Related references
Note: Only part of the references are listed.Single and Interactive Effects of Unmalted Cereals, Hops, and Yeasts on Quality of White-Inspired Craft Beers
Antonietta Baiano et al.
BEVERAGES (2023)
Influence of different fermentation conditions on the analytical and sensory properties of craft beers: Hopping, fermentation temperature and yeast strain
Remedios Castro et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2022)
Novel microencapsulated yeast for the primary fermentation of green beer: kinetic behavior, volatiles and sensory profile
Ilaria Benucci et al.
FOOD CHEMISTRY (2021)
Comparison of Three Approaches to Assess the Flavour Characteristics of Scotch Whisky Spirit
Martina Daute et al.
APPLIED SCIENCES-BASEL (2021)
Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers
Angelica Romero-Medina et al.
FOODS (2020)
Selection of an autochthonous yeast starter culture for industrial production of Primitivo Gioia del Colle PDO/DOC in Apulia (Southern Italy)
M. Tufariello et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Flavour component analysis by HS-SPME/GC-MS and chemometric modeling to characterize Pilsner-style Lager craft beers
Vanessa Giannetti et al.
MICROCHEMICAL JOURNAL (2019)
The molecular biology of fruity and floral aromas in beer and other alcoholic beverages
Sylvester Holt et al.
FEMS MICROBIOLOGY REVIEWS (2019)
Correlation Between Sensory Descriptive Analysis and Volatile Composition of Beer Using Multivariate Analysis: The Effect of the Nonvolatile Matrix on the Sensory Perception and Volatile Fraction Behavior
Luis F. Castro et al.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS (2018)
Comparison of sensory and chemical evaluation of lager beer aroma by gas chromatography and gas chromatography/mass spectrometry
Miha Ocvirk et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Determination of free fatty acids in beer
Elisabetta Bravi et al.
FOOD CHEMISTRY (2017)
Flavour-active volatile compounds in beer: production, regulation and control
Ademola O. Olaniran et al.
JOURNAL OF THE INSTITUTE OF BREWING (2017)
Phenolic compounds of Brazilian beers from different types and styles and application of chemometrics for modeling antioxidant capacity
Nathalia Moura-Nunes et al.
FOOD CHEMISTRY (2016)
α-Cyclodextrin encapsulation of supercritical CO2 extracted oleoresins from different plant matrices: A stability study
Miriana Durante et al.
FOOD CHEMISTRY (2016)
Comparison of Two Extraction Techniques, Solid-Phase Microextraction Versus Continuous Liquid-Liquid Extraction/Solvent-Assisted Flavor Evaporation, for the Analysis of Flavor Compounds in Gueuze Lambic Beer
Katherine A. Thompson-Witrick et al.
JOURNAL OF FOOD SCIENCE (2015)
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)
Aroma-active ester profile of ale beer produced under different fermentation and nutritional conditions
Lettisha Hiralal et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2014)
Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry
Serena Rossi et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Polysaccharide and volatile composition of Cabernet wine affected by different over-lees ageing
S. Pati et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2012)
Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization
Paula Varela et al.
FOOD RESEARCH INTERNATIONAL (2012)
Effects of Different beta-D-Glycosidases on Bound Aroma Compounds in Muscat Grape Determined by HS-SPME and GC-MS
Wenhuai Kang et al.
JOURNAL OF THE INSTITUTE OF BREWING (2010)
Analysis of Free Fatty Acids in Beer: Comparison of Solid-Phase Extraction, Solid-Phase Microextraction, and Stir Bar Sorptive Extraction
Tomas Horak et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Discriminant analysis of selected yield components and fatty acid composition of chosen Triticum monococcum, Triticum dicoccum and Triticum spelta accessions
Elzbieta Suchowilska et al.
JOURNAL OF CEREAL SCIENCE (2009)
Development of a dynamic headspace solid-phase microextraction procedure coupled to GC-qMSD for evaluation the chemical profile in alcoholic beverages
F. Rodrigues et al.
ANALYTICA CHIMICA ACTA (2008)
Primary beer fermentation by immobilised yeast - a review on flavour formation and control strategies
Ronnie Willaert et al.
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY (2006)
De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts
FM Carrau et al.
FEMS MICROBIOLOGY LETTERS (2005)
Fatty acid compositions of commercial red wines
K Yunoki et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2004)
Wheat variety and barley malt properties: Influence on haze intensity and foam stability of wheat beer
SA Depraetere et al.
JOURNAL OF THE INSTITUTE OF BREWING (2004)