1,501
Views
89
CrossRef citations to date
0
Altmetric
Original Articles

Structure, Organoleptic Properties, Quantification Methods, and Stability of Phenolic Compounds in Beer—A Review

&
Pages 1-84 | Published online: 28 Dec 2009

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (4)

Michael Brandt, Nathan Hau, Bethany F. Laatsch, Aka Torti, Anna R. Berthiaume, Gillian M. Kaat, Eric M. Marcotte, Madison L. Shepler, Lucille S. Smith, Karissa L. Snyder, Jocelyn M. Stepanek, Saige K. Tichy & Scott C. Bailey-Hartsel. (2023) Use of an Integrating Cavity Spectrometer to Easily Determine Beer SRM Color Without Filtration, Centrifugation or Numerical Correction. Journal of the American Society of Brewing Chemists 0:0, pages 1-7.
Read now
Carlos Silva Ferreira, Margaux Simon & Sonia Collin. (2023) Why Catechin and Epicatechin from Early Hopping Impact the Color of Aged Dry-Hopped Beers while Flavan-3-ol Oligomers from Late and Dry Hopping Increase Colloidal Instability. Journal of the American Society of Brewing Chemists 81:2, pages 255-264.
Read now
Patricia M. Aron & Thomas H. Shellhammer. (2017) Profiling of Hop-Derived Flavan-3-ols from Lager Beer in Relation to Hopping Technology. Journal of the American Society of Brewing Chemists 75:3, pages 276-282.
Read now
Snežana S. Mitić, Dušan Đ. Paunović, Aleksandra N. Pavlović, Snežana B. Tošić, Milan B. Stojković & Milan N. Mitić. (2014) Phenolic Profiles and Total Antioxidant Capacity of Marketed Beers in Serbia. International Journal of Food Properties 17:4, pages 908-922.
Read now

Articles from other publishers (85)

Bhaskarjyoti Bhattacharya & Dibakar Chandra Deka. (2023) Biochemical Indices and Consumption Pattern of Traditional Alcoholic Beverages by Tribal Communities of North-East India: A Review. Current Research in Nutrition and Food Science Journal 11:2, pages 470-487.
Crossref
Tomasz Tarko, Filip Krankowski & Aleksandra Duda-Chodak. (2023) The Impact of Compounds Extracted from Wood on the Quality of Alcoholic Beverages. Molecules 28:2, pages 620.
Crossref
Daiane Costa dos SANTOS, Tainara Leal de SOUSA, Jeisa Farias de Sousa SANTANA, Adrielle Borges de ALMEIDA, Fabiano Guimarães SILVA & Mariana Buranelo EGEA. (2023) Commercial craft beers of midwest Brazil: biochemical and physicochemical properties and their relationship with its sensory profile. Food Science and Technology 43.
Crossref
Alexandr Mikyška, Martin Dušek & Martin Slabý. (2022) Effects of the mashing process on polyphenols and antiradical activity of beer. European Food Research and Technology 249:1, pages 71-80.
Crossref
Ilaria Benucci, Caterina Mazzocchi, Claudio Lombardelli & Marco Esti. (2022) Phenolic-Degrading Enzymes: Effect on Haze Active Phenols and Chill Haze in India Pale Ale Beer. Foods 12:1, pages 77.
Crossref
Skylar R. Moreno, Savanna J. Curtis, Ali Sarkhosh, Paul J. Sarnoski, Charles A. Sims, Eric Dreyer, Arthur B. Rudolph, Katherine A. Thompson-Witrick & Andrew J. MacIntosh. (2022) Considerations When Brewing with Fruit Juices: A Review and Case Study Using Peaches. Fermentation 8:10, pages 567.
Crossref
Shiyong Mei, Zhengjin He & Jifang Zhang. (2022) Identification and analysis of major flavor compounds in radish taproots by widely targeted metabolomics. Frontiers in Nutrition 9.
Crossref
Justyna Belcar, Jan Buczek, Ireneusz Kapusta & Józef Gorzelany. (2022) Quality and Pro-Healthy Properties of Belgian Witbier-Style Beers Relative to the Cultivar of Winter Wheat and Raw Materials Used. Foods 11:8, pages 1150.
