New dual hop varieties for late and dry-hopping: what to expect?
, 2019 Besides its bacteriostatic effect against Gram+ bacteria and its contribution to beer foam stability, hop (Humulus lupulus L.) is mainly used by brewers to increase bitterness and flavor. For a long time hops have been classified as high bitter or aromatic hops on the basis of the α-acid content.
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Linking Global Antioxidant Assays with Targeted HPLC Profiling of Prenylated Flavonoids in <i>Humulus lupulus</i> L. Extracts Obtained by Accelerated Solvent Extraction. [PDF]
MoleculesHaring N, Drábová B, Chňapek M.
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Extraction Behavior and Quantitative Profiling of Prenylated Flavonoids from Hops (<i>Humulus lupulus</i> L.) Under Varying Solvent Polarity, Temperature, and Cryogenic Pretreatment. [PDF]
MoleculesHaring N, Chňapek M, Drábová B.
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Hop tannins. Flavonols in some Czechoslovak and foreign hop varieties (part 2.). [PDF]
Kvasny Prumysl, 1964 J. HUBÁČEK, M. TROJNA
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Virome of the Russian Grapevine Germplasm: A Final Study and Summary. [PDF]
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Research Progress on Raw Materials, Adjuncts, and Flavor Formation in Craft Beer. [PDF]
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Trial of new varieties of Hops; 1921* [PDF]
Journal of the Institute of Brewing, 1922 openaire +1 more source
Influence of Extraction Methods on Polyphenol Profile and Antiradical Activity of Hops. [PDF]
FoodsMikyška A, Dušek M, Vrzal T.
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An X-linked sex determination mechanism in cannabis and hop. [PDF]
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A time-course assessment of polyfunctional thiol release and yeast gene expression in dry-hopped beers. [PDF]
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