David Ryder

The International Scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of synbiotics

Absolute Configuration of Beer′s Bitter Compounds

New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

Determination of Furfural in Beer by High-Performance Liquid Chromatography with Solid-Phase Extraction

Continuous malolactic fermentation by Oenococcus Oeni entrapped in LentiKats

NEW DEVELOPMENTS IN THE BREWING INDUSTRY USING IMMOBILISED YEAST CELL BIOREACTOR SYSTEMS*

Binder jet 3D printing—Process parameters, materials, properties, modeling, and challenges

Carrageenan: a review

NUTRITIONAL VALUE OF SPIRULINA AND ITS USE IN THE PREPARATION OF SOME COMPLEMENTARY BABY FOOD FORMULAS

Natural product and natural product derived drugs in clinical trials

Enzyme Immobilization: The Quest for Optimum Performance

Barley for food: Characteristics, improvement, and renewed interest

A Binder Jet Printed, Stainless Steel Preconcentrator as an In-Line Injector of Volatile Organic Compounds

Hydroxymethylfurfural, A Versatile Platform Chemical Made from Renewable Resources

Diverse yeasts for diverse fermented beverages and foods

Immobilized Cell Technology in Beer Production

Barley β-Glucan and Beer Foam Stability

The Growth Process of Brewing Yeast and the Biotechnological Challenge

Analysis of Aldehydes in Beer Using Solid-Phase Microextraction with On-Fiber Derivatization and Gas Chromatography/Mass Spectrometry

Thermal Isomerization of Cohumulone