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Journal Abstract Search

217 related items for PubMed ID: 35164005

  • 1. 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 24; 27(3):. PubMed ID: 35164005
    [Abstract] [Full Text] [Related]

  • 2. The Phenolic Compounds' Role in Beer from Various Adjuncts.
    Gribkova IN, Eliseev MN, Lazareva IV, Zakharova VA, Sviridov DA, Egorova OS, Kozlov VI.
    Molecules; 2023 Mar 01; 28(5):. PubMed ID: 36903541
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  • 3. Influence of the drying process of Cascade hop and the dry-hopping technique on the chemical, aromatic and sensory quality of the beer.
    Monacci E, Baris F, Bianchi A, Vezzulli F, Pettinelli S, Lambri M, Mencarelli F, Chinnici F, Sanmartin C.
    Food Chem; 2024 Dec 01; 460(Pt 2):140594. PubMed ID: 39068805
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  • 4. 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 01; 99(14):6628-6637. PubMed ID: 31393605
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  • 7. Investigations on the Impact of the Special Flavor Hop Variety Huell Melon on the Odor-Active Compounds in Late Hopped and Dry Hopped Beers.
    Neiens SD, Steinhaus M.
    J Agric Food Chem; 2019 Jan 09; 67(1):364-371. PubMed ID: 30539627
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  • 10. 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 25; 57(4):1172-82. PubMed ID: 19199583
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  • 11. Impact of harvest maturity on the aroma characteristics and chemistry of Cascade hops used for dry-hopping.
    Lafontaine S, Varnum S, Roland A, Delpech S, Dagan L, Vollmer D, Kishimoto T, Shellhammer T.
    Food Chem; 2019 Apr 25; 278():228-239. PubMed ID: 30583367
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  • 14. 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 22; 61(20):4758-64. PubMed ID: 23627300
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  • 15. 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 12; 68(32):8602-8612. PubMed ID: 32657584
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  • 16. Characterization of Key Aroma Compounds in Pellets of Different Hop Varieties (Humulus lupulus L.) by Means of the Sensomics Approach.
    Brendel S, Hofmann T, Granvogl M.
    J Agric Food Chem; 2019 Oct 30; 67(43):12044-12053. PubMed ID: 31518127
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  • 17. Evidence of Dextrin Hydrolyzing Enzymes in Cascade Hops ( Humulus lupulus).
    Kirkpatrick KR, Shellhammer TH.
    J Agric Food Chem; 2018 Aug 29; 66(34):9121-9126. PubMed ID: 30084254
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  • 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 30; 395():133543. PubMed ID: 35841736
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  • 19. Comparison of the odor-active compounds in unhopped beer and beers hopped with different hop varieties.
    Kishimoto T, Wanikawa A, Kono K, Shibata K.
    J Agric Food Chem; 2006 Nov 15; 54(23):8855-61. PubMed ID: 17090134
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  • 20. Occurrence of odorant polyfunctional thiols in beers hopped with different cultivars. First evidence of an S-cysteine conjugate in hop (Humulus lupulus L.).
    Gros J, Peeters F, Collin S.
    J Agric Food Chem; 2012 Aug 15; 60(32):7805-16. PubMed ID: 22769850
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