BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

172 related articles for article (PubMed ID: 36398756)

  • 1. Alcohol-free and low-alcohol beers: Aroma chemistry and sensory characteristics.
    Piornos JA; Koussissi E; Balagiannis DP; Brouwer E; Parker JK
    Compr Rev Food Sci Food Saf; 2023 Jan; 22(1):233-259. PubMed ID: 36398756
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Low-alcohol Beers: Flavor Compounds, Defects, and Improvement Strategies.
    Blanco CA; Andrés-Iglesias C; Montero O
    Crit Rev Food Sci Nutr; 2016 Jun; 56(8):1379-88. PubMed ID: 25118090
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Dry-Hopping to Modify the Aroma of Alcohol-Free Beer on a Molecular Level-Loss and Transfer of Odor-Active Compounds.
    Brendel S; Hofmann T; Granvogl M
    J Agric Food Chem; 2020 Aug; 68(32):8602-8612. PubMed ID: 32657584
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Non- and low-alcoholic beer - popularity and manufacturing techniques.
    Kozłowski R; Dziedziński M; Stachowiak B; Kobus-Cisowska J
    Acta Sci Pol Technol Aliment; 2021; 20(3):347-357. PubMed ID: 34304552
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Elucidating the Odor-Active Aroma Compounds in Alcohol-Free Beer and Their Contribution to the Worty Flavor.
    Piornos JA; Balagiannis DP; Methven L; Koussissi E; Brouwer E; Parker JK
    J Agric Food Chem; 2020 Sep; 68(37):10088-10096. PubMed ID: 32799537
    [TBL] [Abstract][Full Text] [Related]  

  • 6. A Review of N-Heterocycles: Mousy Off-Flavor in Sour Beer.
    Martusevice P; Li X; Hengel MJ; Wang SC; Fox GP
    J Agric Food Chem; 2024 Apr; 72(14):7618-7628. PubMed ID: 38538519
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Identification by NMR of key compounds present in beer distillates and residual phases after dealcoholization by vacuum distillation.
    Labrado D; Ferrero S; Caballero I; Alvarez CM; Villafañe F; Blanco CA
    J Sci Food Agric; 2020 Aug; 100(10):3971-3978. PubMed ID: 32333388
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The molecular biology of fruity and floral aromas in beer and other alcoholic beverages.
    Holt S; Miks MH; de Carvalho BT; Foulquié-Moreno MR; Thevelein JM
    FEMS Microbiol Rev; 2019 May; 43(3):193-222. PubMed ID: 30445501
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Evaluation of mixed-fermentation of Saccharomyces cerevisiae with Saprochaete suaveolens to produce natural fruity beer from industrial wort.
    Tan M; Caro Y; Shum-Cheong-Sing A; Robert L; François JM; Petit T
    Food Chem; 2021 Jun; 346():128804. PubMed ID: 33418411
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Decrease of aged beer aroma by the reducing activity of brewing yeast.
    Saison D; De Schutter DP; Vanbeneden N; Daenen L; Delvaux F; Delvaux FR
    J Agric Food Chem; 2010 Mar; 58(5):3107-15. PubMed ID: 20143776
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Contribution of 3-methylthiopropionaldehyde to the worty flavor of alcohol-free beers.
    Perpète P; Collin S
    J Agric Food Chem; 1999 Jun; 47(6):2374-8. PubMed ID: 10794639
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Cold extraction process for producing a low-alcohol beer, International Pale Lager style: Evaluation and description of flavors using electronic tongue.
    Eduardo da Silva K; Marcel Borges E; Crestani I; Dognini J; César de Jesus P
    Food Res Int; 2024 Aug; 190():114598. PubMed ID: 38945614
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Beer volatile fingerprinting at different brewing steps.
    Alves V; Gonçalves J; Figueira JA; Ornelas LP; Branco RN; Câmara JS; Pereira JAM
    Food Chem; 2020 Oct; 326():126856. PubMed ID: 32450481
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain.
    De Francesco G; Sannino C; Sileoni V; Marconi O; Filippucci S; Tasselli G; Turchetti B
    Food Microbiol; 2018 Dec; 76():354-362. PubMed ID: 30166161
    [TBL] [Abstract][Full Text] [Related]  

  • 15. In search of an alternative placebo: estimating alcohol content of nonalcoholic, light, and regular beer.
    Corcoran KJ; Segrist DJ
    Addict Behav; 1993; 18(3):259-62. PubMed ID: 8342438
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added.
    Capece A; Romaniello R; Pietrafesa A; Siesto G; Pietrafesa R; Zambuto M; Romano P
    Int J Food Microbiol; 2018 Nov; 284():22-30. PubMed ID: 29990636
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Different beers with different hops. Relevant compounds for their aroma characteristics.
    Inui T; Tsuchiya F; Ishimaru M; Oka K; Komura H
    J Agric Food Chem; 2013 May; 61(20):4758-64. PubMed ID: 23627300
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of the macromolecular and sensory profile of non-alcoholic beers produced with various methods.
    Krebs G; Müller M; Becker T; Gastl M
    Food Res Int; 2019 Feb; 116():508-517. PubMed ID: 30716975
    [TBL] [Abstract][Full Text] [Related]  

  • 19. The Potential of Traditional Norwegian KVEIK Yeast for Brewing Novel Beer on the Example of Foreign Extra Stout.
    Kawa-Rygielska J; Adamenko K; Pietrzak W; Paszkot J; Głowacki A; Gasiński A; Leszczyński P
    Biomolecules; 2021 Nov; 11(12):. PubMed ID: 34944422
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 9.