-
1
-
-
1542706206
-
Electron spin resonance spin trapping identification of radicals formed during aerobic forced aging of beer
-
Andersen M.L., Skibsted L.H. Electron spin resonance spin trapping identification of radicals formed during aerobic forced aging of beer. Journal of Agricultural and Food Chemistry 1998, 46:1272-1275.
-
(1998)
Journal of Agricultural and Food Chemistry
, vol.46
, pp. 1272-1275
-
-
Andersen, M.L.1
Skibsted, L.H.2
-
4
-
-
84979369051
-
Cambridge prize lecture: Biochemical approaches to beer quality
-
Bamforth C.W. Cambridge prize lecture: Biochemical approaches to beer quality. Journal of the Institute of Brewing 1985, 91:154-160.
-
(1985)
Journal of the Institute of Brewing
, vol.91
, pp. 154-160
-
-
Bamforth, C.W.1
-
5
-
-
0033243643
-
Enzymic and non-enzymic oxidation in the brewhouse: A theoretical consideration
-
Bamforth C.W. Enzymic and non-enzymic oxidation in the brewhouse: A theoretical consideration. Journal of the Institute of Brewing 1999, 105:237-242.
-
(1999)
Journal of the Institute of Brewing
, vol.105
, pp. 237-242
-
-
Bamforth, C.W.1
-
10
-
-
0001635974
-
The relative importance of polyphenol oxidase, lipoxygenase and peroxidases during wort oxidation
-
Bamforth C.W., Clarkson S.P., Large P.J. The relative importance of polyphenol oxidase, lipoxygenase and peroxidases during wort oxidation. Proceedings of the 23rd European Brewery Convention Congress, Lisbon 1991, 617-624.
-
(1991)
Proceedings of the 23rd European Brewery Convention Congress, Lisbon
, pp. 617-624
-
-
Bamforth, C.W.1
Clarkson, S.P.2
Large, P.J.3
-
12
-
-
84979389747
-
Liberation of staling aldehydes during storage of beer
-
Barker R.L., Gracey D.E.F., Irwin A.J., Pipasts P., Leiska E. Liberation of staling aldehydes during storage of beer. Journal of the Institute of Brewing 1983, 89:411-415.
-
(1983)
Journal of the Institute of Brewing
, vol.89
, pp. 411-415
-
-
Barker, R.L.1
Gracey, D.E.F.2
Irwin, A.J.3
Pipasts, P.4
Leiska, E.5
-
13
-
-
0036185722
-
A two-substrate kinetic analysis of lipoxygenase in malt
-
Biawa J.-P., Bamforth C.W. A two-substrate kinetic analysis of lipoxygenase in malt. Journal of Cereal Science 2002, 35:95-98.
-
(2002)
Journal of Cereal Science
, vol.35
, pp. 95-98
-
-
Biawa, J.-P.1
Bamforth, C.W.2
-
14
-
-
84882511585
-
-
Proceedings of the 29th European Brewery Convention Congress, Dublin
-
Biendl, M., Kollmannsberger, H. and Nitz, S. (2003) Occurrence of glycosidically bound flavor compounds in different hop products. Proceedings of the 29th European Brewery Convention Congress, Dublin, pp. 252-259.
-
(2003)
Occurrence of glycosidically bound flavor compounds in different hop products.
-
-
Biendl, M.1
Kollmannsberger, H.2
Nitz, S.3
-
16
-
-
0345726504
-
Role des antioxygenes naturels du malt dans la stabilite organoleptique de la biere
-
Boivin P., Malanda M., Maillard M.N., Berset C., Hugues M., Forget-Richard F., Nicolas J. Role des antioxygenes naturels du malt dans la stabilite organoleptique de la biere. Proceedings of the 25th European Brewery Convention Congress, Brussels 1995, 159-168.