Crossref
Nitesh Boro & Diganta Narzary. (2022) Amylolytic Fungi in the Ethnic Beer Starter “emao” and Their Beer-Producing Attributes. Frontiers in Sustainable Food Systems 6.
Crossref
Anderson Lazzari, Heloisa Dias Barbosa, Evandro Ribeiro Machado Filho, Ana Paula Dada, Bianka Rocha Saraiva & Paula Toshimi Matumoto‐Pintro. (2021) Gender behavior and influence in acceptability of beers produced with Rubim and Mastruz. Journal of Sensory Studies 37:2.
Crossref
Tarsila Rodrigues Arruda, Patrícia Fontes Pinheiro, Pollyanna Ibrahim Silva & Patrícia Campos Bernardes. (2021) Exclusive Raw Material for Beer Production? Addressing Greener Extraction Techniques, the Relevance, and Prospects of Hops (Humulus lupulus L.) for the Food Industry. Food and Bioprocess Technology 15:2, pages 275-305.
Crossref
Jiangqi Yao, Zhiyuan Ma, Yuxuan Wang, Yutang Wang, Lijun Sun & Xuebo Liu. (2022) Effects of dandelion addition on antioxidant property, sensory characteristics and inhibitory activity against xanthine oxidase of beer. Current Research in Food Science 5, pages 927-939.
Crossref
I.N Gribkova & M.N Eliseev. (2021) THE BEER COMPOUNDS INFLUENCE ON COLOR FORMATION. XXI Century: Resumes of the Past and Challenges of the Present plus 10:56.
Crossref
Arão Cardoso Viana, Tatiana Colombo Pimentel, Rafaela Borges do Vale, Lorena Santos Clementino, Emilly Thayná Januario Ferreira, Marciane Magnani & Marcos dos Santos Lima. (2021) American pale Ale craft beer: Influence of brewer's yeast strains on the chemical composition and antioxidant capacity. LWT 152, pages 112317.
Crossref
Nur Anis Raihana Mhd Rodzi & Lai Kuan Lee. (2021) Traditional fermented foods as vehicle of non-dairy probiotics: Perspectives in South East Asia countries. Food Research International 150, pages 110814.
Crossref
Ancuța-Liliana Keșa, Carmen Rodica Pop, Elena Mudura, Liana Claudia Salanță, Antonella Pasqualone, Cosmin Dărab, Cristina Burja-Udrea, Haifeng Zhao & Teodora Emilia Coldea. (2021) Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages. Plants 10:11, pages 2263.
Crossref
Rodrigo A. M. Paiva, Yhan S. Mutz & Carlos A. Conte-Junior. (2021) A Review on the Obtaining of Functional Beers by Addition of Non-Cereal Adjuncts Rich in Antioxidant Compounds. Antioxidants 10:9, pages 1332.
Crossref
Roy Cristian Rivero, Diego Alberto Archaina, Cynthia Melisa Busquet, Bertha Mabel Baldi Coronel & Verónica María Busch. (2021) Development of a honey-based powder ingredient using a mixture design: Botanical origin effect and hydration properties. LWT 147, pages 111446.
Crossref
Kristina Habschied, Iztok Jože Košir, Vinko Krstanović, Goran Kumrić & Krešimir Mastanjević. (2021) Beer Polyphenols—Bitterness, Astringency, and Off-Flavors. Beverages 7:2, pages 38.
Crossref
Antonio Castro Marin, Federico Baris, Elia Romanini, Milena Lambri, Giuseppe Montevecchi & Fabio Chinnici. (2021) Physico-Chemical and Sensory Characterization of a Fruit Beer Obtained with the Addition of Cv. Lambrusco Grapes Must. Beverages 7:2, pages 34.
Crossref
Bradley M. Titus, Larry A. Lerno, Jordan W. Beaver, Nadia K. Byrnes, Hildegarde Heymann & Anita Oberholster. (2021) Impact of Dry Hopping on Beer Flavor Stability. Foods 10:6, pages 1264.
Crossref
Marina Gernet, Irina Gribkova, Maxim Zakharov & Konstantin Kobelev. (2021) Research of hop polyphenols impact on malt hopped wort aroma formation model experiments. Potravinarstvo Slovak Journal of Food Sciences 15, pages 262-273.
