Beer
Discover how UV-Vis spectrophotometry enhances craft beer quality by optimizing color, bitterness, and consistency in modern brewing.
Updated | 3 min read
| 2 min read
Using CRISPR/Cas9 technology, scientists develop and study gene-edited barley that resists pre-harvest sprouting
| 2 min read
Byproducts from the beer and agricultural industry have been shown to reduce numbers of root-knot nematodes and increase yields of lettuce crops
| 2 min read
Scientists recently reported a new way to extract the protein and fiber from brewer’s spent grain and use it to create new types of protein sources, biofuels, and more
| 3 min read
Researchers say the new method meets the requirements to detect thiols in beer, while also processing samples in a safer, simpler, and quicker manner
| 2 min read
Universities use the brewing process as a model for industrial biochemical processes, for biochemistry studies in their professional bachelors and masters programs
| 5+ min read
Scientists report their progress on a study of how acids and other flavor components evolve while the beverage ages
| 3 min read
Researchers determined that though consumers could distinguish between different bitter tastes in beer, this does not appear to influence which beer they like
| 3 min read
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