Show
Sort by
-
Radical intermediates in the degradation of hop acids
-
Thiol-ene coupling in a continuous photo-flow regime
-
Dietary intake of lycopene by the Belgian adult population
-
Flavonoid deactivation of excited state flavins: reaction monitoring by mass spectrometry
-
A simple and fast HPLC method to determine lycopene in foods
-
Mechanism of light-induced oxidation of nitrosylmyoglobin
-
Flavin-induced photodecomposition of sulfur-containing amino acids is decisive in the formation of beer lightstruck flavor
-
Fate of flavins in sensitized photodegradation of isohumulones and reduced derivatives: studies on formation of radicals via EPR combined with detailed product analyses
-
Photooxidative degradation of beer bittering principles: A key step on the route to lightstruck flavor formation in beer
-
Regioselective synthesis and estrogenicity of (+/-)-8-alkyl-5,7-dihydroxy-4-(4-hydroxyphenyl)-3,4-dihydrocoumarins
-
Studies on the mechanism of formation on the lightstruck flavor in beer
(2004) -
De lichtsmaak in bier
-
Photooxidative degradation of beer bittering principles: product analysis with respect to lightstruck flavour formation
-
Riboflavin-sensitized photooxidation of isohumulones and derivatives
-
Photolysis of hop-derived trans-iso-alpha-acids and trans-tetrahydroiso-alpha-acids: product identification in relation to the lightstruck flavour of beer
-
Radicaloid-type oxidative decomposition of beer bittering agents revealed