Papers mentioning beer or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Multivariate statistics is a tool for examining the relationship of multiple variables simultaneously. Principal component analysis (PCA) is an unsupervised multivariate analysis t... Read full abstract on PubMed →
Diacetyl contributes to the flavor profile of many fermented products. Its typical buttery flavor is considered as an off flavor in lager-style beers, and its removal has a major i... Read full abstract on PubMed →
In light of the increasing attention towards "green" solutions to improve food quality, the use of aromatic-enhancing microorganisms offers the advantage to be a natural and sustai... Read full abstract on PubMed →
BACKGROUND: Astaxanthin is a xanthophyll carotenoid, which exhibits many important biological activities including a high degree of antioxidant capacity (AOC) and antibacterial act... Read full abstract on PubMed →
The flavour of fermented beverages such as beer, cider, saké and wine owe much to the primary fermentation yeast used in their production, Saccharomyces cerevisiae. Where once the... Read full abstract on PubMed →
While the organ-protective effects of hypothermia during cardiopulmonary bypass (CPB) are well known, the metabolomic impacts of different hypothermia levels remain unclear. This s... Read full abstract on PubMed →
<h4>Background/aim</h4><i>Serratia marcescens</i> which is a nosocomial pathogen, is naturally resistant to a wide spectrum of antibiotics, which makes the management of infections... Read full abstract on PubMed →
<h4>Background</h4>Aniridia is a rare panocular disease caused by gene mutation in the PAX6, which is essential for eye development. Aniridia is inherited in an autosomal dominant... Read full abstract on PubMed →
In this study, a UHPLC-PDA method for the simultaneous identification of polyphenols and bitter acids (alpha, beta, and isoalpha) in beer was developed. The resulting chemical prof... Read full abstract on PubMed →
The intricate relationships between chemical compounds and sensory descriptors in distilled spirits have long intrigued distillers, sensory experts, and consumers alike. The import... Read full abstract on PubMed →
Tea is the most popular and widely consumed beverage worldwide, especially black tea. Summer tea has a bitter and astringent taste and low aroma compared to spring tea due to the h... Read full abstract on PubMed →
The production of heavily hopped beers, such as Indian Pale Ale (IPA) styles, has been gaining momentum in recent years in the Central European markets. To this end, the dry hoppin... Read full abstract on PubMed →
α-Amino acids and α-keto acids are versatile building blocks for the synthesis of several commercially valuable products in the food, agricultural, and pharmaceutical industries. I... Read full abstract on PubMed →
The typical bitter taste of beer is caused by adding hops (Humulus lupulus L.) during the wort boiling process. The bitter taste of hop-derived compounds was found to be mediated b... Read full abstract on PubMed →
The potential of using the bio-based solvent 2-methyloxolane, also known as 2-methyltetrahydrofuran or 2-MeTHF, as an alternative to petroleum solvents such as hexane, was investig... Read full abstract on PubMed →
In this study, the chemical and sensory profiles of 42 different nonalcoholic beer (NAB) brands/styles already on the global market and produced through several different brewing t... Read full abstract on PubMed →
Bottom-fermented and top-fermented beers, both either late or dry hopped with Huell Melon hops, and respective reference beers without late or dry hopping were subjected to a compa... Read full abstract on PubMed →
A simple and sensitive method for the analysis of volatile and semi-volatile sulphur compounds in beer at trace levels was developed using headspace solid-phase microextraction (SP... Read full abstract on PubMed →
The mechanism of formation of 4,5-dimethyl-3-hydroxy-2/5H/-furanone in some food-stuffs was investigated. The compound was found to result from condensation of acetaldehyde under o... Read full abstract on PubMed →
<h4>Background</h4>The parasitoid wasp Fopius arisanus (Hymenoptera: Braconidae) is a solitary egg endoparasitoid of tephritid fruit flies. In this study, we identified the volatil... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.