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Journal Abstract Search

180 related items for PubMed ID: 37570773

  • 1. Aroma Profile Development in Beer Fermented with Azacca, Idaho-7, and Sultana Hops.
    McCabe AK, Keyes JK, Hemetsberger H, Kurr CV, Albright B, Ward MG, McKinley ML, Breezley SJ, Cole CA.
    Molecules; 2023 Aug 01; 28(15):. PubMed ID: 37570773
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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 15; 40(22):4366-4376. PubMed ID: 28887851
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. The molecular biology of fruity and floral aromas in beer and other alcoholic beverages.
    Holt S, Miks MH, de Carvalho BT, Foulquié-Moreno MR, Thevelein JM.
    FEMS Microbiol Rev; 2019 May 01; 43(3):193-222. PubMed ID: 30445501
    [Abstract] [Full Text] [Related]

  • 11. Aroma component analysis by HS-SPME/GC-MS to characterize Lager, Ale, and sour beer styles.
    Edgar Herkenhoff M, Brödel O, Frohme M.
    Food Res Int; 2024 Oct 01; 194():114763. PubMed ID: 39232500
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. Use of GC-olfactometry to identify the hop aromatic compounds in beer.
    Lermusieau G, Bulens M, Collin S.
    J Agric Food Chem; 2001 Aug 21; 49(8):3867-74. PubMed ID: 11513681
    [Abstract] [Full Text] [Related]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. Effect of Hop Varieties and Forms in the Hopping Process on Non-Alcoholic Beer Quality.
    Adamenko K, Kawa-Rygielska J.
    Molecules; 2022 Nov 16; 27(22):. PubMed ID: 36432011
    [Abstract] [Full Text] [Related]

  • 17. Yeast Strain Influences the Hop-Derived Sensory Properties and Volatile Composition of Beer.
    Kumar A, Warburton A, Silcock P, Bremer PJ, Eyres GT.
    Foods; 2023 Mar 02; 12(5):. PubMed ID: 36900579
    [Abstract] [Full Text] [Related]

  • 18. Evaluation of PTR-ToF-MS as a tool to track the behavior of hop-derived compounds during the fermentation of beer.
    Richter TM, Silcock P, Algarra A, Eyres GT, Capozzi V, Bremer PJ, Biasioli F.
    Food Res Int; 2018 Sep 02; 111():582-589. PubMed ID: 30007722
    [Abstract] [Full Text] [Related]

  • 19. 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
    [Abstract] [Full Text] [Related]

  • 20. A powerful methodological approach combining headspace solid phase microextraction, mass spectrometry and multivariate analysis for profiling the volatile metabolomic pattern of beer starting raw materials.
    Gonçalves JL, Figueira JA, Rodrigues FP, Ornelas LP, Branco RN, Silva CL, Câmara JS.
    Food Chem; 2014 Oct 01; 160():266-80. PubMed ID: 24799238
    [Abstract] [Full Text] [Related]

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