Works matching DE "BEER flavor %26 odor"
Results: 176
Enzymatic Reactions by Five Chalcone Synthase Homologs from Hop (Humulus lupulus L.).
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- Bioscience, Biotechnology & Biochemistry, 2004, v. 68, n. 5, p. 1142, doi. 10.1271/bbb.68.1142
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Application of chitooligosaccharides as antioxidants in beer to improve the flavour stability by protecting against beer staling during storage.
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- Biotechnology Letters, 2017, v. 39, n. 2, p. 305, doi. 10.1007/s10529-016-2248-3
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Surface- engineered Saccharomyces cerevisiae displaying α-acetolactate decarboxylase from Acetobacter aceti ssp xylinum.
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- Biotechnology Letters, 2016, v. 38, n. 12, p. 2145, doi. 10.1007/s10529-016-2205-1
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Impact of Hop Residue Reuse on the Chemical and Sensory Properties of Craft Beer.
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- Resources (2079-9276), 2025, v. 14, n. 1, p. 2, doi. 10.3390/resources14010002
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New homegrown hop adds German zest to beer.
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- Agricultural Research, 1998, v. 46, n. 8, p. 27
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Optimization of processing technology for craft green beer and analysis of its volatile flavor identification.
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- China Food Additives, 2023, v. 34, n. 10, p. 217, doi. 10.19804/j.issn1006-2513.2023.10.028
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Effect of beer type on the flavoring of beer braised duck.
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- China Food Additives, 2023, v. 34, n. 3, p. 315, doi. 10.19804/j.issn1006-2513.2023.03.038
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Analysis of volatile flavor differences in secondary fermentation of craft green beer under different temperatures.
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- China Food Additives, 2022, v. 33, n. 11, p. 9, doi. 10.19804/j.issn1006-2513.2022.11.002
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Study of Chromatographic Fingerprint of the Flavor in Beer by HS-SPME-GC.
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- Analytical Letters, 2011, v. 44, n. 4, p. 648, doi. 10.1080/00032711003783044
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RESEARCH OF FLAVOUR CHARACTERISTICS OF BEER WITH ADDITION OF PINE EXTRACT.
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- Technology Audit & Production Reserves, 2018, v. 2, n. 3(40), p. 54, doi. 10.15587/2312-8372.2018.128895
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Imprinted polymer for long-life lager.
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- TCE: The Chemical Engineer, 2009, n. 819, p. 14
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Modeling and Control of Beer Fermentation for Optimal Flavor and Performance.
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- Chemical Engineering & Technology, 2023, v. 46, n. 8, p. 1554, doi. 10.1002/ceat.202200376
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Yeast: the soul of beer's aroma-a review of flavour-active esters and higher alcohols produced by the brewing yeast.
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- Applied Microbiology & Biotechnology, 2014, v. 98, n. 5, p. 1937, doi. 10.1007/s00253-013-5470-0
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- Article
Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze.
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- Applied Microbiology & Biotechnology, 2009, v. 82, n. 6, p. 1027, doi. 10.1007/s00253-008-1830-6
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Impact of pitching rate on yeast fermentation performance and beer flavour.
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- Applied Microbiology & Biotechnology, 2009, v. 82, n. 1, p. 155, doi. 10.1007/s00253-008-1779-5
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The Effects of Different Total Acid Content in Malt on the Physicochemical Properties and Flavor of Beer.
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- Science & Technology of Cereals, Oils & Foods, 2024, v. 32, n. 1, p. 82, doi. 10.16210/j.cnki.1007-7561.2024.01.011
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Predicting and improving complex beer flavor through machine learning.
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- Nature Communications, 2024, v. 15, n. 1, p. 1, doi. 10.1038/s41467-024-46346-0
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The trend of reduced hop-content in Pilsner-type beer in Germany. A change in taste?
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 28, doi. 10.1002/jib.188
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Enhancing the levels of 4-vinylguaiacol and 4-vinylphenol in pilot-scale top-fermented wheat beers by response surface methodology.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 129, doi. 10.1002/jib.189
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A study on kinetics of beer ageing and development of methods for predicting the time to detection of flavour changes in beer.
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- Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 38, doi. 10.1002/jib.194
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125<sup>th</sup> Anniversary Review: Diacetyl and its control during brewery fermentation.
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- Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 86, doi. 10.1002/jib.84
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The influence of LOX-less barley malt on the flavour stability of wort and beer.
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- Journal of the Institute of Brewing, 2014, v. 120, n. 2, p. 93, doi. 10.1002/jib.122
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A study of beer bitterness loss during the various stages of the Romanian beer production process.
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- Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 111, doi. 10.1002/jib.82
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125<sup>th</sup> Anniversary Review: The role of proteins in beer redox stability.
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- Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 1, doi. 10.1002/jib.17
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Influence of Pasteurising Intensity on Beer Flavour Stability.
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- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 587, doi. 10.1002/j.2050-0416.2011.tb00508.x
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Effect of Carbonyl Sulphide (COS), Ethyl Formate (EF) and Carbon Disulphide (CS<sub>2</sub>) on the Malting Quality of Barley and the Flavour Profile of Beer.