Crossref
Chigozie E. Ofoedu, Chibugo Q. Akosim, Jude O. Iwouno, Chioma D. Obi, Ivan Shorstkii & Charles Odilichukwu R. Okpala. (2021) Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions. PeerJ 9, pages e10968.
Crossref
Priscila Aparecida Horn, Natalia Bagattoli Pedron, Lucas Henrique Junges, Andrey Martinez Rebelo, Hercílio Higino da Silva Filho & Ana Lúcia Bertarello Zeni. (2020) Antioxidant profile at the different stages of craft beers production: the role of phenolic compounds. European Food Research and Technology 247:2, pages 439-452.
Crossref
Joanna Yorke, David Cook & Rebecca Ford. (2021) Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality. Beverages 7:1, pages 4.
Crossref
Mohammad A. Alshuniaber, Rajapandiyan Krishnamoorthy & Wahida H. AlQhtani. (2021) Antimicrobial activity of polyphenolic compounds from Spirulina against food-borne bacterial pathogens. Saudi Journal of Biological Sciences 28:1, pages 459-464.
Crossref
Sanja Radonjić, Vesna Maraš, Jovana Raičević & Tatjana Košmerl. (2020) Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases. Molecules 25:21, pages 4960.
Crossref
Marta Trius-Soler, Arnau Vilas-Franquesa, Anna Tresserra-Rimbau, Gemma Sasot, Carolina E. Storniolo, Ramon Estruch & Rosa M. Lamuela-Raventós. (2020) Effects of the Non-Alcoholic Fraction of Beer on Abdominal Fat, Osteoporosis, and Body Hydration in Women. Molecules 25:17, pages 3910.
Crossref
Manfredi Guglielmotti, Paolo Passaghe & Stefano Buiatti. (2020) Use of olive ( Olea europaea L .) leaves as beer ingredient, and their influence on beer chemical composition and antioxidant activity . Journal of Food Science 85:8, pages 2278-2285.
Crossref
Alan Gasiński, Joanna Kawa-Rygielska, Antoni Szumny, Anna Czubaszek, Justyna Gąsior & Witold Pietrzak. (2020) Volatile Compounds Content, Physicochemical Parameters, and Antioxidant Activity of Beers with Addition of Mango Fruit (Mangifera Indica). Molecules 25:13, pages 3033.
Crossref
Alan Gasiński, Joanna Kawa-Rygielska, Antoni Szumny, Justyna Gąsior & Adam Głowacki. (2020) Assessment of Volatiles and Polyphenol Content, Physicochemical Parameters and Antioxidant Activity in Beers with Dotted Hawthorn (Crataegus punctata). Foods 9:6, pages 775.
Crossref
Marc Serra Colomer, Anna Chailyan, Ross T. Fennessy, Kim Friis Olsson, Lea Johnsen, Natalia Solodovnikova & Jochen Forster. (2020) Assessing Population Diversity of Brettanomyces Yeast Species and Identification of Strains for Brewing Applications. Frontiers in Microbiology 11.
Crossref
Md Jiaur Rahman, Jingbang Liang, N.A. Michael Eskin, Peter Eck & Usha Thiyam-Holländer. (2020) Identification of hydroxycinnamic acid derivatives of selected canadian and foreign commercial beer extracts and determination of their antioxidant properties. LWT 122, pages 109021.
Crossref
Radu Claudiu Fierascu, Irina Fierascu, Sorin Marius Avramescu & Elwira Sieniawska. (2019) Recovery of Natural Antioxidants from Agro-Industrial Side Streams through Advanced Extraction Techniques. Molecules 24:23, pages 4212.
Crossref
Vanesa Sanz, María Dolores Torres, José M. López Vilariño & Herminia Domínguez. (2019) What is new on the hop extraction?. Trends in Food Science & Technology 93, pages 12-22.
Crossref
Tianyu Zhang, Haijing Zhang, Zhe Yang, Yiran Wang & Hongjun Li. (2019) Black rice addition prompted the beer quality by the extrusion as pretreatment. Food Science & Nutrition 7:11, pages 3664-3674.
Crossref
Claudia L. Loviso & Diego Libkind. (2019) Síntesis y regulación de los compuestos del aroma y sabor derivados de la levadura en la cerveza: alcoholes superiores. Revista Argentina de Microbiología 51:4, pages 386-397.
