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Katherine A. Thompson-Witrick

Southern Illinois University Carbondale

7

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Statistical Significant Differences between Aroma Profiles of Beer Brewed from Sorghum

2021
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Bicarbonate Inhibition and Its Impact on Brettanomyces bruxellensis Ability to Produce Flavor Compounds

2021 Journal of The American Society of Brewing Chemists
- Katherine A. Thompson-Witrick
- Eric R. Pitts
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Yeast Morphology Assessment through Automated Image Analysis during Fermentation

2021 Fermentation
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Nitrogen Content in Craft Malts: Effects on Total Ester Concentration in Beer

2020 Journal of The American Society of Brewing Chemists
- Katherine A. Thompson-Witrick
- Eric Pitts
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Effects of new technology on the current manufacturing process of yogurt-to increase the overall marketability of yogurt

2019 Lwt - Food Science and Technology
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