Correlation Between Sensory Descriptive Analysis and Volatile Composition of Beer Using Multivariate Analysis: The Effect of the Nonvolatile Matrix on the Sensory Perception and Volatile Fraction Behavior

Optimization of a Solid Phase Dynamic Extraction (SPDE) Method for Beer Volatile Profiling

(2015) Luis F. Castro et al.   Food Analytical Methods

Effects of Ethanol, Tannin, and Fructose Concentrations on Sensory Properties of Model Red Wines

(2013) Remedios R. Villamor et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

A new method for rapid determination of carbohydrate and total carbon concentrations using UV spectrophotometry

(2013) Ammar A. Albalasmeh et al.   CARBOHYDRATE POLYMERS

Analysis of Selected Esters in Beer: Comparison of Solid-Phase Microextraction and Stir Bar Sorptive Extraction

(2012) Tomáš Horák 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

The Interactions of CO2, Ethanol, Hop Acids and Sweetener on Flavour Perception in a Model Beer

(2011) Rebecca Amy Clark et al.   Chemosensory Perception

Aroma release of a model wine solution as influenced by the presence of non-volatile components. Effect of commercial tannin extracts, polysaccharides and artificial saliva

(2011) Athina Mitropoulou et al.   FOOD RESEARCH INTERNATIONAL

Assessment of the effect of the non-volatile wine matrix on the volatility of typical wine aroma compounds by headspace solid phase microextraction/gas chromatography analysis

(2011) Juan José Rodríguez-Bencomo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of the Nonvolatile Matrix on the Aroma Perception of Wine

(2010) María-Pilar Sáenz-Navajas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Exploratory analysis of the volatile profile of beers by HS–SPME–GC

(2008) Gilmare Antônia da Silva et al.   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

Optimisation of a complete method for the analysis of volatiles involved in the flavour stability of beer by solid-phase microextraction in combination with gas chromatography and mass spectrometry

(2008) Daan Saison et al.   JOURNAL OF CHROMATOGRAPHY A