Crossref
Huan Xiang, Dongxiao Sun-Waterhouse, Geoffrey I.N. Waterhouse, Chun Cui & Zheng Ruan. (2019) Fermentation-enabled wellness foods: A fresh perspective. Food Science and Human Wellness 8:3, pages 203-243.
Crossref
Tania Merinas-Amo, Rocío Merinas-Amo, Victoria García-Zorrilla, Alejandro Velasco-Ruiz, Ladislav Chladek, Vladimir Plachy, Mercedes del Río-Celestino, Rafael Font, Ladislav Kokoska & Ángeles Alonso-Moraga. (2019) Toxicological Studies of Czech Beers and Their Constituents. Foods 8:8, pages 328.
Crossref
Joaquín Mulero-Cerezo, Álvaro Briz-Redón & Ángel Serrano-Aroca. (2019) Saccharomyces Cerevisiae Var. Boulardii: Valuable Probiotic Starter for Craft Beer Production. Applied Sciences 9:16, pages 3250.
Crossref
Zechang Liu, Yao Wang & Yumei Liu. (2019) Geographical origins and varieties identification of hops (Humulus lupulus L.) by multi-metal elements fingerprinting and the relationships with functional ingredients. Food Chemistry 289, pages 522-530.
Crossref
Michał Oczkowski, Alina Rembiszewska, Katarzyna Dziendzikowska, Ewa Wolińska-Witort, Aleksandra Kołota, Agnieszka Malik, Małgorzata Stachoń, Katarzyna Lachowicz & Joanna Gromadzka-Ostrowska. (2019) Beer consumption negatively regulates hormonal reproductive status and reduces apoptosis in Leydig cells in peripubertal rats. Alcohol 78, pages 21-31.
Crossref
Mengfei Lin, Diying Xiang, Xiaoyang Chen & Heqiang Huo. (2019) Role of Characteristic Components of Humulus lupulus in Promoting Human Health . Journal of Agricultural and Food Chemistry 67:30, pages 8291-8302.
Crossref
Kamila P. Cheiran, Victória P. Raimundo, Vitor Manfroi, Michel J. Anzanello, Alessandro Kahmann, Eliseu Rodrigues & Jeverson Frazzon. (2019) Simultaneous identification of low-molecular weight phenolic and nitrogen compounds in craft beers by HPLC-ESI-MS/MS. Food Chemistry 286, pages 113-122.
Crossref
Oscar Galarce-Bustos, Lissette Novoa, Jessy Pavon-Perez, Karem Henriquez-Aedo & Mario Aranda. (2018) Chemometric Optimization of QuEChERS Extraction Method for Polyphenol Determination in Beers by Liquid Chromatography with Ultraviolet Detection. Food Analytical Methods 12:2, pages 448-457.
Crossref
Haifeng Zhao & Dongxiao Sun-Waterhouse. 2019. Encyclopedia of Food Chemistry. Encyclopedia of Food Chemistry 550 553 .
Julia Wannenmacher, Martina Gastl & Thomas Becker. (2018) Phenolic Substances in Beer: Structural Diversity, Reactive Potential and Relevance for Brewing Process and Beer Quality. Comprehensive Reviews in Food Science and Food Safety 17:4, pages 953-988.
Crossref
Sylvester Holt, Vaskar Mukherjee, Bart Lievens, Kevin J. Verstrepen & Johan M. Thevelein. (2018) Bioflavoring by non-conventional yeasts in sequential beer fermentations. Food Microbiology 72, pages 55-66.
Crossref
Michael Lentz. (2018) The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor. Fermentation 4:1, pages 20.
Crossref
Stefan Spreng & Thomas Hofmann. (2018) Activity-Guided Identification of in Vitro Antioxidants in Beer . Journal of Agricultural and Food Chemistry 66:3, pages 720-731.
Crossref
Urszula Tylewicz, Małgorzata Nowacka, Beatriz Martín-García, Artur Wiktor & Ana Maria Gómez Caravaca. 2018. Polyphenols: Properties, Recovery, and Applications. Polyphenols: Properties, Recovery, and Applications 135 175 .
Olayide Oladokun, Sue James, Trevor Cowley, Frieda Dehrmann, Katherine Smart, Joanne Hort & David Cook. (2017) Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma. Food Chemistry 230, pages 215-224.
Crossref
Bayoï James Ronald & Djoulde Darman Roger. 2017. Brewing Technology. Brewing Technology.
