Don't brew another wave of pandemic; expert remind tourists to self-discipline by China Press

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Antioxidant Capacity And Physicochemical Properties Of Green Tea As Influenced By Types Of Brewing Water by Lee, Le Xuan

“…In this study, premium and standard grades from two different brands (TWG 1837 Green Tea and Lipton Pure Green Tea) of green tea were evaluated and comparatively analysed which were individually brewed with tap water (TP), alkaline ionized water (AK), magnetized water (MG), and mineral water (MN). …”
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Brewers' mask flask by 8096 British Standards Institution

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Role of Coffee Caffeine and Chlorogenic Acids Adsorption to Polysaccharides with Impact on Brew Immunomodulation Effects by Cláudia P. Passos, Rita M. Costa, Sónia S. Ferreira, Guido R. Lopes, Maria T. Cruz, Manuel A. Coimbra

“…Coffee brews have High Molecular Weight (HMW) compounds with described immunostimulatory activity, namely polysaccharides and melanoidins. …”
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Optimization of the Ginkgo Wine Fermentation Process and Influence of Fermentation Starter Types on the Brewing Flavor by Bolin Chen, Fang Zhang, Zhifan Li, Yaping Hu, Qirong Guo, Erzheng Su, Fuliang Cao

“…Due to its high protein content, it can be used as a raw material for fermentation and brewing. In this study, GBS was selected as the object of a fermentation process optimization test. …”
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Electronic Prediction of Chemical Contaminants in Aroma of Brewed Roasted Coffee and Quantification of Acrylamide Levels by Gema Cascos, Ismael Montero-Fernández, Jhunior Abrahan Marcía-Fuentes, Ricardo S. Aleman, Antonio Ruiz-Canales, Daniel Martín-Vertedor

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Effects of Different Daqu on Microbial Community Domestication and Metabolites in Nongxiang Baijiu Brewing Microecosystem by Fengjiao Mao, Jun Huang, Rongqing Zhou, Rongqing Zhou, Rongqing Zhou, Hui Qin, Suyi Zhang, Xiaobo Cai, Chuanfeng Qiu

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The types of brewing water affect tea infusion flavor by changing the tea mineral dissolution by Fuqing Bai, Guijie Chen, Huiliang Niu, Hongliang Zhu, Ying Huang, Mingming Zhao, Ruyan Hou, Chuanyi Peng, Hongfang Li, Xiaochun Wan, Huimei Cai

Subjects: “…Brewing water…”
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Strange brew: Genetic and isotopic analyses to identify the provenance for wildlife forensics and food safety by Jonathan N. Pauli, Mauriel Rodriguez Curras

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Comprehensive Analysis of Metabolites in Brews Prepared from Naturally and Technologically Treated Coffee Beans by Magdalena Jeszka-Skowron, Robert Frankowski, Agnieszka Zgoła-Grześkowiak, Julia Płatkiewicz

“…This is the first study to present a comprehensive analysis of Kopi Luwak coffee brew metabolites in comparison to fully washed coffees and the drying post-harvest treatment of Arabica or Robusta coffee brews. …”
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Effect of yeast harvest moment on a brewing process in beer produced on an industrial scale by Krzysztof KUCHARCZYK, Tadeusz TUSZYŃSKI, Krzysztof ŻYŁA

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Fungal Biovalorization of a Brewing Industry Byproduct, Brewer’s Spent Grain: A Review by Andrew Marcus, Glen Fox

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Antioxidant and Anti-Inflammatory Activity of Coffee Brew Evaluated after Simulated Gastrointestinal Digestion by Luigi Castaldo, Marianna Toriello, Raffaele Sessa, Luana Izzo, Sonia Lombardi, Alfonso Narváez, Alberto Ritieni, Michela Grosso

“…The results highlighted that the levels of polyphenols in the digested coffee brews were higher than those of the non-digested ones. …”
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The impact of mechanical pretreatment on biogas production from waste materials of the chemical and brewing industries by Bernat Katarzyna, Zaborowska Magdalena, Goryszewska Katarzyna

“…Respirometric tests, carried out in OxiTop system, were used to determine biogas production (BP) from two waste materials, willow bark residue (W) from the chemical industry and brewer’s spent grain (BSG) from the brewing industry. Moreover, the kinetics of BP and the loss of organic compounds (expressed as COD) were investigated. …”
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Screening ester-producing yeasts to fortify the brewing of rice-flavor Baijiu for enhanced aromas by Chunyun Qu, Liying Peng, Yongtao Fei, Jinglong Liang, Weidong Bai, Gongliang Liu

“…This study suggested that CM15 can be used as a functional microorganism to fortify Baijiu brewing, which might also be suitable for other traditional fermented foods.…”
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Considerations When Brewing with Fruit Juices: A Review and Case Study Using Peaches by Skylar R. Moreno, Savanna J. Curtis, Ali Sarkhosh, Paul J. Sarnoski, Charles A. Sims, Eric Dreyer, Arthur B. Rudolph, Katherine A. Thompson-Witrick, Andrew J. MacIntosh

Subjects: “…brewing…”
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The effect of brewing time on the antioxidant properties and consumer's preference of green tea and jasmine tea by Dwi Hartanti, Alwani Hamad

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Sensory Profile of Kombucha Brewed with New Zealand Ingredients by Focus Group and Word Clouds by Hazel Alderson, Chang Liu, Annu Mehta, Hinal Suresh Gala, Natalia Rutendo Mazive, Yuzheng Chen, Yuwei Zhang, Shichang Wang, Luca Serventi

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Antioxidative and Quality Properties of Full-Fat Date Seeds Brew as Influenced by the Roasting Conditions by Mohammad Fikry, Yus Aniza Yusof, Alhussein M. Al-Awaadh, Russly Abdul Rahman, Nyuk Ling Chin, Hasanah Mohd Ghazali

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Bootleg Biology: a Semester-Long CURE Using Wild Yeast to Brew Beer by Brian DeHaven, Brian Sato, Jeff Mello, Thomas Hill, Jennah Syed, Rayna Patel

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