Results 21 to 30 of about 34,090 (203)
Comparison of Czech hop cultivars based on their contenst of secondary metabolites
Czech Journal of Food Sciences, 2010 Seven Czech hop varieties (dry hop cones) coming from the harvest of 2008 (Agnus, Bor, Harmonie, Premiant, Rubín, Sládek, and Saaz) were compared for their composition depending on their varietal differentiation.
Lukáš Jelínek +3 more
doaj +1 more source
Fermentation, 2021 The aim of the study was to assess the yield of cones and the quality of six hop varieties (“Iunga”, “Lubelski”, “Sybilla”, “Magnum”, “Lomik”, “Marynka”) in terms of their suitability for beer production, under the conditions of the Małopolska Vistula ...
Barbara Sawicka +6 more
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Plant-based beverages as good sources of free and glycosidic plant sterols [PDF]
, 2017 To address the ever-growing group of health-conscious consumers, more and more nutritional and health claims are being used on food products. Nevertheless, only very few food constituents, including plant sterols, have been appointed an approved health ...
Decloedt, Anneleen +4 more
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Breeding of flavour hops in the Czech Republic
Kvasný průmysl, 2020 Hop breeding in the Czech Republic develops a number of flavour hops. The Kazbek hop variety was registered in 2008 and the Mimosa variety in 2019. The best 7 hop genotypes were selected from breeding materials between the years 2014 and 2019.
Vladimír Nesvadba +2 more
doaj +1 more source
Applied Sciences, 2021 Hops (Humulus lupulus L.) is a species that grows spontaneously in Corsica, but the characterization of this species in this territory has not yet been investigated.
Axel Dabbous-Wach +4 more
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New hop variety Agnus as the result of breeding process innovation in the Czech Republic
Plant, Soil and Environment, 2002 In the 90th, a methodology of hop breeding was innovated in the Czech Republic. Registration of a new variety Agnus in 2001 represents the result of the innovation mentioned above.
V. Nesvadba, K. Krofta
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Aroma Profile Development in Beer Fermented with Azacca, Idaho-7, and Sultana Hops
Molecules, 2023 Hops are among the most costly and environmentally impactful raw materials used in brewing, yet they play a crucial role in the aroma of beer. However, predicting beer aroma based on hop variety or hopping method remains arduous.
Anna K. McCabe +8 more
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Czech Journal of Food Sciences, 2012 Hops and hop products (pellets and extracts) belong to the major raw materials employed in brewing industry. Many effects such as the growing area, hop plant age, and virus infection influence the contents of the brewing-important hop secondary ...
Lukáš JELÍNEK +5 more
doaj +1 more source
Foods, 2021 Hop aroma characteristics originate from hop essential oils, which have complex chemical profiles that remain poorly understood, particularly for New Zealand hops. The aim of this study was to determine volatile compounds that distinguish New Zealand hop
Victoria Purdy +5 more
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Present and future potential of plant-derived products to control arthropods of veterinary and medical significance [PDF]
, 2014 The use of synthetic pesticides and repellents to target pests of veterinary and medical significance is becoming increasingly problematic. One alternative approach employs the bioactive attributes of plant-derived products (PDPs). These are particularly
Finn, Robert +3 more
core +1 more source