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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 79, 2021 - Issue 4
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Research Articles

Mass Spectrometry Metabolomics of Hot Steep Malt Extracts and Association to Sensory Traits

Harmonie M. Bettenhausena Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO, U.S.A.;ORCID Iconhttps://orcid.org/0000-0002-7939-3366View further author information
ORCID Icon,
Lindsay Barrb DraughtLab, LLC, Rochester, NY, U.S.A.;View further author information
,
Heather Omerigica Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO, U.S.A.;View further author information
,
Linxing Yaoc Analytical Resources Core-Bioanalysis and Omics Center, Colorado State University, Fort Collins, CO, U.S.A.;ORCID Iconhttps://orcid.org/0000-0002-1468-7849View further author information
ORCID Icon &
Adam L. Heubergera Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO, U.S.A.;;d Department of Soil and Crop Sciences, Colorado State University, Fort Collins, CO, U.S.A.Correspondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-3569-5477View further author information
ORCID Icon
Pages 394-406 | Received 27 Aug 2020, Accepted 20 Dec 2020, Published online: 08 Mar 2021

Citations (6)

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Susan Stewart, Ross Sanders, Natalja Ivanova, Kerry L. Wilkinson, Doug C. Stewart, Jianjun Dong, Shumin Hu, David Evan Evans & Jason A. Able. (2023) The Influence of Malt Variety and Origin on Wort Flavor. Journal of the American Society of Brewing Chemists 81:2, pages 282-298.
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Articles from other publishers (5)

Campbell P. Morrissy, Tanya Filichkin, Scott P. Fisk, Laura Helgerson, Curtis Davenport, Ron Silberstein, Darrin Culp & Patrick M. Hayes. (2023) Registration of ‘Lontra’ malting barley: A two‐row, winter‐habit cultivar of interest to the craft malting and brewing industries. Journal of Plant Registrations 18:1, pages 1-10.
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Cynthia Almaguer, Hubert Kollmannsberger, Martina Gastl & Thomas Becker. (2023) Daily assessment of malting‐induced changes in the volatile composition of barley ( Hordeum vulgare L.), rye ( Secale cereale L.), and quinoa ( Chenopodium quinoa Willd.) . Journal of Food Science 88:9, pages 3773-3785.
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Glen P. Fox & Harmonie M. Bettenhausen. (2023) Variation in quality of grains used in malting and brewing. Frontiers in Plant Science 14.
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Evan B. Craine, Stephen Bramwell, Carolyn F. Ross & Kevin M. Murphy. (2022) From Ground to Glass: Evaluation of Unique Barley Varieties for Craft Malting, Craft Brewing, and Consumer Sensory. Beverages 8:2, pages 30.
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Evan B. Craine, Stephen Bramwell, Carolyn F. Ross, Scott Fisk & Kevin M. Murphy. (2021) Strategic malting barley improvement for craft brewers through consumer sensory evaluation of malt and beer. Journal of Food Science 86:8, pages 3628-3644.
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