187 results on '"Kawa-Rygielska, Joanna"'
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2. Examination of internal metabolome and VOCs profile of brewery yeast and their mutants producing beer with improved aroma
3. Influence of malting procedure on the isoflavonoid content of soybeans
4. Author Correction: Assessment of green lentil malt as a substrate for gluten-free beer brewing
5. Assessment of green lentil malt as a substrate for gluten-free beer brewing
6. Physicochemical parameters, sensory profile and concentration of volatile compounds and anthocyanins in beers brewed using potato variety with purple flesh
7. Evaluation of volatile compound profiles and sensory properties of dark and pale beers fermented by different strains of brewing yeast
8. Technological properties and composition of volatile compounds in winter wheat malts grown with addition of seed meals into soil
9. Production of gluten-free beer brewing from sorghum malts mashed without external enzyme preparations
10. Mashing quality and nutritional content of lentil and bean malts
11. Changes in the raffinose family oligosaccharides content in the lentil and common bean seeds during malting and mashing processes
12. Application of white grape pomace in the brewing technology and its impact on the concentration of esters and alcohols, physicochemical parameteres and antioxidative properties of the beer
13. Potential Applications of Yeast Biomass Derived from Small-Scale Breweries
14. Physicochemical and antioxidative properties of Cornelian cherry beer
15. Backset valorization in dry-grind ethanol process by co-culture of edible filamentous fungi and fodder yeast
16. Malting—A method for modifying volatile composition of black, brown and green lentil seeds
17. PIWOWARSTWO DAWNIEJ I DZIŚ SŁÓW KILKA O TRADYCJACH PIWOWARSKICH WE WROCŁAWIU
18. Ethanol, feed components and fungal biomass production from field bean (Vicia faba var. equina) seeds in an integrated process
19. Simultaneous saccharification and ethanol fermentation of waste wheat–rye bread at very high solids loading: Effect of enzymatic liquefaction conditions
20. Effect of Hop Varieties and Forms in the Hopping Process on Non-Alcoholic Beer Quality
21. Malting procedure and its impact on the composition of volatiles and antioxidative potential of naked and covered oat varieties
22. Ethanol fermentation of waste bread using granular starch hydrolyzing enzyme: Effect of raw material pretreatment
23. Ethanol fermentation of very high gravity (VHG) maize mashes by Saccharomyces cerevisiae with spent brewer's yeast supplementation
24. High-Efficiency Conversion of Bread Residues to Ethanol and Edible Biomass Using Filamentous Fungi at High Solids Loading: A Biorefinery Approach
25. Yeast Strains and Wort Color as Factors Affecting Effects of the Ethanol Fermentation Process
26. Utilization of concentrate after membrane filtration of sugar beet thin juice for ethanol production
27. High-Efficiency Conversion of Bread Residues to Ethanol and Edible Biomass Using Filamentous Fungi at High Solids Loading: A Biorefinery Approach
28. Characterization of fermentation of waste wheat-rye bread mashes with the addition of complex enzymatic preparations
29. The Use of Barley Malt as a Binder in Molding Sand Technology
30. Second life of hops: Analysis of beer hopped with hop pellets previously used to dry-hop a beer
31. Characteristics of New England India Pale Ale Beer Produced with the Use of Norwegian KVEIK Yeast
32. Effect of Added Brewer’s Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread
33. Piwa kwaśne – charakterystyka i technologia produkcji
34. Influence of Variety and Nitrogen Fertilization on the Technological Parameters of Special Malts Prepared from Naked and Hulled Oat Varieties
35. The Potential of Traditional Norwegian KVEIK Yeast for Brewing Novel Beer on the Example of Foreign Extra Stout
36. Effect of sieving and alkaline extraction of whole rye meal on the production of ethanol and valuable by-products in an integrated bioprocess
37. Baking properties of flour and nutritional value of rye bread with brewer's spent grain
38. Changes in the Antioxidative Activity and the Content of Phenolics and Iridoids during Fermentation and Aging of Natural Fruit Meads
39. Changes in the volatile composition of apple and apple/pear ciders affected by the different dilution rates in the continuous fermentation system
40. Properties of Dry Hopped Dark Beers with High Xanthohumol Content
41. Analysis of Physicochemical Parameters of Congress Worts Prepared from Special Legume Seed Malts, Acquired with and without Use of Enzyme Preparations
42. Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains
43. Analysis of Volatile Compounds and Sugar Content in Three Polish Regional Ciders with Pear Addition
44. Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica)
45. Assessment of Volatiles and Polyphenol Content, Physicochemical Parameters and Antioxidant Activity in Beers with Dotted Hawthorn (Crataegus punctata)
46. Characteristics of Cornelian cherry sour non-alcoholic beers brewed with the special yeast Saccharomycodes ludwigii
47. Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus
48. Fruit and herbal meads – Chemical composition and antioxidant properties
49. Characteristics of Biologically Active Compounds in Cornelian Cherry Meads
50. Bioactive Compounds in Cornelian Cherry Vinegars
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