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Flavin-induced photodecomposition of sulfur-containing amino acids is decisive in the formation of beer lightstruck flavor
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Fate of flavins in sensitized photodegradation of isohumulones and reduced derivatives: studies on formation of radicals via EPR combined with detailed product analyses
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Regioselective synthesis and estrogenicity of (+/-)-8-alkyl-5,7-dihydroxy-4-(4-hydroxyphenyl)-3,4-dihydrocoumarins
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Photooxidative degradation of beer bittering principles: A key step on the route to lightstruck flavor formation in beer
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Studies on the mechanism of formation on the lightstruck flavor in beer
(2004) -
De lichtsmaak in bier
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Photooxidative degradation of beer bittering principles: product analysis with respect to lightstruck flavour formation
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Riboflavin-sensitized photooxidation of isohumulones and derivatives
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Radicaloid-type oxidative decomposition of beer bittering agents revealed
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Photolysis of hop-derived trans-iso-alpha-acids and trans-tetrahydroiso-alpha-acids: product identification in relation to the lightstruck flavour of beer