Chemical Transformations Can Occur during DMS Separations: Lessons Learned from Beer’s Bittering Compounds-Reference-Cited by-同舟云学术

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Chemical Transformations Can Occur during DMS Separations: Lessons Learned from Beer’s Bittering Compounds

Published:2023-06-13 Issue:7 Volume:34 Page:1315-1329
ISSN:1044-0305
Container-title:Journal of the American Society for Mass Spectrometry
language:en
Short-container-title:J. Am. Soc. Mass Spectrom.

Author:

Ieritano Christian¹²³^ORCID,Haack Alexander¹²^ORCID,Hopkins W. Scott¹²³⁴^ORCID

Affiliation:

1. Department of Chemistry, University of Waterloo, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada

2. Waterloo Institute for Nanotechnology, University of Waterloo, 200 University Avenue West, Waterloo, Ontario N2L 3G1, Canada

3. Watermine Innovation, Waterloo, Ontario N0B 2T0, Canada

4. Centre for Eye and Vision Research, 17 W Hong Kong Science Park, Shatin, New Territories 999077, Hong Kong

Funder

Hong Kong Government

Ontario Centres of Excellence

Deutsche Forschungsgemeinschaft

Natural Sciences and Engineering Research Council of Canada

Publisher

American Chemical Society (ACS)

Subject

Spectroscopy,Structural Biology

Link

https://pubs.acs.org/doi/pdf/10.1021/jasms.3c00040

Reference94 articles.

1. Hops—A Millennium Review

2. Absolute Configuration of Beer′s Bitter Compounds

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

4. RAPID METHODS FOR THE DETERMINATION OF TOTAL HOP BITTER SUBSTANCES (ISO-COMPOUNDS) IN BEER

5. THE MEASUREMENT OF BITTERNESS IN BEERS

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