Works matching DE "BEER flavor %26 odor"

Results: 184

藤茶风味啤酒的酿造工艺及其降尿酸特性研究.

Published in:

Journal of Food Safety & Quality, 2025, v. 16, n. 12, p. 263, doi. 10.19812/j.cnki.jfsq11-5956/ts.20241202005

By:

郭懿锋

Publication type:

Article

Characterization of Key Factors Associated with Flavor Characteristics in Lager Beer Based on Flavor Matrix.

Published in:

Foods, 2025, v. 14, n. 10, p. 1702, doi. 10.3390/foods14101702

By:

Hong, Jiaxin;
Wei, Huayang;
Yin, Ruiyang;
Xie, Jiang;
Huang, He;
Guo, Liyun;
Zhao, Dongrui;
Song, Yumei;
Sun, Jinyuan;
Huang, Mingquan;
Sun, Baoguo

Publication type:

Article

Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze.

Published in:

Applied Microbiology & Biotechnology, 2009, v. 82, n. 6, p. 1027, doi. 10.1007/s00253-008-1830-6

By:

Sigler, K.;
Matoulková, D.;
Dienstbier, M.;
Gabriel, P.

Publication type:

Article

Impact of pitching rate on yeast fermentation performance and beer flavour.

Published in:

Applied Microbiology & Biotechnology, 2009, v. 82, n. 1, p. 155, doi. 10.1007/s00253-008-1779-5

By:

Verbelen, P.;
Dekoninck, T.;
Saerens, S.;
Mulders, S.;
Thevelein, J.;
Delvaux, F.

Publication type:

Article

利用不同启动子调控啤酒酵母产醇酯比的研究.

Published in:

Food Research & Development, 2022, v. 43, n. 17, p. 168, doi. 10.12161/j.issn.1005-6521.2022.17.023

By:

崔丹瑶;
慕济锗;
张卜升;
郭立芸;
谢鑫;
刘小二;
林良才;
张翠英

Publication type:

Article

藜麦啤酒的研究进展.

Published in:

Food Research & Development, 2021, v. 42, n. 16, p. 199, doi. 10.12161/j.issn.1005-6521.2021.16.029

By:

孙婧譞;
何新益;
程凯悦;
王雪;
廖振宇;
叶金铎;
李航

Publication type:

Article

啤酒花颗粒中微生物的分离筛选及对啤酒风味的影响.

Published in:

Food Research & Development, 2021, v. 42, n. 4, p. 180, doi. 10.12161/j.issn.1005-6521.2021.04.031

By:

潘振奇;
付冬梅;
苑晓倩;
王越

Publication type:

Article

Research Progress of Beer Volatile Flavor Components.

Published in:

Food Research & Development, 2021, v. 42, n. 1, p. 136, doi. 10.12161/j.issn.1005-6521.2021.01.035

By:

Zhou Yu;
Xue Lu;
Wu Zijian;
Hu Zhihe

Publication type:

Article

Beer fermentation performance and sugar uptake of Saccharomycopsis fibuligera–A novel option for low-alcohol beer.

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.1011155

By:

Methner, Yvonne;
Magalhães, Frederico;
Raihofer, Luis;
Zarnkow, Martin;
Jacob, Fritz;
Hutzler, Mathias

Publication type:

Article

Acetic Acid Bacteria in Sour Beer Production: Friend or Foe?

Published in:

Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.957167

By:

Bouchez, Arne;
De Vuyst, Luc

Publication type:

Article

Barley grain protein is influenced by genotype, environment, and nitrogen management and is the major driver of malting quality.

Published in:

Crop Science, 2023, v. 63, n. 1, p. 115, doi. 10.1002/csc2.20842

By:

Halstead, Margaret;
Morrissy, Campbell;
Fisk, Scott;
Fox, Glen;
Hayes, Patrick;
Carrijo, Daniela

Publication type:

Article

The Art of War.

Published in:

Jelly Bucket, 2023, n. 13, p. 98

By:

TRUMBO SR., DEREK R.

Publication type:

Article

A comparative study on physiological activities of lager and ale brewing yeasts under different gravity conditions.

Published in:

Biotechnology & Bioprocess Engineering, 2012, v. 17, n. 4, p. 818, doi. 10.1007/s12257-011-0658-6

By:

Yu, Zhimin;
Zhao, Mouming;
Li, Huiping;
Zhao, Haifeng;
Zhang, Qingli;
Wan, Chunyan;
Li, Huipin

Publication type:

Article

Medida de la Actividad Antioxidante de la Cerveza Mediante Resonancia Paramagnetica Electrónica (EPR).

