Results 271 to 280 of about 67,468 (305)
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Inhibition of Angiogenesis by Humulone, a Bitter Acid from Beer Hop
Biochemical and Biophysical Research Communications, 2001On the basis of our previous finding that humulone, a bitter acid from beer hop extract, was a potent inhibitor of bone resorption and inhibited the catalytic activity of cyclooxygenase-2 (COX-2) and more potently the transcription of the COX-2 gene, we examined the effect of humulone on angiogenesis, using chick embryo chorioallantoic membranes (CAMs)
M, Shimamura +7 more
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High-performance liquid chromatography of beer bitter acids
Journal of Chromatography A, 1980Abstract The high-performance liquid chromatography of the six beer bitter iso-α-acids on different modified silica gel stationary phases is described. Octadecyl-, nitrophenyl- and cyanopropyl-substituted and buffered silica gels were studied with a variety of solvent systems.
C. Dewaele, M. Verzele
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Alpha-Acids Do Not Contribute Bitterness to Lager Beer
Journal of the American Society of Brewing Chemists, 2007The impact of alpha-acids on the bitterness intensity of lager beer was investigated using a trained panel and a psychophysical test with a consumer panel.
A. Fritsch, T. H. Shellhammer
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Preparative liquid chromatography of hop and beer bitter acids
Journal of Chromatography A, 1989Abstract Methods and liquid chromatographic (LC) systems for the separation on a preparative scale (Prep-LC) of hop alpha acids and of beer iso-alpha acids were developed. The optimization of the selectivity factor for the cis—trans pairs of the iso-alpha acids was particularly studied.
M. Verzele +3 more
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Micellar and microemulsion electrokinetic chromatography of hop bitter acids
Journal of High Resolution Chromatography, 1996AbstractThe elution order of the hop α‐ and β‐acids has been studied under different modes of electrokinetic separation. A model is advanced to explain the shorter migration times of the more hydrophobic β‐acids compared to the α‐acids in micellar electrokinetic chromatography (MEKC). For quality control of the bitter principles in hops, the ruggedness
Roman Szücs, Erik Van Hove, Pat Sandra
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The Bitter Qualities of Reduced and Nonreduced Iso-α-acids
Journal of the American Society of Brewing Chemists, 2009The temporal and qualitative bitterness of reduced and nonreduced iso-α-acids were measured in this study.
Annette Fritsch, Thomas H. Shellhammer
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Volatile Air Oxidation Products of Hop Bitter Acids
Bulletin des Sociétés Chimiques Belges, 1977AbstractAir 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). Both have been identified in beer and have been attributed hoppy flavour.
J. M. Blot, M. Verzele
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Gas chromatography of beer bitter acids
Analytical Chemistry, 1973Maurice. Verzele +2 more
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