The influence of storage conditions on the chemistry and flavor of hoppy ales

Effect of Production Technique on Pilsner-Style Non-Alcoholic Beer (NAB) Chemistry and Flavor

(2022) Nils Rettberg et al.   Beverages

Monitoring the evolution of free and cysteinylated aldehydes from malt to fresh and forced aged beer

(2021) P. Bustillo Trueba et al.   FOOD RESEARCH INTERNATIONAL

Influence of 3-DG as a Key Precursor Compound on Aging of Lager Beers

(2021) Arndt Nobis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development and Validation of a HS-SPME-GC-SIM-MS Multi-Method Targeting Hop-Derived Esters in Beer

(2021) Christian Schubert et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Instability of Hop-Derived 2-Methylbutyl Isobutyrate during Aging of Commercial Pasteurized and Unpasteurized Ales

(2020) Nils Rettberg et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Analysis of Selected Staling Aldehydes in Wort and Beer by GC-EI-MS/MS Using HS-SPME with On-Fiber Derivatization

(2020) Johanna Dennenlöhr et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Evaluating the Impact of Dissolved Oxygen and Aging on Dry-Hopped Aroma Stability in Beer

(2019) Bradley M. Barnette et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Analysis of Selected Hop Aroma Compounds in Commercial Lager and Craft Beers Using HS-SPME-GC-MS/MS

(2019) Johanna Dennenlöhr et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Differential evolution of Strecker and non-Strecker aldehydes during aging of pale and dark beers

(2018) Brian Gibson et al.   JOURNAL OF CEREAL SCIENCE

Impact of static dry-hopping rate on the sensory and analytical profiles of beer

(2018) Scott R. Lafontaine et al.   JOURNAL OF THE INSTITUTE OF BREWING

Advancing Flavor Stability Improvements in Different Beer Types Using Novel Electron Paramagnetic Resonance Area and Forced Beer Aging Methods

(2017) Laura Marques et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Contributions of Select Hopping Regimes to the Terpenoid Content and Hop Aroma Profile of Ale and Lager Beers

(2017) Daniel C. Sharp et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Influence of Hop Oil Content and Composition on Hop Aroma Intensity in Dry-Hopped Beer

(2016) Daniel M. Vollmer et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Exploring the Binding Behavior of Beer Staling Aldehydes in Model Systems

(2015) Jeroen J. Baert et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

On the Origin of Free and Bound Staling Aldehydes in Beer

(2012) Jeroen J. Baert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Key Olfactory Cues for Beer Oxidation

(2012) Lance T. Lusk et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Flavour Instability of Pale Lager Beers: Determination of Analytical Markers in Relation to Sensory Ageing

(2012) Sofie Malfliet et al.   JOURNAL OF THE INSTITUTE OF BREWING

Influence of the Hopping Technology on the Storage-induced Appearance of Staling Aldehydes in Beer

(2012) Jessika De Clippeleer et al.   JOURNAL OF THE INSTITUTE OF BREWING

Improved Flavor Stability by Aging Beer in the Presence of Yeast

(2011) Daan Saison et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Detection of Thiol Groups in Beer and Their Correlation with Oxidative Stability

(2011) Marianne N. Lund et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Impact of colour adjustment on flavour stability of pale lager beers with a range of distinct colouring agents

(2010) Andrés Furukawa Suárez et al.   FOOD CHEMISTRY

Biotransformation of Hop-Derived Monoterpene Alcohols by Lager Yeast and Their Contribution to the Flavor of Hopped Beer

(2010) Kiyoshi Takoi et al.   JOURNAL OF AGRICULTURAL AND 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