Julien Ducruet, Pierrick Rébénaque, Serge Diserens, Agnieszka Kosińska-Cagnazzo, Isabelle Héritier & Wilfried Andlauer. (2017) Amber ale beer enriched with goji berries – The effect on bioactive compound content and sensorial properties. Food Chemistry 226, pages 109-118.
Crossref
Daniela Heimler, Annalisa Romani & Francesca Ieri. (2017) Plant polyphenol content, soil fertilization and agricultural management: a review. European Food Research and Technology 243:7, pages 1107-1115.
Crossref
Rudolf Cejnar, Kateřina Hložková, Lukáš Jelínek, Pavel Kotrba & Pavel Dostálek. (2016) Development of engineered yeast for biosorption of beer haze-active polyphenols. Applied Microbiology and Biotechnology 101:4, pages 1477-1485.
Crossref
Lei Chen & Xiaojia Huang. (2017) Preparation and application of a poly (ionic liquid)-based molecularly imprinted polymer for multiple monolithic fiber solid-phase microextraction of phenolic acids in fruit juice and beer samples. The Analyst 142:21, pages 4039-4047.
Crossref
Tania Merinas-Amo, Inmaculada Tasset-Cuevas, Antonio M. Díaz-Carretero, Ángeles Alonso-Moraga & Fernando Calahorro. (2016) In vivo and in vitro studies of the role of lyophilised blond Lager beer and some bioactive components in the modulation of degenerative processes. Journal of Functional Foods 27, pages 274-294.
Crossref
Olayide Oladokun, Amparo Tarrega, Sue James, Katherine Smart, Joanne Hort & David Cook. (2016) The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer. Food Chemistry 205, pages 212-220.
Crossref
Juha-Matti Pihlava & Tuula Kurtelius. (2016) Determination of benzoxazinoids in wheat and rye beers by HPLC-DAD and UPLC-QTOF MS. Food Chemistry 204, pages 400-408.
Crossref
G. de Gaetano, S. Costanzo, A. Di Castelnuovo, L. Badimon, D. Bejko, A. Alkerwi, G. Chiva-Blanch, R. Estruch, C. La Vecchia, S. Panico, G. Pounis, F. Sofi, S. Stranges, M. Trevisan, F. Ursini, C. Cerletti, M.B. Donati & L. Iacoviello. (2016) Effects of moderate beer consumption on health and disease: A consensus document. Nutrition, Metabolism and Cardiovascular Diseases 26:6, pages 443-467.
Crossref
Juha-Matti Pihlava, Tuula Kurtelius & Timo Hurme. (2016) Total hordatine content in different types of beers. Journal of the Institute of Brewing 122:2, pages 212-217.
Crossref
P.E.S. Munekata, Daniel Franco, M.A. Trindade & José M. Lorenzo. (2016) Characterization of phenolic composition in chestnut leaves and beer residue by LC-DAD-ESI-MS. LWT - Food Science and Technology 68, pages 52-58.
Crossref
Deepthika De Silva, Steven Lee, Anna Duke, Siva Angalakurthi, Ching-En Chou, Afshin Ebrahimpour, David E. Thompson & Ilona Petrikovics. (2016) Intravascular Residence Time Determination for the Cyanide Antidote Dimethyl Trisulfide in Rat by Using Liquid-Liquid Extraction Coupled with High Performance Liquid Chromatography. Journal of Analytical Methods in Chemistry 2016, pages 1-6.
Crossref
P. Wyler, L. H. P. Angeloni, A. R. Alcarde & S. H. da Cruz. (2015) Effect of oak wood on the quality of beer. Journal of the Institute of Brewing 121:1, pages 62-69.
Crossref
Haifeng Zhao. 2015. Processing and Impact on Active Components in Food. Processing and Impact on Active Components in Food 533 539 .
Kevin Huvaere & Leif H Skibsted. (2015) Flavonoids protecting food and beverages against light. Journal of the Science of Food and Agriculture 95:1, pages 20-35.
Crossref
Caroline Scholtes, Sabrina Nizet & Sonia Collin. (2014) Guaiacol and 4-Methylphenol as Specific Markers of Torrefied Malts. Fate of Volatile Phenols in Special Beers through Aging. Journal of Agricultural and Food Chemistry 62:39, pages 9522-9528.
