From Ground to Glass: Evaluation of Unique Barley Varieties for Craft Malting, Craft Brewing, and Consumer Sensory

Genetic basis of barley contributions to beer flavor

(2022) Brooke Sayre-Chavez et al.   JOURNAL OF CEREAL SCIENCE

Mass Spectrometry Metabolomics of Hot Steep Malt Extracts and Association to Sensory Traits

(2021) Harmonie M. Bettenhausen et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Strategic malting barley improvement for craft brewers through consumer sensory evaluation of malt and beer

(2021) Evan B. Craine et al.   JOURNAL OF FOOD SCIENCE

Continued Exploration of Barley Genotype Contribution to Base Malt and Beer Flavor Through the Evaluation of Lines Sharing Maris Otter® Parentage

(2021) Campbell P. Morrissy et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Sensory and Olfactometry Chemometrics as Valuable Tools for Assessing Hops’ Aroma Impact on Dry-Hopped Beers: A Study with Wild Portuguese Genotypes

(2021) Júlio C. Machado et al.   Foods

An analysis of the sensory properties, emotional responses and social settings associated with non-alcoholic beer

(2021) Rachael Moss et al.   FOOD QUALITY AND PREFERENCE

Variation in Sensory Attributes and Volatile Compounds in Beers Brewed from Genetically Distinct Malts: An Integrated Sensory and Non-Targeted Metabolomics Approach

(2020) Harmonie M. Bettenhausen et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Preference segments among declared craft beer drinkers: Perceptual, attitudinal and behavioral responses underlying craft-style vs. traditional-style flavor preferences

(2020) Sara R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

Introgression Breeding in Barley: Perspectives and Case Studies

(2020) Javier Hernandez et al.   Frontiers in Plant Science

Craft beer: An overview

(2020) Antonietta Baiano   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Comprehensive Analysis of Different Contemporary Barley Genotypes Enhances and Expands the Scope of Barley Contributions to Beer Flavor

(2020) S. Windes et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Evaluating the Chemical Components and Flavor Characteristics Responsible for Triggering the Perception of “Beer Flavor” in Non-Alcoholic Beer

(2020) Scott Lafontaine et al.   Foods

Influence of barley source on beer chemistry, flavor, and flavor stability

(2018) Harmonie M. Bettenhausen et al.   FOOD RESEARCH INTERNATIONAL

Willingness-to-pay for sustainable beer

(2018) Sanya Carley et al.   PLoS One

Supplementing hedonic and sensory consumer research on beer with cognitive and emotional measures, and additional insights via consumer segmentation

(2018) Sara R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

Uncovering patterns of consumers' interest for beer: A case study with craft beers

(2017) Gianluca Donadini et al.   FOOD RESEARCH INTERNATIONAL

Females' attitude and preference for beer: a conjoint analysis study

(2017) Elizabeth M. Muggah et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of Barley (Hordeum Vulgare L.) Variety and Growing Environment on Beer Flavor

(2017) Dustin Herb et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Malt Modification and its Effects on the Contributions of Barley Genotype to Beer Flavor

(2017) Dustin Herb et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Value chains in renewable and sustainable food systems

(2017) Marilyn E. Swisher et al.   RENEWABLE AGRICULTURE AND FOOD SYSTEMS

Beer choice and consumption determinants when craft beers are tasted: An exploratory study of consumer preferences

(2015) Barbara Aquilani et al.   FOOD QUALITY AND PREFERENCE

Plant breeding for local food systems: A contextual review of end-use selection for small grains and dry beans in Western Washington

(2015) Brook O. Brouwer et al.   RENEWABLE AGRICULTURE AND FOOD SYSTEMS

FactoMineR: AnRPackage for Multivariate Analysis

(2015) Sébastien Lê et al.   Journal of Statistical Software

Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping®

(2013) Helene C. Reinbach et al.   FOOD QUALITY AND PREFERENCE

Drink to get drunk or stay healthy? Exploring consumers’ perceptions, motives and preferences for light beer

(2013) Polymeros Chrysochou   FOOD QUALITY AND PREFERENCE

Commercial bakers and the relocalization of wheat in western Washington State

(2012) Karen M. Hills et al.   AGRICULTURE AND HUMAN VALUES

Investigating consumers’ representations of beers through a free association task: A comparison between packaging and blind conditions

(2012) Carole Sester et al.   FOOD QUALITY AND PREFERENCE