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'Bodies Bodies Bodies' review: Agatha Christie meets Gen Z in this ruthlessly funny slasher

Plants, Vol. 11, Pages 1958: Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer

TikTok's 'what are you listening to' videos enter their villain era

brewing potential of the wild yeast species Saccharomyces paradoxus

brewing of glucuronic acid-enriched apple cider with enhanced antioxidant activities through the co-fermentation of yeast ( Saccharomyces cerevisiae and Pichia kudriavzevii ) and bacteria ( Lactobacillus plantarum )

The Pinter review: The 'Nespresso of beer' makes home brewing staggeringly easy

Antioxidants, Vol. 10, Pages 165: brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation

Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching

Agriculture, Vol. 11, Pages 1237: Optimization of the Fermentation Conditions for brewing Yeast Biomass Production Using the Response Surface Methodology and Taguchi Technique

Proteomics and metabolomics reveal an abundant α-glucosidase drives sorghum fermentability for beer brewing.

Foods, Vol. 11, Pages 2159: Evaluation of the brewing Characteristics, Digestion Profiles, and Neuroprotective Effects of Two Typical Se-Enriched Green Teas

The Genome Sequence of the Jean-Talon Strain, an Archeological Beer Yeast from Quebec, Reveals Traces of Adaptation to Specific brewing Conditions

Efficient breeding of industrial brewing yeast strains using CRISPR/Cas9-aided mating-type switching

Foods, Vol. 11, Pages 257: brewing and the Chemical Composition of Amine-Containing Compounds in Beer: A Review

Foods, Vol. 11, Pages 1449: Starch-Rich Microalgae as an Active Ingredient in Beer Brewing

Genetic and epistatic effects for grain quality and yield of three grain-size QTLs identified in brewing rice ( Oryza sativa L.).

Foods, Vol. 9, Pages 1331: Effect of Roasting and brewing on the Antioxidant and Antiproliferative Activities of Tartary Buckwheat

Effect of Roasting and brewing on the Antioxidant and Antiproliferative Activities of Tartary Buckwheat

Beverages, Vol. 7, Pages 53: A Modified brewing Procedure Informed by the Enzymatic Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free Brewing

Diversity of <em>Bacillus</em> Isolates from the Sake brewing Process at a Sake Brewery

Rapid selection response to ethanol in S. eubayanus emulates the domestication process under brewing conditions

Processes, Vol. 9, Pages 839: Role of Yeasts in the brewing Process: Tradition and Innovation

Cells, Vol. 10, Pages 1299: Genome Editing to Generate Sake Yeast Strains with Eight Mutations That Confer Excellent brewing Characteristics

Kveik brewing yeasts demonstrate wide flexibility in beer fermentation temperature and flavour metabolite production and exhibit enhanced trehalose accumulation

Biomolecules, Vol. 11, Pages 1778: The Potential of Traditional Norwegian KVEIK Yeast for brewing Novel Beer on the Example of Foreign Extra Stout

Fermentation, Vol. 8, Pages 88: A CRISPR-Cas12a-Based Assay for Efficient Quantification of Lactobacillus panis in Chinese Baijiu brewing Microbiome

Jenny Lewis of Strike brewing is a 40 Under 40 honoree for 2020

The tolerance of brewing-related microorganisms to isomerized hop products and the effect on beer stability and quality

Embion ties-up with Asahi to up-cycle brewing by-products:‘Our super-extracts offer a glimpse into the future’

Micro-brewing goes more micro

Foods, Vol. 10, Pages 1347: Analysis of Volatile Compounds in Coffee Prepared by Various brewing and Roasting Methods

Norwegian Kveik brewing yeasts are adapted to higher temperatures and produce fewer off-flavours under heat stress than commercial Saccharomyces cerevisiae American Ale yeast

Processes, Vol. 9, Pages 1311: Relationship between Total Phenolic Content, Antioxidant Capacity, Fe and Cu Content from Tea Plant Samples at Different brewing Times

Energies, Vol. 14, Pages 5543: Adsorptive Recovery of Cd(II) Ions with the Use of Post-Production Waste Generated in the brewing Industry

New yeast biodiversity for brewing

Microorganisms, Vol. 10, Pages 265: Predictive Potential of MALDI-TOF Analyses for Wine and brewing Yeast

Applied Sciences, Vol. 12, Pages 2909: The Improvement of Reserve Polysaccharide Glycogen Level and Other Quality Parameters of S. cerevisiae brewing Dry Yeasts by Their Rehydration in Water, Treated with Low-Temperature, Low-Pressure Glow Plasma (LP

Nutrients, Vol. 14, Pages 2550: Fluoride Content of Matcha Tea Depending on Leaf Harvest Time and brewing Conditions

Nutrients, Vol. 14, Pages 2550: Fluoride Content of Matcha Tea Depending on Leaf Harvest Time and brewing Conditions

The brewing fight to keep abortion info online

Applied Sciences, Vol. 12, Pages 6959: Using Hydrofluorocarbon Extracts of Hop in a Pilot Scale brewing Process

Something's brewing with this discounted retro electric kettle

brewing Rich 2‐Phenylethanol Beer from Cassava and its Producing Metabolisms in Yeast

brewing Temperature and Particle Size Affect Extraction Kinetics of Cold Brew Coffee in Terms of Its Physicochemical, Bioactive, and Antioxidant Properties

An insight into volatile and non‐volatile compounds of Chinese horsebean‐chili‐paste meju produced by natural brewing and temperature‐controlled brewing methods through GC×GC‐TOFMS and amino acid composition analysis

Residue dissipation, transfer and safety evaluation of picoxystrobin during tea growing and brewing

Screening and evaluation of Monascus purpureus FJMR24 for enhancing the raw material utilization rate in rice wine brewing

Is a Bradykinin Storm brewing in COVID-19?