Crossref
Letricia Barbosa-Pereira, Ainhoa Bilbao, Patxi Vilches, Inmaculada Angulo, Jaume LLuis, Benet Fité, Perfecto Paseiro-Losada & José Manuel Cruz. (2014) Brewery waste as a potential source of phenolic compounds: Optimisation of the extraction process and evaluation of antioxidant and antimicrobial activities. Food Chemistry 145, pages 191-197.
Crossref
M.L. Fernández de Córdova & A. Ruiz Medina. 2014. Processing and Impact on Antioxidants in Beverages. Processing and Impact on Antioxidants in Beverages 289 299 .
Haifeng Zhao. 2014. Processing and Impact on Antioxidants in Beverages. Processing and Impact on Antioxidants in Beverages 15 24 .
John R. N. Taylor, Bhekisisa C. Dlamini & Johanita Kruger. (2013) 125 th Anniversary Review: The science of the tropical cereals sorghum, maize and rice in relation to lager beer brewing . Journal of the Institute of Brewing 119:1-2, pages 1-14.
Crossref
Ian Hornsey. 2013. Brewing. Brewing 202 277 .
Letricia Barbosa-Pereira, Inmaculada Angulo, Perfecto Paseiro-Losada & José Manuel Cruz. (2013) Phenolic profile and antioxidant properties of a crude extract obtained from a brewery waste stream. Food Research International 51:2, pages 663-669.
Crossref
A. Versari, W. du Toit & G.P. Parpinello. (2013) Oenological tannins: a review. Australian Journal of Grape and Wine Research 19:1, pages 1-10.
Crossref
Amy Logan & Peter Fagan. 2013. Lipid Oxidation. Lipid Oxidation 457 483 .
Sonia Collin, Vesna Jerkovic, M. Bröhan & D. Callemien. 2013. Natural Products. Natural Products 2333 2359 .
Usha ßnder, N Eskin & Bertrand ßusUsha Thiyam-Holländer, Narsireddy Meda, K Misra & Ahindra Nag. 2012. Canola and Rapeseed. Canola and Rapeseed 39 58 .
Adriana Soto-Vaca, Ashley Gutierrez, Jack N. Losso, Zhimin Xu & John W. Finley. (2012) Evolution of Phenolic Compounds from Color and Flavor Problems to Health Benefits. Journal of Agricultural and Food Chemistry 60:27, pages 6658-6677.
Crossref
Mahdi Ghasemi-Varnamkhasti, Seyed Saeid Mohtasebi, Maryam Siadat, Jesus Lozano, Hojat Ahmadi, Seyed Hadi Razavi & Amadou Dicko. (2011) Aging fingerprint characterization of beer using electronic nose. Sensors and Actuators B: Chemical 159:1, pages 51-59.
Crossref
Ivana Marova, Katerina Parilova, Zdenek Friedl, Stanislav Obruca & Katerina Duronova. (2011) Analysis of Phenolic Compounds in Lager Beers of Different Origin: A Contribution to Potential Determination of the Authenticity of Czech Beer. Chromatographia 73:S1, pages 83-95.
Crossref
Meike Bröhan, Vesna Jerkovic & Sonia Collin. (2011) Potentiality of Red Sorghum for Producing Stilbenoid-Enriched Beers with High Antioxidant Activity. Journal of Agricultural and Food Chemistry 59:8, pages 4088-4094.
Crossref
Alessandro Piazzon, Monica Forte & Mirella Nardini. (2010) Characterization of Phenolics Content and Antioxidant Activity of Different Beer Types. Journal of Agricultural and Food Chemistry 58:19, pages 10677-10683.
Crossref
Vesna Jerkovic, Meike Bröhan, Elise Monnart, Fanny Nguyen, Sabrina Nizet & Sonia Collin. (2010) Stilbenic Profile of Cocoa Liquors from Different Origins Determined by RP-HPLC-APCI(+)-MS/MS. Detection of a New Resveratrol Hexoside. Journal of Agricultural and Food Chemistry 58:11, pages 7067-7074.
Crossref
Patricia M. Aron & Thomas H. Shellhammer. (2010) A Discussion of Polyphenols in Beer Physical and Flavour Stability. Journal of the Institute of Brewing 116:4, pages 369-380.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.