Application of a hop by-product in brewing: reduction in the level of haze-active prolamines and improved antioxidant properties of the beer

Brewery waste as a potential source of phenolic compounds: Optimisation of the extraction process and evaluation of antioxidant and antimicrobial activities

(2013) Letricia Barbosa-Pereira et al.   FOOD CHEMISTRY

Phenolic profile and antioxidant properties of a crude extract obtained from a brewery waste stream

(2013) Letricia Barbosa-Pereira et al.   FOOD RESEARCH INTERNATIONAL

Structural and thermodynamic factors on the adsorption process of phenolic compounds onto polyvinylpolypyrrolidone

(2012) Christian Folch-Cano et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

A Discussion of Polyphenols in Beer Physical and Flavour Stability

(2012) Patricia M. Aron et al.   JOURNAL OF THE INSTITUTE OF BREWING

The Influence of Hopping on Formation of Carbonyl Compounds During Storage of Beer

(2012) Alexandr Mikyška et al.   JOURNAL OF THE INSTITUTE OF BREWING

125th Anniversary Review: The Role of Hops in Brewing

(2012) C. Schönberger et al.   JOURNAL OF THE INSTITUTE OF BREWING

What is in a Beer? Proteomic Characterization and Relative Quantification of Hordein (Gluten) in Beer

(2011) Michelle L. Colgrave et al.   JOURNAL OF PROTEOME RESEARCH

Isolation of phenolic compounds from hop extracts using polyvinylpolypyrrolidone: Characterization by high-performance liquid chromatography–diode array detection–electrospray tandem mass spectrometry

(2009) Paulo J. Magalhães et al.   JOURNAL OF CHROMATOGRAPHY A