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Chemical transformations of characteristic hop secondary metabolites in relation to beer properties and the brewing process: A review

Food chemistry, 2015-04, Vol.172, p.742-756

2015

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Evaluation of the Volatile Composition and Sensory Properties of Five Species of Microalgae

Journal of agricultural and food chemistry, 2013-11, Vol.61 (46), p.10881-10890

2013

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Characterization of Novel Varietal Floral Hop Aromas by Headspace Solid Phase Microextraction and Gas Chromatography–Mass Spectrometry/Olfactometry

Journal of agricultural and food chemistry, 2012-12, Vol.60 (50), p.12270-12281

2012

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Antioxidant potential of microalgae in relation to their phenolic and carotenoid content

Journal of applied phycology, 2012-12, Vol.24 (6), p.1477-1486

2012

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Production of novel varietal hop aromas by supercritical fluid extraction of hop pellets—Part 1: Preparation of single variety total hop essential oils and polar hop essences

The Journal of supercritical fluids, 2012-09, Vol.69, p.45-56

2012

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On the Origin of Free and Bound Staling Aldehydes in Beer

Journal of agricultural and food chemistry, 2012-11, Vol.60 (46), p.11449-11472

2012

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Impact of nutrient stress on antioxidant production in three species of microalgae

Algal research (Amsterdam), 2015-01, Vol.7, p.51-57

2015

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Detection of flavonoids in microalgae from different evolutionary lineages

Journal of phycology, 2014-06, Vol.50 (3), p.483-492

2014

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Characterization of Novel Single-Variety Oxygenated Sesquiterpenoid Hop Oil Fractions via Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry/Olfactometry

Journal of agricultural and food chemistry, 2013-11, Vol.61 (44), p.10555-10564

2013

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Production of novel varietal hop aromas by supercritical fluid extraction of hop pellets—Part 2: Preparation of single variety floral, citrus, and spicy hop oil essences by density programmed supercritical fluid extraction

The Journal of supercritical fluids, 2012-11, Vol.71, p.147-161

2012

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Influence of pH on the Stability of 2-Substituted 1,3-Thiazolidine-4-Carboxylic Acids in Model Solutions

Journal of the American Society of Brewing Chemists, 2018-10, Vol.76 (4), p.272-280

2018

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Flavour instability of pale lager beers: determination of analytical markers in relation to sensory ageing

Journal of the Institute of Brewing, 2008, Vol.114 (2), p.180-192

2008

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Analytical and Sensory Assessment of Hoppy Aroma and Bitterness of Conventionally Hopped and Advanced Hopped Pilsner Beers

Journal of the Institute of Brewing, 2010, Vol.116 (4), p.445-458

2010

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Influence of the Hopping Technology on the Storage-induced Appearance of Staling Aldehydes in Beer

Journal of the Institute of Brewing, 2010, Vol.116 (4), p.381-398

2010

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Analytical-sensory determination of potential flavour deficiencies of light beers

Journal of the Institute of Brewing, 2009, Vol.115 (1), p.49-63

2009

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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

Food research international, 2018-09, Vol.111, p.607-620

2018

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Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae

Food chemistry, 2018-12, Vol.268, p.441-450

2018

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Determination of optimal sample preparation for aldehyde extraction from pale malts and their quantification via headspace solid-phase microextraction followed by gas chromatography and mass spectrometry

Journal of Chromatography A, 2020-02, Vol.1612, p.460647, Article 460647

2020

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Impact of Nannochloropsis sp. dosage form on the oxidative stability of n-3 LC-PUFA enriched tomato purees

Food chemistry, 2019-05, Vol.279, p.389-400

2019

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Formation of staling aldehydes in different grain bed layers in an industrial scale maltings

Journal of the Institute of Brewing, 2023-12, Vol.129 (4)

2023

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Critical evaluation of non-thermal plasma as an innovative accelerated lipid oxidation technique in fish oil

Food research international, 2015-06, Vol.72, p.115-125

2015

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Identification of isoflavones in the roots of Pueraria lobata

Planta medica, 1998-10, Vol.64 (7), p.620-627

1998

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10 unmalted alternative cereals and pseudocereals: A comparative analysis of their characteristics relevant to the brewing process

Journal of cereal science, 2022-07, Vol.106, p.103482, Article 103482

2022

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Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature

Food research international, 2019-11, Vol.125, p.108550-108550, Article 108550

2019

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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)

Food research international, 2019-05, Vol.119, p.84-98

2019

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Chemical transformations of characteristic hop secondary metabolites in relation to beer properties and the brewing process: A review

Evaluation of the Volatile Composition and Sensory Properties of Five Species of Microalgae

Characterization of Novel Varietal Floral Hop Aromas by Headspace Solid Phase Microextraction and Gas Chromatography–Mass Spectrometry/Olfactometry

Antioxidant potential of microalgae in relation to their phenolic and carotenoid content

Production of novel varietal hop aromas by supercritical fluid extraction of hop pellets—Part 1: Preparation of single variety total hop essential oils and polar hop essences

On the Origin of Free and Bound Staling Aldehydes in Beer

Impact of nutrient stress on antioxidant production in three species of microalgae

Detection of flavonoids in microalgae from different evolutionary lineages

Characterization of Novel Single-Variety Oxygenated Sesquiterpenoid Hop Oil Fractions via Headspace Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry/Olfactometry

Production of novel varietal hop aromas by supercritical fluid extraction of hop pellets—Part 2: Preparation of single variety floral, citrus, and spicy hop oil essences by density programmed supercritical fluid extraction

Influence of pH on the Stability of 2-Substituted 1,3-Thiazolidine-4-Carboxylic Acids in Model Solutions

Flavour instability of pale lager beers: determination of analytical markers in relation to sensory ageing

Analytical and Sensory Assessment of Hoppy Aroma and Bitterness of Conventionally Hopped and Advanced Hopped Pilsner Beers

Influence of the Hopping Technology on the Storage-induced Appearance of Staling Aldehydes in Beer

Analytical-sensory determination of potential flavour deficiencies of light beers

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

Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae

Determination of optimal sample preparation for aldehyde extraction from pale malts and their quantification via headspace solid-phase microextraction followed by gas chromatography and mass spectrometry

Impact of Nannochloropsis sp. dosage form on the oxidative stability of n-3 LC-PUFA enriched tomato purees

Formation of staling aldehydes in different grain bed layers in an industrial scale maltings

Critical evaluation of non-thermal plasma as an innovative accelerated lipid oxidation technique in fish oil

Identification of isoflavones in the roots of Pueraria lobata

10 unmalted alternative cereals and pseudocereals: A comparative analysis of their characteristics relevant to the brewing process

Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature

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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