Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Johanna Dennenlöhr"'
Autor:
Scott Lafontaine, Kay Senn, Johanna Dennenlöhr, Christian Schubert, Laura Knoke, Jörg Maxminer, Annegret Cantu, Nils Rettberg, Hildegarde Heymann
Publikováno v:
ACS Omega, Vol 5, Iss 36, Pp 23308-23321 (2020)
Externí odkaz:
https://doaj.org/article/3f3a09ce061a4f2ba217c81931b64118
Autor:
Nils Rettberg, Scott Lafontaine, Christian Schubert, Johanna Dennenlöhr, Laura Knoke, Patrícia Diniz Fischer, Johannes Fuchs, Sarah Thörner
Publikováno v:
Beverages, Vol 8, Iss 1, p 4 (2022)
The sensory, volatile, and physiochemical profiles of nineteen commercial non-alcoholic pilsner-style beers produced by different production techniques were analyzed and compared with a dry-hopped non-alcoholic IPA. NABs made only with either physica
Externí odkaz:
https://doaj.org/article/604dac5c13414846bdd18a18291e0cb4
Autor:
Scott Lafontaine, Kay Senn, Laura Knoke, Christian Schubert, Johanna Dennenlöhr, Jörg Maxminer, Annegret Cantu, Nils Rettberg, Hildegarde Heymann
Publikováno v:
Foods, Vol 9, Iss 12, p 1914 (2020)
Forty-two commercial non-alcoholic beer (NAB) brands were analyzed using sensory and chemical techniques to understand which analytes and/or flavors were most responsible for invoking the perception of “beer flavor” (for Northern Californian cons
Externí odkaz:
https://doaj.org/article/deb93dda2f844e5e9464f1c75cf02102
Publikováno v:
Journal of the American Society of Brewing Chemists. 78:284-298
Quantification of staling aldehydes from wort and beer requires sensitive instrumental analysis. In the brewing industry, this is for the most part accomplished by gas chromatography-mass spectrome...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f5832f9570f72fca7fc7fac114c60d8
https://doi.org/10.1080/03610470.2020.1795478
https://doi.org/10.1080/03610470.2020.1795478
Autor:
Johanna Dennenlöhr, Christian Schubert, Annegret Cantu, Laura Knoke, Nils Rettberg, Scott R. Lafontaine, Hildegarde Heymann, Jörg Maxminer, Kay Senn
Publikováno v:
ACS Omega, Vol 5, Iss 36, Pp 23308-23321 (2020)
ACS omega, vol 5, iss 36
ACS Omega
ACS omega, vol 5, iss 36
ACS Omega
In this study, the chemical and sensory profiles of 42 different nonalcoholic beer (NAB) brands/styles already on the global market and produced through several different brewing techniques were evaluated. A trained panel (i.e., 11 panelists) perform
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75640d06512d7646c592411b361cd8da
https://doaj.org/article/3f3a09ce061a4f2ba217c81931b64118
https://doaj.org/article/3f3a09ce061a4f2ba217c81931b64118
Autor:
Laura Knoke, Johanna Dennenlöhr, Christian Schubert, Sarah Thörner, Jörg Maxminer, Nils Rettberg
Publikováno v:
Journal of the American Society of Brewing Chemists. 78:175-184
The current article is concerned with the instability of 2-methylbutyl isobutyrate (2-MBIB) throughout beer storage. 2-MBIB is the primary ester of hops and HS-SPME-GC-MS/MS analysis of 135 commerc...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0dc1187cd28028a8a151b25e793a7138
https://doi.org/10.1080/03610470.2020.1738742
https://doi.org/10.1080/03610470.2020.1738742
Publikováno v:
Food Chemistry. 395:133616
Understanding the factors which lead to the (in)stability of the chemistry and sensory of hoppy beer styles such as India Pale Ales (IPAs) has become a major concern for many brewers. Therefore, the evolution of several volatiles under different stor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5ed68c2ed1d617f4e9d2cf506faad04d
https://doi.org/10.1016/j.foodchem.2022.133616
https://doi.org/10.1016/j.foodchem.2022.133616
Autor:
Scott, Lafontaine, Andrew, Caffrey, Jeff, Dailey, Scott, Varnum, Ashley, Hale, Brent, Eichler, Johanna, Dennenlöhr, Christian, Schubert, Laura, Knoke, Larry, Lerno, Laurent, Dagan, Christina, Schönberger, Nils, Rettberg, Hildegarde, Heymann, Susan E, Ebeler
Publikováno v:
Journal of agricultural and food chemistry. 69(15)
Pentose-hexose monoterpene alcohol glycosides were isolated and semiquantitatively measured in dried
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::662e71347cee3c3cc064d18e9e486753
https://pubmed.ncbi.nlm.nih.gov/33750127
https://pubmed.ncbi.nlm.nih.gov/33750127
Autor:
Scott R. Lafontaine, Laura Knoke, Hildegarde Heymann, Kay Senn, Johanna Dennenlöhr, Jörg Maxminer, Christian Schubert, Annegret Cantu, Nils Rettberg
Publikováno v:
Foods (Basel, Switzerland), vol 9, iss 12
Foods, Vol 9, Iss 1914, p 1914 (2020)
Foods
Volume 9
Issue 12
Foods, Vol 9, Iss 1914, p 1914 (2020)
Foods
Volume 9
Issue 12
Forty-two commercial non-alcoholic beer (NAB) brands were analyzed using sensory and chemical techniques to understand which analytes and/or flavors were most responsible for invoking the perception of &ldquo
beer flavor&rdquo
(for Northern
beer flavor&rdquo
(for Northern
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5afb260fcbe8595edc01f86ee3b5fe15
https://escholarship.org/uc/item/4pj8r90d
https://escholarship.org/uc/item/4pj8r90d
In recent years, hop aroma emerged as a key quality characteristic of popular beer styles. Accordingly, the instrumental analysis of hop derived odorants in beer advanced as a must have analytical technique for research and quality control purposes.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba31bfb58e0bb053e6d77e3a74992378