Journal of the Institute of Brewing

Title Publication Date Language Citations
NON-STARCHY POLYSACCHARIDES OF CEREAL GRAINS I. FRACTIONATION OF THE BARLEY GUMS1952/09/10English85
DIMETHYL SULPHIDE-A REVIEW1982/07/08English84
Characterization and determination of brewer's solid wastes composition2015/06/23English84
THE PRODUCTION OF AROMA COMPOUNDS BY YEAST1979/05/06English83
Alterations of the Profiles of Iso-α-Acids During Beer Ageing, Marked Instability of Trans-Iso-α-Acids and Implications for Beer Bitterness Consistency in Relation to Tetrahydroiso-α-Acids2000/01/01English82
The Contribution of Geraniol Metabolism to the Citrus Flavour of Beer: Synergy of Geraniol and β-Citronellol Under Coexistence with Excess Linalool2010/01/01English81
100 YEARS OF HOP CHEMISTRY AND ITS RELEVANCE TO BREWING1986/01/02English81
Characterization of the microbial community in three types of fermentation starters used for Chinese liquor production2015/09/16English79
Profile of Volatile Compounds in 12 Chinese Soy Sauces Produced by a High-Salt-Diluted State Fermentation2010/01/01English78
Fungal Hydrophobins as Predictors of the Gushing Activity of Malt2005/01/01English78
BEER FLAVOUR TERMINOLOGY11979/01/02English78
A MODIFICATION OF THE SANDSTEDT, KNEEN AND BLISH ASSAY OF α-AMYLASE1961/09/10English78
A ROLE FOR CARBOXYPEPTIDASE IN THE SOLUBILIZATION OF BARLEY β-GLUCAN1979/11/12English77
INSTITUTE OF BREWING: ANALYSIS COMMITTEE MEASUREMENT OF YEAST VIABILITY1970/09/10English77
The Impact of Malt Derived Proteins on Beer Foam Quality. Part I. The Effect of Germination and Kilning on the Level of Protein Z4, Protein Z7 and LTP11999/01/01English77
Common wheat (Triticum aestivumL.) and its use as a brewing cereal - a review2014/01/01English77
Flavour Instability of Pale Lager Beers: Determination of Analytical Markers in Relation to Sensory Ageing2008/01/01English76
DIACETYL-A REVIEW: PART I-ANALYTICAL AND BIOCHEMICAL CONSIDERATIONS: PART II-BREWING EXPERIENCE1973/11/12English76
The Use and Effects of Lactic Acid Bacteria in Malting and Brewing with Their Relationships to Antifungal Activity, Mycotoxins and Gushing: A Review2004/01/01English74
Turbidity and Haze Formation in Beer - Insights and Overview2010/01/01English73
Hydrolysis of Brewers' Spent Grain by Carbohydrate Degrading Enzymes2008/01/01English72
The Effects of Osmotic Pressure and Ethanol on Yeast Viability and Morphology2003/01/01English72
Isolation and Identification of Representative Fungi from Shaoxing Rice Wine Wheat Qu Using a Polyphasic Approach of Culture-Based and Molecular-Based Methods2007/01/01English72
Sake and Beer Spoilage Lactic Acid Bacteria - A Review2008/01/01English72
Analysis of Protein and Total Usable Nitrogen in Beer and Wine Using a Microwell Ninhydrin Assay2009/01/01English72
Effect of ‘wheat Qu’ on the fermentation processes and volatile flavour-active compounds of Chinese rice wine (Huangjiu)2013/03/19English72
FUNDAMENTALS OF IMMOBILISED YEAST CELLS FOR CONTINUOUS BEER FERMENTATION: A REVIEW1998/01/02English71
BIOCHEMISTRY OF BARLEY GERMINATION ACTION OF GIBBERELLIC ACID ON BARLEY ENDOSPERM1963/01/02English70
125thAnniversary Review: Bacteria in brewing: The good, the bad and the ugly2012/12/01English69
Analysis of the Bacterial Community inZaopeiDuring Production of ChineseLuzhou-flavorLiquor2005/01/01English69