-
(1995)
Proceedings of the 25th European Brewery Convention Congress, Brussels
, pp. 159-168
-
-
Boivin, P.1
Malanda, M.2
Maillard, M.N.3
Berset, C.4
Hugues, M.5
Forget-Richard, F.6
Nicolas, J.7
-
17
-
-
0006670290
-
Malt quality and oxidation risk in brewing
-
Boivin P., Clamagirand V., Maillard M.N., Berset C., Malanda M. Malt quality and oxidation risk in brewing. Proceedings of the 24th Convention of the Institute of Brewing, Asia Pacific Section 1996, 110-115.
-
(1996)
Proceedings of the 24th Convention of the Institute of Brewing, Asia Pacific Section
, pp. 110-115
-
-
Boivin, P.1
Clamagirand, V.2
Maillard, M.N.3
Berset, C.4
Malanda, M.5
-
19
-
-
0037134654
-
Investigation of the beta-damascenone level in fresh and aged commercial beers
-
Chevance F., Guyot-DeClerck C., DuPont J., Collin S. Investigation of the beta-damascenone level in fresh and aged commercial beers. Journal of Agricultural and Food Chemistry 2002, 50:3818-3821.
-
(2002)
Journal of Agricultural and Food Chemistry
, vol.50
, pp. 3818-3821
-
-
Chevance, F.1
Guyot-DeClerck, C.2
DuPont, J.3
Collin, S.4
-
20
-
-
0001629475
-
A two-substrate kinetic study of peroxidase cationic isoenzymes in barley malt
-
Clarkson S.P., Large P.J., Bamforth C.W. A two-substrate kinetic study of peroxidase cationic isoenzymes in barley malt. Phytochemistry 1992, 31:743-749.
-
(1992)
Phytochemistry
, vol.31
, pp. 743-749
-
-
Clarkson, S.P.1
Large, P.J.2
Bamforth, C.W.3
-
21
-
-
0348197110
-
Characterization of dark specialty malts: New insights in color evaluation and pro- and antioxidative activity
-
Coghe S., Vanderhaegen B., Pelgrims B., Basteyns A-V., Delvaux F.R. Characterization of dark specialty malts: New insights in color evaluation and pro- and antioxidative activity. Journal of the American Society of Brewing Chemists 2003, 61:125-132.
-
(2003)
Journal of the American Society of Brewing Chemists
, vol.61
, pp. 125-132
-
-
Coghe, S.1
Vanderhaegen, B.2
Pelgrims, B.3
Basteyns, A.-V.4
Delvaux, F.R.5
-
22
-
-
0000204961
-
Yeast dehydrogenase activities in relation to carbonyl compounds removal from wort and beer
-
Collin S., Montesinos M., Meersman E., Swinkels W., Dufour J.-P. Yeast dehydrogenase activities in relation to carbonyl compounds removal from wort and beer. Proceedings of the 23rd European Brewery Convention Congress, Lisbon 1991, 409-416.
-
(1991)
Proceedings of the 23rd European Brewery Convention Congress, Lisbon
, pp. 409-416
-
-
Collin, S.1
Montesinos, M.2
Meersman, E.3
Swinkels, W.4
Dufour, J.-P.5
-
24
-
-
0034343310
-
Alterations of the profiles of iso-alpha-acids during beer ageing, marked instability of trans-iso-alpha-acids and implications for beer bitterness consistency in relation to tetrahydroiso-alpha-acids
-
De Cooman L., Aerts G., Overmeire H., De Keukeleire D. Alterations of the profiles of iso-alpha-acids during beer ageing, marked instability of trans-iso-alpha-acids and implications for beer bitterness consistency in relation to tetrahydroiso-alpha-acids. Journal of the Institute of Brewing 2000, 106:169-178.
