All Stories

  1. Physicochemical characterization of special persimmon fruit beers using bohemian pilsner malt as a base

    Article • Journal of the Institute of Brewing, June 2017, Wiley

    Professor Domingo Saura

  2. Kinetic changes of polyphenols, anthocyanins and antioxidant capacity in forced aged hibiscus ale beer

    Article • Journal of the Institute of Brewing, January 2017, Wiley

    Professor Domingo Saura

  3. Physicochemical Characterization of Pure Persimmon Juice: Nutritional Quality and Food Acceptability

    Article • Journal of Food Science, January 2015, Wiley

    Professor Domingo Saura