Citations (6)
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Daniel M. Vollmer & Thomas H. Shellhammer. (2016) Influence of Hop Oil Content and Composition on Hop Aroma Intensity in Dry-Hopped Beer. Journal of the American Society of Brewing Chemists 74:4, pages 242-249.
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Junguang Hao, Jianjun Dong, Hua Yin, Peng Yan, Patrick L. Ting, Qi Li, Xinliang Tao, Junhong Yu, Hualei Chen & Mei Li. (2014) Optimum Method of Analyzing Hop Derived Aroma Compounds in Beer by Headspace Solid-Phase Microextraction (SPME) with GC/MS and Their Evolutions during Chinese Lager Brewing Process. Journal of the American Society of Brewing Chemists 72:4, pages 261-270.
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RubénA. Malizia, JoséS. Molli, DanielA. Cardell & Ricardo
J. A. Grau. (1999) Essential Oil of Hop Cones (Humulus lupulus L.). Journal of Essential Oil Research 11:1, pages 13-15.
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Gail B. Nickerson & Earl L. Van Engel. (1992) Hop Aroma Component Profile and the Aroma Unit. Journal of the American Society of Brewing Chemists 50:3, pages 77-81.
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Articles from other publishers (2)
Yuen Ping Tan, Kylie A. Agnew‐Francis, Julian Hofmann, Andrei I. Savchenko, Scott R. Lafontaine, Glen M. Boyle, Paul V. Bernhardt, James A. Fraser, Thomas H. Shellhammer & Craig M. Williams. (2020)
Humulene Diepoxides from the Australian Arid Zone Herb
Dysphania
: Assignment of Aged Hops Constituents
. Chemistry – A European Journal 26:7, pages 1653-1660.
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Toru KISHIMOTOKazutaka OZAKIAkira WANIKAWA. (2007) Method of Sensory Analysis for Beer. Journal of Japan Association on Odor Environment 38:5, pages 361-367.
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