Improving hop utilization and flavor control through the use of pre-isomerized products in the brewery kettle = Amélioration de l'utilisation du houblon et contrôle des flaveurs grâce à l'utilisation de produits pré-isomérisés dans la chaudièreWILSOH, Richard J. H; ROBERTS, I; SMITH, R. J et al.Technical quarterly - Master Brewers Association of the Americas. 2001, Vol 38, Num 1, pp 11-21, issn 0743-9407Conference Paper

Formation and accumulation of α-acids, β-acids, desmethylxanthohumol, and xanthohumol during flowering of hops (Humulus lupulus L.)DE KEUKELEIRE, Jelle; OOMS, Geert; HEYERICK, Arne et al.Journal of agricultural and food chemistry (Print). 2003, Vol 51, Num 15, pp 4436-4441, issn 0021-8561, 6 p.Article

Development of near-infrared calibrations for hop analysisGARDEN, S. W; PRUNEDA, T; IRBY, S et al.Journal of the American Society of Brewing Chemists. 2000, Vol 58, Num 2, pp 73-82, issn 0361-0470Article

Effects of hop latent viroid on weight and quality of the cones of the hop cultivar Wye ChallengerADAMS, A. N; BARBARA, D. J; MORTON, A et al.Annals of applied biology. 1991, Vol 118, pp 126-127, issn 0003-4746, SUPArticle

Relative Bitterness of Reduced and Nonreduced Iso-α-acids in Lager BeerFRITSCH, A; SHELLHAMMER, T. H.Journal of the American Society of Brewing Chemists. 2008, Vol 66, Num 2, pp 88-93, issn 0361-0470, 6 p.Article

Impact of Mashing-off Temperature and Alternative Kettle-Hopping Regimes on Hop α-Acids Utilization upon Wort BoilingJASKULA, Barbara; SPIEWAK, Magdalena; DE COCK, Jan et al.Journal of the American Society of Brewing Chemists. 2009, Vol 67, Num 1, pp 23-32, issn 0361-0470, 10 p.Article

The Bitter Qualities of Reduced and Nonreduced Iso-α-acidsFRITSCH, Annette; SHELLHAMMER, Thomas H.Journal of the American Society of Brewing Chemists. 2009, Vol 67, Num 1, pp 8-13, issn 0361-0470, 6 p.Article

Extraction of Spent Hops Using Organic SolventsANIOL, Mirostaw; ZOTNIERCZYK, Anna.Journal of the American Society of Brewing Chemists. 2008, Vol 66, Num 4, pp 208-214, issn 0361-0470, 7 p.Article

Preparation of isomerized α-acid standards for HPLC analysis of iso-α-acids, rho-iso-α-acids, tetrahydro-iso-α-acids, and hexahydro-iso-α-acidsMAYE, J. P; MULQUEEN, S; WEIS, S et al.Journal of the American Society of Brewing Chemists. 1999, Vol 57, Num 2, pp 55-59, issn 0361-0470Article

Hopping technology in relation to beer bitterness consistency and flavor stabilityJASKULA, Barbara; SYRYN, Evelien; GOIRIS, Koen et al.Journal of the American Society of Brewing Chemists. 2007, Vol 65, Num 1, pp 38-46, issn 0361-0470, 9 p.Article

Metabolism of Hop-Derived Bitter AcidsCATTOOR, Ko; DRESEL, Michael; DE BOCK, Lies et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 33, pp 7916-7924, issn 0021-8561, 9 p.Article

Hopping Technology in Relation to α-Acids Isomerization Yield, Final Utilization, and Stability of Beer BitternessJASKULA, Barbara; GOIRIS, Koen; VAN OPSTAELE, Filip et al.Journal of the American Society of Brewing Chemists. 2009, Vol 67, Num 1, pp 44-57, issn 0361-0470, 14 p.Article

Enhanced Quantitative Extraction and HPLC Determination of Hop and Beer Bitter AcidsJASKULA, Barbara; GOIRIS, Koen; DE ROUCK, Gert et al.Journal of the Institute of Brewing. 2007, Vol 113, Num 4, pp 381-390, issn 0046-9750, 10 p.Article

A rapid and low-cost method for quantification of reduced iso-α-acids in brewingBOLIVAR, Alexis; GASPARRI, Monica; ZUFALL, Carsten et al.Journal of the American Society of Brewing Chemists. 2006, Vol 64, Num 1, pp 39-46, issn 0361-0470, 8 p.Article

Inhibition of aldose reductase activity by extracts from hopsSHINDO, Sho; TOMATSU, Makoto; NAKDA, Takemi et al.Journal of the Institute of Brewing. 2002, Vol 108, Num 3, pp 344-347, issn 0046-9750, 4 p.Article

Potential impact of medium characteristics on the isomerisation of hop α-acids in wort and buffer model systemsJASKULA, Barbara; AERTS, Guido; DE COOMAN, Luc et al.Food chemistry. 2010, Vol 123, Num 4, pp 1219-1226, issn 0308-8146, 8 p.Article

Quantitative Sensomics Profiling of Hop-Derived Bitter Compounds Throughout a Full-Scale Beer Manufacturing ProcessHASELEU, Gesa; LAGEMANN, Annika; STEPHAN, Andreas et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 13, pp 7930-7939, issn 0021-8561, 10 p.Article

Bitterness-Modifying Properties of Hop Polyphenols Extracted from Spent Hop MaterialMCLAUGHLIN, Ian R; LEDERER, Cindy; SHELLHAMMER, Thomas H et al.Journal of the American Society of Brewing Chemists. 2008, Vol 66, Num 3, pp 174-183, issn 0361-0470, 10 p.Article

Relationships of sensory bitterness in lager beers to iso-α-acid contentsTECHAKRIENGKRAI, Ittipon; PATERSON, Alistair; TAIDI, Behnam et al.Journal of the Institute of Brewing. 2004, Vol 110, Num 1, pp 51-56, issn 0046-9750, 6 p.Article

Isolation of bitter acids from hops (Humulus lupulus L.) using countercurrent chromatographyDAHLBERG, Clinton J; HARRIS, Guy; URBAN, Jan et al.Journal of separation science (Print). 2012, Vol 35, Num 9, pp 1183-1189, issn 1615-9306, 7 p.Article

Differences in ultraviolet absorbance of tetrahydroiso-α-acid componentsHAY, B. A; HOMISKI, J. W; HOWIE, J. L et al.Journal of the American Society of Brewing Chemists. 1994, Vol 52, Num 2, pp 54-56, issn 0361-0470Article

Isolation of individual hop iso-α-acids stereoisomers by β-cyclodextrinKHATIB, Alfi; WILSON, Erica G; SUPARDI, Moses et al.Food chemistry. 2010, Vol 119, Num 1, pp 354-357, issn 0308-8146, 4 p.Article

On the Autoxidation of Bitter-Tasting Iso-α-acids in BeerINTELMANN, Daniel; HOFMANN, Thomas.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 8, pp 5059-5067, issn 0021-8561, 9 p.Article

Transport of Hop Bitter Acids across Intestinal Caco-2 Cell MonolayersCATTOOR, K. O; BRACKE, Marc; DEFORCE, Dieter et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 7, pp 4132-4140, issn 0021-8561, 9 p.Article

Factors affecting hop bitter acid isomerization kinetics in a model wort boiling systemMALOWICKI, Mark G; SHELLHAMMER, Thomas H.Journal of the American Society of Brewing Chemists. 2006, Vol 64, Num 1, pp 29-32, issn 0361-0470, 4 p.Article