180 related articles for article (PubMed ID: 29641218)
1. Forced into aging: Analytical prediction of the flavor-stability of lager beer. A review.
Lehnhardt F; Gastl M; Becker T
Crit Rev Food Sci Nutr; 2019; 59(16):2642-2653. PubMed ID: 29641218
[TBL] [Abstract][Full Text] [Related]
2. Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.
Soares da Costa M; Gonçalves C; Ferreira A; Ibsen C; Guedes de Pinho P; Silva Ferreira AC
J Agric Food Chem; 2004 Dec; 52(26):7911-7. PubMed ID: 15612775
[TBL] [Abstract][Full Text] [Related]
3. On the origin of free and bound staling aldehydes in beer.
Baert JJ; De Clippeleer J; Hughes PS; De Cooman L; Aerts G
J Agric Food Chem; 2012 Nov; 60(46):11449-72. PubMed ID: 23148603
[TBL] [Abstract][Full Text] [Related]
4. A Comprehensive Evaluation of Flavor Instability of Beer (Part 1): Influence of Release of Bound State Aldehydes.
Lehnhardt F; Nobis A; Skornia A; Becker T; Gastl M
Foods; 2021 Oct; 10(10):. PubMed ID: 34681479
[TBL] [Abstract][Full Text] [Related]
5. Assessment of Staling Aldehydes in Lager Beer under Maritime Transport and Storage Conditions.
Aguiar D; Pereira AC; Marques JC
Molecules; 2022 Jan; 27(3):. PubMed ID: 35163867
[TBL] [Abstract][Full Text] [Related]
6. Use of chemical indicators of beer aging for ex-post checking of storage conditions and prediction of the sensory stability of beer.
Cejka P; Culík J; Horák T; Jurková M; Olšovská J
J Agric Food Chem; 2013 Dec; 61(51):12670-5. PubMed ID: 24308508
[TBL] [Abstract][Full Text] [Related]
7. Insights into chemical and sensorial aspects to understand and manage beer aging using chemometrics.
Mutz YS; Rosario DKA; Conte-Junior CA
Compr Rev Food Sci Food Saf; 2020 Nov; 19(6):3774-3801. PubMed ID: 33337064
[TBL] [Abstract][Full Text] [Related]
8. The influence of storage conditions on the chemistry and flavor of hoppy ales.
Schubert C; Lafontaine S; Dennenlöhr J; Thörner S; Rettberg N
Food Chem; 2022 Nov; 395():133616. PubMed ID: 35843079
[TBL] [Abstract][Full Text] [Related]
9. Technological influence on sensory stability and antioxidant activity of beers measured by ORAC and FRAP.
Wannenmacher J; Cotterchio C; Schlumberger M; Reuber V; Gastl M; Becker T
J Sci Food Agric; 2019 Nov; 99(14):6628-6637. PubMed ID: 31393605
[TBL] [Abstract][Full Text] [Related]
10. A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of
Nobis A; Kwasnicki M; Lehnhardt F; Hellwig M; Henle T; Becker T; Gastl M
Foods; 2021 Nov; 10(11):. PubMed ID: 34828949
[TBL] [Abstract][Full Text] [Related]
11. How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging.
Gijs L; Chevance F; Jerkovic V; Collin S
J Agric Food Chem; 2002 Sep; 50(20):5612-6. PubMed ID: 12236686
[TBL] [Abstract][Full Text] [Related]
12. The interaction effect between vibrations and temperature simulating truck transport on the flavor stability of beer.
Paternoster A; Jaskula-Goiris B; De Causmaecker B; Vanlanduit S; Springael J; Braet J; De Rouck G; De Cooman L
J Sci Food Agric; 2019 Mar; 99(5):2165-2174. PubMed ID: 30302771
[TBL] [Abstract][Full Text] [Related]
13. Brewing Rutin-Enriched Lager Beer with Buckwheat Malt as Adjuncts.
Deng Y; Lim J; Lee GH; Nguyen TTH; Xiao Y; Piao M; Kim D
J Microbiol Biotechnol; 2019 Jun; 29(6):877-886. PubMed ID: 31154743
[TBL] [Abstract][Full Text] [Related]
14. Multivariate modeling of aging in bottled lager beer by principal component analysis and multiple regression methods.
Liu J; Li Q; Dong J; Chen J; Gu G
J Agric Food Chem; 2008 Aug; 56(16):7106-12. PubMed ID: 18624409
[TBL] [Abstract][Full Text] [Related]
15. Evaluation of non-volatile metabolites in beer stored at high temperature and utility as an accelerated method to predict flavour stability.
Heuberger AL; Broeckling CD; Sedin D; Holbrook C; Barr L; Kirkpatrick K; Prenni JE
Food Chem; 2016 Jun; 200():301-7. PubMed ID: 26830592
[TBL] [Abstract][Full Text] [Related]
16. Aldehyde Accumulation in Aged Alcoholic Beer: Addressing Acetaldehyde Impacts on Upper Aerodigestive Tract Cancer Risks.
Moreira MTG; Pereira PR; Aquino A; Conte-Junior CA; Paschoalin VMF
Int J Mol Sci; 2022 Nov; 23(22):. PubMed ID: 36430619
[TBL] [Abstract][Full Text] [Related]
17. Influence of malt source on beer chemistry, flavor, and flavor stability.
Bettenhausen HM; Barr L; Broeckling CD; Chaparro JM; Holbrook C; Sedin D; Heuberger AL
Food Res Int; 2018 Nov; 113():487-504. PubMed ID: 30195545
[TBL] [Abstract][Full Text] [Related]
18. Release of deuterated (E)-2-nonenal during beer aging from labeled precursors synthesized before boiling.
Liégeois C; Meurens N; Badot C; Collin S
J Agric Food Chem; 2002 Dec; 50(26):7634-8. PubMed ID: 12475282
[TBL] [Abstract][Full Text] [Related]
19. Evolution of chemical and sensory properties during aging of top-fermented beer.
Vanderhaegen B; Neven H; Coghe S; Verstrepen KJ; Verachtert H; Derdelinckx G
J Agric Food Chem; 2003 Nov; 51(23):6782-90. PubMed ID: 14582975
[TBL] [Abstract][Full Text] [Related]
20. Evaluation of beer deterioration by gas chromatography-mass spectrometry/multivariate analysis: a rapid tool for assessing beer composition.
Rodrigues JA; Barros AS; Carvalho B; Brandão T; Gil AM; Ferreira AC
J Chromatogr A; 2011 Feb; 1218(7):990-6. PubMed ID: 21227435
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