Published in:

Revista Colombiana de Física, 2009, v. 41, n. 1, p. 165

By:

Bravo, Jorge E. Muñoz;
García, R. M.;
R., Miguel J. Espitia;
Almanza, O.

Publication type:

Article

USING THE PROFILE METHOD FOR EVALUATION THE BEER QUALITY.

Published in:

Food Science & Technology (2073-8684), 2017, v. 11, n. 1, p. 1, doi. 10.15673/fst.v11i1.298

By:

Bocharova, O.;
Melnik, I.;
Hnatovskaya, D.;
Chub, S.

Publication type:

Article

Review of Handcrafted Careers: Working the Artisan Economy of Craft Beer,.

Published in:

Journal of Agriculture, Food Systems & Community Development, 2025, v. 14, n. 2, p. 543, doi. 10.5304/jafscd.2025.141.023

By:

Elliott, Christopher Shane

Publication type:

Article

Absence of fks1p in lager brewing yeast results in aberrant cell wall composition and improved beer flavor stability.

Published in:

World Journal of Microbiology & Biotechnology, 2014, v. 30, n. 6, p. 1901, doi. 10.1007/s11274-014-1617-0

By:

Wang, Jin-jing;
Xu, Wei-na;
Li, Xin'er;
Li, Jia;
Li, Qi

Publication type:

Article

Reducing total nitrogen and dimethyl sulfide content of dry malt extract powder via spray-freeze drying method.

Published in:

International Journal of Food Engineering, 2023, v. 19, n. 7/8, p. 349, doi. 10.1515/ijfe-2023-0014

By:

Wang, Haoyu;
Ma, Wenyan;
Xu, Qing;
Tian, Wei;
Dai, Xiaoyong

Publication type:

Article

Christmas cheers.

Published in:

Chemistry & Industry, 2010, n. 24, p. 20

By:

Bamfort, Charlie

Publication type:

Article

Science of beer.

Published in:: 2009
Publication type:: Proceeding

Enzymatic Reactions by Five Chalcone Synthase Homologs from Hop (Humulus lupulus L.).

Published in:

Bioscience, Biotechnology & Biochemistry, 2004, v. 68, n. 5, p. 1142, doi. 10.1271/bbb.68.1142

By:

Okada, Yukio;
Sano, Yukie;
Kaneko, Takafumi;
Abe, Ikuro;
Noguchi, Huroshi;
Ito, Kazutoshi

Publication type:

Article

Effect of Non- Saccharomyces Yeasts Derived from Traditional Fermented Foods on Beer Fermentation Characteristics and Flavor Profiles.

Published in:

Foods, 2025, v. 14, n. 8, p. 1395, doi. 10.3390/foods14081395

By:

Ma, Yanlin;
Liu, Liangyu;
Hu, Guanhui;
Wang, Shuyi;
Shan, Lei;
Chen, Jingyu

Publication type:

Article

A Preliminary Study on the Effect of Adding Sugarcane Syrup on the Flavor of Barley Lager Fermentation.

Published in:

Foods, 2024, v. 13, n. 15, p. 2339, doi. 10.3390/foods13152339

By:

Lv, Hechao;
Jia, Yusheng;
Liu, Chaoyi;
Xu, Jia;
Xie, Caifeng;
Li, Kai;
Huang, Kai;
Hang, Fangxue

Publication type:

Article

Multi-Barley Seed Detection Using iPhone Images and YOLOv5 Model.

Published in:

Foods, 2022, v. 11, n. 21, p. 3531, doi. 10.3390/foods11213531

By:

Shi, Yaying;
Li, Jiayi;
Yu, Zeyun;
Li, Yin;
Hu, Yangpingqing;
Wu, Lushen

Publication type:

Article

Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)- β -Damascenone.

Published in:

Foods, 2022, v. 11, n. 7, p. 1038, doi. 10.3390/foods11071038

By:

Methner, Yvonne;
Dancker, Philipp;
Maier, Robin;
Latorre, Mailen;
Hutzler, Mathias;
Zarnkow, Martin;
Steinhaus, Martin;
Libkind, Diego;
Frank, Stephanie;
Jacob, Fritz

Publication type:

Article

A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of De Novo Formation of Aging Aldehydes.

Published in:

Foods, 2021, v. 10, n. 11, p. 2668, doi. 10.3390/foods10112668

By:

Nobis, Arndt;
Kwasnicki, Melanie;
Lehnhardt, Florian;
Hellwig, Michael;
Henle, Thomas;
Becker, Thomas;
Gastl, Martina

Publication type:

Article

A Comprehensive Evaluation of Flavor Instability of Beer (Part 1): Influence of Release of Bound State Aldehydes.

