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Hop and hoppy aroma : comprehensive characterization of hop essential oils and hoppy aroma of beer
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Validation of an ultra-high-performance liquid chromatography-mass spectrometry method for the quantification of cysteinylated aldehydes and application to malt and beer samples
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Flavour instability of pale lager beers : determination of analytical markers in relation to sensory ageing
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Flavour instability of pale lager beers : determination of analytical markers in relation to sensory ageing
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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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The oxygenated sesquiterpenoid fraction of hops in relation to the spicy hop character of beer
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Comparative study of the stability of iso-a-acids, dihydroiso- a-acids and tetrahydroiso- a -acids during beer ageing.