Beer Molecules and Its Sensory and Biological Properties: A Review

Biotransformed Metabolites of the Hop Prenylflavanone Isoxanthohumol

(2019) Hyun Jung Kim et al.   MOLECULES

Physicochemical and antioxidative properties of Cornelian cherry beer

(2019) Joanna Kawa-Rygielska et al.   FOOD CHEMISTRY

Phenolic, volatile, and sensory profiles of beer enriched by macerating quince fruits

(2019) Pedro J. Zapata et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Simultaneous identification of low-molecular weight phenolic and nitrogen compounds in craft beers by HPLC-ESI-MS/MS

(2019) Kamila P. Cheiran et al.   FOOD CHEMISTRY

Volatile fingerprinting differentiates diverse-aged craft beers

(2019) Eduardo Coelho et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Residual brewing yeast as a source of polyphenols: Extraction, identification and quantification by chromatographic and chemometric tools

(2018) María Eugenia León-González et al.   FOOD CHEMISTRY

From malt to wheat beer: A comprehensive multi-toxin screening, transfer assessment and its influence on basic fermentation parameters

(2018) Kristina Mastanjević et al.   FOOD CHEMISTRY

Identification of a precursor of 2-mercapto-3-methyl-1-butanol in beer

(2018) Shigekuni Noba et al.   FOOD CHEMISTRY

Bioflavoring by non-conventional yeasts in sequential beer fermentations

(2018) Sylvester Holt et al.   FOOD MICROBIOLOGY

Primary souring: A novel bacteria-free method for sour beer production

(2018) Kara Osburn et al.   FOOD MICROBIOLOGY

Influence of barley source on beer chemistry, flavor, and flavor stability

(2018) Harmonie M. Bettenhausen et al.   FOOD RESEARCH INTERNATIONAL

Mycotoxins and beer. Impact of beer production process on mycotoxin contamination. A review

(2018) Xenia Pascari et al.   FOOD RESEARCH INTERNATIONAL

Potential mechanisms underlying cardiovascular protection by polyphenols: Role of the endothelium

(2018) Min-Ho Oak et al.   FREE RADICAL BIOLOGY AND MEDICINE

Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added

(2018) Angela Capece et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Relationship between waxy (high amylopectin) and high protein digestibility traits in sorghum and malting quality

(2018) Abadi G. Mezgebe et al.   JOURNAL OF CEREAL SCIENCE

Innovative beer-brewing of typical, old and healthy wheat varieties to boost their spreading

(2018) Lorenzo Albanese et al.   JOURNAL OF CLEANER PRODUCTION

Simultaneous determination of diethylacetal and acetaldehyde during beer fermentation and storage process

(2018) Chunfeng Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparison of sensory and chemical evaluation of lager beer aroma by gas chromatography and gas chromatography/mass spectrometry

(2018) Miha Ocvirk et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Impact of simultaneous fermentation with Saccharomyces cerevisiae and Torulaspora delbrueckii on volatile and non-volatile constituents in beer

(2018) Darel Wee Kiat Toh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Beer produced via hydrodynamic cavitation retains higher amounts of xanthohumol and other hops prenylflavonoids

(2018) Rosaria Ciriminna et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Beverage dealcoholization processes: Past, present, and future

(2018) Dave Mangindaan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives

(2018) Márcio Carocho et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Selective Inhibition of Human AKR1B10 by n-Humulone, Adhumulone and Cohumulone Isolated from Humulus lupulus Extract

(2018) Jan Seliger et al.   MOLECULES

Amber ale beer enriched with goji berries – The effect on bioactive compound content and sensorial properties

(2017) Julien Ducruet et al.   FOOD CHEMISTRY

The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations

(2017) Rachael E. Dack et al.   FOOD CHEMISTRY

Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma

(2017) Olayide Oladokun et al.   FOOD CHEMISTRY

Mycotoxin analysis of industrial beers from Brazil: The influence of fumonisin B 1 and deoxynivalenol in beer quality

(2017) Karim C. Piacentini et al.   FOOD CHEMISTRY

The impact of germination time on the some selected parameters through malting process

