| Info:Washington Island |
| PubMed:Effects of Operating Conditions during Low-Alcohol Beer Production by Osmotic Distillation. |
| Info:Capital Brewery | Ed Janus | Farm and Sparrow |
| PubMed:Innovations in the brewing industry: light beer. |
| PubMed:Single nucleotide polymorphisms of PAD1 and FDC1 show a positive relationship with ferulic acid decarboxylation ability among industrial yeasts used in alcoholic beverage production. |
| PubMed:Absence of fks1p in lager brewing yeast results in aberrant cell wall composition and improved beer flavor stability. |
| PubMed:Use of chemical indicators of beer aging for ex-post checking of storage conditions and prediction of the sensory stability of beer. |
| PubMed:Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach. |
| PubMed:Osmotic stress response in the wine yeast Dekkera bruxellensis. |
| PubMed:Effects of Lys and His supplementations on the regulation of nitrogen metabolism in lager yeast. |
| PubMed:Purification and characterization of a new metallo-neutral protease for beer brewing from Bacillus amyloliquefaciens SYB-001. |
| PubMed:Beer flavor provokes striatal dopamine release in male drinkers: mediation by family history of alcoholism. |
| PubMed:Use of hydrodistillation and headspace solid-phase microextraction to characterize the volatile composition of different hop cultivars. |
| PubMed:Olfactory carbon dioxide detection by insects and other animals. |
| PubMed:Development of industrial brewing yeast with low acetaldehyde production and improved flavor stability. |
| PubMed:Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast. |
| PubMed:Enrichment of vanillin in barley malt by hydrolysis in high temperature and high pressure steam. |
| PubMed:On the origin of free and bound staling aldehydes in beer. |
| PubMed:Integrated expression of the α-amylase, dextranase and glutathione gene in an industrial brewer's yeast strain. |
| PubMed:The yeast Dekkera bruxellensis genome contains two orthologs of the ARO10 gene encoding for phenylpyruvate decarboxylase. |
| PubMed:Occurrence of odorant polyfunctional thiols in beers hopped with different cultivars. First evidence of an S-cysteine conjugate in hop (Humulus lupulus L.). |
| PubMed:The genome of wine yeast Dekkera bruxellensis provides a tool to explore its food-related properties. |
| PubMed:Development and validation of a high-performance liquid chromatography method for the determination of diacetyl in beer using 4-nitro-o-phenylenediamine as the derivatization reagent. |
| PubMed:Automated and quantitative headspace in-tube extraction for the accurate determination of highly volatile compounds from wines and beers. |
| PubMed:Effects of wort gravity and nitrogen level on fermentation performance of brewer's yeast and the formation of flavor volatiles. |
| PubMed:Development of Saccharomyces cerevisiae producing higher levels of sulfur dioxide and glutathione to improve beer flavor stability. |
| PubMed:Selection of Saccharomyces pastorianus variants with improved fermentation performance under very high gravity wort conditions. |
| PubMed:Identification of Sc-type ILV6 as a target to reduce diacetyl formation in lager brewers' yeast. |
| PubMed:Effect of modification of the kilning regimen on levels of free ferulic acid and antioxidant activity in malt. |
| PubMed:Increase in cone biomass and terpenophenolics in hops ( Humulus lupulus L.) by treatment with prohexadione-calcium. |
| PubMed:Xanthohumol from the hop plant stimulates osteoblast differentiation by RUNX2 activation. |
| PubMed:Does Guinness travel well? |
| PubMed:Beer volatile analysis: optimization of HS/SPME coupled to GC/MS/FID. |
| PubMed:The extract from hop cones (Humulus lupulus) as a modulator of oxidative stress in blood platelets. |
| PubMed:General food semiochemicals attract omnivorous German cockroaches, Blattella germanica. |
| PubMed:Cytosolic localization of acetohydroxyacid synthase Ilv2 and its impact on diacetyl formation during beer fermentation. |
| PubMed:Construction of amylolytic industrial brewing yeast strain with high glutathione content for manufacturing beer with improved anti-staling capability and flavor. |
| PubMed:The prenylflavonoid phytoestrogens 8-prenylnaringenin and isoxanthohumol diferentially suppress steroidogenesis in rat Leydig cells in ontogenesis. |
| PubMed:2D-HPLC and MALDI-TOF/TOF analysis of barley proteins glycated during brewing. |
| PubMed:Les Maîtres de l'Orge: the proteome content of your beer mug. |
| PubMed:Volatile compounds and the changes in their concentration levels during storage in beers containing varying malt concentrations. |
| PubMed:Construction of an industrial brewing yeast strain to manufacture beer with low caloric content and improved flavor. |
| PubMed:Biotransformation of hop-derived monoterpene alcohols by lager yeast and their contribution to the flavor of hopped beer. |
| PubMed:Decrease of aged beer aroma by the reducing activity of brewing yeast. |
| PubMed:Xanthohumol, a chalcon derived from hops, inhibits hepatic inflammation and fibrosis. |
