Results 51 to 60 of about 884,551 (187)
Acid sensing by sweet and bitter taste neurons in Drosophila melanogaster [PDF]
Nature Communications, 2013 Drosophila melanogaster can taste various compounds and separate them into few basic categories such as sweet, bitter and salt taste. Here we investigate mechanisms underlying acid detection in Drosophila and report that the fly displays strong taste aversion to common carboxylic acids.
Charlu, Sandhya +3 more
openaire +2 more sources
Inhibitory effect of hop fractions against Gram-positive multi-resistant bacteria. A pilot study
Biomedical Papers, 2018 Aim: Our research focused on the antimicrobial effects of purified hop (Humulus lupulus L.) fractions including α-bitter acids (humulones), β-bitter acids (lupulones) and xanthohumol, and a commercial CO2 hop extract of bitter acids against reference and
Katerina Bogdanova +7 more
doaj +1 more source
Kvasný průmysl, 2023 Czech bitter varieties were evaluated between 2010 and 2022. Hop varieties displayed an average content of alpha acids between 10.24% w/w (Agnus) and 13.73% w/w (Gaia).
Vladimír Nesvadba +5 more
doaj +1 more source
Evaluation of α- and β-Bitter Acids Content in Harvest of Czech Hops in 2017
Kvasný průmysl, 2018 This article presents the results of the harvest forecast of the α- and β-acid content of the Czech hop varieties in the 2017 harvest (194 samples in total). Hops were analyzed using EBC 7.7 (HPLC) method.
Alexandr Mikyška, Marie Jurková
doaj +1 more source
Agronomic and chemical evaluation of hop cultivars grown under Mediterranean conditions
Spanish Journal of Agricultural Research, 2021 Aim of study: Evaluation of the agronomic performance and chemical profile of four hop cultivars grown under Mediterranean conditions. Area of study: The study was undertaken in Bragança, north-eastern Portugal.
Sandra Afonso +2 more
doaj +1 more source
High-performance liquid chromatography of beer bitter acids
, 1980 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 ...
M. Verzele +3 more
core +1 more source
Metabolomics analysis reveals the bitter active ingredients in Lonicera caerulea L.
Frontiers in NutritionIntroductionBlue honeysuckle (Lonicera caerulea L.) is a nutritionally valuable cold-climate berry characterized by a considerable bitter taste. While bitter compounds in plant foods are often associated with favorable physiological activities, their ...
Ling Zhu +17 more
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Use of biologically active substances in hops
Plant, Soil and Environment, 2018 In four-year experiments, hop was treated with 7 biologically active substances in two terms during vegetation: Lignohumate max (a mixture of humic acids and fulvic acids), Lexin (a mixture of humic acids and fulvic acids enriched with auxins), Lexenzym (
Pavel PROCHÁZKA +4 more
doaj +1 more source
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
core +1 more source
Agnus - First Czech High-Alpha Hop Variety.
Kvasný průmysl, 2002 In the year 2001, the variety Agnus was registered in the Czech Republic as the first Czech high-alpha variety of hop. It contains approximately 30 % b.w. in dry matter of total resins and 11 to 15 % b.w. of α-bitter acids.
K. KROFTA +3 more
doaj +1 more source