Evaluation of the Brewing Characteristics, Digestion Profiles, and Neuroprotective Effects of Two Typical Se-Enriched Green Teas by Yuanyuan Ye, Jiangling He, Zhijun He, Na Zhang, Xiaoqing Liu, Jiaojiao Zhou, Shuiyuan Cheng, Jie Cai

“…ESYL and ZYMJ showed similar chemical component leaching properties with the different brewing methods, and the optimized brewing conditions were 5 min, 90 °C, 50 mL/g, and first brewing. …”
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Effects of Pulsed Electric Field Pretreatment on Black Tea Processing and Its Impact on Cold-Brewed Tea by Hyunho Yeo, Si-Yeon Kim, Hafiz Muhammad Shahbaz, Se-Ho Jeong, Hye-In Ju, Ji-Hee Jeon, Dong-Un Lee

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Effect of concentration and brewing time on the antimicrobial activity of Camellia sinensis (green tea) against oral bacteria by Harpreet Singh Grover, Himanshu Deswal, Veenu Madaan Hans, L Sumitra Devi

“…Materials and Methods: Green tea was brewed in 15 concentration and time combinations. …”
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Can Seaweed Extract Improve Yield and Quality of Brewing Barley Subjected to Different Levels of Nitrogen Fertilization? by Eugenio Cozzolino, Ida Di Mola, Lucia Ottaiano, Sabrina Nocerino, Maria Isabella Sifola, Christophe El-Nakhel, Youssef Rouphael, Mauro Mori

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Effect of Addition of Glutathione-Enriched Inactive Dry Yeast at Different Stages of Brewing on the Quality of Pear Wine by CHEN Xiaojiao, DIAO Tiwei, LAI Xiaoqin, WEI Xin, LENG Yinjiang, MA Yi

“…The present study was conducted in order to investigate the effects of adding different concentrations of glutathione-enriched inactive dry yeast (g-IDY) at different stages of brewing on the quality of pear wine. Wine was prepared from Korla fragrant pears. g-IDY was added at 10, 20 and 30 mg/L before alcoholic fermentation, malolactic fermentation or aging. …”
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On the relative extraction rates of colour compounds and caffeine during brewing, an investigation of tea over time and temperature by Araslanova Kristina, Nastos Jessica M., Sommerfeld Jakub, Megill William, Struck Alexander, Shirtcliffe Neil J.

“…Various beliefs are common about the extraction of soluble compounds from leaf tea, suggesting that cold brewed tea or tea brewed for a shorter time than usual may contain a higher polyphenol-to-caffeine ratio, a selling point due to the potential health benefits of polyphenolic compounds. …”
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The Effect of Water Mineralization on the Extraction of Active Compounds from Selected Herbs and on the Antioxidant Properties of the Obtained Brews by Jakub Wyrostek, Radosław Kowalski

Subjects: “…herbal brews…”
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The Birth of the Scientific Brewer: International Networks and Knowledge Transfer in Central European Beer Brewing, 1794–1895 by Šimková Pavla

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<i>PEP4</i>-Allele Modification Provides an Industrial Brewing Yeast with Malate Stress Tolerance by Hongbo Zhang, Wanting Hu, Yuhang Lu, Chi Shen, Hongfei Yao, Xiaomei Yang, Xiaomin Yao, Tianyi Lu, Baowei Hu

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A high‐throughput screening method for the discovery of Saccharomyces and non‐Saccharomyces yeasts with potential in the brewing industry by Jose E. Aguiar‐Cervera, Daniela Delneri, Oliver Severn

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The Antioxidant Content of Coffee and Its In Vitro Activity as an Effect of Its Production Method and Roasting and Brewing Time by Maciej Górecki, Ewelina Hallmann

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OPTIMIZATION OF BREWING WASTE’S (TRUB) PHENOLIC COMPOUNDS EXTRACTION BY ULTRASOUND ASSISTED USING RESPONSE SURFACE METHODOLOGY by Bianca C. G. Gandolpho, Aline R. Almeida, Gabriel M. Gandolpho, Daniele Z. Freitas, Otávio C. Gasparini, Michelle H. Machado, Pedro L. M. Barreto

“…The brewing waste, also known as trub, is an abundant by-product of the brewing industry. …”
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Optimization of the Fermentation Conditions for Brewing Yeast Biomass Production Using the Response Surface Methodology and Taguchi Technique by Iuliana Diana Bărbulescu, Mihaela Violeta Ghica, Mihaela Begea, Mădălina Georgiana Albu Kaya, Răzvan Ionuț Teodorescu, Lăcrămioara Popa, Simona Ioana Mărculescu, Alexandru Ionuț Cîrîc, Corina Dumitrache, Dumitru Lupuliasa, Florentina Matei, Cristina-Elena Dinu-Pîrvu

Subjects: “…brewing yeast biomass…”
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Fan Assisted Extraction of Volatile Carbonyl Compounds from Coffee Brews Based on the Full Evaporation Technique by Mariana S. Aguiar, André F. S. M. R. Coelho, Paulo J. Almeida, João Rodrigo Santos

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Effect of Brewing Methods on Acrylamide Content and Antioxidant Activity: Studying Eight Different Filter Coffee Preparations by Agnese Santanatoglia, Simone Angeloni, Davide Bartolucci, Lauro Fioretti, Gianni Sagratini, Sauro Vittori, Giovanni Caprioli

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Inspiring a Self-Reliant Learning Culture while Brewing the Next Silicon Valley in North Wales by Cristiano Palego, Iestyn Pierce

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Influence of Brewing Method on the Content of Selected Elements in Yerba Mate (<i>Ilex paraguarensis</i>) Infusions by Jędrzej Proch, Anna Różewska, Aleksandra Orłowska, Przemysław Niedzielski

“…In parallel, the above extractants and temperatures were carried out for all samples by the classical brewing method (without ultrasound). In addition, microwave-assisted acid mineralization was carried out to determine the total content. …”
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From Ground to Glass: Evaluation of Unique Barley Varieties for Craft Malting, Craft Brewing, and Consumer Sensory by Evan B. Craine, Stephen Bramwell, Carolyn F. Ross, Kevin M. Murphy

“…This study aimed to evaluate unique barley varieties for craft malting and brewing markets to enhance profitability for diversified grain growers in southwestern Washington. …”
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The complete organellar genomes of the entheogenic plant Psychotria viridis (Rubiaceae), a main component of the ayahuasca brew by Alessandro M. Varani, Saura R. Silva, Simone Lopes, Jose Beethoven Figueiredo Barbosa, Danilo Oliveira, Maria Alice Corrêa, Ana Paula Moraes, Vitor F.O. Miranda, Francisco Prosdocimi

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Starch Structure of Raw Materials with Different Amylose Contents and the Brewing Quality Characteristics of Korean Rice Beer by Jiyoung Park, Hye Young Park, Hyun-Jung Chung, Sea-Kwan Oh

“…This study aimed to explore suitable processing materials for rice beer (RB) production by analyzing the starch structure of the raw materials utilized for brewing beer and the quality characteristics of RB. …”
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