Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Sensory Profile of Italian Craft Beers, Beer Taster Expert versus Sensory Methods: A Comparative Study"
written by Chiara Medoro, Marta Cianciabella, Francesca Camilli, Massimiliano Magli, Edoardo Gatti, Stefano Predieri,
published by Food and Nutrition Sciences, Vol.7 No.6, 2016
has been cited by the following article(s):
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[1] Effects of Botanical Ingredients Addition on the Bioactive Compounds and Quality of Non-Alcoholic and Craft Beer
Plants, 2022
[2] Influence of coherent context for positioning distinctive and iconic Sicilian sparkling wines: Effect of a sensorial experience on a Gulet
… of International Food …, 2022
[3] From Ground to Glass: Evaluation of Unique Barley Varieties for Craft Malting, Craft Brewing, and Consumer Sensory
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[4] Beer Quality Evaluation—A Sensory Aspect
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[5] Tell Me What You Drink, I'll Tell You Who You Are: Status and Fashion Effects on Consumer Conformity
Journal of Food …, 2022
[6] Craft beer revolution: formation of a new segment in Slovakia
Equilibrium. Quarterly Journal of …, 2022
[7] Welding Technical Communication: Teaching and Learning Embodied Knowledge
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[8] Developments and characteristics of craft beer production processes
Food bioscience, 2022
[9] An analysis of the sensory properties, emotional responses and social settings associated with non-alcoholic beer
Food Quality and Preference, 2022
[10] Evaluation of the influence of the microorganisms involved in the production of beers on their sensory characteristics
Rodríguez, E Durán-Guerrero… - Food and Bioproducts …, 2022
[11] Hibiscus rosa-sinensis as Flavoring Agent for Alcoholic Beverages
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[12] Elementos que influyen en la decisión de compra de la cerveza artesanal de Tijuana, México
Criterio Libre, 2021
[13] An in-depth analysis of beer flavor and its impact on consumer refreshing perception
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[14] Effects of “craft” vs.“traditional” labels to beer consumers with different flavor preferences: A comprehensive multi-response approach
2021
[15] Wild Ecuadorian Saccharomyces cerevisiae Strains and Their Potential in the Malt-Based Beverages Industry
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[16] Craft beer: An overview
2021
[17] Esperienza e birrifici artigianali italiani: la creazione di nuove strategie di marketing
2020
[18] Use of clarifying agents in technological process of kvass production
2020
[19] Innovation in craft beer packaging: Evaluation of consumer perception and acceptance
2020
[20] Разработка сенсорного профиля для нового вида переработанной плодово-ягодной продукции
2020
[21] Analytical characterization of natural polymers during mashing processes and its influence on the palate fullness of beer
2020
[22] Preference segments among declared craft beer drinkers: Perceptual, attitudinal and behavioral responses underlying craft-style vs. traditional-style flavor preferences
2020
[23] Assessing non-traditional yeasts species for the purpose of brewing beer
2019
[24] First Study of Sourdough Beer Aging Via the Chemical Fingerprint of Volatile Markers
2019
[25] Bubbles, Foam Formation, Stability and Consumer Perception of Carbonated Drinks: A Review of Current, New and Emerging Technologies for Rapid Assessment …
2019
[26] Bubbles, foam formation, stability and consumer perception of carbonated drinks: A review of current, new and emerging technologies for rapid assessment and …
2019
[27] Caracterización molecular, fermentativa y sensorial de cepas ecuatorianas de Saccharomyces cerevisae para la producción industrial de bebidas
2019
[28] Assessment of Beer Quality Based on a Robotic Pourer, Computer Vision, and Machine Learning Algorithms Using Commercial Beers
Journal of food science, 2018
[29] Recipe, volatiles profile, sensory analysis, physico-chemical and microbial characterization of acidic beers from both sourdough yeasts and lactic acid bacteria
European Food Research and Technology, 2018
[30] Using Preferred Attribute Elicitation to Determine How Males and Females Evaluate Beer
Journal of food science, 2017
[31] Word count: 5,437
[32] Slovak Young Adults and Their Beer Consumption Habits
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