Works matching DE "BEER flavor %26 odor"
Results: 180
白萝卜精酿啤酒酿造工艺优化及品质分析.
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- China Brewing, 2025, v. 44, n. 2, p. 231, doi. 10.11882/j.issn.0254-5071.2025.02.034
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Intensification of the Dimethyl Sulfide Precursor Conversion Reaction: A Retrospective Analysis of Pilot-Scale Brewer's Wort Boiling Experiments Using Hydrodynamic Cavitation.
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- Beverages, 2025, v. 11, n. 1, p. 22, doi. 10.3390/beverages11010022
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Feature Review Papers in Microbial Metabolism, Physiology and Genetics.
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- Fermentation (Basel), 2025, v. 11, n. 2, p. 78, doi. 10.3390/fermentation11020078
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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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The impact of lager brewing yeasts on flavor stability of pilot-scale beer during storage.
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- European Food Research & Technology, 2024, v. 250, n. 3, p. 715, doi. 10.1007/s00217-023-04421-8
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USING THE PROFILE METHOD FOR EVALUATION THE BEER QUALITY.
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- Food Science & Technology (2073-8684), 2017, v. 11, n. 1, p. 1, doi. 10.15673/fst.v11i1.298
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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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Reducing total nitrogen and dimethyl sulfide content of dry malt extract powder via spray-freeze drying method.
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- International Journal of Food Engineering, 2023, v. 19, n. 7/8, p. 349, doi. 10.1515/ijfe-2023-0014
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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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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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Method of producing accelerated age whiskey.
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- Technium, 2021, v. 3, n. 5, p. 101
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Continuous Primary Beer Fermentation with Yeast Immobilized in Alginate–Chitosan Microcapsules with a Liquid Core.
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- Beverages, 2024, v. 10, n. 3, p. 87, doi. 10.3390/beverages10030087
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Possibilities for Utilization of Cherry Products (Juice and Pomace) in Beer Production.
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- Beverages, 2023, v. 9, n. 4, p. 95, doi. 10.3390/beverages9040095
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Advances in Extraction Techniques for Beer Flavor Compounds.
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- Beverages, 2023, v. 9, n. 3, p. 71, doi. 10.3390/beverages9030071
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A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception.
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- Beverages, 2023, v. 9, n. 1, p. 18, doi. 10.3390/beverages9010018
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From Ground to Glass: Evaluation of Unique Barley Varieties for Craft Malting, Craft Brewing, and Consumer Sensory.
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- Beverages, 2022, v. 8, n. 2, p. 30, doi. 10.3390/beverages8020030
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Mapping the Sensory Fingerprint of Swedish Beer Market through Text and Data Mining and Multivariate Strategies.
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- Beverages, 2021, v. 7, n. 4, p. 1, doi. 10.3390/beverages7040074
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Statistical Significant Differences between Aroma Profiles of Beer Brewed from Sorghum.
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- Beverages, 2021, v. 7, n. 3, p. 1, doi. 10.3390/beverages7030056
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A Preliminary Investigation of the Effect of Ethical Labeling and Moral Self-Image on the Expected and Perceived Flavor and Aroma of Beer.
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- Beverages, 2021, v. 7, n. 2, p. 1, doi. 10.3390/beverages7020042
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Beer Polyphenols--Bitterness, Astringency, and Off-Flavors.
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- Beverages, 2021, v. 7, n. 2, p. 1, doi. 10.3390/beverages7020038
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Physico-Chemical and Sensory Characterization of a Fruit Beer Obtained with the Addition of Cv. Lambrusco Grapes Must.
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- Beverages, 2021, v. 7, n. 2, p. 1, doi. 10.3390/beverages7020034
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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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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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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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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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A Preliminary Study on the Effect of Adding Sugarcane Syrup on the Flavor of Barley Lager Fermentation.
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- Foods, 2024, v. 13, n. 15, p. 2339, doi. 10.3390/foods13152339
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Multi-Barley Seed Detection Using iPhone Images and YOLOv5 Model.
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- Foods, 2022, v. 11, n. 21, p. 3531, doi. 10.3390/foods11213531
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The Art of War.
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- Jelly Bucket, 2023, n. 13, p. 98
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A comparative study on physiological activities of lager and ale brewing yeasts under different gravity conditions.
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- Biotechnology & Bioprocess Engineering, 2012, v. 17, n. 4, p. 818, doi. 10.1007/s12257-011-0658-6
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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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Target profiling of beer styles by their iso‐α‐acid and phenolic content using liquid chromatography–quadrupole time‐of‐flight–mass spectrometry.
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- Journal of Separation Science, 2021, v. 44, n. 14, p. 2764, doi. 10.1002/jssc.202100173
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Comparison of four extraction methods for analysis of volatile hop-derived aroma compounds in beer.
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- Journal of Separation Science, 2017, v. 40, n. 22, p. 4366, doi. 10.1002/jssc.201700676
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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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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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- Article