Published in:

Foods, 2021, v. 10, n. 10, p. 2432, doi. 10.3390/foods10102432

By:

Lehnhardt, Florian;
Nobis, Arndt;
Skornia, Andreas;
Becker, Thomas;
Gastl, Martina

Publication type:

Article

The Influence of Proteolytic Malt Modification on the Aging Potential of Final Wort.

Published in:

Foods, 2021, v. 10, n. 10, p. 2320, doi. 10.3390/foods10102320

By:

Nobis, Arndt;
Lehnhardt, Florian;
Gebauer, Marcel;
Becker, Thomas;
Gastl, Martina

Publication type:

Article

Impact of Dry Hopping on Beer Flavor Stability.

Published in:

Foods, 2021, v. 10, n. 6, p. 1264, doi. 10.3390/foods10061264

By:

Titus, Bradley M.;
Lerno, Larry A.;
Beaver, Jordan W.;
Byrnes, Nadia K.;
Heymann, Hildegarde;
Oberholster, Anita

Publication type:

Article

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

Published in:

Foods, 2020, v. 9, n. 12, p. 1914, doi. 10.3390/foods9121914

By:

Lafontaine, Scott;
Senn, Kay;
Knoke, Laura;
Schubert, Christian;
Dennenlöhr, Johanna;
Maxminer, Jörg;
Cantu, Annegret;
Rettberg, Nils;
Heymann, Hildegarde

Publication type:

Article

Class Acts: The Art and Science of Classification.

Published in:: ETC: A Review of General Semantics, 1999, v. 56, n. 4, p. 414
Publication type:: Article

Comparison of four extraction methods for analysis of volatile hop-derived aroma compounds in beer.

Published in:

Journal of Separation Science, 2017, v. 40, n. 22, p. 4366, doi. 10.1002/jssc.201700676

By:

Richter, Tobias M.;
Eyres, Graham T.;
Silcock, Patrick;
Bremer, Phil J.

Publication type:

Article

Application of chitooligosaccharides as antioxidants in beer to improve the flavour stability by protecting against beer staling during storage.

Published in:

Biotechnology Letters, 2017, v. 39, n. 2, p. 305, doi. 10.1007/s10529-016-2248-3

By:

Yang, Fan;
Luan, Bo;
Sun, Zhen;
Yang, Chao;
Yu, Zhimin;
Li, Xianzhen

Publication type:

Article

Surface- engineered Saccharomyces cerevisiae displaying α-acetolactate decarboxylase from Acetobacter aceti ssp xylinum.

Published in:

Biotechnology Letters, 2016, v. 38, n. 12, p. 2145, doi. 10.1007/s10529-016-2205-1

By:

Cejnar, Rudolf;
Dostálek, Pavel;
Hložková, Kateřina;
Kotrba, Pavel

Publication type:

Article

Impact of Hop Residue Reuse on the Chemical and Sensory Properties of Craft Beer.

Published in:

Resources (2079-9276), 2025, v. 14, n. 1, p. 2, doi. 10.3390/resources14010002

By:

Mejia-Llontop, Cesar I.;
Tirado-Rodríguez, Carlos E.;
Acosta-Baca, Alanis;
Aguayo-Flores, Maylee;
Ascate-Pasos, Manuel;
Ayala-Jara, Carmen;
Rodriguez, Gilbert;
Villanueva, Eudes;
Aguirre, Elza

Publication type:

Article

Examining the consumer view of refreshing perception, relevant fruits, vegetables, soft drinks, and beers, and consumer age and gender segmentations.

Published in:

Food Science & Nutrition, 2022, v. 10, n. 8, p. 2516, doi. 10.1002/fsn3.2857

By:

Ramirez, Jessica L.;
Hampton, Amy;
Du, Xiaofen

Publication type:

Article

A Technological Solution to Modulate the Aroma Profile during Beer Fermentation.

Published in:

Food & Bioprocess Technology, 2018, v. 11, n. 6, p. 1259, doi. 10.1007/s11947-018-2099-0

By:

Guerrini, Lorenzo;
Angeloni, Giulia;
Masella, Piernicola;
Calamai, Luca;
Parenti, Alessandro

Publication type:

Article

Impact of Osmotic Distillation on the Sensory Properties and Quality of Low Alcohol Beer.

