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Proceedings. Annual meeting - American Society of Brewing Chemists Volume 33, 1975 - Issue 3: Proceedings of the Annual Meeting 1975
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Research and Review Papers

Proposed Pathways for the Formation of Volatile Aldehydes during Storage of Bottled BeerFootnote1

Naoki HashimotoThe Research Laboratories of Kirin Brewery Co., Ltd. Miyahara-Cho, Takasaki, Gumma Pref., Japan
&
Yoshiro KuroiwaThe Research Laboratories of Kirin Brewery Co., Ltd. Miyahara-Cho, Takasaki, Gumma Pref., Japan
Pages 104-111 | Received 05 Apr 1975, Published online: 27 Jun 2018

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David Bright, Graham G. Stewart & Hugo Patino. (1999) A Novel Assay for Antioxidant Potential of Specialty Malts. Journal of the American Society of Brewing Chemists 57:4, pages 133-137.
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M. Uchida, S. Suga & M. Ono. (1996) Improvement for Oxidative Flavor Stability of Beer—Rapid Prediction Method for Beer Flavor Stability by Electron Spin Resonance Spectroscopy. Journal of the American Society of Brewing Chemists 54:4, pages 205-211.
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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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C. W. Bamforth, R. E. Muller & M. D. Walker. (1993) Oxygen and Oxygen Radicals in Malting and Brewing: A Review. Journal of the American Society of Brewing Chemists 51:3, pages 79-88.
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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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C. Blockmans, M. Heilporn & C. A. Masschelein. (1987) 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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Charles W. Bamforth & Roy Parsons. (1985) New Procedures to Improve the Flavor Stability of Beer. Journal of the American Society of Brewing Chemists 43:4, pages 197-202.
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Naoki Hashimoto & Tadashi Eshima. (1977) Composition and Pathway of Formation of Stale Aldehydes in Bottled Beer. Journal of the American Society of Brewing Chemists 35:3, pages 145-150.
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Leo Bernstein & Louis Laufer. (1977) Further Studies on Furfural: The Influence of Raw Materials, Processing Conditions, and Pasteurization Temperatures. Journal of the American Society of Brewing Chemists 35:1, pages 21-24.
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Articles from other publishers (13)

Tuur Mertens, Thomas Kunz & Brian R. Gibson. (2022) Transition metals in brewing and their role in wort and beer oxidative stability: a review. Journal of the Institute of Brewing 128:3, pages 77-95.
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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.
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Jana OLŠOVSKÁ, Karel ŠTĚRBA, Tomáš VRZAL, Marie JURKOVÁ & Pavel ČEJKA. (2016) Sensory Beer Aging. Kvasny Prumysl 62:9, pages 250-257.
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João L. Gonçalves, José A. Figueira, Fátima P. Rodrigues, Laura P. Ornelas, Ricardo N. Branco, Catarina L. Silva & José S. Câmara. (2014) A powerful methodological approach combining headspace solid phase microextraction, mass spectrometry and multivariate analysis for profiling the volatile metabolomic pattern of beer starting raw materials. Food Chemistry 160, pages 266-280.
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Ludwig Narziß & Werner Back. 2012. Die Bierbrauerei. Die Bierbrauerei 847 878 .
Charles W. Bamforth & Aldo Lentini. 2009. Beer. Beer 85 109 .
Bart Vanderhaegen, Filip Delvaux, Luk Daenen, Hubert Verachtert & Freddy R. Delvaux. (2007) Aging characteristics of different beer types. Food Chemistry 103:2, pages 404-412.
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Luc Cooman, Guido Aerts, Hildegard Overmeire & Denis Keukeleire. (2000) Alterations of the Profiles of Iso-α-Acids During Beer Ageing, Marked Instability of Trans-Iso-α-Acids and Implications for Beer Bitterness Consistency in Relation to Tetrahydroiso-α-Acids. Journal of the Institute of Brewing 106:3, pages 169-178.
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Masachika TAKASHIO & Ken SHINOTSUKA. (1998) Preventive Production of Beer against Oxidation-Recent Advances in Brewing Technology.. Food Science and Technology International, Tokyo 4:3, pages 169-177.
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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 .
L. Narziss. (1986) TECHNOLOGICAL FACTORS OF FLAVOUR STABILITY. Journal of the Institute of Brewing 92:4, pages 346-353.
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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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Naoki Hashimoto & Tadashi Eshima. (1979) OXIDATIVE DEGRADATION OF ISOHUMULONES IN RELATION TO FLAVOUR STABILITY OF BEER. Journal of the Institute of Brewing 85:3, pages 136-140.
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