Citations (11)
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Read on this site (6)
Petr Kosin, Jan Savel, Tomas Branyik & Filip Ulmann. (2017) Model Solution as a Beer Foam Standard Should Contain Fatty Acids. Journal of the American Society of Brewing Chemists 75:3, pages 217-220.
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Pavel Novak, Michaela Postulkova, Marek C. Ruzicka & Tomas Branyik. (2015) Novel Desaturation Cell to Quantify Gushing Intensity: A Preliminary Study on Model Solutions. Journal of the American Society of Brewing Chemists 73:2, pages 185-189.
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Christoph Neugrodda, Martina Gastl & Thomas Becker. (2015) Comparison of Foam Analysis Methods and the Impact of Beer Components on Foam Stability. Journal of the American Society of Brewing Chemists 73:2, pages 170-178.
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D. Evan Evans, Michael Oberdieck, Kevin S. Redd & Rebecca Newman. (2012) Comparison of the Rudin and NIBEM Methods for Measuring Foam Stability with a Manual Pour Method to Identify Beer Characteristics That Deliver Consumers Stable Beer Foam. Journal of the American Society of Brewing Chemists 70:1, pages 70-78.
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P. Kosin, J. Savel, D. E. Evans & A. Broz. (2010) Relationship between Matrix Foaming Potential, Beer Composition, and Foam Stability. Journal of the American Society of Brewing Chemists 68:1, pages 63-69.
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D. Evan Evans, Anne Surrel, Megan Sheehy, Douglas C. Stewart & Louise H. Robinson. (2008) Comparison of Foam Quality and the Influence of Hop α-Acids and Proteins Using Five Foam Analysis Methods. Journal of the American Society of Brewing Chemists 66:1, pages 1-10.
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Articles from other publishers (5)
Charles W. Bamforth. (2022) The physics and chemistry of beer foam: a review. European Food Research and Technology 249:1, pages 3-11.
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Kristina Habschied, Hrvoje Glavaš, Emmanuel Karlo Nyarko & Krešimir Mastanjević. (2021) Complementing Digital Image Analysis and Laser Distance Meter in Beer Foam Stability Determination. Fermentation 7:3, pages 113.
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Emmanuel Karlo Nyarko, Hrvoje Glavaš, Kristina Habschied & Krešimir Mastanjević. (2021) Determination of Foam Stability in Lager Beers Using Digital Image Analysis of Images Obtained Using RGB and 3D Cameras. Fermentation 7:2, pages 46.
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Claudia Gonzalez Viejo, Damir D. Torrico, Frank R. Dunshea & Sigfredo Fuentes. (2019) Bubbles, Foam Formation, Stability and Consumer Perception of Carbonated Drinks: A Review of Current, New and Emerging Technologies for Rapid Assessment and Control. Foods 8:12, pages 596.
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D. Evan Evans & Charles W. Bamforth. 2009. Beer. Beer
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