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| Monitoring of selected aflatoxins in brewing materials and beer by liquid chromatography/mass spectrometry | | Food control |
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| Effect of soy skim from soybean aqueous processing on the performance of corn ethanol fermentation | | Bioresource technology |
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| Contribution of monophenols to beer flavour based on flavour thresholds, interactions and recombination experiments | | Food chemistry |
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| Beer fingerprinting by Matrix-Assisted Laser Desorption-Ionisation-Time of Flight Mass Spectrometry | | Food chemistry |
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| Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast | | International journal of food microbiology |
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| Construction of recombinant industrial S. cerevisiae strain with barley lipid-transfer protein 1 secretion capability and lower PrA activity | | European food research and technology |
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| Diet, obesity and obesogenic trends in two generations of Swedish women | | European journal of nutrition |
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| Development of Saccharomyces cerevisiae Producing Higher Levels of Sulfur Dioxide and Glutathione to Improve Beer Flavor Stability | | Applied biochemistry and biotechnology |
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| Black Liquor Decolorization by Selected White-Rot Fungi | | Applied biochemistry and biotechnology |
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| Comparison of beer quality attributes between beers brewed with 100% barley malt and 100% barley raw material | | Journal of the science of food and agriculture |
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| Investigation of the relationship of malt protein and beer haze by proteome analysis | | Journal of food processing and preservation |
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| Type of alcoholic beverage and incidence of overweight/obesity in a Mediterranean cohort: The SUN project | | Nutrition |
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| Currect-status survival analysis methodology applied to estimating sensory shelf life of ready-to-eat lettuce (Lactuca sativa) | | Journal of sensory studies |
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| Positive and negative impacts of specialty malts on beer foam: a comparison of various cereal products for their foaming properties | | Journal of the science of food and agriculture |
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| Influence of barley variety and malting process on lipid content of malt | | Food chemistry |
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| Recognition of the geographical origin of beer based on support vector machines applied to chemical descriptors | | Food control |
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| RT-qPCR analysis of putative beer-spoilage gene expression during growth of Lactobacillus brevis BSO 464 and Pediococcus claussenii ATCC BAA-344T in beer | | Applied microbiology and biotechnology. |
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| Metabolomic profiling of beer reveals effect of temperature on non-volatile small molecules during short-term storage | | Food chemistry |
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| Formation of styrene dependent on fermentation management during wheat beer production | | Food chemistry |
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| Evaluation of antioxidant capacity and aroma quality of anthograin liqueur | | Food chemistry |
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| Monitoring of malting process by characterization of glycation of barley protein Z | | European food research and technology |
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| Effect of full-scale brewing process on polyphenols in Italian all-malt and maize adjunct lager beers | | Journal of food composition and analysis |
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| An approximate shelf life prediction of elaborated lager beer in terms of degradation of its iso-α-acids | | Journal of food engineering |
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| Retention of ochratoxin A and fumonisin B1 and B2 from beer on solid surfaces: comparison of efficiency of adsorbents with different origin | | European food research and technology |
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| Differentiation of mixed lactic acid bacteria communities in beverage fermentations using targeted terminal restriction fragment length polymorphism | | Food microbiology |
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| Presence of trichothecenes and co-occurrence in cereal-based food from Catalonia (Spain) | | Food control |
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| Confirmation of brand identity in foods by near infrared transflectance spectroscopy using classification and class-modelling chemometric techniques — The example of a Belgian beer | | Food research international |
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| Impact of colour adjustment on flavour stability of pale lager beers with a range of distinct colouring agents | | Food chemistry |
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| Beverage iodine levels in Germany | | European food research and technology |
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| Preventing cell death induced by carbonyl stress, oxidative stress or mitochondrial toxins with vitamin B anti-AGE agents | | Molecular nutrition and food research |
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| Simultaneous control of apparent extract and volatile compounds concentrations in low-malt beer fermentation | | Applied microbiology and biotechnology |
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| LDL-cholesterol-lowering effect of a dietary supplement with plant extracts in subjects with moderate hypercholesterolemia | | European journal of nutrition |
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| Trends in food availability in Portugal in 1966-2003 | | European journal of nutrition |
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| Proteomic Approach for Characterization of Hop-Inducible Proteins in Lactobacillus brevis | | Applied and environmental microbiology AEM |
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| The genome of wine yeast Dekkera bruxellensis provides a tool to explore its food-related properties | | International journal of food microbiology |
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| Potential application of electronic nose technology in brewery | | Trends in food science and technology |
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| Iso-α-acids, bitterness and loss of beer quality during storage | | Trends in food science and technology |
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| QTLs for malting flavour component associated with pre-harvest sprouting susceptibility in barley (Hordeum vulgare L.) | | Journal of cereal science |
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| Time‐temperature indicator to monitor cold chain distribution of fresh salmon (salmo salar) | | Journal of food process engineering |
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| Assessment of 4-(5-)methylimidazole in soft drinks and dark beer | | Journal of food composition and analysis |
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