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Journal articles on the topic 'Beer'

Author: Grafiati
Published: 4 June 2021
Last updated: 29 July 2024

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1

Betts, B. "Beer comes clean [beer manufacturing]." Engineering & Technology 5, no. 10 (July 10, 2010): 59–61. http://dx.doi.org/10.1049/et.2010.1012.

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2

Xu, Peng. "Beer." Journal of Agricultural & Food Information 8, no. 2 (April 2007): 11–23. http://dx.doi.org/10.1300/j108v08n02_03.

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3

Whitmore, G. A., and Jane F. Gentleman. "Beer chemistry and Canadians' beer preferences." Canadian Journal of Statistics 18, no. 2 (June 1990): 94–98. http://dx.doi.org/10.2307/3315557.

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4

Dudić, Branislav, Zdenka Dudić, Ján Smoleň, Katarína Mrkvová, and Vladimir Mirković. "Beer and beer industry in Slovakia." Ekonomika poljoprivrede 65, no. 1 (2018): 349–54. http://dx.doi.org/10.5937/ekopolj1801349d.

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5

Li, Jie, and Jinhua Du. "Molecular Characterization of Arabinoxylan from Wheat Beer, Beer Foam and Defoamed Beer." Molecules 24, no. 7 (March 29, 2019): 1230. http://dx.doi.org/10.3390/molecules24071230.

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This research was to explore the distribution and some molecular characterization of arabinoxylan in wheat beer (B), beer foam (BF) and defoamed beer (DB) because of the crucial influences of arabinoxylan on wheat beer and its foam. The purified arabinoxylan from B, BF, and DB were fractionated by ethanol of 50%, 67%, 75%, and 80%. The monosaccharide composition, substitution degree (Ara/Xyl ratio, A/X), and average degrees of polymerization (avDP) of arabinoxylan were investigated. Molecular weight and microstructure were also involved in this study by GPC-LLS and SEM, respectively. Under the same ethanol concentration, the arabinoxylan content in the BF was higher than the other two, respectively, and it was precipitated in BF fraction with 50% ethanol which accounted for 80.84% of the total polysaccharides. Meanwhile, the greatest substitution degree (A/X) and highest value of avDP of the arabinoxylan was found in all beer foam fractions regardless of the concentration of ethanol used. The average degrees of polymerization (avDP) of arabinoxylan displayed a significant difference (p < 0.05) among B, BF, and DB. Furthermore, arabinoxylan presented varied microstructure with irregular lamellas and spherical structures and the weight-average molecular weight (Mw) of arabinoxylan showed the lowest values in BF, while the largest values were shown in DB. Therefore, arabinoxylan was more accumulated in beer foam, especially in 50% ethanol, characterised by greater value of A/X and avDP, as well as lower Mw. It was suggested that the arabinoxylan played important roles in maintaining wheat beer foam characteristics.
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6

Suiker, Inge M., and Han AB Wösten. "Spoilage yeasts in beer and beer products." Current Opinion in Food Science 44 (April 2022): 100815. http://dx.doi.org/10.1016/j.cofs.2022.100815.

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7

Steiner, RW. "Physiology of beer or non-beer potomania." American Journal of Kidney Diseases 32, no. 6 (December 1998): 1123. http://dx.doi.org/10.1016/s0272-6386(98)70094-0.

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8

Pereira, Diogo Costa. "BEER AND MACHINE LEARNING: RECOMMENDING BEER STYLES." Revista Ibero-Americana de Humanidades, Ciências e Educação 10, no. 7 (July 2, 2024): 302–19. http://dx.doi.org/10.51891/rease.v10i7.14793.

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Este trabalho teve como objetivo resolver o problema enfrentado por algumas pessoas que não conseguem apreciar cervejas especiais devido à falta de orientação sobre o que escolher. Para alcançar esse objetivo, foi realizado estudos que envolveram a distância euclidiana e o método Term Frequency-Inverse Document Frequency (TF-IDF) para encontrar similaridades entre os estilos, tendo como base um estilo específico. Além disso, explorou-se a vastidão do cenário cervejeiro no Brasil e foi apresentado o guia BJCP, que além de ser o objeto base do estudo, serviu como um recurso direcional para compreender melhor os estilos de cerveja. Por meio de três testes, foram validados os métodos propostos e desenvolvido uma ferramenta capaz de sugerir estilos de cerveja com base em um estilo referencial.
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9

Wilson, Eli. "Beer Places: The Microgeographies of Craft Beer." Contemporary Sociology: A Journal of Reviews 53, no. 4 (July 2024): 345–46. http://dx.doi.org/10.1177/00943061241255860r.

