Production and physicochemical characterization of craft beer with ginger (Zingiber officinale)

Antioxidant activity and phenolic compounds of ginger (Zingiber officinale Rosc.) determined by HPLC-MS/MS

(2016) Hatice Tohma et al.   Journal of Food Measurement and Characterization

Chemometric analysis of the volatile fraction evolution of Portuguese beer under shelf storage conditions

(2015) Ricardo Rendall et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Chemometric classification of Chinese lager beers according to manufacturer based on data fusion of fluorescence, UV and visible spectroscopies

(2015) Jin Tan et al.   FOOD CHEMISTRY

Beer choice and consumption determinants when craft beers are tasted: An exploratory study of consumer preferences

(2015) Barbara Aquilani et al.   FOOD QUALITY AND PREFERENCE

Determination of the Energy Value of Beer

(2015) Jana Olšovská et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Influence of Different Hop Products on the cis/trans Ratio of Iso-α-Acids in Beer and Changes in Key Aroma and Bitter Taste Molecules during Beer Ageing

(2014) Christina Schmidt et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Feasibility of different chemometric techniques to differentiate commercial Brazilian sugarcane spirits based on chemical markers

(2013) Daniel Granato et al.   FOOD RESEARCH INTERNATIONAL

A review of the gastroprotective effects of ginger (Zingiber officinale Roscoe)

(2013) Raghavendra Haniadka et al.   Food & Function

Craft beer: penetrating a niche market

(2012) Douglas W. Murray et al.   British Food Journal