المؤلفون: Klimczak Krystian, Cioch-Skoneczny Monika, Poreda Aleksander

المصدر: Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 28, Iss 1, Pp 1-20 (2024)

مصطلحات موضوعية: beer, staling, stability, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2344-150X

URL الوصول: https://doaj.org/article/d96332f441994c04b6a0e1b8ea23f94c

المؤلفون: Cioch-Skoneczny, Monika, Cempa, Arkadiusz, Klimczak, Krystian, Poreda, Aleksander

المصدر: European Food Research and Technology ; ISSN 1438-2377 1438-2385

الاتاحة: https://doi.org/10.1007/s00217-024-04638-1
https://link.springer.com/content/pdf/10.1007/s00217-024-04638-1.pdf
https://link.springer.com/article/10.1007/s00217-024-04638-1/fulltext.html

المؤلفون: Yding, Esben Due, Pagenstecher, Marcus, Trummer, Jonas, Poreda, Aleksander, Andersen, Mogens L., Jespersen, Birthe M.

المصدر: Yding , E D , Pagenstecher , M , Trummer , J , Poreda , A , Andersen , M L & Jespersen , B M 2023 , ' Effect of malting regimes on the malt quality of tritordeum for beer brewing ' , European Food Research and Technology , vol. 249 , pp. 95–102 . https://doi.org/10.1007/s00217-022-04136-2

مصطلحات موضوعية: Alternative raw material, Beer, Enzymatic activity, Malt quality, Malting, Metal ions, Tritordeum

وصف الملف: application/pdf

الاتاحة: https://researchprofiles.ku.dk/da/publications/effect-of-malting-regimes-on-the-malt-quality-of-tritordeum-for-beer-brewing(554f2ebc-113d-44df-8529-cc9fd8fe6a28).html
https://doi.org/10.1007/s00217-022-04136-2
https://curis.ku.dk/ws/files/370739365/Malting_of_Tritordeum_Revised_Manuscript.pdf

المؤلفون: Klimczak, Krystian, Cioch-Skoneczny, Monika, Ciosek, Aneta, Poreda, Aleksander

المصدر: Foods; Oct2024, Vol. 13 Issue 20, p3214, 15p

مصطلحات موضوعية: NON-alcoholic beer, KLUYVEROMYCES marxianus, BEER brewing, SACCHAROMYCES cerevisiae, RESEARCH personnel, YEAST, SACCHAROMYCES

المؤلفون: Hrabia, Olga, Poręba, Paweł, Ciosek, Aneta, Poreda, Aleksander

المصدر: Journal of the American Society of Brewing Chemists; 2024, Vol. 82 Issue 4, p412-421, 10p

مصطلحات موضوعية: HOPS, BEER, FERMENTATION, FLAVOR, BEER brewing

المؤلفون: Fonseca Da Costa, Magda Catarina, Laureys, David, Poreda, Aleksander, De Clippeleer, Jessika

المصدر: Trends in Brewing, 14th, Abstracts

مصطلحات موضوعية: Agriculture and Food Sciences

وصف الملف: application/pdf

Relation: https://biblio.ugent.be/publication/01H43G71YPY4PTJNRJXZ1PA270; http://hdl.handle.net/1854/LU-01H43G71YPY4PTJNRJXZ1PA270; https://biblio.ugent.be/publication/01H43G71YPY4PTJNRJXZ1PA270/file/01H467YJM86XGMRHKY3W61HPNG

الاتاحة: https://biblio.ugent.be/publication/01H43G71YPY4PTJNRJXZ1PA270
http://hdl.handle.net/1854/LU-01H43G71YPY4PTJNRJXZ1PA270
https://biblio.ugent.be/publication/01H43G71YPY4PTJNRJXZ1PA270/file/01H467YJM86XGMRHKY3W61HPNG

المؤلفون: Klimczak, Krystian, Cioch-Skoneczny, Monika, Poreda, Aleksander

المصدر: Applied Sciences (2076-3417); Aug2024, Vol. 14 Issue 15, p6755, 18p

مصطلحات موضوعية: NON-alcoholic beer, BREWING industry, YEAST, BEER, SACCHAROMYCES