| PubMed:Selection from industrial lager yeast strains of variants with improved fermentation performance in very-high-gravity worts. |
| PubMed:Cloning and molecular analysis of HlbZip1 and HlbZip2 transcription factors putatively involved in the regulation of the lupulin metabolome in hop (Humulus lupulus L.). |
| PubMed:Technological steps and yeast biomass as factors affecting the lipid content of beer during the brewing process. |
| PubMed:Electrochemically deposited boronate affinity extracting phase for covalent solid phase microextraction of cis-diol biomolecules. |
| PubMed:Stability of high cell density brewery fermentations during serial repitching. |
| PubMed:Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts. |
| PubMed:De novo biosynthesis of vanillin in fission yeast (Schizosaccharomyces pombe) and baker's yeast (Saccharomyces cerevisiae). |
| PubMed:[Effect of SSU1 multi-copy expression on Saccharomyces cerevisiae sulphite production]. |
| PubMed:Identification and characteristics of new volatile thiols derived from the hop (Humulus luplus L.) cultivar Nelson Sauvin (dagger). |
| PubMed:Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze. |
| PubMed:Banana as adjunct in beer production: applicability and performance of fermentative parameters. |
| PubMed:Decrease of 4-vinylguaiacol during beer aging and formation of apocynol and vanillin in beer. |
| PubMed:Antilisterial activity of hops beta acids in broth with or without other antimicrobials. |
| PubMed:Increased IL-2 production in T cells by xanthohumol through enhanced NF-AT and AP-1 activity. |
| PubMed:Beer volatile compounds and their application to low-malt beer fermentation. |
| PubMed:[Effects of knockout ECM25/YJL201W gene in brewing yeast on beer flavor stability]. |
| PubMed:Decrease in hydrogen sulfide content during the final stage of beer fermentation due to involvement of yeast and not carbon dioxide gas purging. |
| PubMed:Terpene biosynthesis in glandular trichomes of hop. |
| PubMed:Multivariate modeling of aging in bottled lager beer by principal component analysis and multiple regression methods. |
| PubMed:Release and evaporation of volatiles during boiling of unhopped wort. |
| PubMed:Influence of lipids in the generation of phenylacetaldehyde in wort-related model systems. |
| PubMed:Differential anti-inflammatory pathway by xanthohumol in IFN-gamma and LPS-activated macrophages. |
| PubMed:Development of bottom-fermenting saccharomyces strains that produce high SO2 levels, using integrated metabolome and transcriptome analysis. |
| PubMed:Accuracy of self-report in detecting taste dysfunction. |
| PubMed:Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food. |
| PubMed:Influence of aeration during propagation of pitching yeast on fermentation and beer flavor. |
| PubMed:Variability in the release of free and bound hydroxycinnamic acids from diverse malted barley (Hordeum vulgare L.) cultivars during wort production. |
| PubMed:Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation. |
| PubMed:Over-expression of GSH1 gene and disruption of PEP4 gene in self-cloning industrial brewer's yeast. |
| PubMed:Effect of heat treatment on the antioxidant activity, color, and free phenolic acid profile of malt. |
| PubMed:Physiological analysis of yeast cells by flow cytometry during serial-repitching of low-malt beer fermentation. |
| PubMed:Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks. |
| PubMed:Correlation of malt quality parameters and beer flavor stability: multivariate analysis. |
| PubMed:Flavin-induced photodecomposition of sulfur-containing amino acids is decisive in the formation of beer lightstruck flavor. |
| PubMed:Combinatorial synthesis and screening of novel odorants such as polyfunctional thiols. |
| PubMed:A new physiological role for Pdr12p in Saccharomyces cerevisiae: export of aromatic and branched-chain organic acids produced in amino acid catabolism. |
| PubMed:Simultaneous control of apparent extract and volatile compounds concentrations in low-malt beer fermentation. |
| PubMed:Phenol and terpene quenching of singlet- and triplet-excited states of riboflavin in relation to light-struck flavor formation in beer. |
| PubMed:[Construction of high sulphite-producing industrial strain of Saccharomyces cerevisiae]. |
| PubMed:Effects of beer and hop on ionotropic gamma-aminobutyric acid receptors. |
| PubMed:Identification of a stale-beer-like odorant in extracts of naturally aged beer. |
| PubMed:The cytotoxic and genotoxic effects of conjugated trans-2-nonenal (T2N), an off-flavor compound in beer and heat processed food arising from lipid oxidation. |
| PubMed:Enzymatic hydrogenation of trans-2-nonenal in barley. |
| PubMed:Flavor-active esters: adding fruitiness to beer. |
| PubMed:Characterization of factors that transform linoleic acid into di- and trihydroxyoctadecenoic acids in mash. |
| PubMed:Characterization of 9-fatty acid hydroperoxide lyase-like activity in germinating barley seeds that transforms 9(S)-hydroperoxy-10(E),12(Z)-octadecadienoic acid into 2(E)-nonenal. |
| PubMed:Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer. |
