发布求助
文献互助 智能选刊 最新文献

Cerevisia最新文献

筛选
英文 中文
Genetic and Malt Quality Diversity of East Asian Two-Rowed Barley Accessions in Relationship to North American Malting Barley 东亚双棱大麦与北美麦芽的遗传及品质多样性
Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.011
G. Tai YU, J.D. Franckowiak, R.D. Horsley, P.B. Schwarz
{"title":"Genetic and Malt Quality Diversity of East Asian Two-Rowed Barley Accessions in Relationship to North American Malting Barley","authors":"G. Tai YU, J.D. Franckowiak, R.D. Horsley, P.B. Schwarz","doi":"10.1016/j.cervis.2013.09.011","DOIUrl":"10.1016/j.cervis.2013.09.011","url":null,"abstract":"","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"38 2","pages":"Pages 53-54"},"PeriodicalIF":0.0,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2013.09.011","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89635898","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Impact of Storage Temperature on Lager Brewing Yeast Viability, Glycogen, Trehalose, and Fatty Acid Content 贮藏温度对酿酒酵母活力、糖原、海藻糖和脂肪酸含量的影响
Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.017
Somani, F. Bealin-Kelly, B. Axcell, K.A. Smart
{"title":"Impact of Storage Temperature on Lager Brewing Yeast Viability, Glycogen, Trehalose, and Fatty Acid Content","authors":"Somani, F. Bealin-Kelly, B. Axcell, K.A. Smart","doi":"10.1016/j.cervis.2013.09.017","DOIUrl":"https://doi.org/10.1016/j.cervis.2013.09.017","url":null,"abstract":"","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"38 2","pages":"Page 55"},"PeriodicalIF":0.0,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2013.09.017","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136996915","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Determination of Sulfite in Beer Based on Fluorescent Derivatives and Liquid Chromatographic Separation 荧光衍生物-液相色谱分离法测定啤酒中的亚硫酸盐
Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.038
V. Abrahamsson, S. Hoff, N.J. Nielsen, M.N. Lund, M.L. Andersen
{"title":"Determination of Sulfite in Beer Based on Fluorescent Derivatives and Liquid Chromatographic Separation","authors":"V. Abrahamsson, S. Hoff, N.J. Nielsen, M.N. Lund, M.L. Andersen","doi":"10.1016/j.cervis.2013.09.038","DOIUrl":"https://doi.org/10.1016/j.cervis.2013.09.038","url":null,"abstract":"","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"38 2","pages":"Page 60"},"PeriodicalIF":0.0,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2013.09.038","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137023321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Revue sur les étonnantes analogies et les différences relevées entre un cône de houblon et une baie de raisin 回顾啤酒花锥和葡萄浆果之间惊人的相似和不同
Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.041
Jacques Gros, Marie-Lucie Kankolongo Cibaka, Sonia Collin
{"title":"Revue sur les étonnantes analogies et les différences relevées entre un cône de houblon et une baie de raisin","authors":"Jacques Gros,&nbsp;Marie-Lucie Kankolongo Cibaka,&nbsp;Sonia Collin","doi":"10.1016/j.cervis.2013.09.041","DOIUrl":"10.1016/j.cervis.2013.09.041","url":null,"abstract":"<div><p>Nous relations récemment combien l’information abondante relative aux voies de formation des thiols polyfonctionnels du vin pouvait aider le brasseur à optimiser les arômes citronnés ou exotiques de sa bière (<span>Gros et al., 2011</span>, <span>Gros et al., 2012</span>, <span>Gros et al., 2013a</span>, <span>Gros et al., 2013b</span>, <span>Nizet et al., 2013</span>). Les analogies sont nombreuses entre ces deux matrices et tant les œnologues que les brasseurs peuvent tirer profit de cette complémentarité.</p><p>Dans cette revue bibliographique, le lecteur trouvera une description comparative du cône de houblon et de la baie de raisin. La première partie se focalise sur les aspects relatifs à leur culture et leur anatomie ainsi que sur les tendances actuelles en matière de sélection. Nous passerons ensuite en revue leurs différents constituants chimiques (constituants majeurs - Partie II, arômes - Partie III, polyphénols - Partie IV).</p></div>","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"38 2","pages":"Pages 61-70"},"PeriodicalIF":0.0,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2013.09.041","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86106636","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
Impact of Mashing Conditions on Extract, Its Fermentability, and the Levels of Wort Free Amino Nitrogen (FAN), β-Glucan, and Lipids 捣碎条件对麦芽汁提取物、发酵性及游离氨基氮(FAN)、β-葡聚糖和脂质水平的影响
Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.006
