Renewing Traditions: A Sensory and Chemical Characterisation of Mexican Pigmented Corn Beers

Consumer Preferences and Sensory Profile Related to the Physico-Chemical Properties and Texture of Different Maize Tortillas Types

(2019) Mădălina Iuga et al.   Foods

Unveiling the lager beer volatile terpenic compounds

(2018) Cátia Martins et al.   FOOD RESEARCH INTERNATIONAL

Chemical characterization and antioxidant capacity in blue corn (Zea mays L.) malt beers

(2017) Alex M. Daniela Flores-Calderón et al.   JOURNAL OF THE INSTITUTE OF BREWING

Characterization of genetic diversity of native 'Ancho' chilipopulations of Mexico using microsatellite markers

(2016) Rocío Toledo-Aguilar et al.   Chilean Journal of Agricultural Research

Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast

(2014) Eduardo J. Pires et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

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

Guaiacol and 4-Methylphenol as Specific Markers of Torrefied Malts. Fate of Volatile Phenols in Special Beers through Aging

(2014) Caroline Scholtes et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of the matrix composition on the volatility and sensory perception of 4-ethylphenol and 4-ethylguaiacol in model wine solutions

(2013) Maurizio Petrozziello et al.   FOOD CHEMISTRY

Flavour generation during commercial barley and malt roasting operations: A time course study

(2013) Hafiza Yahya et al.   FOOD CHEMISTRY

Analysis of volatile compounds from a malting process using headspace solid-phase micro-extraction and GC–MS

(2013) Liang Dong et al.   FOOD RESEARCH INTERNATIONAL

Volatile compounds isolated from rice beers brewed with three medicinal plants

(2013) Jihye Lyu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Characterization of the volatile profiles of beer using headspace solid-phase microextraction and gas chromatography-mass spectrometry

(2013) Serena Rossi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Formation of styrene dependent on fermentation management during wheat beer production

(2012) Katrin J. Schwarz et al.   FOOD CHEMISTRY

A Discussion of Polyphenols in Beer Physical and Flavour Stability

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

Sensory Characteristics of Romanian, Polish, Albanian and Former Yugoslavian Beers

(2012) G. Donadini et al.   JOURNAL OF THE INSTITUTE OF BREWING

Brewing with 100% Oat Malt

(2012) Christina Klose 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

Phytochemicals and Antioxidant Capacity of Tortillas Obtained after Lime-Cooking Extrusion Process of Whole Pigmented Mexican Maize

(2012) Jesús Aguayo-Rojas et al.   PLANT FOODS FOR HUMAN NUTRITION

Effects of Processing Steps on the Phenolic Content and Antioxidant Activity of Beer

(2011) Céline Leitao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions

(2011) Margaret Owusu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Off-flavours detection in alcoholic beverages by electronic nose coupled to GC

(2009) J.A. Ragazzo-Sanchez et al.   SENSORS AND ACTUATORS B-CHEMICAL

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

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

The Standard Reference Method of Beer Color Specification as the Basis for a New Method of Beer Color Reporting

(2008) A. J. deLange   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Thermal degradation kinetics of aqueous anthocyanins and visual color of purple corn (Zea mays L.) cob

(2007) Zhendong Yang et al.   Innovative Food Science & Emerging Technologies