

Izquierdo 1995 Influence of Saccharomyces cerevisiae var. uvarum on histamine and tyramine formation during beer fermentation

Jespersen 1996 Specific spoilage organisms in breweries and laboratory media for their detection

Kalac 2002 Biogenic amine formation in bottled beer

Kapsopoulou 2008 Occurrence of Saccharomyces cerevisiae killer yeasts in wine-producing areas of Greece

King 2003 Biotransformation of hop aroma terpenoids by ale and lager yeasts

Kourkoutas 2004 Immobilization technologies and support materials suitable in alcohol beverages production: a review

Laštovičková 2010 Utilization of the Linear Mode of MALDI-TOF Mass Spectrometry in the Study of Glycation During the Malting Process

Leli?vre 2009 Beer-Trained and Untrained Assessors Rely More on Vision than on Taste When They Categorize Beers

Lermusieau 2001 Reducing power of hop cultivars and beer ageing

Liu 2004 Esters and their biosynthesis in fermented dairy products: a review

Loret 2005 Levels of biogenic amines as a measure of the quality of the beer fermentation process: Data from Belgian samples

Loureiro 1999 The prevalence and control of spoilage yeasts in foods and beverages

Marquina 2002 Biology of killer yeasts

Martens 1991 Wort enterobacteria and other microbial populations involved during the first month of lambic fermenration

Martens 1992 Synthesis of aroma compounds by wort enterobacteria during the first stage of lambic fermentation

Nevoigt 2002 Genetic engineering of brewing yeast to reduce the content of ethanol in beer

Nic Phiarais 2010 Processing of a Top Fermented Beer Brewed from 100% Buckwheat Malt with Sensory and Analytical Characterisation

Onate-jaen 2006 Spectrophotometric methods to differentiate beers and evaluate beer ageing

Pickering 2010 Perception of Beer Flavour Associates with Thermal Taster Status

Piddocke 2009 Physiological characterization of brewer?s yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts

Piskur 2006 How did Saccharomyces evolve to become a good brewer?

Polshin 2010 Electronic tongue as a screening tool for rapid analysis of beer

Porter 2010 A Method to Detect Anti-metabolic Factors in Fermentations

Richard 2003 The rhythm of yeast

Rudnitskaya 2009 Instrumental measurement of beer taste attributes using an electronic tongue

Rupcic 2010 Influence of stressful fermentation conditions on neutral lipids of a Saccharomyces cerevisiae brewing strain

Saerens 2010 Genetic improvement of brewer?s yeast: current state, perspectives and limits

Sakamoto 2003 Beer spoilage bacteria and hop resistance

Salmon 2006 Interactions between yeast, oxygen and polyphenols during alcoholic fermentations: Practical implications

Santagapita 2007 Exploring differential scanning calorimetry as a tool for evaluating freezing stress sensitivity in Baker?s yeasts

Seki 1985 Construction of Killer Wine Yeast Strain

Shanta Kumara 1993 Localization and Characterization of ac-Glucosidase Activity in Brettanomyces lambicus

Shen 2004 Effects of CO2 on the formation of flavour volatiles during fermentation with immobilised brewer?s yeast

Shimamura 2001 Inhibition of Angiogenesis by Humulone, a Bitter Acid from Beer Hop

Sikorska 2006 Monitoring beer during storage by fluorescence spectroscopy

Silvetti 2010 Effects of Lysozyme on the Microbiological Stability and Organoleptic Properties of Unpasteurized Beer

Smogrovicova 1999 Beer volatile by-product formation at different fermentation temperature using immobilised yeasts

Stevens 2004 Xanthohumol and related prenylflavonoids from hops and beer: to your good health!

Tipper 1984 Double-Stranded Ribonucleic Acid Killer Systems in Yeasts

Tremblay 2005 The Dynamics of Industry Concentration for U.S. Micro and Macro Brewers

Valero 2002 Higher alcohols and esters production by Saccharomyces cerevisiae. Influence of the initial oxygenation of the grape must

Kuhle 1998 Detection and identification of wild yeasts in lager breweries

van Nierop 2008 Optimised quantification of the antiyeast activity of different barley malts towards a lager brewing yeast strain

Vanderhaegen 2006 The chemistry of beer aging ? a critical review

Vanderhaegen 2007 Aging characteristics of different beer types

Verbelen 2009 The role of oxygen in yeast metabolism during high cell density brewery fermentations

Verstrepen 2003 Yeast flocculation: what brewers should know

Viegas 1989 Inhibition of Yeast Growth by Octanoic and Decanoic Acids Produced during Ethanolic Fermentation

Waema 2009 Isolation and identification of killer yeast from fermented vegetables

Wallin 2010 A Comparison of Three Methods for the Assessment of Foam Stability of Beer

Wedral 2010 The challenge of Brettanomyces in wine

Weeranantanaphan2010 Identity Confirmation of a Branded, Fermented Cereal Product by UV Spectroscopy: A Feasibility Study Involving a Trappist Beer

Wolf 1999 Glossary of Alcoholic Drinks

Zarnkow 2010 Evaluation of diVerent yeast strains on the quality of beer produced from malted proso millet (Panicum miliaceum L.)

Zhao 2009 Mechanisms of yeast stress tolerance and its manipulation for efficient fuel ethanol production

Zhao 2010 Phenolic profiles and antioxidant activities of commercial beers

[janek86]

prosiłbym o:

 

Ceppi 2010 Brewing with Rice Malt ? A Gluten-free Alternative

Vanderhaegen 2006 The chemistry of beer aging ? a critical review

Vanderhaegen 2007 Aging characteristics of different beer types

Verstrepen 2003 Yeast flocculation: what brewers should know

 

mail k.jankowski86@gmail.com

Z góry dzięki

Edytowane 28 Lutego 2011 przez janek86

[Mason]

Jakby kogoś to interesowało, to Journal of the Institute of Brewing tymczasowo udostępnia na swojej stronie artykuły z lat 1990-2011. Jest tego od groma i jeszcze trochę

 

http://www.scientificsocieties.org/jib/contents/pastissues.htm#2000