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Reproducibility trials in a research brewery and effects on the evaluation of hop substances in beer
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Inclusion complexes of trans-iso-alpha-acids with beta-cyclodextrin : preparation of highly enriched cis- and trans-iso-alpha-acids
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Comparison of the analytical profiles of volatiles in single-hopped worts and beers as a function of the hop variety
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Beer's bitter compounds : a detailed review on iso-alpha-acids : current knowledge of the mechanisms for their formation and degradation
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The impact of wort production on the flavour quality and stability of pale lager beer
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Investigation of the impact of the hop variety and the hopping technology on the analytical volatile profile of single-hopped worts and beers
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Sufficient formation and removal of dimethyl sulfide (DMS) without classic wort boiling
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Radical scavenging capacity of hop-derived products