Results 31 to 40 of about 1,740,290 (106)
, 2009 The bitter acids of hops (Humulus lupulus L.) mainly consist of alpha- acids, beta-acids, and their oxidation products that contribute the unique aroma of the beer beverage.
陳威仁;林仁混 +1 more
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Isolation of individual hop iso-α-acids stereoisomers by β-cyclodextrin. [PDF]
, 2010 Individual iso-α-acids that are responsible for the bitter taste of beer need to be isolated because these acids are required as reference standards in quantitative analysis and when studying the parameters which effect the quality of beer.
Wilson, Erica G. +5 more
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Hop (Humulus lupulus)-Derived Bitter Acids as Multipotent Bioactive Compounds
, 2009 Hop acids, a family of bitter compounds derived from the hop plant (Humulus lupulus), have been reported to exert a wide range of effects, both in vitro and in vivo.
De Bosscher, Karolien +5 more
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Matured Hop Bitter Acids in Beer Improve Lipopolysaccharide-Induced Depression-Like Behavior [PDF]
, 2019 Recent studies have demonstrated a close association between neural inflammation and development of mental illnesses, such as depression. Clinical trials have reported that treatment with non-steroidal anti-inflammatory drugs is associated with reduced ...
Takafumi Fukuda +3 more
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On the analysis of hop bitter acid
, 1980 A High Performance Liquid Chromatography (HPLC) method for automated routine analysis of the hop bitter acids is described. It allows the simultaneous determination of α-acids, β-acids, cohumulone and colupulone.
Claus, H, Van Dyck, J, Verzele, Maurice
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Quantifying Alpha and Beta Acids in Hops
, 2018 The bitter flavor in beer is largely due to the α- and β-acid content found in the female cones of the hop plant, Humulus lupulus. This is because hops are often added to the mashed malted barely and boiled during the production of beer.
Kohs, Tia
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, 1967 During boiling, substantial amounts of hop α-acids are transformed into oxidation products containing the same cyclopentane nucleus as the iso-α-acids: these oxidation products, which have been called abeo-iso-α-acids I, II and III, are separable by ...
Vanhoey, M., Verzele, Maurice
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α-Alkoxyacrylic acids from α-ketoacids.
, 1994 Dianions were made for the first time from α-ketoacids, using n-BuLi/t-BuOK (Lochmann's base), and alkylated on oxygen with dialkyl sulfates, alkyl sulfonates (triflates, tosylates), or alkyl halides to produce α-alkoxyacrylic acids.
Samaraweera, Jesmine Sriyani.
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Volatile Air Oxidation Products of Hop Bitter Acids
, 1977 Air oxidation of hop bitter acids produces complex mixtures of volatile products, containing appreciable amounts of 2-methyl-3-buten-2-ol (10 of table 1) and the lactone 5,5-dimethyl-(5H)-2-furanone (37 of table 1).
M. Verzele +3 more
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Peroxidase-mediated cross-linking of bovine a-lactalbumin [PDF]
, 2010 The research presented in this thesis aimed at controlling the horseradish peroxidase-catalyzed cross-linking of bovine α lactalbumin and the implications of this cross-linking for the foam stabilizing properties. Attention is also given to microreactors
Heijnis, W.H.
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