4.7 Article

Assessment of beer quality based on foamability and chemical composition using computer vision algorithms, near infrared spectroscopy and machine learning algorithms

Related references

Note: Only part of the references are listed.
Article Agriculture, Multidisciplinary

Analysis of Beers from an 1840s' Shipwreck

John Londesborough et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Article Agronomy

Relationship between sensory and NIR spectroscopy in consumer preference of table grape (cv Italia)

Giuseppina Paola Parpinello et al.

POSTHARVEST BIOLOGY AND TECHNOLOGY (2013)

Article Food Science & Technology

Predicting acetic acid content in the final beer using neural networks and support vector machine

Yanqing Zhang et al.

JOURNAL OF THE INSTITUTE OF BREWING (2012)

Article Food Science & Technology

Iso-α-acids, bitterness and loss of beer quality during storage

Isabel Caballero et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)

Article Chemistry, Applied

Proteomic and peptidomic characterisation of beer: Immunological and technological implications

Gianluca Picariello et al.

FOOD CHEMISTRY (2011)

Review Biotechnology & Applied Microbiology

Flocculation in Saccharomyces cerevisiae: a review

E. V. Soares

JOURNAL OF APPLIED MICROBIOLOGY (2011)

Review Food Science & Technology

125th Anniversary Review: The Non-Biological Instability of Beer

Charles W. Bamforth

JOURNAL OF THE INSTITUTE OF BREWING (2011)

Article Chemistry, Applied

Construction of a novel beer proteome map and its use in beer quality control

Takashi Iimure et al.

FOOD CHEMISTRY (2010)

Article Biochemical Research Methods

Recognition of beer brand based on multivariate analysis of volatile fingerprint

Tomas Cajka et al.

JOURNAL OF CHROMATOGRAPHY A (2010)

Article Chemistry, Analytical

Combination of mid- and near-infrared spectroscopy for the determination of the quality properties of beers

Fernando A. Inon et al.

ANALYTICA CHIMICA ACTA (2006)

Article Agriculture, Multidisciplinary

Effects of the combination of hydrophobic polypeptides, iso-α acids, and malto-oligosaccharldes on beer foam stability

IMPLVO Ferreira et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Chemistry, Applied

Screening survey of deoxynivalenol in beer from the European market by an enzyme-linked immunosorbent assay

A Papadopoulou-Bouraoui et al.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2004)

Article Agriculture, Multidisciplinary

Role of beer lipid-binding proteins in preventing lipid destabilization of foam

DJ Cooper et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Food Science & Technology

Characterisation of the colloidal haze in commercial and pilot scale Belgian white beers

F Delvaux et al.

JOURNAL OF THE INSTITUTE OF BREWING (2000)