Assessment of beer quality based on foamability and chemical composition using computer vision algorithms, near infrared spectroscopy and machine learning algorithms

Development of a robotic pourer constructed with ubiquitous materials, open hardware and sensors to assess beer foam quality using computer vision and pattern recognition algorithms: RoboBEER

(2016) Claudia Gonzalez Viejo et al.   FOOD RESEARCH INTERNATIONAL

Analysis of Beers from an 1840s’ Shipwreck

(2015) John Londesborough et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2014) Silvia Grassi et al.   FOOD CHEMISTRY

Predicting acetic acid content in the final beer using neural networks and support vector machine

(2013) Yanqing Zhang et al.   JOURNAL OF THE INSTITUTE OF BREWING

Relationship between sensory and NIR spectroscopy in consumer preference of table grape (cv Italia)

(2013) Giuseppina Paola Parpinello et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

125th Anniversary Review: The Non-Biological Instability of Beer

(2012) Charles W. Bamforth   JOURNAL OF THE INSTITUTE OF BREWING

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

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

Comparison of artificial neural network (ANN) and partial least squares (PLS) regression models for predicting respiratory ventilation: an exploratory study

(2011) Ming-I Brandon Lin et al.   EUROPEAN JOURNAL OF APPLIED PHYSIOLOGY

Proteomic and peptidomic characterisation of beer: Immunological and technological implications

(2010) Gianluca Picariello et al.   FOOD CHEMISTRY

Flocculation in Saccharomyces cerevisiae: a review

(2010) E.V. Soares   JOURNAL OF APPLIED MICROBIOLOGY

Recognition of beer brand based on multivariate analysis of volatile fingerprint

(2010) Tomas Cajka et al.   JOURNAL OF CHROMATOGRAPHY A

Construction of a novel beer proteome map and its use in beer quality control

(2009) Takashi Iimure et al.   FOOD CHEMISTRY