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Carvalho, Daniel O, Guido, Luís F
2021

A review on the fate of phenolic compounds during malting and brewing: Technological strategies and beer styles.

Food Chemistry
De Francesco, G., Sannino, C., Sileoni, V., Marconi, O., Filippucci, S., Tasselli, G., Turchetti, B.
2018

Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain

Food Microbiology
Pascari, X., Ramos, A.J., Marín, S., Sanchís, V.
2018

Mycotoxins and beer. Impact of beer production process on mycotoxin contamination. A review

Food Research International
Hellwig, Michael, Beer, Falco, Witte, Sophia, Henle, Thomas
2018

Yeast Metabolites of Glycated Amino Acids in Beer.

Journal of Agricultural and Food Chemistry
Hagemann, M.H., Schmidt-Cotta, V., Marchioni, E., Braun, S.
2017

Chance for Dry-hopped Non-alcoholic Beverages? Part 2: Health Properties and Target Consumers

BrewingScience
Casey, Troy R, Bamforth, Charles W
2010

Silicon in beer and brewing

Journal of the Science of Food and Agriculture
Stevens, J.F., Page, J.E.
2004

Xanthohumol and related prenylflavonoids from hops and beer: To your good health!

Phytochemistry