Analysis of flavour compounds in beer with extruded corn starch as an adjunct

Consumer interest in specialty beers in three European markets

(2016) G. Donadini et al.   FOOD RESEARCH INTERNATIONAL

Chemometric classification of Chinese lager beers according to manufacturer based on data fusion of fluorescence, UV and visible spectroscopies

(2015) Jin Tan et al.   FOOD CHEMISTRY

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

A powerful methodological approach combining headspace solid phase microextraction, mass spectrometry and multivariate analysis for profiling the volatile metabolomic pattern of beer starting raw materials

(2014) João L. Gonçalves et al.   FOOD CHEMISTRY

Assessment of the aroma profiles of low-alcohol beers using HS-SPME–GC-MS

(2014) M. Riu-Aumatell et al.   FOOD RESEARCH INTERNATIONAL

Effects of extrusion cooking conditions and chemical leavening agents on lysine loss as determined by furosine content in corn based extrudates

(2014) Tugrul M. Masatcioglu et al.   JOURNAL OF CEREAL SCIENCE

New trends in beer flavour compound analysis

(2014) Cristina Andrés-Iglesias et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A preliminary study investigating consumer preference for cheese and beer pairings

(2013) Gianluca Donadini et al.   FOOD QUALITY AND PREFERENCE

Analysis of volatile compounds from a malting process using headspace solid-phase micro-extraction and GC–MS

(2013) Liang Dong et al.   FOOD RESEARCH INTERNATIONAL

Aroma-active ester profile of ale beer produced under different fermentation and nutritional conditions

(2013) Lettisha Hiralal et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Addition of protease during starch liquefaction affects free amino nitrogen, fusel alcohols and ethanol production of fermented maize and whole and decorticated sorghum mashes

(2012) Esther Perez-Carrillo et al.   BIOCHEMICAL ENGINEERING JOURNAL

Short communication: Simultaneous analysis of reducing sugars and 5-hydroxymethyl-2-furaldehyde at a low concentration by high performance anion exchange chromatography with electrochemical detector, compared with HPLC with refractive index detector

(2012) Y.-G. Guan et al.   JOURNAL OF DAIRY SCIENCE

A Review of Flavour Formation in Continuous Beer Fermentations*

(2012) Tomáš Brányik et al.   JOURNAL OF THE INSTITUTE OF BREWING

Effect of extrusion temperature and pre-extrusion particle size on starch digestion kinetics in barley and sorghum grain extrudates

(2011) Ghaid J. Al-Rabadi et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Thermo-mechanical extrusion pretreatment for conversion of soybean hulls to fermentable sugars

(2011) Juhyun Yoo et al.   BIORESOURCE TECHNOLOGY

Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates

(2011) Berna Bilgi Boyaci et al.   FOOD CHEMISTRY

Effect of full-scale brewing process on polyphenols in Italian all-malt and maize adjunct lager beers

(2011) Maria Daria Fumi et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Beer Volatile Analysis: Optimization of HS/SPME Coupled to GC/MS/FID

(2011) Gustavo Charry-Parra et al.   JOURNAL OF FOOD SCIENCE

Non-alcoholic beer—A new industrial process

(2011) Margarida Catarino et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Contribution of monophenols to beer flavour based on flavour thresholds, interactions and recombination experiments

(2010) Femke L. Sterckx et al.   FOOD CHEMISTRY

Optimisation of a simple and reliable method based on headspace solid-phase microextraction for the determination of volatile phenols in beer

(2010) C. Pizarro et al.   JOURNAL OF CHROMATOGRAPHY A

Physiological characterization of brewer’s yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts

(2009) Maya P. Piddocke et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Impact of full-scale brewing processes on lager beer nitrogen compounds

(2009) Maria Daria Fumi et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Study and optimization of aroma recovery from beer by pervaporation

(2009) Margarida Catarino et al.   JOURNAL OF MEMBRANE SCIENCE

Development of a dynamic headspace solid-phase microextraction procedure coupled to GC–qMSD for evaluation the chemical profile in alcoholic beverages

(2008) F. Rodrigues et al.   ANALYTICA CHIMICA ACTA

Beer Volatile Compounds and Their Application to Low-Malt Beer Fermentation

(2008) Michiko Kobayashi et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of Pad1-activity among brewing yeasts

(2007) Nele Vanbeneden et al.   FOOD CHEMISTRY