Related references
Note: Only part of the references are listed.Study of the influence of hop polyphenols on the sensory stability of lager beer
Alexandr Mikyska et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2022)
Production of non-alcoholic beer via cold contact fermentation with Torulaspora delbrueckii
Jarkko Nikulin et al.
JOURNAL OF THE INSTITUTE OF BREWING (2022)
Chemical constituents and bioactivities of hops (Humulus lupulus L.) and their effects on beer-related microorganisms
Shaokang Sun et al.
FOOD AND ENERGY SECURITY (2022)
Seasonal and geographical variations in insecticide and miticide residues in hop samples produced across three hop-growing regions in the Czech Republic during the years 2018-2020
Martin Dusek et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2022)
An analysis of the sensory properties, emotional responses and social settings associated with non-alcoholic beer
Rachael Moss et al.
FOOD QUALITY AND PREFERENCE (2022)
Analysis of the Leaves and Cones of Lithuanian Hops (Humulus lupulus L.) Varieties by Chromatographic and Spectrophotometric Methods
Zydrunas Stanius et al.
MOLECULES (2022)
Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone
Yvonne Methner et al.
FOODS (2022)
Biomodulation of Physicochemical Parameters, Aromas, and Sensory Profile of Craft Beers by Using Non-Saccharomyces Yeasts
Rosa Peces-Perez et al.
ACS OMEGA (2022)
Determination of alpha- and beta-acids in hops by liquid chromatography or electromigration techniques: A critical review
Lucas Mattos Duarte et al.
FOOD CHEMISTRY (2022)
Potential of non-Saccharomyces yeast to produce non-alcoholic beer
Peter Vastik et al.
FEMS YEAST RESEARCH (2022)
Performance of alternative drying techniques on hop (Humulus lupulus L.) aroma quality: An HS-SPME-GC-MS-O and chemometrics combined approach
Xueqian Su et al.
FOOD CHEMISTRY (2022)
Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer
Mazvydas Matukas et al.
FOODS (2022)
Influence of fermentation temperature and yeast type on the chemical and sensory profile of handcrafted beers
Cristina Lasanta et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)
Influence of pre-drying storage time on essential oil components in dried hops (Humulus lupulusL.)
Sharvari Raut et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)
The Effect of Sound Frequency and Intensity on Yeast Growth, Fermentation Performance and Volatile Composition of Beer
Parise Adadi et al.
MOLECULES (2021)
Assessment of the Suitability of Aromatic and High-Bitter Hop Varieties (Humulus lupulus L.) for Beer Production in the Conditions of the Malopolska Vistula Gorge Region
Barbara Sawicka et al.
FERMENTATION-BASEL (2021)
Key constituents, flavour profiles and specific sensory evaluation of wheat style non-alcoholic beers depending on their production method
Magdalena Mueller et al.
JOURNAL OF THE INSTITUTE OF BREWING (2021)
How to objectively determine the color of beer?
Daniel Koren et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)
Characteristics of Cornelian cherry sour non-alcoholic beers brewed with the special yeast Saccharomycodes ludwigii
Kinga Adamenko et al.
FOOD CHEMISTRY (2020)
Personality traits and bitterness perception influence the liking and intake of pale ale style beers
Molly J. Higgins et al.
FOOD QUALITY AND PREFERENCE (2020)
Non-Alcoholic and Craft Beer Production and Challenges
Liana Claudia Salanta et al.
PROCESSES (2020)
Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation
Pei-Tong Liu et al.
MOLECULES (2019)
Characterization of Key Aroma Compounds in Pellets of Different Hop Varieties (Humulus lupulus L.) by Means of the Sensomics Approach
Sabrina Brendel et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)
The molecular biology of fruity and floral aromas in beer and other alcoholic beverages
Sylvester Holt et al.
FEMS MICROBIOLOGY REVIEWS (2019)
Screening and Application of Cyberlindnera Yeasts to Produce a Fruity, Non-Alcoholic Beer
Konstantin Bellut et al.
FERMENTATION-BASEL (2019)
Determination of Volatile Markers from Magnum Hops in Beer by In-Tube Extraction-Gas Chromatography-Mass Spectrometry
Delia Michiu et al.
ANALYTICAL LETTERS (2018)
Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain
Giovanni De Francesco et al.
FOOD MICROBIOLOGY (2018)
Aroma profile and bitter acid characterization of hop cones (Humulus lupulus L.) of five healthy and infected Polish cultivars
L. Pistelli et al.
INDUSTRIAL CROPS AND PRODUCTS (2018)
The Influence of Color on the Consumer's Experience of Beer
Felipe Reinoso Carvalho et al.
FRONTIERS IN PSYCHOLOGY (2017)
Yeast: the soul of beer's aroma-a review of flavour-active esters and higher alcohols produced by the brewing yeast
Eduardo J. Pires et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2014)
Characterisation of four popular Polish hop cultivars
Michele Leonardi et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)
Synthesis of green note aroma compounds by biotransformation of fatty acids using yeast cells coexpressing lipoxygenase and hydroperoxide lyase
Markus Buchhaupt et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2012)
The effect of raw material contamination with mycotoxins on the composition of alcoholic fermentation volatile by-products in raw spirits
Grzegorz Klosowski et al.
BIORESOURCE TECHNOLOGY (2010)
Beer, carbohydrates and diet
CW Bamforth
JOURNAL OF THE INSTITUTE OF BREWING (2005)
Characterization of a Saccharomyces cerevisiae NADP(H)-dependent alcohol dehydrogenase (ADHVII), a member of the cinnamyl alcohol dehydrogenase family
C Larroy et al.
EUROPEAN JOURNAL OF BIOCHEMISTRY (2002)