-
(2000)
Journal of the Institute of Brewing
, vol.106
, pp. 169-178
-
-
De Cooman, L.1
Aerts, G.2
Overmeire, H.3
De Keukeleire, D.4
-
25
-
-
0042075083
-
The specific role and interaction of yeast enzymatic systems in the removal of flavour-potent wort carbonyls during fermentation
-
Debourg A., Laurent M., Dupire S., Masschelein C.A. The specific role and interaction of yeast enzymatic systems in the removal of flavour-potent wort carbonyls during fermentation. Proceedings of the 24th European Brewery Convention Congress, Oslo 1993, 437-444.
-
(1993)
Proceedings of the 24th European Brewery Convention Congress, Oslo
, pp. 437-444
-
-
Debourg, A.1
Laurent, M.2
Dupire, S.3
Masschelein, C.A.4
-
26
-
-
0005550465
-
Wort aldehyde reduction potential in free and immobilized yeast systems
-
Debourg A., Laurent M., Goossens E., Borremans E., Van De Winkel L., Masschelein C.A. Wort aldehyde reduction potential in free and immobilized yeast systems. Journal of the American Society of Brewing Chemists 1994, 52:100-106.
-
(1994)
Journal of the American Society of Brewing Chemists
, vol.52
, pp. 100-106
-
-
Debourg, A.1
Laurent, M.2
Goossens, E.3
Borremans, E.4
Van De Winkel, L.5
Masschelein, C.A.6
-
28
-
-
0010297988
-
Purification and characterization of lipoxygenase from germinating barley
-
Doderer A., Kokkelink I., Van der Veen S., Valk B.E., Douma A.C. Purification and characterization of lipoxygenase from germinating barley. Proceedings of the 23rd European Brewery Convention Congress, Lisbon 1991, 109-116.
-
(1991)
Proceedings of the 23rd European Brewery Convention Congress, Lisbon
, pp. 109-116
-
-
Doderer, A.1
Kokkelink, I.2
Van der Veen, S.3
Valk, B.E.4
Douma, A.C.5
-
29
-
-
0026560174
-
Purification and characterization of two lipoxygenase isoenzymes from germinating barley
-
Doderer A., Kokkelink I., Van der Veen S., Valk B.E., Schram A.W., Douma A.C. Purification and characterization of two lipoxygenase isoenzymes from germinating barley. Biochimica et Biophysica Acta 1992, 1120:97-104.
-
(1992)
Biochimica et Biophysica Acta
, vol.1120
, pp. 97-104
-
-
Doderer, A.1
Kokkelink, I.2
Van der Veen, S.3
Valk, B.E.4
Schram, A.W.5
Douma, A.C.6
-
30
-
-
0002284274
-
Fatty acids and the staling of beer
-
Drost B.W., Eerde P., Van Hoekstra S., Strating J. Fatty acids and the staling of beer. Proceedings of the 13th European Brewery Convention Congress, Estoril 1971, 9:451-458.
-
(1971)
Proceedings of the 13th European Brewery Convention Congress, Estoril
, vol.9
, pp. 451-458
-
-
Drost, B.W.1
Eerde, P.2
Van Hoekstra, S.3
Strating, J.4
-
31
-
-
0032750585
-
Characterization of the Reaction of Bisulfite with Unsaturated Aldehydes in a Beer Model System Using Nuclear Magnetic Resonance Spectroscopy
-
Dufour J-P., Leus M., Baxter A.J., Hayman A.R. Characterization of the Reaction of Bisulfite with Unsaturated Aldehydes in a Beer Model System Using Nuclear Magnetic Resonance Spectroscopy. Journal of the American Society of Brewing Chemists 1999, 57:138-144.
-
(1999)
Journal of the American Society of Brewing Chemists
, vol.57
, pp. 138-144
-
-
Dufour, J.-P.1
Leus, M.2
Baxter, A.J.3
Hayman, A.R.4
-
33
-
-
0345959881
-
Evaluation of stale flavor and beer carbonyl development during normal and accelerated aging using liquid and high performance liquid chromatography
-
Greenhoff K., Wheeler R.E. Evaluation of stale flavor and beer carbonyl development during normal and accelerated aging using liquid and high performance liquid chromatography. Proceedings of the 18th European Brewery Convention Congress, Copenhagen 1981, 405-412.