Published in:

Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/8780725

By:

Loredana, Liguori;
Giovanni, De Francesco;
Donatella, Albanese;
Antonio, Mincione;
Giuseppe, Perretti;
Marisa, Di Matteo;
Paola, Russo

Publication type:

Article

The Effects of Different Total Acid Content in Malt on the Physicochemical Properties and Flavor of Beer.

Published in:

Science & Technology of Cereals, Oils & Foods, 2024, v. 32, n. 1, p. 82, doi. 10.16210/j.cnki.1007-7561.2024.01.011

By:

LI Xiao-yan;
ZHAO Kai;
DU Yi-jun;
CHEN Wen-bo;
LI Hui;
YU Zhong-zhao

Publication type:

Article

Beer Flavor Provokes Striatal Dopamine Release in Male Drinkers: Mediation by Family History of Alcoholism.

Published in:

Neuropsychopharmacology, 2013, v. 38, n. 9, p. 1617, doi. 10.1038/npp.2013.91

By:

Oberlin, Brandon G;
Dzemidzic, Mario;
Tran, Stella M;
Soeurt, Christina M;
Albrecht, Daniel S;
Yoder, Karmen K;
Kareken, David A

Publication type:

Article

Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics.

Published in:

Scientific Reports, 2020, v. 10, n. 1, p. N.PAG, doi. 10.1038/s41598-020-77697-5

By:

Ramsey, Imogen;
Dinu, Vlad;
Linforth, Rob;
Yakubov, Gleb E.;
Harding, Stephen E.;
Yang, Qian;
Ford, Rebecca;
Fisk, Ian

Publication type:

Article

The Ikale Collaboration: Randomized Trials of Beer Recognition.

Published in:

International Journal of Epidemiology, 2014, v. 43, n. 1, p. 81, doi. 10.1093/ije/dyt258

By:

Pearce, Neil;
Brennan, Paul;
Foliaki, Sunia;
Ellison-Loschmann, Lis;
D’Souza, Wendyl;
Davey Smith, George

Publication type:

Article

Enhancing the levels of 4-vinylguaiacol and 4-vinylphenol in pilot-scale top-fermented wheat beers by response surface methodology.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 129, doi. 10.1002/jib.189

By:

Cui, Yunqian;
Wang, Aiping;
Zhang, Zhuo;
Speers, R. Alex.

Publication type:

Article

The trend of reduced hop-content in Pilsner-type beer in Germany. A change in taste?

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 28, doi. 10.1002/jib.188

By:

Mayer, Susanna;
Lachenmeier, Dirk W.

Publication type:

Article

A study on kinetics of beer ageing and development of methods for predicting the time to detection of flavour changes in beer.

Published in:

Journal of the Institute of Brewing, 2015, v. 121, n. 1, p. 38, doi. 10.1002/jib.194

By:

Li, Hong;
Liu, Fang;
He, Xi;
Cui, Yunqian;
Hao, Jianqin

Publication type:

Article

The influence of LOX-less barley malt on the flavour stability of wort and beer.

Published in:

Journal of the Institute of Brewing, 2014, v. 120, n. 2, p. 93, doi. 10.1002/jib.122

By:

Yu, Junhong;
Huang, Shuxia;
Dong, Jianjun;
Fan, Wei;
Huang, Shuli;
Liu, Jia;
Chang, Zongming;
Tian, Yuhong;
Hao, Junguang;
Hu, Shumin

Publication type:

Article

125<sup>th</sup> Anniversary Review: Diacetyl and its control during brewery fermentation.

Published in:

Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 86, doi. 10.1002/jib.84

By:

Krogerus, Kristoffer;
Gibson, Brian R.

Publication type:

Article

A study of beer bitterness loss during the various stages of the Romanian beer production process.

Published in:

Journal of the Institute of Brewing, 2013, v. 119, n. 3, p. 111, doi. 10.1002/jib.82

By:

Popescu, Viorica;
Soceanu, Alina;
Dobrinas, Simona;
Stanciu, Gabriela

Publication type:

Article

125<sup>th</sup> Anniversary Review: The role of proteins in beer redox stability.

Published in:

Journal of the Institute of Brewing, 2012, v. 118, n. 1, p. 1, doi. 10.1002/jib.17

By:

Wu, Ming J.;
Rogers, Peter J.;
Clarke, Frank M.

Publication type:

Article

Influence of Pasteurising Intensity on Beer Flavour Stability.

Published in:

Journal of the Institute of Brewing, 2011, v. 117, n. 4, p. 587, doi. 10.1002/j.2050-0416.2011.tb00508.x

By:

Cao, Lei;
Zhou, Guangqi;
Guo, Ping;
Li, Yuchen

Publication type:

Article