المؤلفون: Klimczak, Krystian, Cioch-Skoneczny, Monika, Poreda, Aleksander

المصدر: European Food Research and Technology ; volume 250, issue 4, page 1123-1133 ; ISSN 1438-2377 1438-2385

الاتاحة: http://dx.doi.org/10.1007/s00217-023-04450-3
https://link.springer.com/content/pdf/10.1007/s00217-023-04450-3.pdf
https://link.springer.com/article/10.1007/s00217-023-04450-3/fulltext.html

المؤلفون: Trummer, Jonas, Watson, Hellen, De Clippeleer, Jessika, Poreda, Aleksander

المصدر: APPLIED SCIENCES-BASEL ; ISSN: 2076-3417

مصطلحات موضوعية: Agriculture and Food Sciences, Technology and Engineering, lentil malt, beer, adjunct, novel raw material, LENS-CULINARIS MEDIK, BARLEY MALT, METAL-IONS, FUNCTIONAL-PROPERTIES, UNMALTED OATS, AVENA-SATIVA, RAW-MATERIAL, YEAST, QUALITY, PROTEIN

وصف الملف: application/pdf

Relation: https://biblio.ugent.be/publication/01H3HGQ0KWHPAGGK9MX4Z7QCGT; http://hdl.handle.net/1854/LU-01H3HGQ0KWHPAGGK9MX4Z7QCGT; http://doi.org/10.3390/app11219817; https://biblio.ugent.be/publication/01H3HGQ0KWHPAGGK9MX4Z7QCGT/file/01H3HJ2RHR1JJWTAP540M561RW

الاتاحة: https://biblio.ugent.be/publication/01H3HGQ0KWHPAGGK9MX4Z7QCGT
http://hdl.handle.net/1854/LU-01H3HGQ0KWHPAGGK9MX4Z7QCGT
https://doi.org/10.3390/app11219817
https://biblio.ugent.be/publication/01H3HGQ0KWHPAGGK9MX4Z7QCGT/file/01H3HJ2RHR1JJWTAP540M561RW

المؤلفون: Sterczyńska, Monika, Stachnik, Marta, Poreda, Aleksander, Piepiórka-Stepuk, Joanna, Zdaniewicz, Marek, Jakubowski, Marek

المصدر: Journal of Food Engineering ; volume 289, page 110164 ; ISSN 0260-8774

الاتاحة: http://dx.doi.org/10.1016/j.jfoodeng.2020.110164
https://api.elsevier.com/content/article/PII:S0260877420302612?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0260877420302612?httpAccept=text/plain

المؤلفون: Hrabia, Olga, Ditrych, Maciej, Ciosek, Aneta, Fulara, Katarzyna, Andersen, Mogens Larsen, Poreda, Aleksander

المصدر: Hrabia , O , Ditrych , M , Ciosek , A , Fulara , K , Andersen , M L & Poreda , A 2022 , ' Effect of dry hopping on the oxidative stability of beer ' , Food Chemistry , vol. 394 , 133480 . https://doi.org/10.1016/j.foodchem.2022.133480

مصطلحات موضوعية: Beer, Dry-hopping, ESR spectroscopy, Metal ions, Oxidative stability

الاتاحة: https://curis.ku.dk/portal/da/publications/effect-of-dry-hopping-on-the-oxidative-stability-of-beer(482854d4-70a3-42e3-a528-22f39c67fdb1).html
https://doi.org/10.1016/j.foodchem.2022.133480

المؤلفون: Sterczyńska, Monika, Stachnik, Marta, Poreda, Aleksander, Pużyńska, Katarzyna, Piepiórka-Stepuk, Joanna, Fiutak, Grzegorz, Jakubowski, Marek

المساهمون: Narodowe Centrum Nauki, Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie

المصدر: LWT ; volume 137, page 110348 ; ISSN 0023-6438

الاتاحة: http://dx.doi.org/10.1016/j.lwt.2020.110348
https://api.elsevier.com/content/article/PII:S0023643820313372?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0023643820313372?httpAccept=text/plain

