Results 11 to 20 of about 795 (154)
Brewing characteristics of Czech fine aroma hops "Saaz".
Kvasný průmysl, 2012 Since 1998 we have been carrying out brewing tests with Saaz, known worldwide as the high quality standard within the group of fine aroma hops. Its brewing characteristics are compared to the other Czech as well as foreign aroma varieties (Tettnang ...
Vladimír NESVADBA +2 more
doaj +2 more sources
Saaz Late - The Czech Hop Variety Recommended for Czech Beer.
Kvasný průmysl, 2013 Late Saaz hop variety, registered in 2010, was bred in order to produce a higher yield of min . 2t/ha whilst maintaining the brewer quality of the Saaz variety . Genetically, Late Saaz belongs to a group of European aroma varieties .
Alexandr MIKYŠKA +5 more
doaj +2 more sources
Dynamic patterns of repeats and retrotransposons in the centromeres of Humulus lupulus L. [PDF]
New Phytologist, Volume 247, Issue 6, Page 2766-2780, September 2025.Summary The centromere has a conserved function across eukaryotes; however, the associated DNA sequences exhibit remarkable diversity in both size and structure. In plants, some species possess well‐defined centromeres dominated by tandem satellite repeats and centromeric retrotransposons, while others have centromeric regions composed almost entirely ...
Lucie Horáková +13 more
wiley +2 more sources
A Case of SAPHO Syndrome Complicated by Uveitis with Good Response to Both TNF Inhibitor and JAKinib [PDF]
Case Reports in Rheumatology, Volume 2023, Issue 1, 2023., 2023 Introduction. SAPHO (synovitis, acne, pustulosis, hyperostosis, and osteitis) syndrome is a rare autoinflammatory condition describing the constellation of inflammatory skin, bone, and joint manifestations which result in diagnostic difficulty and therapeutic challenge. Case.
Ritasman Baisya +4 more
wiley +2 more sources
Analysis of chemical and genetic variability in wild hop (Humulus lupulus L.) populations of Kosovo [PDF]
Plant Biology, Volume 27, Issue 5, Page 740-748, August 2025.The study revealed phytochemical and genetic variability among and within wild hop populations in Kosovo, offering valuable insights for conservation and future breeding efforts. Abstract Hops is an economically important species due to its diverse secondary metabolites and extensive use in the brewing and medicinal industries.
B. Salihu +5 more
wiley +2 more sources
Essential oils in Czech hop varieties [PDF]
Kvasný průmysl, 2021 Czech hop varieties were evaluated as part of maintenance breeding. The evaluation was performed in a single location between 2011 and 2020. The average weight of hop essential oils (HEOs) is 0.43 to 2.28% w/w.
Vladimír Nesvadba +4 more
doaj +2 more sources
Kvasný průmysl, 2001 By way of reference tests the quality of the supplied virus free Saaz semi-early red bine hop was verified in large scale conditions as a sensory equivalent raw material. As regards its contents of alpha-bitter acid (5,38 % w/w.
I. ONODA, F. KROUPA, B. MAREŠ
doaj +2 more sources
Evolutionary History and Rhizosphere Microbial Community Composition in Domesticated Hops (Humulus lupulus L.) [PDF]
Molecular Ecology, Volume 34, Issue 24, December 2025.ABSTRACT Humulus lupulus L., commonly known as hop, is a perennial crop grown worldwide and is well known for its pharmacological, commercial, and most importantly brewing applications. For hundreds of years, hop has undergone intense artificial selection, with over 250 cultivated varieties being developed worldwide, all displaying differences in key ...
Alexandra McElwee‐Adame +17 more
wiley +2 more sources
A different approach to hop growing [PDF]
Kvasný průmysl, 2023 The current study aimed to examine how various growers in the Czech Republic hop-growing regions approached the production of hops (Saaz variety). The work also keeps track of how different growers approach fertilization and nutrition, as well as how ...
Helena Pluháčková +3 more
doaj +2 more sources
Exploring the mechanisms of flavor formation and polyphenolic changes in hop-infused sourdough bread affected by hop varieties and soaking methods [PDF]
Food Chemistry: XHumulus lupulus L. (hops) is globally recognized in food production as a flavor enhancer and flour improver. Here, different hop-soaking methods (cold and boiling water) and varieties (Tsingtao and Saaz) were investigated to determine how these influence
Chunyuan Ping +4 more
doaj +2 more sources