Target profiling of beer styles by their iso‐α‐acid and phenolic content using liquid chromatography–quadrupole time‐of‐flight–mass spectrometry

A review of the analytical methods used for beer ingredient and finished product analysis and quality control

(2019) Hailee E. Anderson et al.   ANALYTICA CHIMICA ACTA

Toward Understanding the Bitterness of Dry-Hopped Beer

(2017) Ellen Parkin et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

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

(2016) Olayide Oladokun et al.   FOOD CHEMISTRY

Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation

(2013) E. Agcam et al.   FOOD CHEMISTRY

Characterization of Indian beers: chemical composition and antioxidant potential

(2013) Tapasya V. Pai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Optimization of microwave-assisted extraction for anthocyanins, polyphenols, and antioxidants from raspberry (Rubus CoreanusMiq.) using response surface methodology

(2013) Hui Teng et al.   JOURNAL OF SEPARATION SCIENCE

Chlorogenic acid in raw materials for the production of chicory coffee

(2013) Renata Zawirska-Wojtasiak et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

125th Anniversary Review: The Role of Hops in Brewing

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

The Blackberry Fruit: A Review on Its Composition and Chemistry, Metabolism and Bioavailability, and Health Benefits

(2011) Lydia Kaume et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of postharvest degreening followed by a cold-quarantine treatment on vitamin C, phenolic compounds and antioxidant activity of early-season citrus fruit

(2011) Sawsen Sdiri et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Characterization of Phenolics Content and Antioxidant Activity of Different Beer Types

(2010) Alessandro Piazzon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic profiles and antioxidant activities of commercial beers

(2009) Haifeng Zhao et al.   FOOD CHEMISTRY

Use of RP-HPLC-ESI(–)-MS/MS to Differentiate Various Proanthocyanidin Isomers in Lager Beer Extracts

(2008) Delphine Callemien et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS