Results 11 to 20 of about 884,551 (187)
Evaluation of α- and β-bitter Acids Content in Harvest of Czech Hops in 2016 [PDF]
Kvasný průmysl, 2017 The contents of α- and β-bitter acids from hops harvested in the Czech Republic in 2016 have been evaluated. Samples originated from all growing areas – Žatec, Úštěk and Tršice (77.3%, 10.7% and 11.9% of the hop garden areas in the Czech Republic).
Alexandr Mikyška +2 more
doaj +2 more sources
Content of trans- and cis-iso-alpha-bitter acids as indicator of sensorial beer stability.
Kvasný průmysl, 2007 Content of cis- a trans- isomers of iso-α-bitter acids has been studied during beer storage at 8 °C, 20 °C and 30 °C. Stereoisomers of iso-α-bitter acids have been determined in beers by optimised method based on Harms and Nitzsche method.
Lenka STRAKOVÁ +3 more
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Evaluation of Czech Hops Harvested in 2014 – Part I: Contents of α- and β-Bitter Acids [PDF]
Kvasný průmysl, 2015 The contents of α- and β- bitter acids from hops harvested in the Czech Republic in 2014 have been evaluated. Samples originated from all growing areas – Žatec, Úštěk and Tršice (77.3%, 10.6% and 12.1% of the hop garden areas in the Czech Republic).
Alexandr Mikyška, Marie Jurková
doaj +2 more sources
Effects of Hop Bitter Acids, Bitter Components in Beer, on Cognition in Healthy Adults: A Randomized Controlled Trial [PDF]
Journal of Agricultural and Food Chemistry, 2019 The present study aimed to investigate the effects of matured hop bitter acids (MHBAs) on human cognition, mental fatigue, and mood state. In this randomized double-blind placebo-controlled study, 60 healthy adults (age 45-64 years) with self-awareness of cognitive decline were randomly divided into 2 groups and received either orally administered ...
Takafumi Fukuda +4 more
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Bitter peptide prediction using graph neural networks
Journal of CheminformaticsBitter taste is an unpleasant taste modality that affects food consumption. Bitter peptides are generated during enzymatic processes that produce functional, bioactive protein hydrolysates or during the aging process of fermented products such as cheese,
Prashant Srivastava +7 more
doaj +2 more sources
Cellular and Molecular Life SciencesAbstractThe vertebrate sense of taste allows rapid assessment of the nutritional quality and potential presence of harmful substances prior to ingestion. Among the five basic taste qualities, salty, sour, sweet, umami, and bitter, bitterness is associated with the presence of putative toxic substances and elicits rejection behaviors in a wide range of ...
Silvia Schaefer +5 more
openaire +3 more sources
Ultimate Molecular Theory of Bitter Taste [PDF]
, 2021 More than thirty years ago, I proposed a theory about sweet and bitter molecules’ recognition by protein helical structures. Unfortunately the papers could not go to public platform until now.
Huazhong, He
core +1 more source
The evaluation of α- and β- bitter acid contents of Czech and Moravian hops from the 2012 harvest.
Kvasný průmysl, 2013 The contents of α- and β- bitter acids from hops harvested in the Czech Republic in 2012 have been evaluated. The sampling was done in all three growing areas - Žatec (77.8% of the hop yard areas in the Czech Republic), Úštěk (10.8%) and Tršice (11.5 ...
Alexandr MIKYŠKA, Marie JURKOVÁ
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The Brewing Value of Bohemian and Moravian Hops from the Harvest 2008.
Kvasný průmysl, 2009 Evaluation of α- and β-bitter acids content of hops in hops crop 2008 in Czech Republic was carried out. Sampling map concerned all three growing areas - Žatec, Úštěk and Tršice area.
Alexandr MIKYŠKA
doaj +1 more source
Suppression in Bitterness Intensity of Bitter Basic Drug by Chlorogenic Acid
CHEMICAL & PHARMACEUTICAL BULLETIN, 2017 The purpose of the study was to evaluate suppression of the bitterness intensity of bitter basic drugs by chlorogenic acid (CGA) using the artificial taste sensor and human gustatory sensation testing and to investigate the mechanism underlying bitterness suppression using 1H-NMR.
Shiraishi, Sayuko +6 more
openaire +3 more sources