D.E. Evans, M. Goldsmith, K.S. Redd, R. Nischwitz, A. Lentini
{"title":"Impact of Mashing Conditions on Extract, Its Fermentability, and the Levels of Wort Free Amino Nitrogen (FAN), β-Glucan, and Lipids","authors":"D.E. Evans,&nbsp;M. Goldsmith,&nbsp;K.S. Redd,&nbsp;R. Nischwitz,&nbsp;A. Lentini","doi":"10.1016/j.cervis.2013.09.006","DOIUrl":"https://doi.org/10.1016/j.cervis.2013.09.006","url":null,"abstract":"","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"38 2","pages":"Page 52"},"PeriodicalIF":0.0,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2013.09.006","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137082175","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A Review of Molecular Methods for Microbial Community Profiling of Beer and Wine 啤酒和葡萄酒微生物群落分析的分子方法综述
Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.021
N.A. Bokulich, C.W. Bamforth, D.A. Mills
{"title":"A Review of Molecular Methods for Microbial Community Profiling of Beer and Wine","authors":"N.A. Bokulich,&nbsp;C.W. Bamforth,&nbsp;D.A. Mills","doi":"10.1016/j.cervis.2013.09.021","DOIUrl":"10.1016/j.cervis.2013.09.021","url":null,"abstract":"","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"38 2","pages":"Page 56"},"PeriodicalIF":0.0,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2013.09.021","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86697723","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 22
Wort Free Amino Nitrogen Analysis Adapted to a Microplate Format 麦汁游离氨基氮分析适用于微孔板格式
Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.013
M.R. Schmitt, A.D. Budde
{"title":"Wort Free Amino Nitrogen Analysis Adapted to a Microplate Format","authors":"M.R. Schmitt,&nbsp;A.D. Budde","doi":"10.1016/j.cervis.2013.09.013","DOIUrl":"10.1016/j.cervis.2013.09.013","url":null,"abstract":"","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"38 2","pages":"Page 54"},"PeriodicalIF":0.0,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2013.09.013","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82337198","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
How the Method of Beer Dispense Influences the Served CO2 Content and the Sensory Profile of Beer 啤酒配药方法对啤酒的CO2含量和口感有何影响
Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.014
P. Kosin, J. Savel, D.E. Evans, A. Broz
{"title":"How the Method of Beer Dispense Influences the Served CO2 Content and the Sensory Profile of Beer","authors":"P. Kosin,&nbsp;J. Savel,&nbsp;D.E. Evans,&nbsp;A. Broz","doi":"10.1016/j.cervis.2013.09.014","DOIUrl":"https://doi.org/10.1016/j.cervis.2013.09.014","url":null,"abstract":"","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"38 2","pages":"Page 54"},"PeriodicalIF":0.0,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2013.09.014","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136929931","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Cell Cycle Synchrony of Propagated and Recycled Lager Yeast and Its Impact on Lag Phase in Fermenter 繁殖和再生啤酒酵母细胞周期同步性及其对滞后期的影响
Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.002
K.J. Miller, W.G. Box, C.A. Boulton, K.A. Smart
{"title":"Cell Cycle Synchrony of Propagated and Recycled Lager Yeast and Its Impact on Lag Phase in Fermenter","authors":"K.J. Miller,&nbsp;W.G. Box,&nbsp;C.A. Boulton,&nbsp;K.A. Smart","doi":"10.1016/j.cervis.2013.09.002","DOIUrl":"https://doi.org/10.1016/j.cervis.2013.09.002","url":null,"abstract":"","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"38 2","pages":"Page 51"},"PeriodicalIF":0.0,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2013.09.002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137082153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Direct Supplementation of Yeast with Lipids as a Means to Reduce Sulfur Dioxide Formation 酵母直接添加脂质作为减少二氧化硫形成的手段
Cerevisia Pub Date : 2013-07-01 DOI: 10.1016/j.cervis.2013.09.016
M. James
{"title":"Direct Supplementation of Yeast with Lipids as a Means to Reduce Sulfur Dioxide Formation","authors":"M. James","doi":"10.1016/j.cervis.2013.09.016","DOIUrl":"https://doi.org/10.1016/j.cervis.2013.09.016","url":null,"abstract":"","PeriodicalId":100228,"journal":{"name":"Cerevisia","volume":"38 2","pages":"Page 55"},"PeriodicalIF":0.0,"publicationDate":"2013-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/j.cervis.2013.09.016","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137021694","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
首页 上一页 下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信