Results 141 to 150 of about 657 (163)

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

The Cord Weekly (March 15, 1995) [PDF]

, 1995

core   +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

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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...
Takahiro Hosoya, Shigenori Kumazawa, Takako Inui   +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.
Martin Mozny, Radim Tolasz, Tim H Sparks   +2 more
exaly   +3 more sources

PROTECTION OF ORGANIC SAAZ HOPS AGAINST TWO-SPOTTED SPIDER MITE (TETRANYCHUS URTICAE KOCH) WITH THE HELP OF RELEASED PREDATORY MITES TYPHLODROMUS PYRI SCHEUTEN

Acta Horticulturae, 2013
exaly   +2 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.
Tatiana Praet, Filip Van Opstaele, Bart Steenackers, Dirk De Vos, Guido Aerts, Luc De Cooman   +5 more
openaire   +1 more source

Agrobacterium tumefaciens-mediated transformation and regeneration of ‘Saaz’ hop – Osvald’s clones 31 and 72

Acta Horticulturae, 2021
L. Horakova, V. Bacovsky, J. Patzak, R. Hobza, V. Hudzieczek   +4 more
openaire   +1 more source