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10

OKADA, Takahiko. "Beer Packaging." JOURNAL OF THE BREWING SOCIETY OF JAPAN 96, no. 2 (2001): 86–93. http://dx.doi.org/10.6013/jbrewsocjapan1988.96.86.

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11

Tatlock, Lynne, and James Hardin. "Johann Beer." German Quarterly 60, no. 1 (1987): 113. http://dx.doi.org/10.2307/407170.

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12

ČEPIČKA, J., J. ŠROTŮ, and J. ŠKACH. "Beer gushing." Kvasny Prumysl 39, no. 4 (April 1, 1993): 98–102. http://dx.doi.org/10.18832/kp1993007.

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13

Harrow, Arthur S. "Beer Potomania." Southern Medical Journal 88, no. 5 (May 1995): 602. http://dx.doi.org/10.1097/00007611-199505000-00026.

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14

Seuss, Diane. "Free Beer." Missouri Review 36, no. 2 (2013): 154. http://dx.doi.org/10.1353/mis.2013.0045.

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15

Bamforth, Charles W. "Beer Haze." Journal of the American Society of Brewing Chemists 57, no. 3 (June 1999): 81–90. http://dx.doi.org/10.1094/asbcj-57-0081.

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16

Pennisi, E. "Mmmm, Beer." Science 317, no. 5841 (August 24, 2007): 1019d. http://dx.doi.org/10.1126/science.317.5841.1019d.

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17

TAKOI, Kiyoshi. "Beer Foam:." JOURNAL OF THE BREWING SOCIETY OF JAPAN 111, no. 4 (2016): 195–203. http://dx.doi.org/10.6013/jbrewsocjapan.111.195.

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18

Lancelot, B. "Buckwheat beer." Trends in Food Science & Technology 6, no. 9 (September 1995): 316. http://dx.doi.org/10.1016/s0924-2244(00)89150-5.

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19

Thomas, Keith. "Bitter beer." New Scientist 209, no. 2799 (February 2011): 29. http://dx.doi.org/10.1016/s0262-4079(11)60332-1.

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20

Peisley, John. "Dear beer." New Scientist 209, no. 2800 (February 2011): 31. http://dx.doi.org/10.1016/s0262-4079(11)60391-6.

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21

Garcia, Paul. "Beer paradox." New Scientist 209, no. 2802 (March 2011): 33. http://dx.doi.org/10.1016/s0262-4079(11)60512-5.

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22

McGraw, Mark. "Beer potomania." Nursing 42, no. 7 (July 2012): 24–30. http://dx.doi.org/10.1097/01.nurse.0000415301.20409.4e.

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23

&NA;. "Beer potomania." Nursing 42, no. 7 (July 2012): 30–31. http://dx.doi.org/10.1097/01.nurse.0000416028.53868.20.

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24

Fernández-Anaya, Silvia, Jesus F. Crespo, Julia R. Rodríguez, Pilar Daroca, Eva Carmona, Lys Herraez, and Arancha López-Rubio. "Beer anaphylaxis." Journal of Allergy and Clinical Immunology 103, no. 5 (May 1999): 959–60. http://dx.doi.org/10.1016/s0091-6749(99)70449-5.

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25

Hall, Tim. "Beer goggles." New Scientist 200, no. 2677 (October 2008): 21. http://dx.doi.org/10.1016/s0262-4079(08)62552-x.

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26

Sams, Gregory. "Domestic beer." New Scientist 201, no. 2694 (February 2009): 27. http://dx.doi.org/10.1016/s0262-4079(09)60362-6.

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27

Atkinson, Simon. "Beer clarification." Membrane Technology 2005, no. 7 (July 2005): 8–9. http://dx.doi.org/10.1016/s0958-2118(05)70458-4.

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28

Pratesi, Carlo Alberto. "Miller Beer." Management Decision 32, no. 3 (April 1994): 25–28. http://dx.doi.org/10.1108/00251749410057357.

