Citations (15)
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Carolina Maia, Solon Cunha, Winok Debyser & David Cook. (2023) Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production. Journal of the American Society of Brewing Chemists 81:1, pages 54-65.
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Anne N. Murmann, Christina Lunde & Marianne N. Lund. (2016) Selection of Protease for Increased Solubilization of Protein Derived Thiols during Mashing with Limited Release of Free Amino Acids in Beer. Journal of the American Society of Brewing Chemists 74:3, pages 224-230.
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Anne N. Murmann, Preben Andersen, Alexander Mauch & Marianne N. Lund. (2016) Quantification of Protein-Derived Thiols during Atmosphere-Controlled Brewing in Laboratory Scale. Journal of the American Society of Brewing Chemists 74:1, pages 30-35.
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Marianne N. Lund, Mikael A. Petersen, Mogens L. Andersen & Christina Lunde. (2015) Effect of Protease Treatment during Mashing on Protein-Derived Thiol Content and Flavor Stability of Beer during Storage. Journal of the American Society of Brewing Chemists 73:3, pages 287-295.
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Jeroen J. Baert, Jessika De Clippeleer, Barbara Jaskula-Goiris, Filip Van Opstaele, Gert De Rouck, Guido Aerts & Luc De Cooman. (2015) Further Elucidation of Beer Flavor Instability: The Potential Role of Cysteine-Bound Aldehydes. Journal of the American Society of Brewing Chemists 73:3, pages 243-252.
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Victor Abrahamsson, Signe Hoff, Nikoline J. Nielsen, Marianne N. Lund & Mogens L. Andersen. (2012) Determination of Sulfite in Beer Based on Fluorescent Derivatives and Liquid Chromatographic Separation. Journal of the American Society of Brewing Chemists 70:4, pages 296-302.
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Articles from other publishers (9)
Christian Schubert, Scott Lafontaine, Johanna Dennenlöhr, Sarah Thörner & Nils Rettberg. (2022) The influence of storage conditions on the chemistry and flavor of hoppy ales. Food Chemistry 395, pages 133616.
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Elham A. Milani & Filipa V.M. Silva. (2022) Pasteurization of Beer by Non-Thermal Technologies. Frontiers in Food Science and Technology 1.
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Irina N. Gribkova, Michail N. Eliseev, Yuri D. Belkin, Maxim A. Zakharov & Olga A. Kosareva. (2021) The Influence of Biomolecule Composition on Colloidal Beer Structure. Biomolecules 12:1, pages 24.
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Kévin Renault, Jean Wilfried Fredy, Pierre-Yves Renard & Cyrille Sabot. (2018) Covalent Modification of Biomolecules through Maleimide-Based Labeling Strategies. Bioconjugate Chemistry 29:8, pages 2497-2513.
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Mogens L. Andersen, Matheo Gundermann, Bente P. Danielsen & Marianne N. Lund. (2017) Kinetic Models for the Role of Protein Thiols during Oxidation in Beer. Journal of Agricultural and Food Chemistry 65:49, pages 10820-10828.
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Shu-Jian Zheng, Ya-Lan Wang, Ping Liu, Zheng Zhang, Lei Yu, Bi-Feng Yuan & Yu-Qi Feng. (2017) Stable isotope labeling-solid phase extraction-mass spectrometry analysis for profiling of thiols and aldehydes in beer. Food Chemistry 237, pages 399-407.
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Anne N. Murmann, Per Hägglund, Birte Svensson & Marianne N. Lund. (2017) The Reducing Capacity of Thioredoxin on Oxidized Thiols in Boiled Wort. Journal of Agricultural and Food Chemistry 65:46, pages 10101-10106.
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Marianne N. Lund, Anna C. Krämer & Mogens L. Andersen. (2015) Antioxidative Mechanisms of Sulfite and Protein-Derived Thiols during Early Stages of Metal Induced Oxidative Reactions in Beer. Journal of Agricultural and Food Chemistry 63:37, pages 8254-8261.
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Michaela Miedl, Peter Rogers, Geoff L. Day, Frank M. Clarke & Graham G. Stewart. (2011) The Peroxide Challenge Test: A Novel Method for Holistic Near-Real Time Measurement of Beer Flavour Stability. Journal of the Institute of Brewing 117:2, pages 166-175.
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