Scale-up of Dry Hopping Trials: Importance of Scale for Aroma and Taste Perceptions-Reference-Cited by-同舟云学术

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Scale-up of Dry Hopping Trials: Importance of Scale for Aroma and Taste Perceptions

Published:2016-11-11 Issue:12 Volume:88 Page:1955-1965
ISSN:0009-286X
Container-title:Chemie Ingenieur Technik
language:en
Short-container-title:Chemie Ingenieur Technik

Author:

Schnaitter Martin,Kell Adrian,Kollmannsberger Hubert,Schüll Florian,Gastl Martina,Becker Thomas

Funder

German Federal Ministry for Economic Affairs and Energy (BMWi)

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry

Reference49 articles.

1. Isomerization and Degradation Kinetics of Hop (Humulus lupulus) Acids in a Model Wort-Boiling System

2. Comparative Study of the Contribution of Hop (Humulus Lupulus L.) Hard Resins Extracted from Different Hop Varieties to Beer Quality Parameters

3. Humulus lupulus- a story that begs to be told. A review

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1. Effect of Dry Hopping Conditions on the Hop Creep Potential of Beer;Journal of the American Society of Brewing Chemists;2024-09-12

2. Effects of Dry-Hopping on Beer Chemistry and Sensory Properties—A Review;Molecules;2023-09-15

3. A TCATA by modality approach to study the multisensory temporal profile of hop bitter and flavour products applied in lager;Food Quality and Preference;2022-04

4. Exploring the multisensory perception of terpene alcohol and sesquiterpene rich hop extracts in lager style beer;Food Research International;2021-10

5. Sensory and Olfactometry Chemometrics as Valuable Tools for Assessing Hops’ Aroma Impact on Dry-Hopped Beers: A Study with Wild Portuguese Genotypes;Foods;2021-06-17

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