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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1961 1
1967 1
1973 1
1978 4
1982 1
1985 2
1987 3
1988 5
1989 6
1990 7
1991 4
1992 9
1993 5
1994 6
1995 10
1996 10
1997 8
1998 7
1999 9
2000 13
2001 21
2002 21
2003 23
2004 20
2005 37
2006 37
2007 70
2008 48
2009 47
2010 52
2011 44
2012 62
2013 70
2014 85
2015 86
2016 103
2017 111
2018 107
2019 134
2020 146
2021 143
2022 158
2023 166
2024 76

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1,720 results

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Page 1
Enhancing the performance of brewing yeasts.
Karabín M, Jelínek L, Kotrba P, Cejnar R, Dostálek P. Karabín M, et al. Biotechnol Adv. 2018 May-Jun;36(3):691-706. doi: 10.1016/j.biotechadv.2017.12.014. Epub 2017 Dec 22. Biotechnol Adv. 2018. PMID: 29277309 Review.
In this review we will present current knowledge on traditional approaches for improving brewing strains and for rational metabolic engineering. These research efforts will, in the near future, lead to the development of a wider range of industrial strains that should incr …
In this review we will present current knowledge on traditional approaches for improving brewing strains and for rational metabolic e …
Brewing and the Chemical Composition of Amine-Containing Compounds in Beer: A Review.
Koller H, Perkins LB. Koller H, et al. Foods. 2022 Jan 19;11(3):257. doi: 10.3390/foods11030257. Foods. 2022. PMID: 35159409 Free PMC article. Review.
As microbreweries have flourished and craft beer brewing has expanded into a multibillion-dollar industry, the ingredients and techniques used to brew beer have changed and diversified. New brewing ingredients and techniques have led to increased conce …
As microbreweries have flourished and craft beer brewing has expanded into a multibillion-dollar industry, the ingredients and tec …
Aluminum in Coffee.
Windisch J, Keppler BK, Jirsa F. Windisch J, et al. ACS Omega. 2020 Jun 15;5(25):15335-15343. doi: 10.1021/acsomega.0c01410. eCollection 2020 Jun 30. ACS Omega. 2020. PMID: 32637807 Free PMC article.
The results showed highly variable Al contents in coffee beans (1.5-15.5 mg kg(-1)), of which 2-10% were water-extractable. The brewing technique had a major influence on the Al content in the beverage: significantly higher Al concentrations (72.57 23.96 mug L(-1)) …
The results showed highly variable Al contents in coffee beans (1.5-15.5 mg kg(-1)), of which 2-10% were water-extractable. The brewing …
Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method.
Janda K, Jakubczyk K, Baranowska-Bosiacka I, Kapczuk P, Kochman J, Rębacz-Maron E, Gutowska I. Janda K, et al. Foods. 2020 Jan 23;9(2):121. doi: 10.3390/foods9020121. Foods. 2020. PMID: 31979386 Free PMC article.
The aim of this study was to determine the mineral content and antioxidant activity as well as acidity of coffee beverages depending on the brewing technique. We tested coffee brews made and served at a popular urban coffee shop (Szczecin, Poland). Five coffe …
The aim of this study was to determine the mineral content and antioxidant activity as well as acidity of coffee beverages depending on the …
Progress in Brewing Science and Beer Production.
Bamforth CW. Bamforth CW. Annu Rev Chem Biomol Eng. 2017 Jun 7;8:161-176. doi: 10.1146/annurev-chembioeng-060816-101450. Epub 2017 Mar 15. Annu Rev Chem Biomol Eng. 2017. PMID: 28301731 Review.
The brewing of beer is an ancient biotechnology, the unit processes of which have not changed in hundreds of years. Equally, scientific study within the brewing industry not only has ensured that modern beer making is highly controlled, leading to highly consistent, …
The brewing of beer is an ancient biotechnology, the unit processes of which have not changed in hundreds of years. Equally, scientif …
Novel brewing yeast hybrids: creation and application.
Krogerus K, Magalhães F, Vidgren V, Gibson B. Krogerus K, et al. Appl Microbiol Biotechnol. 2017 Jan;101(1):65-78. doi: 10.1007/s00253-016-8007-5. Epub 2016 Nov 24. Appl Microbiol Biotechnol. 2017. PMID: 27885413 Free PMC article. Review.
Hybrid genome function and stability, as well as different techniques for generating hybrids and their relative merits are discussed. Hybridization not only offers the possibility of generating novel non-GM brewing yeast strains with unique properties, but is expect …
Hybrid genome function and stability, as well as different techniques for generating hybrids and their relative merits are discussed. …
Spoilage Lactic Acid Bacteria in the Brewing Industry.
Xu Z, Luo Y, Mao Y, Peng R, Chen J, Soteyome T, Bai C, Chen L, Liang Y, Su J, Wang K, Liu J, Kjellerup BV. Xu Z, et al. J Microbiol Biotechnol. 2020 Jul 28;30(7):955-961. doi: 10.4014/jmb.1908.08069. J Microbiol Biotechnol. 2020. PMID: 31986245 Free PMC article. Review.
The present review introduces LAB as spoilage microbes in daily life, with focus on LAB in the brewing industry, targeting at the spoilage mechanism of LAB in brewing industry including the special metabolisms, the exist of the viable but nonculturable (VBNC) state …
The present review introduces LAB as spoilage microbes in daily life, with focus on LAB in the brewing industry, targeting at the spo …
Never Change a Brewing Yeast? Why Not, There Are Plenty to Choose From.
Lengeler KB, Stovicek V, Fennessy RT, Katz M, Förster J. Lengeler KB, et al. Front Genet. 2020 Nov 6;11:582789. doi: 10.3389/fgene.2020.582789. eCollection 2020. Front Genet. 2020. PMID: 33240329 Free PMC article. Review.
This is among others related to the switch from a household brewing style to a more artisan brewing regime during the sixteenth century and latterly the development of single yeast isolation techniques at the Carlsberg Research Laboratory in 1883, resulting i …
This is among others related to the switch from a household brewing style to a more artisan brewing regime during the sixteent …
Editorial to Special Issue-Food Brewing Technology and Brewing Microorganisms.
Chen Y, Fu G, Wang J, Cai W. Chen Y, et al. Foods. 2023 Sep 4;12(17):3324. doi: 10.3390/foods12173324. Foods. 2023. PMID: 37685256 Free PMC article.
Food brewing technology is an important technology in the modern worldwide food industry, which uses the specific traits of microorganisms to produce food by traditional or modern engineering techniques [...]....
Food brewing technology is an important technology in the modern worldwide food industry, which uses the specific traits of microorga …
Near-infrared Spectroscopy in the Brewing Industry.
Sileoni V, Marconi O, Perretti G. Sileoni V, et al. Crit Rev Food Sci Nutr. 2015;55(12):1771-91. doi: 10.1080/10408398.2012.726659. Crit Rev Food Sci Nutr. 2015. PMID: 24915307 Review.
This article offers an exhaustive description of the use of Near-Infrared (NIR) Spectroscopy in the brewing industry. This technique is widely used for quality control testing of raw materials, intermediates, and finished products, as well as process monitoring duri …
This article offers an exhaustive description of the use of Near-Infrared (NIR) Spectroscopy in the brewing industry. This techniq …
1,720 results