1. Hops – 6A, α- and β-acids by spectrophotometry, – 13, total essential oils in hops and hop pellets by steam distillation, – 17, Hop essential oils by capillary gas chromatography–flame ionization detection;ASBC Methods of Analysis,1992
2. The influence of hop harvest date on hop aroma in dry-hopped beers;Bailey;MBAA TQ,2009
3. First identification of 4-S-glutathionyl-4-methylpentan-2-one, a potential precursor of 4-mercapto-4-methylpentan-2-one, in Sauvignon Blanc juice;Fedrizzi;Journal of Agricultural and Food Chemistry,2009
4. A comparison of the analytical and brewing characteristics of cascade and comet hop varieties as grown in Yakima (USA) and Hallertau (Germany);Forster;BrewingScience,2014
5. Occurrence of odorant polyfunctional thiols in the super alpha Tomahawk hop cultivar. Comparison with the thiol-rich Nelson Sauvin bitter variety;Gros;Journal of Agricultural and Food Chemistry,2011