Citations (15)
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Nobuyuki Hayashi, Ritsuko Arai, Toshiko Minato & Yasuhiro Fujita. (2023) Factorial Analysis of Variance of the Inhibiting Effects of Iso-Alpha Acids, Alpha Acids, and Sulfur Dioxide on the Growth of Beer-Spoilage Bacteria in Beer. Journal of the American Society of Brewing Chemists 81:3, pages 424-434.
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Carlos Silva Ferreira, Margaux Simon & Sonia Collin. (2023) Why Catechin and Epicatechin from Early Hopping Impact the Color of Aged Dry-Hopped Beers while Flavan-3-ol Oligomers from Late and Dry Hopping Increase Colloidal Instability. Journal of the American Society of Brewing Chemists 81:2, pages 255-264.
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Isaac O. Omari, Hannah M. Charnock, Alexa L. Fugina, Euan L. Thomson & J. Scott McIndoe. (2021) Magnesium-Accelerated Maillard Reactions Drive Differences in Adjunct and All-Malt Brewing. Journal of the American Society of Brewing Chemists 79:2, pages 145-155.
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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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Dean G. Hauser, Karli R. Van Simaeys, Scott R. Lafontaine & Thomas H. Shellhammer. (2019) A Comparison of Single-Stage and Two-Stage Dry-Hopping Regimes. Journal of the American Society of Brewing Chemists 77:4, pages 251-260.
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Dean G. Hauser, Scott R. Lafontaine & Thomas H. Shellhammer. (2019) Extraction Efficiency of Dry-Hopping. Journal of the American Society of Brewing Chemists 77:3, pages 188-198.
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Scott R. Lafontaine & Thomas H. Shellhammer. (2018) Sensory Directed Mixture Study of Beers Dry-Hopped with Cascade, Centennial, and Chinook. Journal of the American Society of Brewing Chemists 76:3, pages 199-208.
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Articles from other publishers (8)
Krystian Klimczak & Monika Cioch-Skoneczny. (2022) Changes in beer bitterness level during the beer production process. European Food Research and Technology 249:1, pages 13-22.
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Ksenija Rutnik, Miha Ocvirk & Iztok Jože Košir. (2022) Impact of Hop Freshness on Dry Hopped Beer Quality. Foods 11:9, pages 1310.
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Salvador Villacreces, Carlos A. Blanco & Isabel Caballero. (2022) Developments and characteristics of craft beer production processes. Food Bioscience 45, pages 101495.
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Hailee E. Anderson, Tiffany Liden, Blair K. Berger & Kevin A. Schug. (2021) Target profiling of beer styles by their iso‐α‐acid and phenolic content using liquid chromatography–quadrupole time‐of‐flight–mass spectrometry. Journal of Separation Science 44:14, pages 2764-2772.
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Liana Claudia Salanță, Teodora Emilia Coldea, Maria Valentina Ignat, Carmen Rodica Pop, Maria Tofană, Elena Mudura, Andrei Borșa, Antonella Pasqualone, Ofélia Anjos & Haifeng Zhao. (2020) Functionality of Special Beer Processes and Potential Health Benefits. Processes 8:12, pages 1613.
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Glen Fox. (2020) The Brewing Industry and the Opportunities for Real-Time Quality Analysis Using Infrared Spectroscopy. Applied Sciences 10:2, pages 616.
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Júlio C. MachadoJr.Jr., Miguel A. Faria, Armindo Melo, Zita E. Martins & Isabel M.P.L.V.O. Ferreira. (2019) Modeling of α-acids and xanthohumol extraction in dry-hopped beers. Food Chemistry 278, pages 216-222.
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Scott R. Lafontaine & Thomas H. Shellhammer. (2018) Impact of static dry‐hopping rate on the sensory and analytical profiles of beer. Journal of the Institute of Brewing 124:4, pages 434-442.
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