A review on the fate of phenolic compounds during malting and brewing: Technological strategies and beer styles-Reference-Cited by-同舟云学术

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A review on the fate of phenolic compounds during malting and brewing: Technological strategies and beer styles

Published:2022-03 Issue: Volume:372 Page:131093
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Carvalho Daniel O.,Guido Luís F.

Funder

Ministerio da Ciencia Tecnologia e Ensino Superior

Fundacao para a Ciencia e a Tecnologia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference91 articles.

1. Free and Bound Phenolic Acids and Total Phenolics in Black, Blue, and Yellow Barley and Their Contribution to Free Radical Scavenging Capacity;Abdel-Aal;Cereal Chemistry,2012

2. Development of extraction method for characterization of free and bonded polyphenols in barley (Hordeum vulgare L.) grown in Czech Republic using liquid chromatography-tandem mass spectrometry;Arigò;Food Chemistry,2018

3. A Discussion of Polyphenols in Beer Physical and Flavour Stability;Aron;Journal of the Institute of Brewing,2010

4. Profiling of Hop-Derived Flavan-3-ols from Lager Beer in Relation to Hopping Technology;Aron;Journal of the American Society of Brewing Chemists,2017

5. Targeted healthy compounds in small and large-scale brewed beers;Bertuzzi;Food Chemistry,2020

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2. Integrative LC-MS and GC-MS Metabolic Profiling Unveils Dynamic Changes during Barley Malting;2024-07-12

3. Investigating alterations of nutritional constituents, antioxidant abilities, and physicochemicals in aging processes of ginseng sprouts;Heliyon;2024-07

4. Innovative trends and strategies for the integral valorization of products in the beer supply chain;Italian Journal of Food Science;2024-07-01

5. Physiological Mechanisms by Which the Functional Ingredients in Beer Impact Human Health;Molecules;2024-06-29

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