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Proceedings. Annual meeting - American Society of Brewing Chemists Volume 28, 1970 - Issue 1: Proceedings of the Annual Meeting 1970
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Research Papers

Identifcation of a Compound Responsible for Cardboard Flavor in Beer

A.M. JamiesonMolson Breweries of Canada Ltd., Montreal. Quebec
&
J.E.A. Van GheluweMolson Breweries of Canada Ltd., Montreal. Quebec
Pages 192-197 | Published online: 31 Jul 2018

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Celina A. Dugulin, Gert De Rouck & David J. Cook. (2021) Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review. Journal of the American Society of Brewing Chemists 79:4, pages 315-332.
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Paula Bustillo Trueba, Jessika De Clippeleer, Erik Van der Eycken, Juan Sebastian Guevara Romero, Gert De Rouck, Guido Aerts & Luc De Cooman. (2018) Influence of pH on the Stability of 2-Substituted 1,3-Thiazolidine-4-Carboxylic Acids in Model Solutions. Journal of the American Society of Brewing Chemists 76:4, pages 272-280.
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M. Uchida & M. Ono. (1996) Improvement for Oxidative Flavor Stability of Beer—Role of OH-Radical in Beer Oxidation. Journal of the American Society of Brewing Chemists 54:4, pages 198-204.
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A. J. Irwin, R. L. Barker & P. Pipasts. (1991) The Role of Copper, Oxygen, and Polyphenols in Beer Flavor Instability. Journal of the American Society of Brewing Chemists 49:3, pages 140-149.
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Articles from other publishers (17)

Kathryn Fromuth, Jacqueline M. Chaparro, Dana Sedin, Charlene Van Buiten & Jessica E. Prenni. (2023) Characterizing the Impact of Package Type on Beer Stability. ACS Food Science & Technology 3:4, pages 616-625.
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Daan Saison, David P. De Schutter, Bregt Uyttenhove, Filip Delvaux & Freddy R. Delvaux. (2009) Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds. Food Chemistry 114:4, pages 1206-1215.
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Luís Ferreira Guido, Andreia Curto, Patrick Boivin, Nizar Benismail, Cristina Gonçalves & Aquiles Araújo Barros. (2006) Predicting the organoleptic stability of beer from chemical data using multivariate analysis. European Food Research and Technology 226:1-2, pages 57-62.
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Silvia Sovrano, Stefano Buiatti & Monica Anese. (2006) Influence of malt browning degree on lipoxygenase activity. Food Chemistry 99:4, pages 711-717.
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. 1991. Chemistry and Analysis of Hop and Beer Bitter Acids. Chemistry and Analysis of Hop and Beer Bitter Acids 139 140 .
R. L. Barker, P. Pipasts & D. E. F. Gracey. (2018) Examination of Beer Carbonyls as Their Oximes by Gas Chromatography-Mass Spectrometry. Journal of the American Society of Brewing Chemists 47:1, pages 9-14.
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C. Blockmans, M. Heilporn & C. A. Masschelein. (2018) Scope and Limitations of Enzymatic Deoxygenating Methods to Improve Flavor Stability of Beer. Journal of the American Society of Brewing Chemists 45:3, pages 85-90.
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L. Narziss. (1986) TECHNOLOGICAL FACTORS OF FLAVOUR STABILITY. Journal of the Institute of Brewing 92:4, pages 346-353.
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P. B. Schwarz & R. E. Pyler. (2018) Lipoxygenase and Hydroperoxide Isomerase Activity of Malting Barley. Journal of the American Society of Brewing Chemists 42:2, pages 47-53.
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R. L. Barker, D. E. F. Gracey, A. J. Irwin, P. Pipasts & E. Leiska. (1983) LIBERATION OF STALING ALDEHYDES DURING STORAGE OF BEER. Journal of the Institute of Brewing 89:6, pages 411-415.
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K. Greenhoff & R. E. Wheeler. (1981) ANALYSIS OF BEER CARBONYLS AT THE PART PER BILLION LEVEL BY COMBINED LIQUID CHROMATOGRAPHY AND HIGH PRESSURE LIQUID CHROMATOGRAPHY. Journal of the Institute of Brewing 87:1, pages 35-41.
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S. W. Jackson & J. R. Hudson. (1978) FLAVOUR FROM CRYSTAL MALT. Journal of the Institute of Brewing 84:1, pages 34-40.
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R. S. Williams & H. Wagner. (2018) The Isolation and Identification of New Staling Related Compounds from Beer. Journal of the American Society of Brewing Chemists 36:1, pages 27-31.
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A. M. Jamieson & G. Van Gheluwe. (2018) Progress in the Gas Chromatographic Determinations of Carbonyls and other Volatiles in Beer. Journal of the American Society of Brewing Chemists 35:2, pages 73-76.
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M. W. Brenner & Atiq A. Khan. (2018) Furfural and Beer Color as Indices of Beer Flavor Deterioration. Journal of the American Society of Brewing Chemists 34:1, pages 14-19.
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P. Sandra & M. Verzele. (1975) ANALYSIS OF LONG-CHAIN FATTY ACIDS IN BEER. Journal of the Institute of Brewing 81:4, pages 302-306.
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L. R. Bishop. (1971) THE EVALUATION OF BEER FLAVOUR*. Journal of the Institute of Brewing 77:4, pages 389-397.
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