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29

Ackoff, Russell L. "Stafford Beer." Systems Practice 3, no. 3 (June 1990): 223–24. http://dx.doi.org/10.1007/bf01062729.

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30

Rosenhead, Jonathan, and Dick Martin. "Stafford Beer." Systems Research and Behavioral Science 20, no. 1 (January 16, 2003): 81–83. http://dx.doi.org/10.1002/sres.526.

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31

Vasconcelos, Maria João, Jenny Badas, Borja Bartolomé, Alice Coimbra, and Diana Silva. "Beer allergy." Annals of Allergy, Asthma & Immunology 123, no. 2 (August 2019): 211–13. http://dx.doi.org/10.1016/j.anai.2019.05.009.

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32

de Moor, Romy. "Verknipte beer." Kinderopvang 33, no. 4 (June 2023): 17. http://dx.doi.org/10.1007/s41189-023-1932-7.

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33

Černá, Simona, Karolína Benešová, and Jan Martiník. "Determination of Organic Acids in Special Beers and Beer-Based Beverages Using Capillary Isotachophoresis." Chemické listy 117, no. 8 (August 15, 2023): 516–21. http://dx.doi.org/10.54779/chl20230516.

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Organic acids in beer affect beer quality, including organoleptic properties and colloidal stability. A large proportion of the total organic acids in beer comes from the wort, while the rest is produced or transformed by yeast metabolism. Concentrations of five organic acids were determined in selected types of beer. Malic, succinic, citric, acetic and lactic acids were quantified. The concentration of acids varies according to the type of beer. The determination was made by the capillary isotachophoresis.
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34

Rögener, Frank. "Filtration technology for beer and beer yeast treatment." IOP Conference Series: Earth and Environmental Science 941, no. 1 (November 1, 2021): 012016. http://dx.doi.org/10.1088/1755-1315/941/1/012016.

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Abstract Solid-liquid filtration processes are crucial for the production of beer. Clarification of the green beer generates a clear and bright product with extended colloidal and microbiological shelf live. Conventionally, clear filtration is based on pre-coat filtration using filter aids, such as diatomaceous earth (Kieselguhr). However, the application of Kieselguhr requires strict adherence to occupational safety and health protection, as it is classified as a hazardous substance by the World Health Organisation and can lead to lung diseases. Furthermore, significant amounts of waste filter aids are generated. An alternative to pre-coat filtration is microfiltration that avoids the generation of hazardous wastes. Microfiltration can also be applied in beer yeast treatment. This article highlights major concepts and restriction of the filtration processes.
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35

PILCHER, JEFFREY, YU WANG, and YUEBIN JACKSON GUO. ""BEER WITH CHINESE CHARACTERISTICS": MARKETING BEER UNDER MAO." Revista de Administração de Empresas 58, no. 3 (June 2018): 303–15. http://dx.doi.org/10.1590/s0034-759020180310.

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ABSTRACT This essay explores the nationalization of beer in twentieth-century China. Using the theoretical framework of "culinary infrastructure," it shows how the physical facilities and technologies of brewing and marketing interacted with local drinking cultures to shape the understandings of beer in China. It begins by describing how a western consumer good originally marketed to colonial representatives was gradually adopted by the urban Chinese as a symbol of modernity in the first half of the twentieth century. It then reviews the nationalization of foreign-owned breweries and the growth of domestic production in the first decades of Communist rule. The essay concludes that the Chinese acquired a taste for beer as an everyday marker of urban privilege that survived Maoist radicalism and remains to this day a defining feature of Communist China.
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36

Calvo-Porral, Cristina, Javier Orosa-González, and Felix Blazquez-Lozano. "A clustered-based segmentation of beer consumers: from “beer lovers” to “beer to fuddle”." British Food Journal 120, no. 6 (June 4, 2018): 1280–94. http://dx.doi.org/10.1108/bfj-11-2017-0628.

