These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

131 related articles for article (PubMed ID: 37628110)

  • 1. Effect of Wort Boiling System and Hopping Regime on Wort and Beer Stale-Flavor Aldehydes.
    Mikyška A; Štěrba K
    Foods; 2023 Aug; 12(16):. PubMed ID: 37628110
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The Influence of Proteolytic Malt Modification on the Aging Potential of Final Wort.
    Nobis A; Lehnhardt F; Gebauer M; Becker T; Gastl M
    Foods; 2021 Sep; 10(10):. PubMed ID: 34681369
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Relevance of Oxygen for the Formation of Strecker Aldehydes during Beer Production and Storage.
    Wietstock PC; Kunz T; Methner FJ
    J Agric Food Chem; 2016 Oct; 64(42):8035-8044. PubMed ID: 27718561
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of 3-DG as a Key Precursor Compound on Aging of Lager Beers.
    Nobis A; Kunz OS; Gastl M; Hellwig M; Henle T; Becker T
    J Agric Food Chem; 2021 Mar; 69(12):3732-3740. PubMed ID: 33724016
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Release and evaporation of volatiles during boiling of unhopped wort.
    De Schutter DP; Saison D; Delvaux F; Derdelinckx G; Rock JM; Neven H; Delvaux FR
    J Agric Food Chem; 2008 Jul; 56(13):5172-80. PubMed ID: 18547048
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of the brewing process on furfuryl ethyl ether formation during beer aging.
    Vanderhaegen B; Neven H; Verstrepen KJ; Delvaux FR; Verachtert H; Derdelinckx G
    J Agric Food Chem; 2004 Nov; 52(22):6755-64. PubMed ID: 15506813
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of lipids in the generation of phenylacetaldehyde in wort-related model systems.
    Gallardo E; De Schutter DP; Zamora R; Derdelinckx G; Delvaux FR; Hidalgo FJ
    J Agric Food Chem; 2008 May; 56(9):3155-9. PubMed ID: 18386901
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 3-methylthiopropionaldehyde as precursor of dimethyl trisulfide in aged beers.
    Gijs L; Perpète P; Timmermans A; Collin S
    J Agric Food Chem; 2000 Dec; 48(12):6196-9. PubMed ID: 11312791
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Release of deuterated nonenal during beer aging from labeled precursors synthesized in the boiling kettle.
    Noël S; Liégeois C; Lermusieau G; Bodart E; Badot C; Collin S
    J Agric Food Chem; 1999 Oct; 47(10):4323-6. PubMed ID: 10552809
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Antimicrobial activity of Enterococcus faecium L50, a strain producing enterocins L50 (L50A and L50B), P and Q, against beer-spoilage lactic acid bacteria in broth, wort (hopped and unhopped), and alcoholic and non-alcoholic lager beers.
    Basanta A; Sánchez J; Gómez-Sala B; Herranz C; Hernández PE; Cintas LM
    Int J Food Microbiol; 2008 Jul; 125(3):293-307. PubMed ID: 18544465
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Monitoring the evolution of free and cysteinylated aldehydes from malt to fresh and forced aged beer.
    Bustillo Trueba P; Jaskula-Goiris B; Ditrych M; Filipowska W; De Brabanter J; De Rouck G; Aerts G; De Cooman L; De Clippeleer J
    Food Res Int; 2021 Feb; 140():110049. PubMed ID: 33648274
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Modification of the levels of polyphenols in wort and beer by addition of hexamethylenetetramine or sulfite during mashing.
    Andersen ML; Skibsted LH
    J Agric Food Chem; 2001 Nov; 49(11):5232-7. PubMed ID: 11714309
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. 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]  

  • 18. 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]  

  • 19. 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]  

  • 20. Impact of different wort boiling temperatures on the beer foam stabilizing properties of lipid transfer protein 1.
    Van Nierop SN; Evans DE; Axcell BC; Cantrell IC; Rautenbach M
    J Agric Food Chem; 2004 May; 52(10):3120-9. PubMed ID: 15137863
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.