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Spent Grain from Malt Whisky: Assessment of the Phenolic Compounds

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Valuable Food Molecules with Potential Benefits for Human Health

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Potential valorization opportunities for Brewer’s spent grain

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Preparation, characterization, nanostructures and bio functional analysis of sonicated protein co-precipitates from brewers’ spent grain and soybean flour

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Unveiling the dynamic response of volatile development during barley malt roasting via untargeted and pseudo-targeted flavoromics: A time course study

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Antioxidant activities and polyphenolic identification by UPLC-MS/MS of autoclaved brewers’ spent grain

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Application, characterisation and economic assessment of brewers’ spent grain and liquor

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Valorization of Residues From Beverage Production

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Potential of Brewer's spent grain bioactive fractions as functional ingredients for companion and farm animal foods – A review

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Study on the Effect of Microwaved Brewer’s Spent Grains on the Quality and Flavor Characteristics of Bread

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Cereal/Grain By‐products

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The Silent Revolution of Brewer’s Spent Grain: Meat/Food Innovations Through Circularity, Resource Recovery, and Nutritional Synergy—A Review

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Inhomogeneity in the lauter tun: a chromatographic view

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Stability of vacuum-packed meat from finishing steers fed different inclusion levels of brewer's spent grain

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Brewers’ Spent Grain from Different Types of Malt: A Comprehensive Evaluation of Appearance, Structure, Chemical Composition, Antimicrobial Activity, and Volatile Emissions

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Use of Brewers’ Spent Grains as a Potential Functional Ingredient for the Production of Traditional Herzegovinian Product Ćupter

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Integrated Metabolomics and Metagenomics Unveiled Biomarkers of Antioxidant Potential in Fermented Brewer’s Grains

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Quality predictive models for whole flour of immature wheat during storage and consumer acceptance on its baked product

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Phytochemical Analysis and Characterisation of Brewers’ Spent Grain Properties as Affected by Fermentation and Ultrasonication Pretreatments

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Identification of amadori products and oligosaccharide-glycated amino acids in brewer’s spent grain extract

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BREWERS' SPENT GRAIN – SIMPLY WASTE OR POTENTIAL INGREDIENT OF FUNCTIONAL FOOD?

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Application of barley flour processed by different methods as an alternative to fat in emulsion‐type sausage

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Phytochemical Composition of Brewers’ Spent Grains

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Development of Novel Added-Value Products, Using Brewers Spent Grain as Ingredient

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Reintegration of Brewers Spent Grains in the Food Chain: Nutritional, Functional and Sensorial Aspects

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