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- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 593, doi. 10.1002/j.2050-0416.2011.tb00509.x
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Determination of Selected Beer Flavours: Comparison of a Stir Bar Sorptive Extraction and a Steam Distillation Procedure.
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- Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 617, doi. 10.1002/j.2050-0416.2011.tb00512.x
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125th Anniversary Review: The Role of Hops in Brewing.
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- Journal of the Institute of Brewing, 2011, v. 117, n. 3, p. 259
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The Peroxide Challenge Test: A Novel Method for Holistic Near-Real Time Measurement of Beer Flavour Stability.
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- Journal of the Institute of Brewing, 2011, v. 117, n. 2, p. 166, doi. 10.1002/j.2050-0416.2011.tb00456.x
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The Influence of Hopping on Formation of Carbonyl Compounds During Storage of Beer.
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- Journal of the Institute of Brewing, 2011, v. 117, n. 1, p. 47
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Influence of the Hopping Technology on the Storage-induced Appearance of Staling Aldehydes in Beer.
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- Journal of the Institute of Brewing, 2010, v. 116, n. 4, p. 381, doi. 10.1002/j.2050-0416.2010.tb00789.x
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Brewing with Rice Malt -- A Gluten-free Alternative.
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- Journal of the Institute of Brewing, 2010, v. 116, n. 3, p. 275, doi. 10.1002/j.2050-0416.2010.tb00431.x
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Processing of a Top Fermented Beer Brewed from 100% Buckwheat Malt with Sensory and Analytical Characterisation.
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- Journal of the Institute of Brewing, 2010, v. 116, n. 3, p. 265, doi. 10.1002/j.2050-0416.2010.tb00430.x
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The Contribution of Geraniol Metabolism to the Citrus Flavour of Beer: Synergy of Geraniol and β-Citronellol Under Coexistence with Excess Linalool.
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- Journal of the Institute of Brewing, 2010, v. 116, n. 3, p. 251, doi. 10.1002/j.2050-0416.2010.tb00428.x
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Perception of Beer Flavour Associates with Thermal Taster Status.
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- Journal of the Institute of Brewing, 2010, v. 116, n. 3, p. 239, doi. 10.1002/j.2050-0416.2010.tb00426.x
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Authentically Creative? Identifying and Reconciling the Tension between Authenticity and Creativity.
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- Advances in Consumer Research, 2021, v. 49, p. 373
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BİRADA BULUNAN AROMA MADDELERİ.
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- GIDA: The Journal of Food, 2010, v. 35, n. 6, p. 453
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Development of a flavor hop (Humulus lupulus L.) cultivar, 'Furano Magical', with cones rich in 4‐methyl‐4‐sulfunylpentan‐2‐one.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 11, p. 4677, doi. 10.1002/jsfa.11828
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The interaction effect between vibrations and temperature simulating truck transport on the flavor stability of beer.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 5, p. 2165, doi. 10.1002/jsfa.9409
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Simultaneous determination of diethylacetal and acetaldehyde during beer fermentation and storage process.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 12, p. 4733, doi. 10.1002/jsfa.9008
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Rapid differentiation of Chinese hop varieties (Humulus lupulus) using volatile fingerprinting by HS‐SPME‐GC–MS combined with multivariate statistical analysis.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 10, p. 3758, doi. 10.1002/jsfa.8889
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Comparison of sensory and chemical evaluation of lager beer aroma by gas chromatography and gas chromatography/mass spectrometry.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 10, p. 3627, doi. 10.1002/jsfa.8840
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- Article
啤酒风味物质及分析技术研究进展.
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- China Brewing, 2023, v. 42, n. 8, p. 20, doi. 10.11882/j.issn.0254-5071.2023.08.004
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不同种类麦芽对下面发酵啤酒酿造风味的影响.
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- China Brewing, 2021, v. 40, n. 4, p. 148, doi. 10.11882/j.issn.0254-5071.2021.04.028
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啤酒中4-乙烯基丁香酚的研究进展.
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- China Brewing, 2020, v. 39, n. 12, p. 1, doi. 10.11882/j.issn.0254-5071.2020.12.001
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Beer Flavor Provokes Striatal Dopamine Release in Male Drinkers: Mediation by Family History of Alcoholism.
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- Neuropsychopharmacology, 2013, v. 38, n. 9, p. 1617, doi. 10.1038/npp.2013.91
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Attempts to Train Novices for Beer Flavor Discrimination: A Matter of Taste.
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- Journal of General Psychology, 1988, v. 115, n. 4, p. 403, doi. 10.1080/00221309.1988.9710577
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Use of Unmalted and Malted Buckwheat in Brewing.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 4, p. 2199, doi. 10.3390/app13042199
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Tracking Wheat Variety and Origin by the Shape Analysis of the Volatiles Fingerprint of Wheat Kernels and Wheat Beers.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 15, p. 7854, doi. 10.3390/app12157854
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Hibiscus rosa-sinensis as Flavoring Agent for Alcoholic Beverages.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 21, p. 9864, doi. 10.3390/app11219864
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