Determination of hydroxycinnamic acids and volatile phenols in wort and beer by isocratic high-performance liquid chromatography using electrochemical detection-Reference-Cited by-同舟云学术

Determination of hydroxycinnamic acids and volatile phenols in wort and beer by isocratic high-performance liquid chromatography using electrochemical detection

Published:2006-12 Issue:2 Volume:1136 Page:237-242
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Vanbeneden Nele,Delvaux Filip,Delvaux Freddy R.

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference30 articles.

1. Thermal decomposition of ferulic acid

2. PAD1 encodes phenylacrylic acid decarboxylase which confers resistance to cinnamic acid in Saccharomyces cerevisiae

3. CLONING OF A YEAST GENE WHICH CAUSES PHENOLIC OFF-FLAVOURS IN BEER

4. The origin of ethylphenols in wines

Cited by 79 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Rapid Detection of Acids and Esters in Chinese Liquor by Fourier Transform Infrared Spectroscopy with Difference Spectroscopy;Food Analytical Methods;2024-08-20

2. Rapid detection of acids and esters in Baijiu by Fourier transform infrared spectroscopy with difference spectroscopy;2024-06-11

3. Analytical method for urinary homovanillic acid and 5‐hydroxyindoleacetic acid levels using HPLC with electrochemical detection applied to evaluate children environmentally exposed to manganese;Biomedical Chromatography;2023-07-10

4. Sequentially Pitching Lactic Acid Bacteria and Active Dry Yeasts for Sour Beer Production;Journal of the American Society of Brewing Chemists;2023-06-20

5. Balance of volatile phenols originating from wood- and peat-smoked malt during the brewing process;European Food Research and Technology;2022-10-12