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Anju, Keshani Bhushan & Gurvinder Singh Kocher. (2023) Preliminary Research on the Analytical and Volatile Profiles of Beers Produced with Raw Malt and Roasted Specialty Malts. Journal of the American Society of Brewing Chemists 0:0, pages 1-11.
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Susan Stewart, Ross Sanders, Natalja Ivanova, Kerry L. Wilkinson, Doug C. Stewart, Jianjun Dong, Shumin Hu, David Evan Evans & Jason A. Able. (2023) The Influence of Malt Variety and Origin on Wort Flavor. Journal of the American Society of Brewing Chemists 81:2, pages 282-298.
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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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Rūtelė Marčiulionytė, Colin Johnston, Dawn L. Maskell, Jack Mayo, David Robertson, David Griggs & Calum P. Holmes. (2022) Roasted Malt for Distilling: Impact on Malt Whisky New Make Spirit Production and Aroma Volatile Development . Journal of the American Society of Brewing Chemists 80:4, pages 329-340.
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Harmonie M. Bettenhausen, Lindsay Barr, Heather Omerigic, Linxing Yao & Adam L. Heuberger. (2021) Mass Spectrometry Metabolomics of Hot Steep Malt Extracts and Association to Sensory Traits. Journal of the American Society of Brewing Chemists 79:4, pages 394-406.
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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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Harmonie M. Bettenhausen, Amanda Benson, Scott Fisk, Dustin Herb, Javier Hernandez, Juyun Lim, Sue H. Queisser, Thomas H. Shellhammer, Veronica Vega, Linxing Yao, Adam L. Heuberger & Patrick M. Hayes. (2020) Variation in Sensory Attributes and Volatile Compounds in Beers Brewed from Genetically Distinct Malts: An Integrated Sensory and Non-Targeted Metabolomics Approach. Journal of the American Society of Brewing Chemists 78:2, pages 136-152.
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Yin Li & Mary-Jane S. Maurice. (2013) Development of a Fast and Reliable Microwave-Based Assay for Measurement of Malt Color. Journal of the American Society of Brewing Chemists 71:3, pages 144-148.
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Sem M. G. Vandecan, Niels Daems, Nina Schouppe, Daan Saison & Freddy R. Delvaux. (2011) Formation of Flavor, Color, and Reducing Power during the Production Process of Dark Specialty Malts. Journal of the American Society of Brewing Chemists 69:3, pages 150-157.
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Tue V. Nøddekær & Mogens L. Andersen. (2007) Effects of Maillard and Caramelization Products on Oxidative Reactions in Lager Beer. Journal of the American Society of Brewing Chemists 65:1, pages 15-20.
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Articles from other publishers (16)
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Zixuan Gu, Zhao Jin, Paul Schwarz, Jiajia Rao & Bingcan Chen. (2023) Unraveling the role of germination days on the aroma variations of roasted barley malts via gas chromatography-mass spectrometry based untargeted and targeted flavoromics. Food Chemistry 426, pages 136563.
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Guolin Cai, Hong Gu, Bingxin Han, Hua Yang, Xiaomin Li & Jian Lu. (2022) Characterization of the aroma compounds in crystal malt. Journal of Food Science 88:1, pages 204-213.
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Wendelin Böhm, Robin Stegmann, Ojars Gulbis & Thomas Henle. (2022) Amino acids and glycation compounds in hot trub formed during wort boiling. European Food Research and Technology 249:1, pages 119-131.
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Adeola Helen Adetokunboh, Anthony O. Obilana & Victoria A. Jideani. (2022) Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract. Molecules 27:14, pages 4332.
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Vinita Ramtekey, Susmita Cherukuri, Kaushalkumar Gunvantray Modha, Ashutosh Kumar, Udaya Bhaskar Kethineni, Govind Pal, Arvind Nath Singh & Sanjay Kumar. (2021) Extraction, characterization, quantification, and application of volatile aromatic compounds from Asian rice cultivars. Reviews in Analytical Chemistry 40:1, pages 272-292.
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Vesela Shopska, Rositsa Denkova-Kostova, Mina Dzhivoderova-Zarcheva, Desislava Teneva, Petko Denev & Georgi Kostov. (2021) Comparative Study on Phenolic Content and Antioxidant Activity of Different Malt Types. Antioxidants 10:7, pages 1124.
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Mariela Patrignani, Julia F. Brantsen, Joseph M. Awika & Paula A. Conforti. (2020) Application of a novel microwave energy treatment on brewers’ spent grain (BSG): Effect on its functionality and chemical characteristics. Food Chemistry, pages 128935.
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Daniel O. Carvalho, Eva Correia, Laury Lopes & Luís F. Guido. (2014) Further insights into the role of melanoidins on the antioxidant potential of barley malt. Food Chemistry 160, pages 127-133.
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Doris Jehle, Marianne N. Lund, Lars H. Øgendal & Mogens L. Andersen. (2011) Characterisation of a stable radical from dark roasted malt in wort and beer. Food Chemistry 125:2, pages 380-387.
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Renata MIKULÍKOVÁ, Zdeněk SVOBODA, Sylva BĚLÁKOVÁ & Simona MACUCHOVÁ. (2008) Monitoring of acrylamide in the course of malting and in beer.. Kvasny Prumysl 54:6, pages 181-185.
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Dirk W. Lachenmeier. (2007) Rapid quality control of spirit drinks and beer using multivariate data analysis of Fourier transform infrared spectra. Food Chemistry 101:2, pages 825-832.
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