Items where Author is "Hucker, B."

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.