Effects of regional location on the genotype and phenotype of historical Irish brewing yeast by Daniel W. M. Kerruish, Daniel W. M. Kerruish, Paul Cormican, Elaine M. Kenny, Carl J. M. Whelan, Steve Gilsenan, Eibhlin Colgan, Katherine A. Smart, Chris A. Boulton, Sandra N. E. Stelma

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Quality and consumer preferences on Gayo Arabica coffee brew based on the blending formulation and brewing method [Mutu dan konsumen terhadap seduhan kopi Arabika Gayo berdasarkan... by Dian Hasni, Nori Asri Hidayanti, Mahathir Rahmany, Heru Prono Widayat, Murna Muzaifa, Dedy Rahmad

Subjects: “…gayo arabica, blending, brewing method…”
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Addition of eucalyptus oil and lemon juice to improve the physicochemical properties of Indonesian bay leaf (Syzygium polyanthum) herbal tea by Calmness Felia Halim, Yuniwaty Halim

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Physicochemical, Antioxidant and Mineral Composition of Cascara Beverage Prepared by Cold Brewing by Sali Muriqi, Libor Červenka, Lenka Česlová, Michal Kašpar, Soňa Řezková, Lenka Husáková, Jan Patočka, Petr Česla, Helena Velichová

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Research progress on the diversity of functional microorganisms in Baijiu brewing and their application by XIA Xuchun, BAN Shidong, LUO Xiaoye, WANG Xiaodan

Subjects: “…functional microorganism|baijiu|brewing|strengthened jiuqu…”
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Of Boyling and Seething: A Re-evaluation of the Common Cooking Terms in Connection with Brewing by Susan Verberg

Subjects: “…brewing…”
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Determination of L-Theanine and Caffeine Contents in Tea Infusions with Different Fermentation Degrees and Brewing Conditions Using the Chromatographic Method by Gamze Ayakdaş, Duygu Ağagündüz

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Research progress of Bacillus in Baijiu brewing by LU Qian, TANG Ping, WANG Xiaodan, LI Changwen, CHEN Yulin, LI Dan, LU Jun

Subjects: “…baijiu|brewing process|bacillus|functional characteristics|application…”
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Research progress on the intelligent brewing of sauce-flavor Baijiu by LIU Liping, DU Yake, WU Cheng, HU Jianfeng, HU Feng, WANG Diqiang

Subjects: “…intelligence|sauce-flavor baijiu|brewing|industry|transformation…”
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De Re Cervisia et Mulso, “on The Subject of Beer and Mulsum” by Matt Gibbs

Subjects: “…brewing…”
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Assessment of lignocellulosic residues from Northern Patagonian Andes (Argentina) for cultivation of Pleurotus ostreatus by Maximiliano Rugolo, Juan Manuel Roggero Luque, Mario Rajchenberg, Carolina Barroetaveña

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Transfer Behavior of and Dietary Exposure Risk to Difenoconazole in Jasmine Scented Tea by SUN Hezhi, DAI Zhongyang, MA Jinsen, WANG Xinru, LUO Zongxiu, XIU Chunli, ZHOU Li

Subjects: “…jasmine flower; scenting; residue; dissipation; transfer; brewing…”
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Case-Study: An Industry-Academic Engagement Study of the Brewing and Distilling Sector in Ireland by Ciara Walsh, Gemma K. Kinsella, Julie Dunne

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Quantitative Analysis of Caffeine in Roasted Coffee: A Comparison of Brewing Methods by Iwona Mystkowska, Aleksandra Dmitrowicz, Monika Sijko-Szpańska

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Editorial: Beer - from tradition to innovation by Claudia Gonzalez Viejo, Carmen Hernandez-Brenes, Sigfredo Fuentes, Sigfredo Fuentes

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Application of functional microorganisms in brewing process of light-flavor Baijiu production by XIE Zaibin, CHANG Xu, HE Guoqing, ZHAO Haojing, XIAO Ran, ZHANG Yan, LIAO Bei, CHEN Hui

Subjects: “…light-flavor baijiu|brewing technology|jiuqu|functional microorganism…”
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Regulation and Mechanisms of L-Lactic Acid and D-Lactic Acid Production in Baijiu Brewing: Insights for Flavor Optimization and Industrial Application by Yabin Zhou, Jin Hua

Subjects: “…Baijiu brewing…”
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Where Were the Viking Brew Houses? by Graham Dineley, Merryn Dineley

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THE EFFECT OF COFFEE BREWING METHODS ON TOOTH DISCOLORATION by Rizki Nurida Rahmawati, Nadia Hardini, Lusiana Batubara

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EFFECT OF SOME TECHNOLOGICAL FACTORS ON THE CONTENT OF ACETALDEHYDE IN BEER by Gunka Jonkova, Nevjana Petkova

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