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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 66, 2008 - Issue 2
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Original Articles

Relative Bitterness of Reduced and Nonreduced Iso-α-Acids in Lager Beer

A. FritschOregon State University, Department of Food Science and Technology, Corvallis, OR
&
T. H. ShellhammerOregon State University, Department of Food Science and Technology, Corvallis, ORCorrespondence[email protected]
Pages 88-93 | Published online: 01 Feb 2018

Citations (10)

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Read on this site (5)

Nele Bastgen, Tobias Becher, Stephan Drusch & Jean Titze. (2021) Usability and Technological Opportunities for a Higher Isomerization Rate of α-Acids: A Review . Journal of the American Society of Brewing Chemists 79:1, pages 17-25.
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Junguang Hao, R.A. Speers, Heliang Fan, Yang Deng & Ziru Dai. (2020) A Review of Cyclic and Oxidative Bitter Derivatives of Alpha, Iso-Alpha and Beta-Hop Acids. Journal of the American Society of Brewing Chemists 78:2, pages 89-102.
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Patrick L. Ting & David S. Ryder. (2017) The Bitter, Twisted Truth of the Hop: 50 Years of Hop Chemistry. Journal of the American Society of Brewing Chemists 75:3, pages 161-180.
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Victor Algazzali & Thomas Shellhammer. (2016) Bitterness Intensity of Oxidized Hop Acids: Humulinones and Hulupones. Journal of the American Society of Brewing Chemists 74:1, pages 36-43.
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Annette Fritsch & Thomas H. Shellhammer. (2009) The Bitter Qualities of Reduced and Nonreduced Iso-α-acids. Journal of the American Society of Brewing Chemists 67:1, pages 8-13.
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Articles from other publishers (5)

Joanne Hort. 2017. Time‐Dependent Measures of Perception in Sensory Evaluation. Time‐Dependent Measures of Perception in Sensory Evaluation 388 397 .
Joanne Hort, Tracey Hollowood & Sarah E. Kemp. 2017. Time‐Dependent Measures of Perception in Sensory Evaluation. Time‐Dependent Measures of Perception in Sensory Evaluation 1 23 .
L.T. Lusk. 2016. Brewing Materials and Processes. Brewing Materials and Processes 175 198 .
Karel KROFTA, Světlana VRABCOVÁ, Alexandr MIKYŠKA & Marie JURKOVÁ. (2013) The effect of hop beta acids oxidation products on beer bitterness.. Kvasny Prumysl 59:10-11, pages 306-312.
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A. Fritsch, A. Gitelman & T.H. Shellhammer. (2010) Using a change-point model to describe temporal bitter relationships among hop-derived compounds. Food Quality and Preference 21:7, pages 820-826.
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