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10 unmalted alternative cereals and pseudocereals : a comparative analysis of their characteristics relevant to the brewing process
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Brewing with unmalted alternative cereals and pseudocereals
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Brewing with 40% unmalted alternative (pseudo)cereals
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Hop and hoppy aroma : comprehensive characterization of hop essential oils and hoppy aroma of beer
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Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II : quality and sensory profiling of chocolates)
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Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature
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First time quantification of cysteinylated aldehydes in malt and brewery samples
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Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques
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Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I : aroma profiling of chocolates)
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Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques
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- Conference Paper
- C3
- open access
Study of cysteine-bound aldehydes in model solutions as a cause of flavour instability: influence of pH and temperature
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Exploring aldehyde release in beer by 4-vinylpyridine and the effect of cysteine addition on the beer's pool of bound aldehydes
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Influence of pH on the stability of 2-substituted 1,3-thiazolidine-4-carboxylic acids in model solutions
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- Conference Paper
- C3
- open access
Determination of staling aldehydes in malt
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Evolution of staling aldehydes during brewing processes
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First time detection and identification of cysteine-bound aldehydes in malting and brewing
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Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans
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Exploring the binding behavior of beer staling aldehydes in model systems
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Further elucidation of beer flavor instability : the potential role of cysteine-bound aldehydes
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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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Characterisation of fresh and aged single-hop beers via hop oil constituents fingerprinting and sensory assessment
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The impact of wort production on the flavour quality and stability of pale lager beer
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The influence of very thick and fast mashing conditions on wort composition
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- Conference Paper
- C3
- open access
From wort to beer : the evolution of hoppy aroma of single hop beers produced by early kettle hopping, late kettle hopping and dry hopping
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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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On the origin of free and bound staling aldehydes in beer
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- Conference Paper
- C3
- open access
Fingerprinting of hop oil constituents and sensory evaluation of the essential oil of hop pellets from pure hop varieties and single-hop beers derived thereof
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- Conference Paper
- C3
- open access
Analytical and sensory assessment of the flavour stability impact of dry-hopping in single-hop beers
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Analytical and sensory assessment of hoppy aroma and bitterness of conventionally hopped and advanced hopped Pilsner beers
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- Journal Article
- A1
- open access
Influence of the hopping technology on the storage-induced appearance of staling aldehydes in beer
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- Journal Article
- A1
- open access
Analytical and sensory assessment of hoppy aroma and bitterness of conventionally hopped and advanced hopped pilsner beers
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Real-time profiling of volatile malt aldehydes using selected ion flow tube mass spectrometry
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Sufficient formation and removal of dimethyl sulfide (DMS) without classic wort boiling
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Real-time profiling of volatile malt aldehydes using selected ion flow tube mass spectrometry
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Flavour instability of pale lager beers : determination of analytical markers in relation to sensory ageing
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- Conference Paper
- C1
- open access
Benefits of negative chemical ionisation mass spectrometry for quantification of trace amounts of chloroanisoles in beer
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- Conference Paper
- C1
- open access
Prolonged flavour stability by production of beer with low residual FAN using active dry yeast
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Hopping technology in relation to beer bitterness consistency and flavor stability
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Hops : aroma and bitterness perception
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New trends in advanced hopping, part 1 : application of pre-isomerized hop extracts
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New trends in advanced hopping, part 2 : application of varietal hop aromas
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Functional properties of hop polyphenols
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Quantitative analysis of hop acids, essential oils and flavonoids as a clue to the identification of hop varieties.
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Narrow-bore HPLC analysis of isoflavonoid aglycones and their O- and C-glycosides from Pueraria lobata
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Identification of isoflavones in the roots of Pueraria lobata.
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Geavanceerde hopproducten : evaluatie en toepassingsmogelijkheden in KMO brouwerijen
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The oestrogen ic activity of hops (Humulus lupulus L.) revisited
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Hop-derived phytoestrogens in beer?
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A novel approach to differentiate hop varieties using principal component analysis of quantitative bitter acids data
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Metabolism of flavonoids by Rhizobia
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Flavonoid biosynthesis in petals of Rhododendron simsii
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Phenolic markers in chemotaxonomy and plant cultivar recognition
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Phenolic Markers in Chemotaxonomy and Plant cultivar recognition.
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Bijdrage tot de studie van flavonoidebiosynthese in Rhododendron simsii Planch
(1990) -
Novel methodology for unambiguous identification of hop varieties'. Proceedings of the 23rd Convention Australia and New Zealand Section, Institute of Brewing, Sydney, Australia, April 10-15th, 1994, Winetitles -Hyde Park Press, Adelaide, Australia, 1994, pp. 129-132.