المؤلفون: Jakubowski, Marek, Antonowicz, Arkadiusz, Janowicz, Monika, Sterczyńska, Monika, Piepiórka-Stepuk, Joanna, Poreda, Aleksander

المصدر: Journal of Food Engineering ; volume 173, page 34-41 ; ISSN 0260-8774

الاتاحة: http://dx.doi.org/10.1016/j.jfoodeng.2015.10.033
https://api.elsevier.com/content/article/PII:S0260877415300340?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0260877415300340?httpAccept=text/plain

المؤلفون: Ciosek, Aneta, Rusiecka, Iga, Poreda, Aleksander

المصدر: Journal of the Institute of Brewing; 2020, Vol. 126 Issue 1, p53-58, 6p

مصطلحات موضوعية: LACTIC acid bacteria, LACTIC acid fermentation, YEAST, LACTIC acid, BEER, BACTERIA phylogeny

المؤلفون: Jakubowski, Marek, Wyczalkowski, Wojtek, Poreda, Aleksander

المساهمون: Polish Ministry of Science and Higher Education

المصدر: Journal of Food Engineering ; volume 145, page 64-72 ; ISSN 0260-8774

الاتاحة: http://dx.doi.org/10.1016/j.jfoodeng.2014.08.009
https://api.elsevier.com/content/article/PII:S0260877414003392?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0260877414003392?httpAccept=text/plain

المؤلفون: Jakubowski, Marek, Sterczyska, Monika, Matysko, Robert, Poreda, Aleksander

المصدر: Journal of Food Engineering ; volume 133, page 9-15 ; ISSN 0260-8774

الاتاحة: http://dx.doi.org/10.1016/j.jfoodeng.2014.02.011
https://api.elsevier.com/content/article/PII:S0260877414000788?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0260877414000788?httpAccept=text/plain

المؤلفون: Sterczyńska, Monika, Jakubowski, Marek, Poreda, Aleksander

المصدر: Uniwersytet Ekonomiczny we Wrocławiu

مصطلحات موضوعية: kadź wirowa, osad zastępczy, klarowanie, brzeczka piwna, whirlpool, hot trub, separation, beer wort

وصف الملف: application/pdf

Relation: Nauki Inżynierskie i Technologie = Engineering Sciences and Technologies, 2013, Nr 3 (10); oai:dbc.wroc.pl:publication:26995; https://dbc.wroc.pl/dlibra/publication/edition/24415/content; oai:dbc.wroc.pl:24415

الاتاحة: https://dbc.wroc.pl/dlibra/publication/edition/24415/content

المؤلفون: Duliński, Robert, Stodolak, Bożena, Byczyński, Łukasz, Poreda, Aleksander, Starzyńska-Janiszewska, Anna, Żyła, Krzysztof

المصدر: Food Technology & Biotechnology; Jul-Sep2017, Vol. 55 Issue 3, p413-419, 7p

مصطلحات موضوعية: LINSEED oil, SOLID-state fermentation, PHYTIC acid, INOSITOL, PHOSPHATES

المؤلفون: Poreda, Aleksander, Antkiewicz, Piotr, Andersen, Mogens Larsen

المصدر: Andersen , M L 2014 , Thiols and the stability of wort and beer . i A Poreda & P Antkiewicz (red) , Stabilnosc piwa wyzwaniem dla browarnictwa XXI wieku : XVII Szkola Technologii Fermentacji . Uniwersytet Rolniczy , Kraków , s. 32-41 .

مصطلحات الفهرس: contributionToPeriodical

URL: https://curis.ku.dk/portal/da/publications/thiols-and-the-stability-of-wort-and-beer(5f98fd6d-596f-46be-b6c5-044dec92b809).html

المؤلفون: Zdaniewicz, Marek¹, Poreda, Aleksander¹, Tuszyński, Tadeusz²

المصدر: Journal of the Institute of Brewing. Jun2016, Vol. 122 Issue 2, p317-321. 5p.

مصطلحات موضوعية: *BEER industry, *COOLING, *BEER, *FERMENTATION, *BREWING