Items where Author is "Hucker, B."

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Hucker, B., Christophersen, M. and Vriesekoop, F. (2017) The influence of thiamine and riboflavin on various spoilage microorganisms commonly found in beer. Journal of the Institute of Brewing, 123 (1). pp. 24-30.

Hucker, B., Vriesekoop, F., Vriesekoop-Beswick, A., Wakeling, L., Vriesekoop-Beswick, H. and Hucker, A. (2016) Vitamins in brewing: effects of post-fermentation treatments and exposure and maturation on the thiamine and riboflavin vitamer content of beer. Journal of the Institute of Brewing, 122 (2). pp. 278-288.

Hucker, B., Wakeling, L. and Vriesekoop, F. (2016) Vitamins in brewing: presence and influence of thiamine and riboflavin on wort fermentation. Journal of the Institute of Brewing, 122 (1). pp. 126-137.

Liddicoat, C., Hucker, B., Liang, H. and Vriesekoop, F. (2015) Thiamin analysis in red wine by fluorescence reverse phase-HPLC. Food Chemistry, 177. pp. 325-329.

This list was generated on Mon Aug 10 05:12:27 2020 BST.