120 related articles for article (PubMed ID: 38873484)
1. Consumer insights into the at-home liking of commercial beers: Integrating nonvolatile and volatile flavor chemometrics.
Ramos-Parra PA; De Anda-Lobo IC; Viejo CG; Villarreal-Lara R; Clorio-Carillo JA; Marín-Obispo LM; Obispo-Fortunato DJ; Escobedo-Avellaneda Z; Fuentes S; Pérez-Carillo E; Hernandez-Brenes C
Food Sci Nutr; 2024 Jun; 12(6):4063-4075. PubMed ID: 38873484
[TBL] [Abstract][Full Text] [Related]
2. Beer and Consumer Response Using Biometrics: Associations Assessment of Beer Compounds and Elicited Emotions.
Gonzalez Viejo C; Villarreal-Lara R; Torrico DD; Rodríguez-Velazco YG; Escobedo-Avellaneda Z; Ramos-Parra PA; Mandal R; Pratap Singh A; Hernández-Brenes C; Fuentes S
Foods; 2020 Jun; 9(6):. PubMed ID: 32580405
[TBL] [Abstract][Full Text] [Related]
3. Strategic malting barley improvement for craft brewers through consumer sensory evaluation of malt and beer.
Craine EB; Bramwell S; Ross CF; Fisk S; Murphy KM
J Food Sci; 2021 Aug; 86(8):3628-3644. PubMed ID: 34190346
[TBL] [Abstract][Full Text] [Related]
4. Integration of non-invasive biometrics with sensory analysis techniques to assess acceptability of beer by consumers.
Gonzalez Viejo C; Fuentes S; Howell K; Torrico DD; Dunshea FR
Physiol Behav; 2019 Mar; 200():139-147. PubMed ID: 29501558
[TBL] [Abstract][Full Text] [Related]
5. 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]
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. Holistic and consumer-centric assessment of beer: A multi-measurement approach.
Jaeger SR; Cardello AV; Chheang SL; Beresford MK; Hedderley DI; Pineau B
Food Res Int; 2017 Sep; 99(Pt 1):287-297. PubMed ID: 28784485
[TBL] [Abstract][Full Text] [Related]
8. Characterizing Volatile and Nonvolatile Factors Influencing Flavor and American Consumer Preference toward Nonalcoholic Beer.
Lafontaine S; Senn K; Dennenlöhr J; Schubert C; Knoke L; Maxminer J; Cantu A; Rettberg N; Heymann H
ACS Omega; 2020 Sep; 5(36):23308-23321. PubMed ID: 32954182
[TBL] [Abstract][Full Text] [Related]
9. Multiple-sip temporal dominance of sensations associated with acceptance test: a study on special beers.
Corrêa Simioni SC; Ribeiro MN; de Souza VR; Nunes CA; Pinheiro ACM
J Food Sci Technol; 2018 Mar; 55(3):1164-1174. PubMed ID: 29487459
[TBL] [Abstract][Full Text] [Related]
10. Influence of malt composition on the quality of a top fermented beer.
Liguori L; De Francesco G; Orilio P; Perretti G; Albanese D
J Food Sci Technol; 2021 Jun; 58(6):2295-2303. PubMed ID: 33967326
[TBL] [Abstract][Full Text] [Related]
11. New insights into the characteristic flavor components of traditional sour beers such as Lambic and Flanders Red Ale beers.
Onishi K; Furuno M; Mori A; Fukusaki E
J Biosci Bioeng; 2024 Jul; 138(1):54-62. PubMed ID: 38653595
[TBL] [Abstract][Full Text] [Related]
12. Sensory and Olfactometry Chemometrics as Valuable Tools for Assessing Hops' Aroma Impact on Dry-Hopped Beers: A Study with Wild Portuguese Genotypes.
Machado JC; Lehnhardt F; Martins ZE; Faria MA; Kollmannsberger H; Gastl M; Becker T; Ferreira IMPLVO
Foods; 2021 Jun; 10(6):. PubMed ID: 34204222
[TBL] [Abstract][Full Text] [Related]
13. Sensomic comparison of lager beers fermented by selected Saccharomyces pastorianus yeast strains.
Vrzal T; Slabý M; Kubizniaková P; Horák T; Olšovská J
Food Microbiol; 2023 Oct; 115():104321. PubMed ID: 37567631
[TBL] [Abstract][Full Text] [Related]
14. Chemical characterization of aromas in beer and their effect on consumers liking.
Gonzalez Viejo C; Fuentes S; Torrico DD; Godbole A; Dunshea FR
Food Chem; 2019 Sep; 293():479-485. PubMed ID: 31151637
[TBL] [Abstract][Full Text] [Related]
15. Commercial craft beers produced in Uruguay: Volatile profile and physicochemical composition.
Medina K; Giannone N; Dellacassa E; Schinca C; Carrau F; Boido E
Food Res Int; 2023 Feb; 164():112349. PubMed ID: 36737939
[TBL] [Abstract][Full Text] [Related]
16. A unifying approach to wheat beer flavour by chemometric analyses. Could we speak of 'terroir'?
De Flaviis R; Santarelli V; Mutarutwa D; Grilli S; Sacchetti G
Curr Res Food Sci; 2023; 6():100429. PubMed ID: 36632432
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. The perceived bitterness of beer and 6-n-propylthiouracil (PROP) taste sensitivity.
Intranuovo LR; Powers AS
Ann N Y Acad Sci; 1998 Nov; 855():813-5. PubMed ID: 9929691
[TBL] [Abstract][Full Text] [Related]
19. Evaluation of volatile compound profiles and sensory properties of dark and pale beers fermented by different strains of brewing yeast.
Paszkot J; Gasiński A; Kawa-Rygielska J
Sci Rep; 2023 Apr; 13(1):6725. PubMed ID: 37185768
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]