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Filippo Rossi, Giorgia Spigno, Gloria Luzzani, Maria Elisabetta Bozzoni, Gianluca Donadini, Jessica Rolla & Terenzio Bertuzzi. (2021) Effects of the intake of craft or industrial beer on serum homocysteine. International Journal of Food Sciences and Nutrition 72:1, pages 93-98.
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Jiaqi Yu, Jun Wang, Ting Xia, Xiaodong Zhang, Beibei Geng, Zhuohan Wang, Yuan Meng, Junhong Yu & Shuxia Huang. (2023) Polyphenols and melanoidins characterization in different fractions of chinese commercial beers. Journal of Food Measurement and Characterization 17:6, pages 6077-6090.
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Maiwulamujiang Maimaitiyiming, Hongxi Yang, Huiping Li, Chenjie Xu, Shu Li, Lihui Zhou, Xinyu Zhang & Yaogang Wang. (2023) The association of obesity-related dietary patterns and main food groups derived by reduced-rank regression with cardiovascular diseases incidence and all-cause mortality: findings from 116,711 adults. European Journal of Nutrition 62:6, pages 2605-2619.
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Igor Lutkov & Dmitry Yermolin. (2023) Typical Properties of Beverages with Different Ethanol Content: A Comparative Analysis. Food Processing: Techniques and Technology, pages 404-414.
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Mirella Nardini. (2023) An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends. Molecules 28:7, pages 3221.
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Boya Zhang, Xingpei Fan, Haining Du, Meimei Zhao, Ziyi Zhang, Ruijiao Zhu, Bo He, Yuxia Zhang, Xiaoyan Li, Jiaxin Li & Ning Gu. (2023) Foodborne Carbon Dot Exposure Induces Insulin Resistance through Gut Microbiota Dysbiosis and Damaged Intestinal Mucus Layer. ACS Nano 17:6, pages 6081-6094.
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Frank C. T. van der Heide, Simone J. P. M. Eussen, Alfons J. H. M. Houben, Ronald M. A. Henry, Abraham A. Kroon, Carla J. H. van der Kallen, Pieter C. Dagnelie, Martien C. J. M. van Dongen, Tos T. J. M. Berendschot, Jan S. A. G. Schouten, Carroll A. B. Webers, Marleen M. J. van Greevenbroek, Anke Wesselius, Casper G. Schalkwijk, Annemarie Koster, Jacobus F. A. Jansen, Walter H. Backes, Joline W. J. Beulens & Coen D. A. Stehouwer. (2023) Alcohol consumption and microvascular dysfunction: a J-shaped association: The Maastricht Study. Cardiovascular Diabetology 22:1.
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Leonor Gonçalves, Mónica Jesus, Elsa Brandão, Paulo Magalhães, Nuno Mateus, Victor de Freitas & Susana Soares. (2023) Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception. Molecules 28:6, pages 2522.
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Lourdes González-Salitre, Luis Guillermo González-Olivares & Ulin Antobelli Basilio-Cortes. (2023) Humulus lupulus L. a potential precursor to human health: High hops craft beer. Food Chemistry 405, pages 134959.
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Gerbson Vicente de Andrade Silva, Giordana Demaman Arend, Acácio Antonio Ferreira Zielinski, Marco Di Luccio & Alan Ambrosi. (2023) Xanthohumol properties and strategies for extraction from hops and brewery residues: A review. Food Chemistry 404, pages 134629.
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Anna Júlia Éliás, Lajos Balogh, Tomáš Brányik, Erzsébet Mák, Éva Csajbókné Csobod, Márta Veresné Bálint & Csilla Benedek. (2023) Xanthohumol-Enriched Beer Does Not Exert Antitumorigenic Effects on HeLa Cell Line In Vivo. Molecules 28:3, pages 1070.
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Yabin Zhou, Jin Hua & Zhiguo Huang. (2023) Effects of beer, wine, and baijiu consumption on non-alcoholic fatty liver disease: Potential implications of the flavor compounds in the alcoholic beverages. Frontiers in Nutrition 9.
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Jader R.K. Silveira, Letícia C. Brudi, Samuel R. Waechter, Paola A. Mello, Adilson B. Costa & Fabio A. Duarte. (2023) Copper determination in beer by flame atomic absorption spectrometry after extraction and preconcentration by dispersive liquid–liquid microextraction. Microchemical Journal 184, pages 108181.