(2017) Vahid Farzaneh et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple ( Dovyalis caffra L.) juice

(2017) P.P. Minnaar et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Breeding of a sake yeast mutant with enhanced ethyl caproate productivity in sake brewing using rice milled at a high polishing ratio

(2017) Toshinari Takahashi et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Advanced method optimization for volatile aroma profiling of beer using two-dimensional gas chromatography time-of-flight mass spectrometry

(2017) Pierre-Hugues Stefanuto et al.   JOURNAL OF CHROMATOGRAPHY A

Reduced production of diacetyl by overexpressing BDH2 gene and ILV5 gene in yeast of the lager brewers with one ILV2 allelic gene deleted

(2017) Ting-Ting Shi et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Flavor Contribution of Esters in Lager Beers and an Analysis of Their Flavor Thresholds

(2017) Yang Xu et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Polyphasic characterization of lactic acid bacteria isolated from Beninese sorghum beer starter

(2017) Sedjro Emile Tokpohozin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ethyl acetate production by the elusive alcohol acetyltransferase from yeast

(2017) Aleksander J. Kruis et al.   METABOLIC ENGINEERING

The production of gluten-free beer: Degradation of hordeins during malting and brewing and the application of modern process technology focusing on endogenous malt peptidases

(2017) Roland Kerpes et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Review: Amylopectin synthesis and hydrolysis – Understanding isoamylase and limit dextrinase and their impact on starch structure on barley ( Hordeum vulgare ) quality

(2017) Peter W. Gous et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Alternatives to malt in brewing

(2017) Paulina Bogdan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Alternative Saccharomyces interspecies hybrid combinations and their potential for low-temperature wort fermentation

(2017) Jarkko Nikulin et al.   YEAST

Antioxidant and vasodilatory activity of commercial beers

(2017) Jerônimo Raimundo Oliveira Neto et al.   Journal of Functional Foods

Performance of non-conventional yeasts in co-culture with brewers’ yeast for steering ethanol and aroma production

(2017) Irma M. H. van Rijswijck et al.   Microbial Biotechnology

Surface-engineered Saccharomyces cerevisiae displaying α-acetolactate decarboxylase from Acetobacter aceti ssp xylinum

(2016) Rudolf Cejnar et al.   BIOTECHNOLOGY LETTERS

An original method for producing acetaldehyde and diacetyl by yeast fermentation

(2016) Irina Rosca et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts

(2016) Brigida Gallone et al.   CELL

The use of enzymes for beer brewing: Thermodynamic comparison on resource use

(2016) Laura H.G. van Donkelaar et al.   ENERGY

The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer

(2016) Olayide Oladokun et al.   FOOD CHEMISTRY

Phenolic compounds of Brazilian beers from different types and styles and application of chemometrics for modeling antioxidant capacity

(2016) Nathália Moura-Nunes et al.   FOOD CHEMISTRY

Determination of benzoxazinoids in wheat and rye beers by HPLC-DAD and UPLC-QTOF MS

(2016) Juha-Matti Pihlava et al.   FOOD CHEMISTRY

Evaluation of non-volatile metabolites in beer stored at high temperature and utility as an accelerated method to predict flavour stability

(2016) Adam L. Heuberger et al.   FOOD CHEMISTRY

Mass spectrometry for the characterization of brewing process

(2016) Adriana Fu Vivian et al.   FOOD RESEARCH INTERNATIONAL

Aging of craft durum wheat beer fermented with sourdough yeasts

(2016) Ilaria Mascia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of an all rice malt beer: A gluten free alternative

(2016) Heidi Mayer et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Relationship between HMF intake and SMF formation in vivo: An animal and human study

(2016) Silvia Pastoriza de la Cueva et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effects of moderate beer consumption on health and disease: A consensus document

(2016) G. de Gaetano et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Regulatory link between steryl ester formation and hydrolysis in the yeast Saccharomyces cerevisiae

(2015) Birgit Ploier et al.   BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR AND CELL BIOLOGY OF LIPIDS

Diacetyl content reduction in industrial brewer’s yeast through ILV2 disruption and BDH1 expression