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Purpose New trends are emerging in the brewery sector; but to date beer consumer segmentations are scarce. In this context, the present study addresses the following questions: “Are beer consumers monolithic or are there different segments in the beer market?; and “What are the main characteristics of the beer consumer segments?”. The purpose of this paper is to examine the potential beer consumer segments and to profile them regarding their consumption behaviour. Design/methodology/approach Data from a sample of 592 consumers were analysed through hierarchical cluster analysis; and the validity of the cluster solutions was then examined through a MANOVA analysis. Findings A five-cluster solution emerged, revealing different beer consumption patterns and preferences. These segments are identified as “beer lovers”, “circumspect seniors”, “social drinkers”, “homelike women” and “beer to fuddle consumers”. Originality/value The findings suggest that beer consumers cannot be seen as a homogenous consumer group; and managers and brewers could manage beer as five different products, instead of considering beer as a single item.
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37

Šavel, J., P. Košín, and A. Brož. "Anaerobic and aerobic beer aging." Czech Journal of Food Sciences 28, No. 1 (February 18, 2010): 18–26. http://dx.doi.org/10.17221/161/2009-cjfs.

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Yellow, orange, red and brown pigments are formed by air oxidation of single polyphenols or by thermal degradation of sugars to caramels. Caramels increase their colours during anaerobic heating or decrease them by air oxidation. Epicatechin and caramel undergo reversible redox reaction followed by degradation and/or polymerisation at beer aging. That is why both of these colour compounds, besides acting as acid/alkali indicators, can also represent redox indicators that gradually become irreversible. These reactions are accelerated by transient metals or buffering solutions and are therefore more distinct in tap or brewing water than in deionised water. The kind of the brewing water then predetermines not only the beer attributes but also the course of beer aging. Coloured pigments can be partially bleached by reducting agents such as yeast oxidoreductase enzymes and the colour can be then recovered by oxidation; this depends on their polymerisation degree. Methylene blue and methyl red can be used as artificial oxidation-reduction indicators for the study of the redox potential changes because they act reversibly or irreversibly under aerobic or anaerobic conditions, respectively.
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38

Oñate-jaén, A., D. Bellido-milla, and M. P. Hernández-artiga. "Spectrophotometric methods to differentiate beers and evaluate beer ageing." Food Chemistry 97, no. 2 (July 2006): 361–69. http://dx.doi.org/10.1016/j.foodchem.2005.05.010.

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39

Valentin, Dominique, Sylvie Chollet, Severin Beal, and Bruno Patris. "Expertise and memory for beers and beer olfactory compounds." Food Quality and Preference 18, no. 5 (July 2007): 776–85. http://dx.doi.org/10.1016/j.foodqual.2007.01.004.

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40

Williams, W. F. "Beer as an STS Issue: To Beer or Not To Beer - That Is the Question." Bulletin of Science, Technology & Society 9, no. 3 (June 1989): 320–21. http://dx.doi.org/10.1177/027046768900900317.

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41

Williams, W. F. "Beer as an STS Issue: to Beer or Not to Beer - That is The Question." Bulletin of Science, Technology & Society 9, no. 5 (October 1989): 320–21. http://dx.doi.org/10.1177/027046768900900506.

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42

Obruča, S., I. Márová, K. Pařilová, L. Müller, Z. Zdráhal, and R. Mikulíková. "A Contribution to Analysis of “Czech Beer” Authenticity." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S323—S326. http://dx.doi.org/10.17221/1060-cjfs.

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Total benefit effect of beer is a result of many individual contributions of natural substances present in such complicated biological material. Recently, regional mark “Czech beer” was obtained by EC. This beer is processed by traditional technology using only recommended brewery materials. Presented work is focused on proteomic and metabolomic analysis of some characteristic active substances specific for “Czech beer”. Eight beer samples obtained from retail chain and/or from breweries were enrolled into this study. Polypeptides and proteins that influence beer sensory properties originated mainly from malt. The results of our preliminary study indicate that the main protein fractions in most of beers are protein Z, LTP1 and hordein/glutelin fragments. 2D analyses of “Czech beer” differed in several spots when compared with beer made by other technology. Further, individual beer phenolics originated from malt and hop were analysed by HPLC/UV-VIS and LC/MS. Individual beers differed in distribution as well as in content of phenolics. Hence, some phenolic derivatives seem to be useful as potential authenticity markers.
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43

Wynne, Jaison L., and Patrick B. Wilson. "Got Beer? A Systematic Review of Beer and Exercise." International Journal of Sport Nutrition and Exercise Metabolism 31, no. 5 (September 1, 2021): 438–50. http://dx.doi.org/10.1123/ijsnem.2021-0064.

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Beer is used to socialize postexercise, celebrate sport victory, and commiserate postdefeat. Rich in polyphenols, beer has antioxidant effects when consumed in moderation, but its alcohol content may confer some negative effects. Despite beer’s popularity, no review has explored its effects on exercise performance, recovery, and adaptation. Thus, a systematic literature search of three databases (PubMed, SPORTDiscus, and Web of Science) was conducted by two reviewers. The search resulted in 16 studies that were appraised and reviewed. The mean PEDro score was 5.1. When individuals are looking to rehydrate postexercise, a low-alcohol beer (<4%) may be more effective. If choosing a beer higher in alcoholic content (>4%), it is advised to pair this with a nonalcoholic option to limit diuresis, particularly when relatively large volumes of fluid (>700 ml) are consumed. Adding Na+ to alcoholic beer may improve rehydration by decreasing fluid losses, but palatability may decrease. These conclusions are largely based on studies that standardized beverage volume, and the results may not apply equally to situations where people ingest fluids and food ad libitum. Ingesting nonalcoholic, polyphenol-rich beer could be an effective strategy for preventing respiratory infections during heavy training. If consumed in moderation, body composition and strength qualities seem largely unaffected by beer. Mixed results that limit sweeping conclusions are owed to variations in study design (i.e., hydration and exercise protocols). Future research should incorporate exercise protocols with higher ecological validity, recruit more women, prioritize chronic study designs, and use ad libitum fluid replacement protocols for more robust conclusions.
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44

Reinoso Carvalho, Felipe, Qian Wang, Brecht de Causmaecker, Kris Steenhaut, Raymond van Ee, and Charles Spence. "Tune That Beer! Listening for the Pitch of Beer." Beverages 2, no. 4 (November 17, 2016): 31. http://dx.doi.org/10.3390/beverages2040031.

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45

Kirkby, Diane. "“Beer, Glorious Beer”: Gender Politics and Australian Popular Culture." Journal of Popular Culture 37, no. 2 (September 30, 2003): 244–56. http://dx.doi.org/10.1111/1540-5931.00066.

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46

Yokoi, Shigehisa, Kazuyuki Yamashita, Naoyuki Kunitake, and Shohei Koshino. "Hydrophobic Beer Proteins and Their Function in Beer Foam." Journal of the American Society of Brewing Chemists 52, no. 3 (June 1994): 123–26. http://dx.doi.org/10.1094/asbcj-52-0123.

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47

Laval, Alfa. "Beer filtration: Top end beer from cross-flow filters." Filtration & Separation 44, no. 2 (March 2007): 40–41. http://dx.doi.org/10.1016/s0015-1882(07)70057-5.

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48

Chen, W., T. Becker, F. Qian, and J. Ring. "Beer and beer compounds: physiological effects on skin health." Journal of the European Academy of Dermatology and Venereology 28, no. 2 (June 27, 2013): 142–50. http://dx.doi.org/10.1111/jdv.12204.

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49

FERREIRA, T. A., R. TRONTO, M. E. PARON, and J. C. R. SILVA. "RIBEIRÃO PRETO'S BEER HISTORY: FROM THE CAPITAL OF THE DRAFT BEER TO THE CRAFT BEER POLO." Revista Indicação Geográfica e Inovação 6, no. 4 (October 27, 2022): 1903–27. http://dx.doi.org/10.51722/ingi.v6.i4.218.

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50

Daško, Ľ., E. Belajová, D. Rauová, and M. Kováč. "Determination of ochratoxin A in beer." Czech Journal of Food Sciences 23, No. 2 (November 15, 2011): 69–73. http://dx.doi.org/10.17221/3374-cjfs.

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Ochratoxin A is a very common mycotoxin which can be found rather often, predominantly in various cereal materials and in products from this type of plants. Our aim was to apply an analytical procedure with a suitable detection level of ochratoxin A for its estimation in beer. The detection level of the method suggested was close to 0.001 &micro;g/kg. The analytical procedure is based on HPLC separation with fluorescence detection. The application of this method is demonstrated and analytical results obtained with beer of domestic provenience are reported. &nbsp;
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