-
(1981)
Proceedings of the 18th European Brewery Convention Congress, Copenhagen
, pp. 405-412
-
-
Greenhoff, K.1
Wheeler, R.E.2
-
34
-
-
0000682808
-
Internal and external mapping of preferences for commercial lager beers: Comparison of hedonic ratings by consumers blind versus with knowledge of brand and price
-
Guinard J.X., Uotani B., Schlich P. Internal and external mapping of preferences for commercial lager beers: Comparison of hedonic ratings by consumers blind versus with knowledge of brand and price. Food Quality and Preference 2001, 12:243-255.
-
(2001)
Food Quality and Preference
, vol.12
, pp. 243-255
-
-
Guinard, J.X.1
Uotani, B.2
Schlich, P.3
-
36
-
-
84978584810
-
Oxidation of higher alcohols by melanoidins in beer
-
Hashimoto N. Oxidation of higher alcohols by melanoidins in beer. Journal of the Institute of Brewing 1972, 78:43-51.
-
(1972)
Journal of the Institute of Brewing
, vol.78
, pp. 43-51
-
-
Hashimoto, N.1
-
37
-
-
84882535835
-
Oxidation degradation of isohumulones in relation to beer flavor. Oxidation of higher alcohols by melanoidins in beer
-
Hashimoto N. Oxidation degradation of isohumulones in relation to beer flavor. Oxidation of higher alcohols by melanoidins in beer. Report of the Research Laboratory of the Kirin Brewery Company 1972, 15:7-15.
-
(1972)
Report of the Research Laboratory of the Kirin Brewery Company
, vol.15
, pp. 7-15
-
-
Hashimoto, N.1
-
41
-
-
70749096037
-
Development of novel barley with improved beer foam and flavor stability - the impact of lipoxygenase-1-less barley in brewing industry
-
Hirota N., Kuroda H., Takoi K., Kaneko T., Kaneda H., Yoshida I., Takashio M., Ito K., Takeda K. Development of novel barley with improved beer foam and flavor stability - the impact of lipoxygenase-1-less barley in brewing industry. Proceedings of the 30th European Brewery Convention Congress, Prague 2005, 46-52.
-
(2005)
Proceedings of the 30th European Brewery Convention Congress, Prague
, pp. 46-52
-
-
Hirota, N.1
Kuroda, H.2
Takoi, K.3
Kaneko, T.4
Kaneda, H.5
Yoshida, I.6
Takashio, M.7
Ito, K.8
Takeda, K.9
-
42
-
-
0009538299
-
Hydroxyl radical scavenging activity of flavonoids
-
Husain S.R., Cillard J., Cillard P. Hydroxyl radical scavenging activity of flavonoids. Phytochemistry 1987, 26:2489-2491.
-
(1987)
Phytochemistry
, vol.26
, pp. 2489-2491
-
-
Husain, S.R.1
Cillard, J.2
Cillard, P.3
-
43
-
-
19444378544
-
Loss of sulfur dioxide during storage of bottled and canned beers
-
Ilett D.R., Simpson W.J. Loss of sulfur dioxide during storage of bottled and canned beers. Food Research International 1995, 28:393-396.
-
(1995)
Food Research International
, vol.28
, pp. 393-396
-
-
Ilett, D.R.1
Simpson, W.J.2
-
45
-
-
0001267507
-
The role of copper, oxygen and polyphenols in beer flavor instability
-
Irwin A.J., Barker R.L., Pipasts P. The role of copper, oxygen and polyphenols in beer flavor instability. Journal of the American Society of Brewing Chemists 1991, 49:140-149.