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Vicente Amirpasha Tirado-Kulieva, Ernesto Hernández-Martínez, Hans Himbler Minchán-Velayarce, Sandra Eloisa Pasapera-Campos & Olivia Magaly Luque-Vilca. (2023) A comprehensive review of the benefits of drinking craft beer: Role of phenolic content in health and possible potential of the alcoholic fraction. Current Research in Food Science 6, pages 100477.
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Alexandros Tsoupras, Donal Moran, Ronan Lordan & Ioannis Zabetakis. 2023. Functional Foods and Their Implications for Health Promotion. Functional Foods and Their Implications for Health Promotion
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Gbenga P. Akerele, Bukola C. Adedayo, Ganiyu Oboh, Ayokunle O. Ademosun & Sunday I. Oyeleye. (2022)
Glycemic indices and effect of bitter leaf (
Vernonia amygdalina
) flavored non‐alcoholic wheat beer (
NAWB
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HFD
)/
STZ
‐induced diabetic Wistar rats
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Sebastian Schaffer, Gerald Rimbach, David Pieper, Niklas Hommen, Alexandra Fischer, Marc Birringer & Ulrike Seidel. (2022) Minerals and Trace Elements in 990 Beverages and Their Contribution to Dietary Reference Values for German Consumers. Nutrients 14:22, pages 4899.
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Mariana Toledo Gonçalves Moreira, Patricia Ribeiro Pereira, Adriano Aquino, Carlos Adam Conte-Junior & Vania Margaret Flosi Paschoalin. (2022) Aldehyde Accumulation in Aged Alcoholic Beer: Addressing Acetaldehyde Impacts on Upper Aerodigestive Tract Cancer Risks. International Journal of Molecular Sciences 23:22, pages 14147.
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Cornelia Staub, Robin Contiero, Noah Bosshart & Michael Siegrist. (2022) You are what you drink: Stereotypes about consumers of alcoholic and non-alcoholic beer. Food Quality and Preference 101, pages 104633.
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Elena M. Grao-Cruces, Sergio Montserrat-de la Paz & Maria E. Martin. (2022) Moderate beer consumption and metabolic health: A comprehensive review from the lipoprotein perspective. Journal of Functional Foods 95, pages 105188.
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Zhongxiao Sun, Laura Scherer, Arnold Tukker, Seth A. Spawn-Lee, Martin Bruckner, Holly K. Gibbs & Paul Behrens. (2022) Dietary change in high-income nations alone can lead to substantial double climate dividend. Nature Food 3:1, pages 29-37.
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Peyman Ebrahimi & Anna Lante. (2021) Polyphenols: A Comprehensive Review of their Nutritional Properties. The Open Biotechnology Journal 15:1, pages 164-172.
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Gustavo Ignacio Vazquez-Cervantes, Daniela Ramírez Ortega, Tonali Blanco Ayala, Verónica Pérez de la Cruz, Dinora Fabiola González Esquivel, Aleli Salazar & Benjamín Pineda. (2021) Redox and Anti-Inflammatory Properties from Hop Components in Beer-Related to Neuroprotection. Nutrients 13:6, pages 2000.
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Mirela Anamaria Jimborean, Liana Claudia Salanță, Anna Trusek, Carmen Rodica Pop, Maria Tofană, Elena Mudura, Teodora Emilia Coldea, Anca Farcaș, Maria Ilieș, Sergiu Pașca & Alina Uifălean. (2021) Drinking Behavior, Taste Preferences and Special Beer Perception among Romanian University Students: A Qualitative Assessment Research. International Journal of Environmental Research and Public Health 18:6, pages 3307.
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Lance Buckett, Simone Schinko, Corinna Urmann, Herbert Riepl & Michael Rychlik. (2020) Stable Isotope Dilution Analysis of the Major Prenylated Flavonoids Found in Beer, Hop Tea, and Hops. Frontiers in Nutrition 7.
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Duane D. Mellor, Bishoy Hanna-Khalil & Raymond Carson. (2020) A Review of the Potential Health Benefits of Low Alcohol and Alcohol-Free Beer: Effects of Ingredients and Craft Brewing Processes on Potentially Bioactive Metabolites. Beverages 6:2, pages 25.
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