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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 65, 2007 - Issue 1
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Original Articles

Effects of Maillard and Caramelization Products on Oxidative Reactions in Lager Beer

Tue V. NøddekærFood Chemistry, Department of Food Science, University of Copenhagen, Frederiksberg, Denmark
&
Mogens L. AndersenFood Chemistry, Department of Food Science, University of Copenhagen, Frederiksberg, DenmarkCorrespondence[email protected]
Pages 15-20 | Published online: 01 Feb 2018

Citations (10)

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Read on this site (3)

Thijs Van Mieghem, Filip Delvaux, Sven Dekleermaeker & Scott J. Britton. (2022) Top of the Ferrous Wheel – The Influence of Iron Ions on Flavor Deterioration in Beer. Journal of the American Society of Brewing Chemists 0:0, pages 1-11.
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Marianne N. Lund & Mogens L. Andersen. (2011) Detection of Thiol Groups in Beer and Their Correlation with Oxidative Stability. Journal of the American Society of Brewing Chemists 69:3, pages 163-169.
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Natalia Cortés, Thomas Kunz, Andrés Furukawa Suárez, Paul Hughes & Frank-Jürgen Methner. (2010) Development and Correlation between the Organic Radical Concentration in Different Malt Types and Oxidative Beer Stability. Journal of the American Society of Brewing Chemists 68:2, pages 107-113.
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Articles from other publishers (7)

Dayana Aguiar, Ana C. Pereira & José C. Marques. (2022) Assessment of Staling Aldehydes in Lager Beer under Maritime Transport and Storage Conditions. Molecules 27:3, pages 600.
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Dongsheng Yang & Xuan Gao. (2021) Research progress on the antioxidant biological activity of beer and strategy for applications. Trends in Food Science & Technology 110, pages 754-764.
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Daniel O. Carvalho, Luís M. Gonçalves & Luís F. Guido. (2016) Overall Antioxidant Properties of Malt and How They Are Influenced by the Individual Constituents of Barley and the Malting Process. Comprehensive Reviews in Food Science and Food Safety 15:5, pages 927-943.
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Andrés Furukawa Suárez, Thomas Kunz, Natalia Cortés Rodríguez, James MacKinlay, Paul Hughes & Frank-Jürgen Methner. (2011) Impact of colour adjustment on flavour stability of pale lager beers with a range of distinct colouring agents. Food Chemistry 125:3, pages 850-859.
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Doris Jehle, Marianne N. Lund, Lars H. Øgendal & Mogens L. Andersen. (2011) Characterisation of a stable radical from dark roasted malt in wort and beer. Food Chemistry 125:2, pages 380-387.
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Jan Šavel, Petr Košin & Adam Brož. (2010) Anaerobic and aerobic beer aging. Czech Journal of Food Sciences 28:1, pages 18-26.
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Jan ŠAVEL, Petr KOŠIN & Adam BROŽ. (2008) Colour changes during beer aging.. Kvasny Prumysl 54:2, pages 30-37.
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