Nuclear Magnetic Resonance Methodology for the Analysis of Regular and Non-Alcoholic Lager Beers

Comparison of carbonyl profiles from Czech and Spanish lagers: Traditional and modern technology

(2016) Cristina Andrés-Iglesias et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Simulation and flavor compound analysis of dealcoholized beer via one-step vacuum distillation

(2015) Cristina Andrés-Iglesias et al.   FOOD RESEARCH INTERNATIONAL

Low-alcohol Beers: Flavor Compounds, Defects, and Improvement Strategies

(2014) Carlos A. Blanco et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Mass spectrometry-based metabolomics approach to determine differential metabolites between regular and non-alcohol beers

(2014) Cristina Andrés-Iglesias et al.   FOOD CHEMISTRY

Standardizing the experimental conditions for using urine in NMR-based metabolomic studies with a particular focus on diagnostic studies: a review

(2014) Abdul-Hamid Emwas et al.   Metabolomics

1H NMR spectroscopy for profiling complex carbohydrate mixtures in non-fractionated beer

(2013) Bent O. Petersen et al.   FOOD CHEMISTRY

Diverse food-based applications of nuclear magnetic resonance (NMR) technology

(2013) Massimo F. Marcone et al.   FOOD RESEARCH INTERNATIONAL

Optimization of the HS-SPME–GC–IT/MS method using a central composite design for volatile carbonyl compounds determination in beers

(2013) Nathalie Moreira et al.   TALANTA

Nontargeted NMR Analysis To Rapidly Detect Hazardous Substances in Alcoholic Beverages

(2012) Yulia B. Monakhova et al.   APPLIED MAGNETIC RESONANCE

NMR methods for beer characterization and quality control

(2012) J. E. Rodrigues et al.   MAGNETIC RESONANCE IN CHEMISTRY

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

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

Probing beer aging chemistry by nuclear magnetic resonance and multivariate analysis

(2011) J.A. Rodrigues et al.   ANALYTICA CHIMICA ACTA

A review of methods of low alcohol and alcohol-free beer production

(2011) Tomáš Brányik et al.   JOURNAL OF FOOD ENGINEERING

Determination of several flavours in beer with headspace sampling–gas chromatography

(2010) Jiyuan Tian   FOOD CHEMISTRY

Alcohol-free Beer: Methods of Production, Sensorial Defects, and Healthful Effects

(2010) S. Sohrabvandi et al.   FOOD REVIEWS INTERNATIONAL

Authentication of Trappist Beers by LC-MS Fingerprints and Multivariate Data Analysis

(2010) Elia Mattarucchi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of aldehydes in beer by gas-diffusion microextraction: Characterization by high-performance liquid chromatography–diode-array detection–atmospheric pressure chemical ionization–mass spectrometry

(2010) Luís Moreira Gonçalves et al.   JOURNAL OF CHROMATOGRAPHY A

A Thorough Study on the Use of Quantitative1H NMR in Rioja Red Wine Fermentation Processes

(2009) Eva López-Rituerto et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of α-Dicarbonyl Compounds in Beer during Storage of Pilsner

(2008) Adriana Bravo 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

Doubly compensated multiplicity-edited HSQC experiments utilizing broadband inversion pulses

(2008) Haitao Hu et al.   MAGNETIC RESONANCE IN CHEMISTRY