Experiences in measuring free radicals using electro spin resonance spectrometry in the brewery;Erfahrungen zur Messung von freien Radikalen mittels Elektronenspinresonanz-Spektrometer in der Brauerei

Monatsschrift fur Brauwissenschaft

Volumn 55, Issue 7-8, 2002, Pages 156-162

  Franz, O ^a   Back, W ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; BEVERAGES; ELECTRON SPIN RESONANCE SPECTROSCOPY; FLAVORS; FREE RADICALS; OXIDATION;

FREE RADICAL DETECTION;

BREWERIES;

EID: 0036684363     PISSN: 07231520     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (25)

1. Potential antioxidants in beer assessed by ESR spin trapping
2. Electron spin resonance spin trapping identification of radicals formed during aerobic forced aging of beer
3. Das antioxidative potenzial von bier
4. Ein beitrag zur geschmacksstabilität des bieres
5. Untersuchungen zur geschmacksstabilität von bier mittels elektronenspinresonanz-spektroskopie freier radikale
6. Untersuchungen über den einfluß der anstell- und befüllungstechnik zylindrokonischer gätanks auf die antioxidative aktivität von bier
7. DPPH-scavenging activity of beer and polyphenols measured by ESR
8. Stabilities of hydroxyl radical spin adducts of PBN-type spin traps
9. Detection of free radicals in beer oxidation
10. The role of free radicals in beer oxidation
11. Influence of pH On flavour staling during beer storage
12. Decay and fate of the hydroxyl radical adduct of α-phenyl-n-tert-butylnitrone in aqueous media
13. Determination of antioxidants in brewing
14. Determination of antioxidants in brewing
15. pH dependence of radical scavenging activity of polyphenols, phenolic acid and sulfite
16. Some physicochemical properties of 2-methyl-2-nitrosopropane, phenyl n-tert-butyl nitrone, 5,5-dimethylpyrroline-n-oxide, and 2,5,5-trimethyl-pyrroline-n-oxide and the feasibility of their use as spin traps in aqueous solution
17. Spin-trapping studies of hepatic free radicals formed following the acute administration of ethanol to rats: In vivo detection of 1-hydroxyethyl radicals with PBN
18. Charakterisierung der bierstabilität mit hilfe von radikalfängern (eine EPR-studie)
19. Improvement of beer flavor stability by applying ESR method to industrial plant
20. Is long shelf-life beer possible?
21. Improvement for oxidation flavor stability of beer - Role of OH-Radical in beer oxidation
22. Improvement for oxidative flavor stability of beer - Rapid prediction method for beer flavor stability by electron spin resonance spectroscopy
23. Technological approach to improve beer flavor stability: Analysis of the effect of brewing process on beer flavor stability by the electron spin resonance method
24. Technological approach to improve beer flavor stability: Adjustments of wort aeration in modern fermentation systems using the electron spin resonance method