Contents
Volume 71: Number 3 (2013)
Research Articles
Beer Aftertaste Improved by Reducing Astringent Substances in the
Barley Malt with Subcritical Water Treatment.
Norihiko Kageyama,
Takako Inui, Koichi Nakahara, and Harukazu Fukami. Pages 105-108.
http://dx.doi.org/10.1094/ASBCJ-2013-0422-01.
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Fast Determination of Iso-alpha-Acids in
Untreated Beer Samples with Specific Separation into cis- and
trans-Isomers.
Michael Heidorn. Pages 109-113.
http://dx.doi.org/10.1094/ASBCJ-2013-0506-01.
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Influence of Intermediate Maillard Reaction Products with Enediol
Structure on the Oxidative Stability of Beverages.
Thomas Kunz, Arno
Strähmel, Natalia Cortés, Lothar W. Kroh, and Frank-Jürgen Methner.
Pages 114-123. http://dx.doi.org/10.1094/ASBCJ-2013-0429-01.
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Reducing Properties of Fermentable and Nonfermentable
Carbohydrates in Beverages and Brewing Process.
Thomas Kunz, Torsten
Seewald, Niklas Brandt, and Frank-Jürgen Methner. Pages 124-130.
http://dx.doi.org/10.1094/ASBCJ-2013-0610-01.
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Evaluation of Antioxidant Activity on Flavor Stability of Beer and
Beer-like Beverages.
Akihiro Mizuno. Pages 131-137.
http://dx.doi.org/10.1094/ASBCJ-2013-0529-01.
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An Approach to Brew Beer Vinegar with Barm Beer from Spent Yeast
Slurry.
Zhumao Jiang, Song Wang, Naibin Zhang, Junjun Liu, Hong
Zhang, and Zhihong Xu. Pages 138-143.
http://dx.doi.org/10.1094/ASBCJ-2013-0528-01.
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NOTE: Development of a Fast and Reliable Microwave-Based Assay for
Measurement of Malt Color.
Yin Li and Mary-Jane S. Maurice. Pages
144-148. http://dx.doi.org/10.1094/ASBCJ-2013-0513-01.
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Thermodynamic View of Primary Gushing.
Sylvie M. Deckers,
Lennert Vissers, Mohammadreza Khalesi, Zahra Shokribousjein, Hubert
Verachtert, Kurt Gebruers, Xavier Pirlot, Jean-Marie Rock, Vladimir
Ilberg, Jean Titze, Hedwig Neven, and Guy Derdelinckx. Pages 149-152.
http://dx.doi.org/10.1094/ASBCJ-2013-0606-01.
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Protein Modifications and Metabolic Changes Taking Place During
the Malting of Common Wheat (Triticum aestivum L.).
Andrea
Faltermaier, Deborah Waters, Thomas Becker, Elke Arendt, and Martina
Gastl. Pages 153-160. http://dx.doi.org/10.1094/ASBCJ-2013-0613-01.
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Characterization of Volatiles in the Six Most Well-Known Distilled
Spirits.
Yu Ping Zhao, Xiang Ping Zheng, Pu Song, Zu Li Sun, and
Tian Tian Tian. Pages 161-169.
http://dx.doi.org/10.1094/ASBCJ-2013-0625-01.
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Analysis Check Services Reports
Beer Analysis Check Service.
Pages 170-171.
http://dx.doi.org/10.1094/ASBCJ-2013-0701-01.
View Abstract | View Article
Barley Analysis Check Service.
Page 172.
http://dx.doi.org/10.1094/ASBCJ-2013-0701-02.
View Abstract | View Article
Hop Analysis Check Service.
Page 173.
http://dx.doi.org/10.1094/ASBCJ-2013-0701-03.
View Abstract | View Article
Malt Analysis Check Service.
Pages 174-176.
http://dx.doi.org/10.1094/ASBCJ-2013-0701-04.
View Abstract | View Article