Results 111 to 120 of about 1,871,872 (166)

D-amino acid aminotransferase1 regulates grain chalkiness in rice by modulating endoplasmic reticulum stress response. [PDF]

Proc Natl Acad Sci U S A
Dong H, Lei J, Tian Y, Liu J, Yang H, Jiang X, Zhang R, Zhang Y, Chen R, Bao Y, Liu F, Ren Y, Lu Y, Liu X, Liu S, Yang X, Duan E, Teng X, Wang Y, Gu C, Zhang Y, Chen X, Zhang Y, Xu H, Sha R, Xu X, Li R, Li G, Wang Y, Wan J.   +29 more
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Hop bitter acids: resources, biosynthesis, and applications

Applied Microbiology and Biotechnology, 2021
Diversified members of hop bitter acids (α- and β-acids) have been found in hop (Humulus lupulus). Mixtures of hop bitter acids have been traditionally applied in brewing and food industries as bitterness flavors or food additives. Recent studies have discovered novel applications of hop bitter acids and their derivatives in medicinal and ...
Guoqing Zhang, Nan Zhang, Anran Yang, Jingling Huang, Xueni Ren, Mo Xian, Huibin Zou   +6 more
openaire   +2 more sources

Metabolism of Hop-Derived Bitter Acids

Journal of Agricultural and Food Chemistry, 2013
In this study, in vitro metabolism of hop-derived bitter acids was investigated. Besides their well-known use as bitter compounds in beer, in several studies, bioactive properties have been related to these types of molecules. However, scientific data on the absorption, distribution, metabolism, and excretion aspects of these compounds are limited ...
Ko, Cattoor, Michael, Dresel, Lies, De Bock, Koen, Boussery, Jan, Van Bocxlaer, Jean-Paul, Remon, Denis, De Keukeleire, Dieter, Deforce, Thomas, Hofmann, Arne, Heyerick   +9 more
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Is Chlorogenic Acid Bitter?

Journal of Food Science, 1987
ABSTRACT Chlorogenic acid at 5° published threshold concentration (100 mg/ L) in aqueous 0.2% potassium acid tartrate was not significantly more bitter than aqueous 0.2% potassium tartrate alone when evaluated by taste panel.
CHARLES W. NAGEL, IVAN W. HERRICK, WANDA R. GRABER   +2 more
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Bitterness of Congeners and Stereoisomers of Hop-Derived Bitter Acids Found in Beer

Journal of the American Society of Brewing Chemists, 1996
The sensory bitterness intensity of the major hop bitter acids has been shown to vary. The cis- and trans-isomers of isocohumulone and isohumulone were isolated and purified by preparative high-per...
P. S. Hughes, W. J. Simpson
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