-
(1991)
Journal of the American Society of Brewing Chemists
, vol.49
, pp. 140-149
-
-
Irwin, A.J.1
Barker, R.L.2
Pipasts, P.3
-
46
-
-
0001529547
-
Contribution of carbonyl-sulfite adducts to beer stability
-
Kaneda H., Osawa T., Kawakishi S., Munekata M., Koshino S. Contribution of carbonyl-sulfite adducts to beer stability. Journal of Agricultural and Food Chemistry 1994, 42:2428-2432.
-
(1994)
Journal of Agricultural and Food Chemistry
, vol.42
, pp. 2428-2432
-
-
Kaneda, H.1
Osawa, T.2
Kawakishi, S.3
Munekata, M.4
Koshino, S.5
-
47
-
-
0002228418
-
Reducing activity and flavor stability of beer
-
Kaneda H., Kobayashi N., Furusho S., Sahara H., Koshino S. Reducing activity and flavor stability of beer. Master Brewers Association of the Americas Technical Quarterly 1995, 32:90-94.
-
(1995)
Master Brewers Association of the Americas Technical Quarterly
, vol.32
, pp. 90-94
-
-
Kaneda, H.1
Kobayashi, N.2
Furusho, S.3
Sahara, H.4
Koshino, S.5
-
48
-
-
0031507385
-
Influence of pH on flavour staling during beer storage
-
Kaneda H., Takashio M., Tomaki T., Osawa T. Influence of pH on flavour staling during beer storage. Journal of the Institute of Brewing 1997, 103:21-23.
-
(1997)
Journal of the Institute of Brewing
, vol.103
, pp. 21-23
-
-
Kaneda, H.1
Takashio, M.2
Tomaki, T.3
Osawa, T.4
-
49
-
-
0042853214
-
Characterization of factors involved in the production of E-(2)-nonenal during mashing
-
Kuroda H., Furusho S., Maeba H., Takashio M. Characterization of factors involved in the production of E-(2)-nonenal during mashing. Bioscience Biotechnology and Biochemistry 2003, 67:691-697.
-
(2003)
Bioscience Biotechnology and Biochemistry
, vol.67
, pp. 691-697
-
-
Kuroda, H.1
Furusho, S.2
Maeba, H.3
Takashio, M.4
-
50
-
-
0009476747
-
Characterization of the aldoketoreductase yeast enzymatic system involved in the removal of wort carbonyls during fermentation
-
Laurent M., Geldorf B., Van Nedervelde L., Dupire S., Debourg A. Characterization of the aldoketoreductase yeast enzymatic system involved in the removal of wort carbonyls during fermentation. Proceedings of the 25th European Brewery Convention Congress, Brussels 1995, 337-344.
-
(1995)
Proceedings of the 25th European Brewery Convention Congress, Brussels
, pp. 337-344
-
-
Laurent, M.1
Geldorf, B.2
Van Nedervelde, L.3
Dupire, S.4
Debourg, A.5
-
51
-
-
0033023039
-
Nonoxidative mechanism for development of trans-2-nonenal in beer
-
Lermusieau G., Noël S., Liégeois C., Collin S. Nonoxidative mechanism for development of trans-2-nonenal in beer. Journal of the American Society of Brewing Chemists 1999, 57:29-33.
-
(1999)
Journal of the American Society of Brewing Chemists
, vol.57
, pp. 29-33
-
-
Lermusieau, G.1
Noël, S.2
Liégeois, C.3
Collin, S.4
-
52
-
-
0009022043
-
The role of flavanoid polyphenols in beer stability
-
McMurrough I., Madigan D., Kelly R.J., Smyth M.R. The role of flavanoid polyphenols in beer stability. Journal of the American Society of Brewing Chemists 1996, 54:141-148.
-
(1996)
Journal of the American Society of Brewing Chemists
, vol.54
, pp. 141-148
-
-
McMurrough, I.1
Madigan, D.2
Kelly, R.J.3
Smyth, M.R.4
-
53
-
-
0002790546
-
Stale flavor carbonyls in brewing
-
Meilgaard M. Stale flavor carbonyls in brewing. Brewers Digest 1972, 47:48-57.