(2015) Ting-Ting Shi et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Method development by GC–ECD and HS-SPME–GC–MS for beer volatile analysis

(2015) Gisele C. da Silva et al.   FOOD CHEMISTRY

Selenium in commercial beer and losses in the brewing process from wheat to beer

(2015) S. Rodrigo et al.   FOOD CHEMISTRY

A comprehensive characterisation of beer polyphenols by high resolution mass spectrometry (LC–ESI-LTQ-Orbitrap-MS)

(2015) Paola Quifer-Rada et al.   FOOD CHEMISTRY

Pharmacological Profile of Xanthohumol, a Prenylated Flavonoid from Hops (Humulus lupulus)

(2015) Ming Liu et al.   MOLECULES

Effects of alcohol and polyphenols from beer on atherosclerotic biomarkers in high cardiovascular risk men: A randomized feeding trial

(2015) G. Chiva-Blanch et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Beer fermentation: Monitoring of process parameters by FT-NIR and multivariate data analysis

(2014) Silvia Grassi et al.   FOOD CHEMISTRY

Assessment of the sugars and ethanol development in beer fermentation with FT-IR and multivariate curve resolution models

(2014) Silvia Grassi et al.   FOOD RESEARCH INTERNATIONAL

Assessment of the aroma profiles of low-alcohol beers using HS-SPME–GC-MS

(2014) M. Riu-Aumatell et al.   FOOD RESEARCH INTERNATIONAL

Comprehensive Separation and Structural Analyses of Polyphenols and Related Compounds from Bracts of Hops (Humulus lupulus L.)

(2014) Yoshihisa Tanaka et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Maltose and glucose utilization during fermentation of barley and sorghum lager beers as affected by β-amylase or amyloglucosidase addition

(2014) Johanan Espinosa-Ramírez et al.   JOURNAL OF CEREAL SCIENCE

Rapid evaluation of craft beer quality during fermentation process by vis/NIR spectroscopy

(2014) Valentina Giovenzana et al.   JOURNAL OF FOOD ENGINEERING

Gluten free beer – A review

(2014) Anna-Sophie Hager et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Saccharomyces pastorianus: genomic insights inspiring innovation for industry

(2014) Brian Gibson et al.   YEAST

Determination of free fatty acids in beer wort

(2013) Elisabetta Bravi et al.   FOOD CHEMISTRY

Aroma-active ester profile of ale beer produced under different fermentation and nutritional conditions

(2013) Lettisha Hiralal et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Construction of recombinant industrial brewer’s yeast with lower diacetyl production and proteinase A activity

(2012) Jun Lu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of nitrogen supply on the production of higher alcohols/esters and expression of flavour-related genes in cachaça fermentation

(2012) Esteban Espinosa Vidal et al.   FOOD CHEMISTRY

Deoxynivalenol and zearalenone occurence in beers analysed by an enzyme-linked immunosorbent assay method

(2012) A. Kuzdraliński et al.   FOOD CONTROL

Beneficial effects of polyphenols on cardiovascular disease

(2012) Mar Quiñones et al.   PHARMACOLOGICAL RESEARCH

Iso-α-acids, bitterness and loss of beer quality during storage

(2012) Isabel Caballero et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Production of volatile compounds by Lactobacillus sakei from branched chain α-keto acids

(2011) K. Amelie Gutsche et al.   FOOD MICROBIOLOGY

Determination of xanthohumol in beer based on cloud point extraction coupled with high performance liquid chromatography

(2010) Ligang Chen et al.   TALANTA

Potential application of electronic nose technology in brewery

(2010) M. Ghasemi-Varnamkhasti et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Phenolic profiles and antioxidant activities of commercial beers

(2009) Haifeng Zhao et al.   FOOD CHEMISTRY

Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds

(2008) Daan Saison et al.   FOOD CHEMISTRY

Phytochemical and Dietary Fiber Components in Barley Varieties in the HEALTHGRAIN Diversity Screen

(2008) Annica A. M. Andersson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Beer Volatile Compounds and Their Application to Low-Malt Beer Fermentation

(2008) Michiko Kobayashi et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING