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Journal Abstract Search

217 related items for PubMed ID: 35164005

  • 21. Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception.
    Gonçalves L, Jesus M, Brandão E, Magalhães P, Mateus N, Freitas V, Soares S.
    Molecules; 2023 Mar 09; 28(6):. PubMed ID: 36985492
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  • 25. 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 08; 63(13):3402-18. PubMed ID: 25793563
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  • 26. Effects of Dry-Hopping on Beer Chemistry and Sensory Properties-A Review.
    Klimczak K, Cioch-Skoneczny M, Duda-Chodak A.
    Molecules; 2023 Sep 15; 28(18):. PubMed ID: 37764422
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  • 27. Effect of dry hopping on the oxidative stability of beer.
    Hrabia O, Ditrych M, Ciosek A, Fulara K, Andersen ML, Poreda A.
    Food Chem; 2022 Nov 15; 394():133480. PubMed ID: 35717916
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  • 28. 3-Sulfanyl-4-methylpentan-1-ol in Dry-Hopped Beers: First Evidence of Glutathione S-Conjugates in Hop (Humulus lupulus L.).
    Kankolongo Cibaka ML, Decourrière L, Lorenzo-Alonso CJ, Bodart E, Robiette R, Collin S.
    J Agric Food Chem; 2016 Nov 16; 64(45):8572-8582. PubMed ID: 27933902
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  • 29. Use of GC-olfactometry to identify the hop aromatic compounds in beer.
    Lermusieau G, Bulens M, Collin S.
    J Agric Food Chem; 2001 Aug 16; 49(8):3867-74. PubMed ID: 11513681
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  • 30. Development of a flavor hop (Humulus lupulus L.) cultivar, 'Furano Magical', with cones rich in 4-methyl-4-sulfunylpentan-2-one.
    Koie K, Takazumi K, Hamaguchi T, Takoi K, Itoga Y, Uemoto M, Goto M, Ogushi K, Suda N.
    J Sci Food Agric; 2022 Aug 30; 102(11):4677-4684. PubMed ID: 35191042
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  • 31. 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 23; 1216(43):7249-57. PubMed ID: 19786280
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  • 32. 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 29; 71(47):18489-18498. PubMed ID: 37962414
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  • 33. 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 09; 59(5):1939-53. PubMed ID: 21302939
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  • 34. 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 Mar 09; 79(10):1684-94. PubMed ID: 25996959
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  • 35. Comparison of four extraction methods for analysis of volatile hop-derived aroma compounds in beer.
    Richter TM, Eyres GT, Silcock P, Bremer PJ.
    J Sep Sci; 2017 Nov 09; 40(22):4366-4376. PubMed ID: 28887851
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  • 36. Impact of Hop Freshness on Dry Hopped Beer Quality.
    Rutnik K, Ocvirk M, Košir IJ.
    Foods; 2022 Apr 30; 11(9):. PubMed ID: 35564033
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  • 37. Effect of Czech Hop Varieties on Aroma of Dry-Hopped Lager Beer.
    Tusha K, Nešpor J, Jelínek L, Vodičková H, Kinčl T, Dostálek P.
    Foods; 2022 Aug 20; 11(16):. PubMed ID: 36010520
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  • 38. 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 14; 58(13):7930-9. PubMed ID: 20527768
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  • 39. Identification and Characterization of Geranic Acid as a Unique Flavor Compound of Hops ( Humulus lupulus L.) Variety Sorachi Ace.
    Sanekata A, Tanigawa A, Takoi K, Nakayama Y, Tsuchiya Y.
    J Agric Food Chem; 2018 Nov 21; 66(46):12285-12295. PubMed ID: 30362744
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  • 40. In Silico Investigation of Bitter Hop-Derived Compounds and Their Cognate Bitter Taste Receptors.
    Dunkel A, Hofmann T, Di Pizio A.
    J Agric Food Chem; 2020 Sep 23; 68(38):10414-10423. PubMed ID: 32027492
    [Abstract] [Full Text] [Related]

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