-
(1972)
Brewers Digest
, vol.47
, pp. 48-57
-
-
Meilgaard, M.1
-
55
-
-
0035648699
-
Effects on flavor of innovations in brewery equipment and processing: A review
-
Meilgaard M. Effects on flavor of innovations in brewery equipment and processing: A review. Journal of the Institute of Brewing 2001, 107:271-286.
-
(2001)
Journal of the Institute of Brewing
, vol.107
, pp. 271-286
-
-
Meilgaard, M.1
-
56
-
-
0031534278
-
The formation of hydrogen peroxide during oxidation of thiol-containing proteins
-
Muller R.E. The formation of hydrogen peroxide during oxidation of thiol-containing proteins. Journal of the Institute of Brewing 1997, 103:307-310.
-
(1997)
Journal of the Institute of Brewing
, vol.103
, pp. 307-310
-
-
Muller, R.E.1
-
57
-
-
25844437838
-
Carbonyls and aging of beer. 2. Influence of some technical parameters
-
Narziss L., Miedaner H., Graf H. Carbonyls and aging of beer. 2. Influence of some technical parameters. Monatsschrift fur Brauwissenschaft 1985, 38:472-477.
-
(1985)
Monatsschrift fur Brauwissenschaft
, vol.38
, pp. 472-477
-
-
Narziss, L.1
Miedaner, H.2
Graf, H.3
-
59
-
-
0033212827
-
Release of deuterated nonenal during beer aging from labeled precursors synthesized in the boiling kettle
-
Noel S., Liegeois C., Lermusieau G., Bodart E., Badot C., Collin S. Release of deuterated nonenal during beer aging from labeled precursors synthesized in the boiling kettle. Journal of Agricultural and Food Chemistry 1999, 47:4323-4326.
-
(1999)
Journal of Agricultural and Food Chemistry
, vol.47
, pp. 4323-4326
-
-
Noel, S.1
Liegeois, C.2
Lermusieau, G.3
Bodart, E.4
Badot, C.5
Collin, S.6
-
60
-
-
0033247062
-
The use of oxygen 18 in appraising the impact of oxidation process during beer storage
-
Noel S., Metais N., Bonte S., Bodart E., Peladan F., Dupire S., Collin S. The use of oxygen 18 in appraising the impact of oxidation process during beer storage. Journal of the Institute of Brewing 1999, 105:269-274.
-
(1999)
Journal of the Institute of Brewing
, vol.105
, pp. 269-274
-
-
Noel, S.1
Metais, N.2
Bonte, S.3
Bodart, E.4
Peladan, F.5
Dupire, S.6
Collin, S.7
-
63
-
-
84979398375
-
Malt flavour - transformation of carbonyl compounds by yeast during fermentation
-
Peppard T.L., Halsey S.A. Malt flavour - transformation of carbonyl compounds by yeast during fermentation. Journal of the Institute of Brewing 1981, 87:386-390.
-
(1981)
Journal of the Institute of Brewing
, vol.87
, pp. 386-390
-
-
Peppard, T.L.1
Halsey, S.A.2
-
64
-
-
0040675746
-
Changes in key aroma compounds during natural beer aging
-
ACS, Washington, DC, K.R. Cadwallader, H. Weenen (Eds.)
-
Schieberle P., Komarek D. Changes in key aroma compounds during natural beer aging. Freshness and Shelf life of Foods 2002, 70-79. ACS, Washington, DC. K.R. Cadwallader, H. Weenen (Eds.).
-
(2002)
Freshness and Shelf life of Foods
, pp. 70-79
-
-
Schieberle, P.1
Komarek, D.2
-
65
-
-
0009802123
-
Lipoxygenase and hydroperoxide isomerase activity of malting barley
-
Schwarz P.B., Pyler R.E. Lipoxygenase and hydroperoxide isomerase activity of malting barley. Journal of the Institute of Brewing 1984, 42:47-53.
