Citations (19)
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Read on this site (2)
Koichiro Koie, Yutaka Itoga, Narushi Suda & Kensuke Ogushi. (2016) Construction and Demonstration of a Standardized Hop Boiled Water Extraction Method and its Application for a Sensory Evaluation System of Hop Aroma Characteristics. Journal of the American Society of Brewing Chemists 74:3, pages 183-190.
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Kiyoshi Takoi, Yutaka Itoga, Junji Takayanagi, Takayuki Kosugi, Toru Shioi, Takeshi Nakamura & Junji Watari. (2014) Screening of Geraniol-Rich Flavor Hop and Interesting Behavior of β-Citronellol during Fermentation under Various Hop-Addition Timings. Journal of the American Society of Brewing Chemists 72:1, pages 22-29.
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Articles from other publishers (17)
Ayako Sanekata, Atsushi Tanigawa, Kiyoshi Takoi, Yasuyuki Nakayama & Youichi Tsuchiya. (2023) Interesting Behavior of Geranic Acid during the Beer Brewing Process: Why Could Geranic Acid Remain at a Higher Level Only in the Beer Using Sorachi Ace Hops?. Journal of Agricultural and Food Chemistry 71:47, pages 18489-18498.
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Koichiro Koie, Koji Takazumi, Tetsu Hamaguchi, Kiyoshi Takoi, Yutaka Itoga, Mitsuhiro Uemoto, Masanobu Goto, Kensuke Ogushi & Narushi Suda. (2022)
Development of a flavor hop (
Humulus
lupulus
L.) cultivar, ‘
Furano Magical
’, with cones rich in 4‐methyl‐4‐sulfunylpentan‐2‐one
. Journal of the Science of Food and Agriculture 102:11, pages 4677-4684.
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Praveen Awasthi, Tomáš Kocábek, Ajay Kumar Mishra, Vishnu Sukumari Nath, Ankita Shrestha & Jaroslav Matoušek. (2021) Establishment of CRISPR/Cas9 mediated targeted mutagenesis in hop (Humulus lupulus). Plant Physiology and Biochemistry 160, pages 1-7.
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Victoria Purdy, Biniam Kebede, Ron Beatson, Kerry Templeton, Patrick Silcock & Graham T. Eyres. (2021) Differences in New Zealand Hop Cultivars Based on Their Unique Volatile Compounds: An Integrated Fingerprinting and Chemometrics Approach. Foods 10:2, pages 414.
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Danijela Kondić, Andreja Čerenak, Iztok Jože Košir, Miha Ocvirk, Tanja Krmpot & Gordana Đurić. (2021) Morphological and Biochemical Characterization of Wild Hop (Humulus lupulus L.) Populations from Banja Luka Area (Bosnia and Herzegovina). Agronomy 11:2, pages 239.
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Ayako Sanekata, Atsushi Tanigawa, Kiyoshi Takoi, Yasuyuki Nakayama & Youichi Tsuchiya. (2018)
Identification and Characterization of Geranic Acid as a Unique Flavor Compound of Hops (
Humulus lupulus
L.) Variety Sorachi Ace
. Journal of Agricultural and Food Chemistry 66:46, pages 12285-12295.
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T.M. Richter, P. Silcock, A. Algarra, G.T. Eyres, V. Capozzi, P.J. Bremer & F. Biasioli. (2018) Evaluation of PTR-ToF-MS as a tool to track the behavior of hop-derived compounds during the fermentation of beer. Food Research International 111, pages 582-589.
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Roberto Ruggeri, Paolo Loreti & Francesco Rossini. (2018) Exploring the potential of hop as a dual purpose crop in the Mediterranean environment: shoot and cone yield from nine commercial cultivars. European Journal of Agronomy 93, pages 11-17.
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Prossie Nakawuka, Troy R. Peters, Stephen Kenny & Doug Walsh. (2017) Effect of deficit irrigation on yield quantity and quality, water productivity and economic returns of four cultivars of hops in the Yakima Valley, Washington State. Industrial Crops and Products 98, pages 82-92.
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Daniel P. Killeen, Oliver C. Watkins, Catherine E. Sansom, David H. Andersen, Keith C. Gordon & Nigel B. Perry. (2017)
Fast Sampling, Analyses and Chemometrics for Plant Breeding: Bitter Acids, Xanthohumol and Terpenes in Lupulin Glands of Hops (
Humulus lupulus
)
. Phytochemical Analysis 28:1, pages 50-57.
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Liana-Claudia SALANŢĂ, Maria TOFANĂ, Sonia SOCACI, Elena MUDURA, Anca FĂRCAŞ, Carmen POP, Anamaria POP & Antonia ODAGIU. (2015) Characterisation of hop varieties grown in Romania based on their contents of bitter acids by HPLC in combination with chemometrics approach. Czech Journal of Food Sciences 33:2, pages 148-155.
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Daniel P. Killeen, David H. Andersen, Ron A. Beatson, Keith C. Gordon & Nigel B. Perry. (2014)
Vibrational Spectroscopy and Chemometrics for Rapid, Quantitative Analysis of Bitter Acids in Hops (
Humulus lupulus
)
. Journal of Agricultural and Food Chemistry 62:52, pages 12521-12528.
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Jacques Gros, Marie-Lucie Kankolongo Cibaka & Sonia Collin. (2013) Revue sur les étonnantes analogies et les différences relevées entre un cône de houblon et une baie de raisin. Cerevisia 38:2, pages 61-70.
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Kiyoshi TAKOI. (2012) The Hop Cultivar Contributing to the Sauvignon Blanc-like Flavor in Beer: Analysis of Synergy among Hop-derived Flavor Compounds. Part 1.. JOURNAL OF THE BREWING SOCIETY OF JAPAN 107:5, pages 306-316.
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A. Gatica-Arias, M. A. Farag, M. Stanke, J. Matoušek, L. Wessjohann & G. Weber. (2011) Flavonoid production in transgenic hop (Humulus lupulus L.) altered by PAP1/MYB75 from Arabidopsis thaliana L.. Plant Cell Reports 31:1, pages 111-119.
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Adam R. Kavalier, Nicholi J. Pitra, Jared M. Koelling, Mark C. Coles, Edward J. Kennelly & Paul D. Matthews. (2011) Increase in Cone Biomass and Terpenophenolics in Hops (Humulus lupulus L.) by Treatment with Prohexadione-Calcium. Journal of Agricultural and Food Chemistry 59:12, pages 6720-6729.
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Kiyoshi Takoi, Marie Degueil, Svitlana Shinkaruk, Cécile Thibon, Katsuaki Maeda, Kazutoshi Ito, Bernard Bennetau, Denis Dubourdieu & Takatoshi Tominaga. (2009)
Identification and Characteristics of New Volatile Thiols Derived from the Hop (
Humulus luplus
L.) Cultivar Nelson Sauvin
. Journal of Agricultural and Food Chemistry 57:6, pages 2493-2502.
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