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Volumn 64, Issue 11-12, 2011, Pages 156-160

Styrene concentrations during wheat beer production

Author keywords

4 vinylguaiacol; Aroma; Cinnamic acid; Styrene; Wheat beer

Indexed keywords

TRITICUM AESTIVUM;

EID: 84855963524     PISSN: 18665195     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (9)

References (15)
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    • Kieniger, H.; Narziß, L.; Miedaner, H. and Hecht, S.: Über die Veränderung wertbestimmender Stoffgruppen bei der Herstellung von bayrischen Weizenbieren, Monatsschrift für Brauwissenschaft, 55 (1984), pp. 9-18.
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    • Real-time monitoring of 4-vinylguajacol, guajacol and phenol during coffee roasting by resonant laser ionization time-of-flight mass spectrometry
    • Dorfner, R.; Ferge, T.; Kettrup, A.; Zimmermann, R. and Yeretzian, C.: Real-time monitoring of 4-vinylguajacol, guajacol and phenol during coffee roasting by resonant laser ionization time-of-flight mass spectrometry, Journal of Agricultural and Food Chemistry, 51 (2003), pp. 5768-5773.
    • (2003) Journal of Agricultural and Food Chemistry , vol.51 , pp. 5768-5773
    • Dorfner, R.1    Ferge, T.2    Kettrup, A.3    Zimmermann, R.4    Yeretzian, C.5
  • 10
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    • Gaschromatographisch-massenspektrometrische Untersuchungen über die Bildung von Phenolen und aromatischen Kohlenwasserstoffen in Lebensmitteln
    • Tressl, R.; Kossa, T.; Renner, R. and Köppler, H.: Gaschromatographisch-massenspektrometrische Untersuchungen über die Bildung von Phenolen und aromatischen Kohlenwasserstoffen in Lebensmitteln, Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 162 (1976), pp. 123-130
    • (1976) Zeitschrift für Lebensmittel-Untersuchung und -Forschung , vol.162 , pp. 123-130
    • Tressl, R.1    Kossa, T.2    Renner, R.3    Köppler, H.4
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    • PAD1 and FDC1 are essential for the decarboxylation of phenylacrylic acids in Saccharomyces cerevisiae
    • Mukai, N.; Masaki, K.; Fujii, T.; Kawamukai, M. and Iefuji, H.: PAD1 and FDC1 are essential for the decarboxylation of phenylacrylic acids in Saccharomyces cerevisiae, Journal of Bioscience and Bioengineering, 109 (2010), pp. 564-569.
    • (2010) Journal of Bioscience and Bioengineering , vol.109 , pp. 564-569
    • Mukai, N.1    Masaki, K.2    Fujii, T.3    Kawamukai, M.4    Iefuji, H.5
  • 12
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    • Screening yeast strains for their ability to produce phenolic off-flavours - A simple method for determining phenols in wort and beer
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    • (1981) Journal of the Institute of Brewing , vol.87 , pp. 177-179
    • Thurston, P.A.1    Tupp, R.S.2
  • 13
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    • Genetic and biochemical analysis of the ability of Saccharomyces cerevisiae to decarboxylate cinnamic acids
    • Goddey, A.R.; and Tubb, R.S.: Genetic and Biochemical Analysis of the Ability of Saccharomyces cerevisiae to Decarboxylate Cinnamic Acids, Journal of General Microbiology, 128 (1982), pp. 261 5-2620. (Pubitemid 13219142)
    • (1982) Journal of General Microbiology , vol.128 , Issue.11 , pp. 2615-2620
    • Goodey, A.R.1    Tubb, R.S.2
  • 14
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    • Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: Indications for feruloyl esterase activity in Saccharomyces cerevisiae
    • Coghe, S.; Benoot, K.; Delvaux, F.; Vanderhaegen, B. and Delvaux, F.R.: Ferulic Acid Release and 4-Vinylguaiacol Formation during Brewing and Fermentation: Indications for Feruloyl Esterase Activity in Saccharomyces cerevisiae, Journal of Agricultural and Food Chemistry, 52 (2004), pp. 602-608.
    • (2004) Journal of Agricultural and Food Chemistry , vol.52 , pp. 602-608
    • Coghe, S.1    Benoot, K.2    Delvaux, F.3    Vanderhaegen, B.4    Delvaux, F.R.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.