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Journal Abstract Search

227 related items for PubMed ID: 38538519

  • 1. 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 10; 72(14):7618-7628. PubMed ID: 38538519
    [Abstract] [Full Text] [Related]

  • 2. Analysis of mousy off-flavor compound 2-Acetyl-tetrahydropyridine using Liquid Chromatography Mass Spectrometry with Electrospray Ionization in sour beer.
    Martusevice P, Li X, Hengel M, Wang SC, Fox G.
    MethodsX; 2024 Jun 10; 12():102643. PubMed ID: 38510935
    [Abstract] [Full Text] [Related]

  • 3. Mousy off-flavor: a review.
    Snowdon EM, Bowyer MC, Grbin PR, Bowyer PK.
    J Agric Food Chem; 2006 Sep 06; 54(18):6465-74. PubMed ID: 16939299
    [Abstract] [Full Text] [Related]

  • 4. Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer.
    Dysvik A, La Rosa SL, Liland KH, Myhrer KS, Østlie HM, De Rouck G, Rukke EO, Westereng B, Wicklund T.
    Front Microbiol; 2020 Sep 06; 11():279. PubMed ID: 32153550
    [Abstract] [Full Text] [Related]

  • 5. Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added.
    Capece A, Romaniello R, Pietrafesa A, Siesto G, Pietrafesa R, Zambuto M, Romano P.
    Int J Food Microbiol; 2018 Nov 02; 284():22-30. PubMed ID: 29990636
    [Abstract] [Full Text] [Related]

  • 6. Polygenic Analysis in Absence of Major Effector ATF1 Unveils Novel Components in Yeast Flavor Ester Biosynthesis.
    Holt S, Trindade de Carvalho B, Foulquié-Moreno MR, Thevelein JM.
    mBio; 2018 Aug 28; 9(4):. PubMed ID: 30154260
    [Abstract] [Full Text] [Related]

  • 7. Acetic Acid Bacteria in Sour Beer Production: Friend or Foe?
    Bouchez A, De Vuyst L.
    Front Microbiol; 2022 Aug 28; 13():957167. PubMed ID: 35992674
    [Abstract] [Full Text] [Related]

  • 8. Microbial Dynamics in Traditional and Modern Sour Beer Production.
    Dysvik A, La Rosa SL, De Rouck G, Rukke EO, Westereng B, Wicklund T.
    Appl Environ Microbiol; 2020 Jul 02; 86(14):. PubMed ID: 32414797
    [Abstract] [Full Text] [Related]

  • 9. 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 02; 138(1):54-62. PubMed ID: 38653595
    [Abstract] [Full Text] [Related]

  • 10. Description of the temporal dynamics in microbial community composition and beer chemistry in sour beer production via barrel ageing of finished beers.
    Bossaert S, Winne V, Van Opstaele F, Buyse J, Verreth C, Herrera-Malaver B, Van Geel M, Verstrepen KJ, Crauwels S, De Rouck G, Lievens B.
    Int J Food Microbiol; 2021 Feb 02; 339():109030. PubMed ID: 33387813
    [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 02; 194():114763. PubMed ID: 39232500
    [Abstract] [Full Text] [Related]

  • 12. The role of lysine amino nitrogen in the biosynthesis of mousy off-flavor compounds by Dekkera anomala.
    Grbin PR, Herderich M, Markides A, Lee TH, Henschke PA.
    J Agric Food Chem; 2007 Dec 26; 55(26):10872-9. PubMed ID: 18038976
    [Abstract] [Full Text] [Related]

  • 13. Stuck or sluggish fermentations in home-made beers: Beyond the surface.
    Aponte M, Esposito F, Sequino G, Blaiotta G, De Filippis F.
    Int J Food Microbiol; 2022 Dec 16; 383():109956. PubMed ID: 36209540
    [Abstract] [Full Text] [Related]

  • 14. [Non-conventional yeasts as tools for innovation and differentiation in brewing].
    Burini JA, Eizaguirre JI, Loviso C, Libkind D.
    Rev Argent Microbiol; 2021 Dec 16; 53(4):359-377. PubMed ID: 33674169
    [Abstract] [Full Text] [Related]

  • 15. The effect of mixed culture fermentation of Saccharomyces cerevisiae and Saccharomyces cerevisiae var. diastaticus on fermentation parameters and flavor profile.
    Nemenyi J, Pitts ER, Martin-Ryals A, Boz Z, Zhang B, Jia Z, Budner D, MacIntosh AJ, Thompson-Witrick KA.
    J Food Sci; 2024 Jan 16; 89(1):513-522. PubMed ID: 37983755
    [Abstract] [Full Text] [Related]

  • 16. Mousy off-flavor of wine: precursors and biosynthesis of the causative N-heterocycles 2-ethyltetrahydropyridine, 2-acetyltetrahydropyridine, and 2-acetyl-1-pyrroline by Lactobacillus hilgardii DSM 20176.
    Costello PJ, Henschke PA.
    J Agric Food Chem; 2002 Nov 20; 50(24):7079-87. PubMed ID: 12428963
    [Abstract] [Full Text] [Related]

  • 17.
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  • 18. Umami potential of fermented beverages: Sake, wine, champagne, and beer.
    Vinther Schmidt C, Olsen K, Mouritsen OG.
    Food Chem; 2021 Oct 30; 360():128971. PubMed ID: 34052711
    [Abstract] [Full Text] [Related]

  • 19. 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 30; 116():508-517. PubMed ID: 30716975
    [Abstract] [Full Text] [Related]

  • 20. 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 30; 115():104321. PubMed ID: 37567631
    [Abstract] [Full Text] [Related]

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