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Journal of the American Society of Brewing Chemists
The Science of Beer
Volume 46, 1988 - Issue 3
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Original Articles

A Data Base Management System for Flavor Threshold Information and an Evaluation of Strategies for Identifying New Flavor-Active Substances in BeerFootnote1

K. J. SiebertThe Stroh Brewery Co., Detroit, MI48207
Pages 82-91 | Received 08 Jul 1987, Accepted 22 Jun 1988, Published online: 06 Feb 2018

Citations (5)

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Read on this site (2)

Karl J. Siebert. (2018) An Eclectic Collection. Journal of the American Society of Brewing Chemists 76:2, pages 71-85.
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Katrin Juliane Schwarz, Lisa Inken Boitz & Frank-Jürgen Methner. (2012) Release of Phenolic Acids and Amino Acids during Mashing Dependent on Temperature, pH, Time, and Raw Materials. Journal of the American Society of Brewing Chemists 70:4, pages 290-295.
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Articles from other publishers (3)

Rachael E. Dack, Gary W. Black, Georgios Koutsidis & St. John Usher. (2017) The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations. Food Chemistry 232, pages 595-601.
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Karl J Siebert. (1999) Modeling the flavor thresholds of organic acids in beer as a function of their molecular properties. Food Quality and Preference 10:2, pages 129-137.
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Naoto Urano, Masahiro Nomura, Hirohisa Sahara & Shohei Koshino. (1994) The use of flow cytometry and small-scale brewing in protoplast fusion: Exclusion of undesired phenotypes in yeasts. Enzyme and Microbial Technology 16:10, pages 839-843.
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