| Hop Aroma and Hoppy Beer Flavor: Chemical Backgrounds and Analytical Tools-A Review |
19 |
| Chance and Challenge: Non-Saccharomyces Yeasts in Nonalcoholic and Low Alcohol Beer Brewing - A Review |
15 |
| Analysis of Physicochemical Indices, Volatile Flavor Components, and Microbial Community of a Light-Flavor Daqu |
9 |
| Isolation and ldentifation of Nigh-Yield Ethyl Acetate-Producing Yeast from Gujinggony Daqu and Its Fermentation Charadecistics |
7 |
| Impacts of Copper, Iron, and Manganese Metal Ions on the EPR Assessment of Beer Oxidative Stability |
5 |
| Sensory Directed Mixture Study of Beers Dry-Hopped with Cascade, Centennial, and Chinook |
5 |
| Investigation into the Potential of Lachancea fermentati Strain KBI 12.1 for Low Alcohol Beer Brewing |
5 |
| Is the Apparent Degree of Fermentation a Reliable Estimator of Fermentability? |
4 |
| Effects of Honey Variety and Non-Saccharomyces cerevisiae on the Flavor Volatiles of Mead |
4 |
| Relationship between Phenolic and Antioxidant Concentration of Humulus lupulus and Alpha Acid Content |
3 |
| Influencing Factors on Hop Isomerization Beyond the Conventional Range |
3 |
| Analysis of Microbial Community Structure in Traditional and Automated Moutai-Flavor Daqu |
3 |
| Impact of Two Commercial Enzymes on the Release of Inositols, Fermentable Sugars, and Peptides in the Technology of Buckwheat Beer |
3 |
| Combined Yeast Biofilm Screening - Characterization and Validation of Yeast Related Biofilms in a Brewing Environment with Combined Cultivation and Specific Real-time PCR Screening of Selected Indicator Species |
3 |
| Monitoring the Microbial Conditions in Breweries in Yangtze River Delta Region, China |
3 |
| Quantitative Comparison of Volatiles in Vapor Infused Gin versus Steep Infused Gin Distillates |
2 |
| Characterization of Microbial Communities Populating the Inflorescences of Humulus lupulus L. |
2 |
| Evaluation of Sequential-SBSE and TF-SPME Extraction Techniques Prior to GC-TOFMS for the Analysis of Flavor Volatiles in Beer |
2 |
| Investigations into the Transfer Rate of Volatile Compounds in Dry Hopping Using an Octanol-Water Partition Coefficient Model |
2 |
| Control of Fermentation By-Products and Aroma Features of Beer Produced with Scottish Ale Yeast by Variation of Fermentation Temperature and Wort Aeration Rate |
2 |
| Aroma Extract Dilution Analysis of Beers Dry-Hopped with Cascade, Chinook, and Centennial |
2 |
| Why Humulinones are Key Bitter Constituents Only After Dry Hopping: Comparison With Other Belgian Styles |
2 |
| Influence of pH on the Stability of 2-Substituted 3-Thiazolidine-4-Carboxylic Acids in Model Solutions |
2 |
| Use of Sorbents to Increase Beer Foam Stability |
2 |
| Effect of Steeping Regime on Barley Malt Quality and Its Impacts on Breeding Program Selection |
2 |
| Dynamic Analysis of Physicochemical and Biochemical Indices and Microbial Communities of Light-Flavor Daqu during Storage |
1 |
| Accumulation of Hydroxyl Fatty Acid in Lactobacillus sakei Y-20 Cells Cultivated under Stress Conditions and Expression of Fatty Add Hydroxylase |
1 |
| Comparisons of Modern US and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: II. Amylolytic Enzyme Activities and Thermostabilities |
1 |
| Response Surface ant Kinetic Modeling of Dimethyl Sulfide Oxidation - On the Origin of Diethyl Sulfoxide in Malt |
1 |
| Exploring Aldehyde Release in Beer by 4-Vinylpyridine and the Effect of Cysteine Addition on the Beer's Pool of Bound Aldehydes |
1 |
| A Cultivar-Based Screening of Hops for Dextrin Degrading Enzymatic Potential |
1 |
| Influence of Top Pressure on the Flavor and Sensorial Characteristics of Lager Beer |
1 |
| Extraction Efficiency of Dry-Hopping |
1 |
| Evaluating the Impact of Dissolved Oxygen and Aging on Dry-Hopped Aroma Stability in Beer |
1 |
| Potential of Triticale (X Triticosecale Wittmack) Malts for Beer Wort Production |
1 |
| Effect of Cellulase-Producing Bacteria on Fungi Community Structure and Ester Generation in Chinese Liquor Fermenting Grains |
1 |
| Chemical Perturbation Two-Dimensional Correlation Ultraviolet Visible Spectroscopy for Quality Control of Chinese Liquor |
1 |
| Antioxidant-Activity and Physicochemical Indices of the Rice Beer Used by the Bodo Community in North-East India |
1 |
| Correlation Between Sensory Descriptive Analysis and Volatile Composition of Beer Using Multivariate Analysis: The Effect of the Nonvolatile Matrix on the Sensory Perception and Volatile Fraction Behavior |
1 |
| Comparisons of Modern U. S. and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: III. Wort Sugar Production during Mashing |
1 |
| Intracellular Adenosine Triphosphate (ATP) Content Sensitively Reflects Subtle Differences in Yeast Physiology |
1 |
| Brewing of a Porter Craft Beer Enriched with the Plant Parastrephia lucida: A Promising Source of Antioxidant Compounds |
1 |
| The Freshening Power of Centennial Hops |
0 |
| SNP-Based Kompetitive Allele Specific PCR (KASP(TM)) Method for the Qualification and Quantification of Hop Varietie |
0 |
| Comparisons of Modern United States and Canadian Malting Barley Cultivars with Those from Pre-Prohibition: IV. Malting Quality Assessments Using Standard and Nonstandard Measures |
0 |
| An Eclectic Collection |
0 |
| Rapid Beer Fermentation: The Effect of Vacuum Pressure on a Pilot Scale Lager Fermentation |
0 |
| Influence of Nitrogen Fertility Practices on Hop Cone Quality |
0 |
| Analysis of the Microbial Community Structure during Brewing of Sichuan Xiaoqu Baijiu |
0 |
| Validating the Sensitivity of the Beer Tetrad Test as Compared with the Beer Triangle Test (A Follow-Up Study): An American Society of Brewing Chemists Technical Committee Report |
0 |