-
(1984)
Journal of the Institute of Brewing
, vol.42
, pp. 47-53
-
-
Schwarz, P.B.1
Pyler, R.E.2
-
67
-
-
0036954928
-
The impact of lightstruck and stale character in Beers on their perceived Quality: A consumer study
-
Stephenson W.H., Bamforth C.W. The impact of lightstruck and stale character in Beers on their perceived Quality: A consumer study. Journal of the Institute of Brewing 2002, 108:406-409.
-
(2002)
Journal of the Institute of Brewing
, vol.108
, pp. 406-409
-
-
Stephenson, W.H.1
Bamforth, C.W.2
-
68
-
-
46149138568
-
Antioxidant activity of flavonoids and reactivity with peroxy radical
-
Torel J., Cillard J., Cillard P. Antioxidant activity of flavonoids and reactivity with peroxy radical. Phytochemistry 1986, 25:383-385.
-
(1986)
Phytochemistry
, vol.25
, pp. 383-385
-
-
Torel, J.1
Cillard, J.2
Cillard, P.3
-
70
-
-
25844530790
-
The chemistry of beer aging-a critical review
-
Vanderhaegen B., Neven H., Verachtert H., Derdelinckx G. The chemistry of beer aging-a critical review. Food Chemistry 2006, 95:357-381.
-
(2006)
Food Chemistry
, vol.95
, pp. 357-381
-
-
Vanderhaegen, B.1
Neven, H.2
Verachtert, H.3
Derdelinckx, G.4
-
72
-
-
0242439517
-
Analysis of aldehydes in beer using solid-phase microextraction with on-fiber derivatization and gas chromatography/mass spectrometry
-
Vesely P., Lusk L., Basarova H., Seabrooks J., Ryder D. Analysis of aldehydes in beer using solid-phase microextraction with on-fiber derivatization and gas chromatography/mass spectrometry. Journal of Agricultural and Food Chemistry 2003, 51:6941-6944.
-
(2003)
Journal of Agricultural and Food Chemistry
, vol.51
, pp. 6941-6944
-
-
Vesely, P.1
Lusk, L.2
Basarova, H.3
Seabrooks, J.4
Ryder, D.5
-
73
-
-
84882553315
-
Control of diacetyl
-
Wainwright T. Control of diacetyl. The Brewer 1974, 60:638-643.
-
(1974)
The Brewer
, vol.60
, pp. 638-643
-
-
Wainwright, T.1
-
74
-
-
84882463369
-
-
Control of sulphury flavours in cask conditioned beer.Brewers' Guardian,
-
Walker, M. D. and Simpson, W. J. (1994) Control of sulphury flavours in cask conditioned beer. Brewers' Guardian, 123(11), 37-38
-
(1994)
, vol.123
, Issue.11
, pp. 37-38
-
-
Walker, M.D.1
Simpson, W.J.2
-
76
-
-
0025050374
-
Flavonoids as superoxide scavengers and antioxidants
-
Yuting C., Rongliang Z., Zhongjian J., Yong J. Flavonoids as superoxide scavengers and antioxidants. Free Radical Biology and Medicine 1990, 19:19-21.
-
(1990)
Free Radical Biology and Medicine
, vol.19
, pp. 19-21
-
-
Yuting, C.1
Rongliang, Z.2
Zhongjian, J.3
Yong, J.4
-
77
-
-
0000742175
-
Hydroperoxide isomerase: A new enzyme of lipid metabolism
-
Zimmerman D.C., Vick B.A. Hydroperoxide isomerase: A new enzyme of lipid metabolism. Plant Physiology 1970, 46:445-453.
-
(1970)
Plant Physiology
, vol.46
, pp. 445-453
-
-
Zimmerman, D.C.1
Vick, B.A.2
|