139 related articles for article (PubMed ID: 38422384)
1. Quantification of Hop-Derived Bitter Compounds in Beer Using Liquid Chromatography Mass Spectrometry.
Teng CE; Wang YM; Li TH; Chen SF
J Am Soc Mass Spectrom; 2024 Apr; 35(4):746-755. PubMed ID: 38422384
[TBL] [Abstract][Full Text] [Related]
2. Characterization of bitter-tasting and antioxidant activity of dry-hopped beers.
Wang L; Hong K; Agbaka JI; Song Y; Lv C; Ma C
J Sci Food Agric; 2022 Aug; 102(11):4843-4853. PubMed ID: 35233761
[TBL] [Abstract][Full Text] [Related]
3. Evaluation of Nonvolatile Chemistry Affecting Sensory Bitterness Intensity of Highly Hopped Beers.
Hahn CD; Lafontaine SR; Pereira CB; Shellhammer TH
J Agric Food Chem; 2018 Apr; 66(13):3505-3513. PubMed ID: 29526091
[TBL] [Abstract][Full Text] [Related]
4. Addition of Hop (
Pinto MBC; Schmidt FL; Rappsilber J; Gibson B; Wietstock PC
J Agric Food Chem; 2023 Apr; 71(14):5700-5711. PubMed ID: 36989404
[TBL] [Abstract][Full Text] [Related]
5. Development of preparative and analytical methods of the hop bitter acid oxide fraction and chemical properties of its components.
Taniguchi Y; Matsukura Y; Taniguchi H; Koizumi H; Katayama M
Biosci Biotechnol Biochem; 2015; 79(10):1684-94. PubMed ID: 25996959
[TBL] [Abstract][Full Text] [Related]
6. Sensomics analysis of key bitter compounds in the hard resin of hops (Humulus lupulus L.) and their contribution to the bitter profile of Pilsner-type beer.
Dresel M; Dunkel A; Hofmann T
J Agric Food Chem; 2015 Apr; 63(13):3402-18. PubMed ID: 25793563
[TBL] [Abstract][Full Text] [Related]
7. Evidence of Dextrin Hydrolyzing Enzymes in Cascade Hops ( Humulus lupulus).
Kirkpatrick KR; Shellhammer TH
J Agric Food Chem; 2018 Aug; 66(34):9121-9126. PubMed ID: 30084254
[TBL] [Abstract][Full Text] [Related]
8. LC-MS/MS quantitation of hop-derived bitter compounds in beer using the ECHO technique.
Intelmann D; Haseleu G; Hofmann T
J Agric Food Chem; 2009 Feb; 57(4):1172-82. PubMed ID: 19199583
[TBL] [Abstract][Full Text] [Related]
9. Comprehensive sensomics analysis of hop-derived bitter compounds during storage of beer.
Intelmann D; Haseleu G; Dunkel A; Lagemann A; Stephan A; Hofmann T
J Agric Food Chem; 2011 Mar; 59(5):1939-53. PubMed ID: 21302939
[TBL] [Abstract][Full Text] [Related]
10. Analysis of the components of hard resin in hops (Humulus lupulus L.) and structural elucidation of their transformation products formed during the brewing process.
Taniguchi Y; Taniguchi H; Yamada M; Matsukura Y; Koizumi H; Furihata K; Shindo K
J Agric Food Chem; 2014 Nov; 62(47):11602-12. PubMed ID: 25354357
[TBL] [Abstract][Full Text] [Related]
11. Metabolism of hop-derived bitter acids.
Cattoor K; Dresel M; De Bock L; Boussery K; Van Bocxlaer J; Remon JP; De Keukeleire D; Deforce D; Hofmann T; Heyerick A
J Agric Food Chem; 2013 Aug; 61(33):7916-24. PubMed ID: 23898921
[TBL] [Abstract][Full Text] [Related]
12. The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer.
Oladokun O; Tarrega A; James S; Smart K; Hort J; Cook D
Food Chem; 2016 Aug; 205():212-20. PubMed ID: 27006233
[TBL] [Abstract][Full Text] [Related]
13. Impact of Hop Freshness on Dry Hopped Beer Quality.
Rutnik K; Ocvirk M; Košir IJ
Foods; 2022 Apr; 11(9):. PubMed ID: 35564033
[TBL] [Abstract][Full Text] [Related]
14. Interesting Behavior of Geranic Acid during the Beer Brewing Process: Why Could Geranic Acid Remain at a Higher Level Only in the Beer Using Sorachi Ace Hops?
Sanekata A; Tanigawa A; Takoi K; Nakayama Y; Tsuchiya Y
J Agric Food Chem; 2023 Nov; 71(47):18489-18498. PubMed ID: 37962414
[TBL] [Abstract][Full Text] [Related]
15. Determination of α- and β-acids in hops by liquid chromatography or electromigration techniques: A critical review.
Duarte LM; Aredes RS; Amorim TL; de Carvalho Marques FF; de Oliveira MAL
Food Chem; 2022 Dec; 397():133671. PubMed ID: 35908460
[TBL] [Abstract][Full Text] [Related]
16. Quantitative sensomics profiling of hop-derived bitter compounds throughout a full-scale beer manufacturing process.
Haseleu G; Lagemann A; Stephan A; Intelmann D; Dunkel A; Hofmann T
J Agric Food Chem; 2010 Jul; 58(13):7930-9. PubMed ID: 20527768
[TBL] [Abstract][Full Text] [Related]
17. Characterization of prenylflavonoids and hop bitter acids in various classes of Czech beers and hop extracts using high-performance liquid chromatography-mass spectrometry.
Ceslová L; Holcapek M; Fidler M; Drsticková J; Lísa M
J Chromatogr A; 2009 Oct; 1216(43):7249-57. PubMed ID: 19786280
[TBL] [Abstract][Full Text] [Related]
18. How deviations in the elemental profile of Humulus lupulus grown throughout the U.S. and Germany influence hop and beer quality.
Lafontaine S; Thomson D; Schubert C; Müller I; Kyle M; Biendl M; Conn S; Schüll F; Lutz A; Ligare M; Hale A; Thörner S; Rettberg N
Food Chem; 2022 Nov; 395():133543. PubMed ID: 35841736
[TBL] [Abstract][Full Text] [Related]
19. The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality.
Gribkova IN; Kharlamova LN; Lazareva IV; Zakharov MA; Zakharova VA; Kozlov VI
Molecules; 2022 Jan; 27(3):. PubMed ID: 35164005
[TBL] [Abstract][Full Text] [Related]
20. Development of a Method for the Quantitation of Three Thiols in Beer, Hop, and Wort Samples by Stir Bar Sorptive Extraction with in Situ Derivatization and Thermal Desorption-Gas Chromatography-Tandem Mass Spectrometry.
Ochiai N; Sasamoto K; Kishimoto T
J Agric Food Chem; 2015 Aug; 63(30):6698-706. PubMed ID: 26166150
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]