ERD

Jak metoda ESR (spektroskopia elektronowego rezonansu spinowego) może pomóc w monitorowaniu procesu warzenia piwa

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

Assessment of Chelators in Wort and Beer Model Solutions

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

“Guide for establishing joint doctorate training programmes”

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

Report on the screening of best conditions for propagation and preparation of yeast

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

Supervisory Board of the network

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

Publication on the effects of no malt kilning and moderate kilning on the contents of prooxidative and antioxidative com...

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

Review article addressed to wide public - submitted to popular press

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

Retention of Iron and Copper during Mashing of Roasted Malts

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

Grains usable for malting and brewing: a practical overview

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

Report on strategies for the reduction of iron content during wort production

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

Report on new knowledge on the evolution of free and bound-state aldehydes during malting, wort production, and during b...

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

Publication on the impact of the heat treatment during malt production on the final beer quality

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

Peer-reviewed research articles

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

Overcoming technical barriers to brewing with green (non-kilned) malt: a feasibility study

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

Maillard reaction products in food and their potential health impact: a new challange for beer

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

Investigating the evolution of free staling aldehydes throughout the wort production process

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

PhD thesis defence and awarding of double doctoral degrees

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

Presentations at an international conferences

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

Detailed description of chemical and technological characteristics of available raw materials

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

Presentations/posters at EBC 2017

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

Report on use of MALDI-TOF MS for follow up of yeast performance

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

Communication activities in press

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

Reviews by each ESR of each attended conferences

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

Publication on the fate of iron during beer production with the new raw materials and with the application of the innova...

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

List of critical factors in malt regarding flavour instability

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

Report of meetings with invited experts

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

Vacancy advertisements

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

6-monthly Electronic EJDFoodSci Newsletters

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

Peer-reviewed review publications

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Revi...

Project: EJDFoodSci

Updated at: 28-04-2024

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Project acronym EJDFoodSci

Resources

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Jak metoda ESR (spektroskopia elektronowego rezonansu spinowego) może pomóc w monitorowaniu procesu warzenia piwa

Assessment of Chelators in Wort and Beer Model Solutions

“Guide for establishing joint doctorate training programmes”

Report on the screening of best conditions for propagation and preparation of yeast

Supervisory Board of the network

Publication on the effects of no malt kilning and moderate kilning on the contents of prooxidative and antioxidative com...

Review article addressed to wide public - submitted to popular press

Retention of Iron and Copper during Mashing of Roasted Malts

Grains usable for malting and brewing: a practical overview

Report on strategies for the reduction of iron content during wort production

Report on new knowledge on the evolution of free and bound-state aldehydes during malting, wort production, and during b...

Publication on the impact of the heat treatment during malt production on the final beer quality

Peer-reviewed research articles

Overcoming technical barriers to brewing with green (non-kilned) malt: a feasibility study

Maillard reaction products in food and their potential health impact: a new challange for beer

Investigating the evolution of free staling aldehydes throughout the wort production process

PhD thesis defence and awarding of double doctoral degrees

Presentations at an international conferences

Detailed description of chemical and technological characteristics of available raw materials

Presentations/posters at EBC 2017

Report on use of MALDI-TOF MS for follow up of yeast performance

Communication activities in press

Reviews by each ESR of each attended conferences

Publication on the fate of iron during beer production with the new raw materials and with the application of the innova...

List of critical factors in malt regarding flavour instability

Report of meetings with invited experts

Vacancy advertisements

6-monthly Electronic EJDFoodSci Newsletters

Peer-reviewed review publications

Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Revi...