Results 101 to 110 of about 19,712 (118)

Integrative Analysis of Widely Targeted Metabolomics and Flavoromics Reveals Dynamic Changes in Characteristic Metabolites at Different Processing Stages of Black Highland Barley Beer. [PDF]

Molecules
Wang H, Zhang W, Zheng W, Dang B, Yang X.   +4 more
europepmc   +1 more source

Comprehensive Two-Dimensional Gas Chromatography-Mass Spectrometry as a Tool for the Untargeted Study of Hop and Their Metabolites. [PDF]

Metabolites
Resende GAP, Amaral MSS, Botelho BG, Marriott PJ.   +3 more
europepmc   +1 more source

Bergamot and Olive Extracts as Beer Ingredients: Impact on Cell Viability, Reactive Oxygen Species, and RNA Expression of Antioxidant Enzymes. [PDF]

Foods
Matrella ML, Amenta B, Canino F, Maffia A, Cocco T, Russo M, Muscolo A.   +6 more
europepmc   +1 more source

Whole genome sequencing and characterization of Pantoea agglomerans DBM 3797, endophyte, isolated from fresh hop (Humulus lupulus L.). [PDF]

Front Microbiol
Patakova P, Vasylkivska M, Sedlar K, Jureckova K, Bezdicek M, Lovecka P, Branska B, Kastanek P, Krofta K.   +8 more
europepmc   +1 more source

Lactobacillus gasseri JM1 pre-acidification induced regulation in the flavor profile of beer processes. [PDF]

Food Chem X
Cheng S, Zhang Y, Zhou H, Huang Z, Jia H, Jiang Y, Wang H, Man C.   +7 more
europepmc   +1 more source

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Effect of Harvest Time and Pruning Date on Aroma Characteristics of Hop Teas and Related Compounds of Saaz Hops

Journal of the American Society of Brewing Chemists, 2016
Hops are requisite materials that impart bitterness, hoppy aroma, and flavor to beer. The purpose of this study was to understand the effect of harvest time and pruning date on aroma characteristic...
Takako Inui, Shigenori Kumazawa, Takahiro Hosoya   +2 more
exaly   +2 more sources

The Impact of Climate Change on the Yield and Quality of Saaz Hops in the Czech Republic

Agricultural and Forest Meteorology, 2009
The impact of climate change on the production and quality of hops Humulus lupulus will depend on future weather conditions in the growing season. Our simulations suggest that hops will be particularly vulnerable to a change in climate. Even with the modest warming so far experienced yields have stagnated and quality declined.
Radim Tolasz, Zdenek Zalud, Tim H. Sparks   +2 more
exaly   +3 more sources

Flavor Activity of Sesquiterpene Oxidation Products, Formed Upon Lab-Scale Boiling of a Hop Essential Oil–Derived Sesquiterpene Hydrocarbon Fraction (cv. Saaz)

Journal of the American Society of Brewing Chemists, 2016
The “kettle hop” aroma, a most complicated flavor characteristic of conventionally hopped lager beers, has been associated with hop essential oil–derived oxygenated sesquiterpenoids.
Dirk E De Vos, Filip Van Opstaele, Bart Steenackers   +2 more
exaly   +2 more sources