| PubMed:Antioxidant pool in beer and kinetics of EPR spin-trapping. |
| PubMed:Antiinvasive effect of xanthohumol, a prenylated chalcone present in hops (Humulus lupulus L.) and beer. |
| PubMed:Continuous beer fermentation using immobilized yeast cell bioreactor systems. |
| PubMed:Fate of flavins in sensitized photodegradation of isohumulones and reduced derivatives: studies on formation of radicals via EPR combined with detailed product analyses. |
| PubMed:Photooxidative degradation of beer bittering principles: a key step on the route to lightstruck flavor formation in beer. |
| PubMed:Metabolism of xanthohumol and isoxanthohumol, prenylated flavonoids from hops (Humulus lupulus L.), by human liver microsomes. |
| PubMed:Hop as an interesting source of resveratrol for brewers: optimization of the extraction and quantitative study by liquid chromatography/atmospheric pressure chemical ionization tandem mass spectrometry. |
| PubMed:Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability. |
| PubMed:Influence of the brewing process on furfuryl ethyl ether formation during beer aging. |
| PubMed:Separation optimization for the recovery of phenyl ethyl alcohol. |
| PubMed:Quantitative structure-activity relationship modeling of alcohol, ester, aldehyde, and ketone flavor thresholds in beer from molecular features. |
| PubMed:Furfuryl ethyl ether: important aging flavor and a new marker for the storage conditions of beer. |
| PubMed:Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae. |
| PubMed:Beer spoilage bacteria and hop resistance. |
| PubMed:Evolution of chemical and sensory properties during aging of top-fermented beer. |
| PubMed:Radicaloid-type oxidative decomposition of beer bittering agents revealed. |
| PubMed:Exopeptidases and their application to reduce bitterness in food: a review. |
| PubMed:Formation and accumulation of alpha-acids, beta-acids, desmethylxanthohumol, and xanthohumol during flowering of hops (Humulus lupulus L.). |
| PubMed:Bioflavoring and beer refermentation. |
| PubMed:The level of MXR1 gene expression in brewing yeast during beer fermentation is a major determinant for the concentration of dimethyl sulfide in beer. |
| PubMed:Determination of stale-flavor carbonyl compounds in beer by stir bar sorptive extraction with in-situ derivatization and thermal desorption-gas chromatography-mass spectrometry. |
| PubMed:Release of deuterated (E)-2-nonenal during beer aging from labeled precursors synthesized before boiling. |
| PubMed:How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging. |
| PubMed:Role of riboflavin in beer flavor instability: determination of levels of riboflavin and its origin in beer by fluorometric apoprotein titration. |
| PubMed:Mechanism for formation of the lightstruck flavor in beer revealed by time-resolved electron paramagnetic resonance. |
| PubMed:Modification of the levels of polyphenols in wort and beer by addition of hexamethylenetetramine or sulfite during mashing. |
| PubMed:The potential of genetic engineering for improving brewing, wine-making and baking yeasts. |
| PubMed:Use of GC-olfactometry to identify the hop aromatic compounds in beer. |
| PubMed:Decrease in cell surface galactose residues of Schizosaccharomyces pombe enhances its coflocculation with Pediococcus damnosus. |
| PubMed:3-methylthiopropionaldehyde as precursor of dimethyl trisulfide in aged beers. |
| PubMed:Utilization of brewer's yeast cells for the production of food-grade yeast extract. Part 1: Effects of different enzymatic treatments on solid and protein recovery and flavor characteristics. |
| PubMed:Contribution of 3-methylthiopropionaldehyde to the worty flavor of alcohol-free beers. |
| PubMed:Release of deuterated nonenal during beer aging from labeled precursors synthesized in the boiling kettle. |
| PubMed:Probing plant polyketide biosynthesis. |
| PubMed:Reduced urination rate while drinking beer with an unpleasant taste and off-flavor. |
| PubMed:Immobilized yeast bioreactor systems for continuous beer fermentation |
| PubMed:Determinants of the thirst-quenching character of beer. |
| PubMed:Inactivation of MET10 in brewer's yeast specifically increases SO2 formation during beer production. |
| PubMed:Microbial biocatalysis in the generation of flavor and fragrance chemicals. |
| PubMed:Fractionation by SFE and microcolumn analysis of the essential oil and the bitter principles of hops. |
| PubMed:Chromosomal Integration and Expression of Two Bacterial alpha-Acetolactate Decarboxylase Genes in Brewer's Yeast. |
| PubMed:Attempts to train novices for beer flavor discrimination: a matter of taste. |
| PubMed:Stimulus generalization of conditioned taste aversion in rats. |
| PubMed:NTP Carcinogenesis Bioassay of L-Ascorbic Acid (Vitamin C) (CAS No. 50-81-7) in F344/N Rats and B6C3F1 Mice (Feed Study). |
| PubMed:Flavor potentiators. |
| PubMed:[Isomeric trihydroxy-octadecenoic acids in beer: Evidence for their presence and quantitative determination (author's transl)]. |
| PubMed:Enzymatic removal of diacetyl from beer. 3. Enzyme protection and regeneration of cofactor. |