121. Hop Aroma and Hoppy Beer Flavor: Chemical Backgrounds and Analytical Tools—A Review. (2nd January 2018) Authors: Rettberg, Nils; Biendl, Martin; Garbe, Leif-Alexander Journal: Journal of the American Society of Brewing Chemists Issue: Volume 76:Number 1(2018) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
122. Hop Aroma and Hoppy Beer Flavor: Chemical Backgrounds and Analytical Tools—A Review. (2nd January 2018) Authors: Rettberg, Nils; Biendl, Martin; Garbe, Leif-Alexander Journal: Journal of the American Society of Brewing Chemists Issue: Volume 76:Number 1(2018) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
123. Hop Kilning Temperature Sensitivity of Dextrin-Reducing Enzymes in Hops. (10th January 2022) Authors: Rubottom, Lindsey N.; Lafontaine, Scott R.; Hauser, Dean G.; Pereira, Cliff; Shellhammer, Thomas H. Journal: Journal of the American Society of Brewing Chemists Issue: Volume 80:Number 1(2022) Page Start: 75 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
124. Identification and Categorization of Volatile Sulfur Flavor Compounds in Roasted Malts and Barley. (2nd January 2023) Authors: Parr, Hebe; Bolat, Irina; Cook, David Journal: Journal of the American Society of Brewing Chemists Issue: Volume 81:Number 1(2023) Page Start: 76 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
125. Impact of Artificially Induced Respiratory Deficient Yeast on Beer Flavor and Fermentation. (2nd January 2019) Authors: Josey, Maria; Maskell, Dawn L.; Alex Speers, R. Journal: Journal of the American Society of Brewing Chemists Issue: Volume 77:Number 1(2019) Page Start: 21 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
126. Impact of Two Commercial Enzymes on the Release of Inositols, Fermentable Sugars, and Peptides in the Technology of Buckwheat Beer. (3rd April 2019) Authors: Duliński, Robert; Zdaniewicz, Marek; Pater, Aneta; Żyła, Krzysztof Journal: Journal of the American Society of Brewing Chemists Issue: Volume 77:Number 2(2019) Page Start: 119 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
127. Impact of Two Commercial Enzymes on the Release of Inositols, Fermentable Sugars, and Peptides in the Technology of Buckwheat Beer. (3rd April 2019) Authors: Duliński, Robert; Zdaniewicz, Marek; Pater, Aneta; Żyła, Krzysztof Journal: Journal of the American Society of Brewing Chemists Issue: Volume 77:Number 2(2019) Page Start: 119 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
128. Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production. (2nd January 2023) Authors: Maia, Carolina; Cunha, Solon; Debyser, Winok; Cook, David Journal: Journal of the American Society of Brewing Chemists Issue: Volume 81:Number 1(2023) Page Start: 54 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
129. Impacts of Copper, Iron, and Manganese Metal Ions on the EPR Assessment of Beer Oxidative Stability. (2nd January 2018) Authors: Jenkins, David; James, Sue; Dehrmann, Frida; Smart, Katherine; Cook, David Journal: Journal of the American Society of Brewing Chemists Issue: Volume 76:Number 1(2018) Page Start: 50 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
130. Impacts of Copper, Iron, and Manganese Metal Ions on the EPR Assessment of Beer Oxidative Stability. (2nd January 2018) Authors: Jenkins, David; James, Sue; Dehrmann, Frida; Smart, Katherine; Cook, David Journal: Journal of the American Society of Brewing Chemists Issue: Volume 76:Number 1(2018) Page Start: 50 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