Low-alcohol Beers: Flavor Compounds, Defects, and Improvement Strategies

"A comparison between sugar consumption and ethanol production in wort by immobilized Saccharomyces Cerevisiae, Saccharomyces Ludwigii and Saccharomyces Rouxii on Brewer's Spent Grain"

(2012) Aniseh Mohammadi et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

A Review of Flavour Formation in Continuous Beer Fermentations*

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

Classification of non-alcoholic beer based on aftertaste sensory evaluation by chemometric tools

(2011) Mahdi Ghasemi-Varnamkhasti et al.   EXPERT SYSTEMS WITH APPLICATIONS

A review of methods of low alcohol and alcohol-free beer production

(2011) Tomáš Brányik et al.   JOURNAL OF FOOD ENGINEERING

Non-alcoholic beer—A new industrial process

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

Simultaneous sampling of volatile and non-volatile analytes in beer for fast fingerprinting by extractive electrospray ionization mass spectrometry

(2010) Liang Zhu et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Prediction of bitterness and alcoholic strength in beer using an electronic tongue

(2010) Álvaro A. Arrieta et al.   FOOD CHEMISTRY

Determination of several flavours in beer with headspace sampling–gas chromatography

(2010) Jiyuan Tian   FOOD CHEMISTRY

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

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

Alcohol-free Beer: Methods of Production, Sensorial Defects, and Healthful Effects

(2010) S. Sohrabvandi et al.   FOOD REVIEWS INTERNATIONAL

Dealcoholized Wines by Spinning Cone Column Distillation: Phenolic Compounds and Antioxidant Activity Measured by the 1,1-Diphenyl-2-picrylhydrazyl Method

(2009) Yulissa Y. Belisario-Sánchez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of carbonyl compounds in beer by derivatisation and headspace solid-phase microextraction in combination with gas chromatography and mass spectrometry

(2009) Daan Saison et al.   JOURNAL OF CHROMATOGRAPHY A

Study and optimization of aroma recovery from beer by pervaporation

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

Membrane separation technology for the reduction of alcoholic degree of a white model wine

(2009) Jordi Labanda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Easy Ambient Sonic-Spray Ionization-Membrane Interface Mass Spectrometry for Direct Analysis of Solution Constituents

(2008) Renato Haddad et al.   ANALYTICAL CHEMISTRY

The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

(2008) L. A. Hazelwood et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

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

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

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

Determination of free medium-chain fatty acids in beer by stir bar sorptive extraction

(2008) Tomáš Horák et al.   JOURNAL OF CHROMATOGRAPHY A

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