Citations (68)
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Katie J. Nasiatka, Harmonie M. Bettenhausen, Jacqueline M. Chaparro, Adam L. Heuberger & Jessica E. Prenni. (2023) Rapid Characterization of Hops (Humulus lupulus) Using DART-MS and Chemometrics. Journal of the American Society of Brewing Chemists 0:0, pages 1-7.
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Thomas Ziegler, Hasan Jubaer & Teodor Teodorov. (2022) Bottlenecks in continuous hops drying with conveyor-belt dryer. Drying Technology 40:13, pages 2598-2616.
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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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Mary E. Allen, Andrew J. Piefer, Sean N. Cole, Jeffrey J. Werner, Peter T. Benziger, Laura Grieneisen & Scott J. Britton. (2019) Characterization of Microbial Communities Populating the Inflorescences of Humulus lupulus L.. Journal of the American Society of Brewing Chemists 77:4, pages 243-250.
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Roberto Ramos-Ruiz, Emmanuel Poirot & María Flores-Mosquera. (2018) GABA, a non-protein amino acid ubiquitous in food matrices. Cogent Food & Agriculture 4:1.
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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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Ernest Small. (2016) 51. Hop (Humulus lupulus) – a bitter crop with sweet prospects. Biodiversity 17:3, pages 115-127.
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Koen Goiris, Barbara Jaskula-Goiris, Evelien Syryn, Filip Van Opstaele, Gert De Rouck, Guido Aerts & Luc De Cooman. (2014) The Flavoring Potential of Hop Polyphenols in Beer. Journal of the American Society of Brewing Chemists 72:2, pages 135-142.
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J. Blake Layfield, Lucas R. Vann & John D. Sheppard. (2014) A Novel Method of Inducing and Retaining Cell Cycle Synchronization in Cultures of Saccharomyces Cerevisiae. Journal of the American Society of Brewing Chemists 72:2, pages 102-109.
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JosephM. Barnes, TaylorR. Dupont, MichaelE. Barnes, DanJ. Durben & JohnA. Dixson. (2012) Initial Investigations of Hops as a Salmonid Egg Fungicide. North American Journal of Aquaculture 74:3, pages 310-313.
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Carlos
A. Blanco, Isabel Caballero & Martín Buffa. (2011) Thermal Deterioration of the Trans-/Cis-Ratio of Bittering Agents of Commercial Beers. International Journal of Food Properties 14:6, pages 1277-1285.
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Danute Mockute, Genovaite Bernotiene, Ona Nivinskiene & Rita Butkiene. (2008) Variability of Volatiles of Wild Hops (Humulus lupulus L.) Growing in Eastern Lithuania. Journal of Essential Oil Research 20:2, pages 96-101.
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Yumei Liu, Xiao-Hong Gu, Jian Tang & Kuifang Liu. (2007) Antioxidant Activities of Hops (Humulus Lupulus) and Their Products. Journal of the American Society of Brewing Chemists 65:2, pages 116-121.
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Barbara Jaskula, Evelien Syryn, Koen Goiris, Gert De Rouck, Filip Van Opstaele, Jessika De Clippeleer, Guido Aerts & Luc De Cooman. (2007) Hopping Technology in Relation to Beer Bitterness Consistency and Flavor Stability. Journal of the American Society of Brewing Chemists 65:1, pages 38-46.
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R. A. Beatson, K. A. Ansell & L. T. Graham. (2003) Breeding, development, and characteristics of the hop (Humulus lupulus) cultivar ‘Nelson Sauvin’. New Zealand Journal of Crop and Horticultural Science 31:4, pages 303-309.
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Mark T. Roberts & Alastair C. Lewis. (2002) Rapid Characterization of Hop Essential Oils Using Gas Chromatography–Time of Flight Mass Spectrometry. Journal of the American Society of Brewing Chemists 60:3, pages 116-121.
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Articles from other publishers (52)
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Christian Ieritano, Alexander Haack & W. Scott Hopkins. (2023) Chemical Transformations Can Occur during DMS Separations: Lessons Learned from Beer’s Bittering Compounds. Journal of the American Society for Mass Spectrometry 34:7, pages 1315-1329.
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Joshua S. Havill, Briana J. Richardson, Charlie L. Rohwer, David H. Gent, John A. Henning & Gary J. Muehlbauer. (2023) Identification of quantitative trait loci associated with R1-mediated resistance to powdery mildew and sex determination in hop (Humulus lupulus L.). Theoretical and Applied Genetics 136:7.
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Krystian Klimczak & Monika Cioch-Skoneczny. (2022) Biotransformation of Hops-Derived Compounds in Beer – A Review. Acta Universitatis Cibiniensis. Series E: Food Technology 26:1, pages 1-18.
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Sosmitha Girisa, Queen Saikia, Devivasha Bordoloi, Kishore Banik, Javadi Monisha, Uzini Devi Daimary, Elika Verma, Kwang Seok Ahn & Ajaikumar B. Kunnumakkara. (2021) Xanthohumol from Hop: Hope for cancer prevention and treatment. IUBMB Life 73:8, pages 1016-1044.
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Barbara Sawicka, Mateusz Śpiewak, Anna Kiełtyka-Dadasiewicz, Dominika Skiba, Bernadetta Bienia, Barbara Krochmal-Marczak & Piotr Pszczółkowski. (2021) Assessment of the Suitability of Aromatic and High-Bitter Hop Varieties (Humulus lupulus L.) for Beer Production in the Conditions of the Małopolska Vistula Gorge Region. Fermentation 7:3, pages 104.
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