2024Scientific literature17 citations Open Access

The Effect of Brewing Time on the Antioxidant Activity of Tea Infusions

Anna Winiarska‐Mieczan, Ewa Baranowska‐Wójcik

Applied Sciences

Brewing

Many studies have found that tea has an antioxidant, anti-inflammatory, anti-cancer, anti-obesogenic and anti-diabetic effect, mostly associated with the content of anti-oxidant compounds....

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2023Scientific literature17 citationsDOI

Microbial biogeography of pit mud from an artificial brewing ecosystem on a large time scale: all roads lead to Rome

Jun-Lan Mei, Li‐Juan Chai, Xiao-Zhong Zhong +6

mSystems

Research Library

The Effect of Brewing Time on the Antioxidant Activity of Tea Infusions

Microbial biogeography of pit mud from an artificial brewing ecosystem on a large time scale: all roads lead to Rome

Novel food materials: Fundamentals and applications in sustainable food systems for food processing and safety

What happens when fruit married with beer?

Use of red grape pulp, marc and must in the production of beer

Applications of electrostatic spray technology in food preservation

Food Technology Neophobia Scales in cross‐national context: Consumers’ acceptance of food technologies between Chinese and New Zealand

An Overview of the Application of Multivariate Analysis to the Evaluation of Beer Sensory Quality and Shelf-Life Stability

It is unnatural!–the role of food neophobia and food technology neophobia in shaping consumers' attitudes: a multimethod approach

The challenges in production technology, health-associated functions, physico-chemical properties and food applications of isomaltooligosaccharides

Food Aroma Compounds

Mashing performance as a function of malt particle size in beer production

Influence of two sorghum varieties on metabolic factors, microbial community, and flavor component precursors of strong-flavor Baijiu Zaopei

Spent Coffee Grounds as a Source of Chlorogenic Acid

Effect of Hanseniaspora vineae and Saccharomyces cerevisiae co-fermentations on aroma compound production in beer

Differences in structure, stability and antioxidant activity of melanoidins from lager and ale beers

Application of non-thermal plasma technology for enhancing food processing and storage: A Review

Technological Advancements in Food Processing and Packaging

Plasma treatment: An alternative and sustainable green approach for decontamination of mycotoxin in dried food products

Review on nutritional benefits of triticale

Food Additives: Recent Trends in the Food Sector

Advances in mass transfer and fluid flows in non-thermal food processing industry – a review

The influence of<i>Torulaspora delbrueckii</i>on beer fermentation

Unravelling the potential of non-conventional yeasts and recycled brewers spent grains (BSG) for non-alcoholic and low alcohol beer (NABLAB)

Malting, Brewing and Beer in Anglo-Saxon England.

Effect of fermentation parameters on physicochemical and sensory properties of Burans wine

A review on recent technologies adopted by food industries and intervention of 2D-inorganic nanoparticles in food packaging applications

Role of dehydration technologies in processing for advanced ready-to-eat foods: A comprehensive review

Nanoencapsulation of nutraceuticals: enhancing stability and bioavailability in functional foods

Electrification and decarbonization in global brewing industry driven by industrial heat pumps

Whey: Composition, Processing, Application, and Prospects in Functional and Nutritional Beverages—A Review

Advancements in Microbial Applications for Sustainable Food Production

Rice Wine Fermentation: Unveiling Key Factors Shaping Quality, Flavor, and Technological Evolution

AI-integrated bio-nanocomposite food packaging: Sustainable, functional, and intelligent solutions

Effect of Temperature and Storage on Coffee’s Volatile Compound Profile and Sensory Characteristics

Methods for detection and identification of beer-spoilage microbes

The application of electrostatic field technology for the preservation of perishable foods

Exploring the Role of Various Feed Gases in Cold Plasma Technology: A Comprehensive Review

Three-dimensional food printing: its readiness for a food and nutrition insecure world

Salt intake per dish in the Japanese diet: a clue to help establish dietary goals at home

From concept to shelf: engineering biopolymer-based food packaging for sustainability

Cereal proteins in the human diet: Reflecting on their contributions to daily protein intake

Effect of extrusion processing on physicochemical and functional properties of water-soluble dietary fiber and water-insoluble dietary fiber of whole grain highland barley

Processing and formulation technology of nutritional and functional food products by utilizing cheese and/or paneer whey: A critical review

Protein quality of cereals: Technological and functional perspectives

Microbial interactions in mixed-species biofilms on the surfaces of Baijiu brewing environments

Effects of degree of milling on japonica and glutinous rice used for huangjiu brewing physicochemical properties

Comparative analysis of the transcriptional responses of Acetilactobacillus jinshanensis BJ01 to organic acids

The Production of Intensified Qu and Its Microbial Communities and Aroma Variation during the Fermentation of Huangjiu (Chinese Rice Wine)

Exploring the impacts of novel cold plasma technology on the volatile profile, flavor, and aroma properties of fruits and vegetables—A review