Beer metabolomics: molecular details of the brewing process and the differential effects of late and dry hopping on yeast purine metabolism

Determination of flavour compounds in beer using stir-bar sorptive extraction and solid-phase microextraction

(2015) Luis F. Castro et al.   JOURNAL OF THE INSTITUTE OF BREWING

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

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

Application of a hop by-product in brewing: reduction in the level of haze-active prolamines and improved antioxidant properties of the beer

(2014) Lukáš Jelínek et al.   JOURNAL OF THE INSTITUTE OF BREWING

Different Beers with Different Hops. Relevant Compounds for Their Aroma Characteristics

(2013) Takako Inui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Metabolomic profiling of beer reveals effect of temperature on non-volatile small molecules during short-term storage

(2012) Adam L. Heuberger et al.   FOOD CHEMISTRY

Quantitative Sensomics Profiling of Hop-Derived Bitter Compounds Throughout a Full-Scale Beer Manufacturing Process

(2010) Gesa Haseleu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biotransformation of Hop-Derived Monoterpene Alcohols by Lager Yeast and Their Contribution to the Flavor of Hopped Beer

(2010) Kiyoshi Takoi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY