beer, 8029-31-0

Articles:

Info:	Washington Island
PubMed:	Effects of Operating Conditions during Low-Alcohol Beer Production by Osmotic Distillation.
Info:	Capital Brewery \| Ed Janus \| Farm and Sparrow
PubMed:	Innovations in the brewing industry: light beer.
PubMed:	Single nucleotide polymorphisms of PAD1 and FDC1 show a positive relationship with ferulic acid decarboxylation ability among industrial yeasts used in alcoholic beverage production.
PubMed:	Absence of fks1p in lager brewing yeast results in aberrant cell wall composition and improved beer flavor stability.
PubMed:	Use of chemical indicators of beer aging for ex-post checking of storage conditions and prediction of the sensory stability of beer.
PubMed:	Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach.
PubMed:	Osmotic stress response in the wine yeast Dekkera bruxellensis.
PubMed:	Effects of Lys and His supplementations on the regulation of nitrogen metabolism in lager yeast.
PubMed:	Purification and characterization of a new metallo-neutral protease for beer brewing from Bacillus amyloliquefaciens SYB-001.
PubMed:	Beer flavor provokes striatal dopamine release in male drinkers: mediation by family history of alcoholism.
PubMed:	Use of hydrodistillation and headspace solid-phase microextraction to characterize the volatile composition of different hop cultivars.
PubMed:	Olfactory carbon dioxide detection by insects and other animals.
PubMed:	Development of industrial brewing yeast with low acetaldehyde production and improved flavor stability.
PubMed:	Effects of worts treated with proteases on the assimilation of free amino acids and fermentation performance of lager yeast.
PubMed:	Enrichment of vanillin in barley malt by hydrolysis in high temperature and high pressure steam.
PubMed:	On the origin of free and bound staling aldehydes in beer.
PubMed:	Integrated expression of the α-amylase, dextranase and glutathione gene in an industrial brewer's yeast strain.
PubMed:	The yeast Dekkera bruxellensis genome contains two orthologs of the ARO10 gene encoding for phenylpyruvate decarboxylase.
PubMed:	Occurrence of odorant polyfunctional thiols in beers hopped with different cultivars. First evidence of an S-cysteine conjugate in hop (Humulus lupulus L.).
PubMed:	The genome of wine yeast Dekkera bruxellensis provides a tool to explore its food-related properties.
PubMed:	Development and validation of a high-performance liquid chromatography method for the determination of diacetyl in beer using 4-nitro-o-phenylenediamine as the derivatization reagent.
PubMed:	Automated and quantitative headspace in-tube extraction for the accurate determination of highly volatile compounds from wines and beers.
PubMed:	Effects of wort gravity and nitrogen level on fermentation performance of brewer's yeast and the formation of flavor volatiles.
PubMed:	Development of Saccharomyces cerevisiae producing higher levels of sulfur dioxide and glutathione to improve beer flavor stability.
PubMed:	Selection of Saccharomyces pastorianus variants with improved fermentation performance under very high gravity wort conditions.
PubMed:	Identification of Sc-type ILV6 as a target to reduce diacetyl formation in lager brewers' yeast.
PubMed:	Effect of modification of the kilning regimen on levels of free ferulic acid and antioxidant activity in malt.
PubMed:	Increase in cone biomass and terpenophenolics in hops ( Humulus lupulus L.) by treatment with prohexadione-calcium.
PubMed:	Xanthohumol from the hop plant stimulates osteoblast differentiation by RUNX2 activation.
PubMed:	Does Guinness travel well?
PubMed:	Beer volatile analysis: optimization of HS/SPME coupled to GC/MS/FID.
PubMed:	The extract from hop cones (Humulus lupulus) as a modulator of oxidative stress in blood platelets.
PubMed:	General food semiochemicals attract omnivorous German cockroaches, Blattella germanica.
PubMed:	Cytosolic localization of acetohydroxyacid synthase Ilv2 and its impact on diacetyl formation during beer fermentation.
PubMed:	Construction of amylolytic industrial brewing yeast strain with high glutathione content for manufacturing beer with improved anti-staling capability and flavor.
PubMed:	The prenylflavonoid phytoestrogens 8-prenylnaringenin and isoxanthohumol diferentially suppress steroidogenesis in rat Leydig cells in ontogenesis.
PubMed:	2D-HPLC and MALDI-TOF/TOF analysis of barley proteins glycated during brewing.
PubMed:	Les Maîtres de l'Orge: the proteome content of your beer mug.
PubMed:	Volatile compounds and the changes in their concentration levels during storage in beers containing varying malt concentrations.
PubMed:	Construction of an industrial brewing yeast strain to manufacture beer with low caloric content and improved flavor.
PubMed:	Biotransformation of hop-derived monoterpene alcohols by lager yeast and their contribution to the flavor of hopped beer.
PubMed:	Decrease of aged beer aroma by the reducing activity of brewing yeast.
PubMed:	Xanthohumol, a chalcon derived from hops, inhibits hepatic inflammation and fibrosis.
PubMed:	Selection from industrial lager yeast strains of variants with improved fermentation performance in very-high-gravity worts.
PubMed:	Cloning and molecular analysis of HlbZip1 and HlbZip2 transcription factors putatively involved in the regulation of the lupulin metabolome in hop (Humulus lupulus L.).
PubMed:	Technological steps and yeast biomass as factors affecting the lipid content of beer during the brewing process.
PubMed:	Electrochemically deposited boronate affinity extracting phase for covalent solid phase microextraction of cis-diol biomolecules.
PubMed:	Stability of high cell density brewery fermentations during serial repitching.
PubMed:	Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts.
PubMed:	De novo biosynthesis of vanillin in fission yeast (Schizosaccharomyces pombe) and baker's yeast (Saccharomyces cerevisiae).
PubMed:	[Effect of SSU1 multi-copy expression on Saccharomyces cerevisiae sulphite production].
PubMed:	Identification and characteristics of new volatile thiols derived from the hop (Humulus luplus L.) cultivar Nelson Sauvin (dagger).
PubMed:	Net effect of wort osmotic pressure on fermentation course, yeast vitality, beer flavor, and haze.
PubMed:	Banana as adjunct in beer production: applicability and performance of fermentative parameters.
PubMed:	Decrease of 4-vinylguaiacol during beer aging and formation of apocynol and vanillin in beer.
PubMed:	Antilisterial activity of hops beta acids in broth with or without other antimicrobials.
PubMed:	Increased IL-2 production in T cells by xanthohumol through enhanced NF-AT and AP-1 activity.
PubMed:	Beer volatile compounds and their application to low-malt beer fermentation.
PubMed:	[Effects of knockout ECM25/YJL201W gene in brewing yeast on beer flavor stability].
PubMed:	Decrease in hydrogen sulfide content during the final stage of beer fermentation due to involvement of yeast and not carbon dioxide gas purging.
PubMed:	Terpene biosynthesis in glandular trichomes of hop.
PubMed:	Multivariate modeling of aging in bottled lager beer by principal component analysis and multiple regression methods.
PubMed:	Release and evaporation of volatiles during boiling of unhopped wort.
PubMed:	Influence of lipids in the generation of phenylacetaldehyde in wort-related model systems.
PubMed:	Differential anti-inflammatory pathway by xanthohumol in IFN-gamma and LPS-activated macrophages.
PubMed:	Development of bottom-fermenting saccharomyces strains that produce high SO2 levels, using integrated metabolome and transcriptome analysis.
PubMed:	Accuracy of self-report in detecting taste dysfunction.
PubMed:	Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food.
PubMed:	Influence of aeration during propagation of pitching yeast on fermentation and beer flavor.
PubMed:	Variability in the release of free and bound hydroxycinnamic acids from diverse malted barley (Hordeum vulgare L.) cultivars during wort production.
PubMed:	Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation.
PubMed:	Over-expression of GSH1 gene and disruption of PEP4 gene in self-cloning industrial brewer's yeast.
PubMed:	Effect of heat treatment on the antioxidant activity, color, and free phenolic acid profile of malt.
PubMed:	Physiological analysis of yeast cells by flow cytometry during serial-repitching of low-malt beer fermentation.
PubMed:	Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
PubMed:	Correlation of malt quality parameters and beer flavor stability: multivariate analysis.
PubMed:	Flavin-induced photodecomposition of sulfur-containing amino acids is decisive in the formation of beer lightstruck flavor.
PubMed:	Combinatorial synthesis and screening of novel odorants such as polyfunctional thiols.
PubMed:	A new physiological role for Pdr12p in Saccharomyces cerevisiae: export of aromatic and branched-chain organic acids produced in amino acid catabolism.
PubMed:	Simultaneous control of apparent extract and volatile compounds concentrations in low-malt beer fermentation.
PubMed:	Phenol and terpene quenching of singlet- and triplet-excited states of riboflavin in relation to light-struck flavor formation in beer.
PubMed:	[Construction of high sulphite-producing industrial strain of Saccharomyces cerevisiae].
PubMed:	Effects of beer and hop on ionotropic gamma-aminobutyric acid receptors.
PubMed:	Identification of a stale-beer-like odorant in extracts of naturally aged beer.
PubMed:	The cytotoxic and genotoxic effects of conjugated trans-2-nonenal (T2N), an off-flavor compound in beer and heat processed food arising from lipid oxidation.
PubMed:	Enzymatic hydrogenation of trans-2-nonenal in barley.
PubMed:	Flavor-active esters: adding fruitiness to beer.
PubMed:	Characterization of factors that transform linoleic acid into di- and trihydroxyoctadecenoic acids in mash.
PubMed:	Characterization of 9-fatty acid hydroperoxide lyase-like activity in germinating barley seeds that transforms 9(S)-hydroperoxy-10(E),12(Z)-octadecadienoic acid into 2(E)-nonenal.
PubMed:	Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer.
PubMed:	Antioxidant pool in beer and kinetics of EPR spin-trapping.
PubMed:	Antiinvasive effect of xanthohumol, a prenylated chalcone present in hops (Humulus lupulus L.) and beer.
PubMed:	Continuous beer fermentation using immobilized yeast cell bioreactor systems.
PubMed:	Fate of flavins in sensitized photodegradation of isohumulones and reduced derivatives: studies on formation of radicals via EPR combined with detailed product analyses.
PubMed:	Photooxidative degradation of beer bittering principles: a key step on the route to lightstruck flavor formation in beer.
PubMed:	Metabolism of xanthohumol and isoxanthohumol, prenylated flavonoids from hops (Humulus lupulus L.), by human liver microsomes.
PubMed:	Hop as an interesting source of resveratrol for brewers: optimization of the extraction and quantitative study by liquid chromatography/atmospheric pressure chemical ionization tandem mass spectrometry.
PubMed:	Further insights into the role of methional and phenylacetaldehyde in lager beer flavor stability.
PubMed:	Influence of the brewing process on furfuryl ethyl ether formation during beer aging.
PubMed:	Separation optimization for the recovery of phenyl ethyl alcohol.
PubMed:	Quantitative structure-activity relationship modeling of alcohol, ester, aldehyde, and ketone flavor thresholds in beer from molecular features.
PubMed:	Furfuryl ethyl ether: important aging flavor and a new marker for the storage conditions of beer.
PubMed:	Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiae.
PubMed:	Beer spoilage bacteria and hop resistance.
PubMed:	Evolution of chemical and sensory properties during aging of top-fermented beer.
PubMed:	Radicaloid-type oxidative decomposition of beer bittering agents revealed.
PubMed:	Exopeptidases and their application to reduce bitterness in food: a review.
PubMed:	Formation and accumulation of alpha-acids, beta-acids, desmethylxanthohumol, and xanthohumol during flowering of hops (Humulus lupulus L.).
PubMed:	Bioflavoring and beer refermentation.
PubMed:	The level of MXR1 gene expression in brewing yeast during beer fermentation is a major determinant for the concentration of dimethyl sulfide in beer.
PubMed:	Determination of stale-flavor carbonyl compounds in beer by stir bar sorptive extraction with in-situ derivatization and thermal desorption-gas chromatography-mass spectrometry.
PubMed:	Release of deuterated (E)-2-nonenal during beer aging from labeled precursors synthesized before boiling.
PubMed:	How low pH can intensify beta-damascenone and dimethyl trisulfide production through beer aging.
PubMed:	Role of riboflavin in beer flavor instability: determination of levels of riboflavin and its origin in beer by fluorometric apoprotein titration.
PubMed:	Mechanism for formation of the lightstruck flavor in beer revealed by time-resolved electron paramagnetic resonance.
PubMed:	Modification of the levels of polyphenols in wort and beer by addition of hexamethylenetetramine or sulfite during mashing.
PubMed:	The potential of genetic engineering for improving brewing, wine-making and baking yeasts.
PubMed:	Use of GC-olfactometry to identify the hop aromatic compounds in beer.
PubMed:	Decrease in cell surface galactose residues of Schizosaccharomyces pombe enhances its coflocculation with Pediococcus damnosus.
PubMed:	3-methylthiopropionaldehyde as precursor of dimethyl trisulfide in aged beers.
PubMed:	Utilization of brewer's yeast cells for the production of food-grade yeast extract. Part 1: Effects of different enzymatic treatments on solid and protein recovery and flavor characteristics.
PubMed:	Contribution of 3-methylthiopropionaldehyde to the worty flavor of alcohol-free beers.
PubMed:	Release of deuterated nonenal during beer aging from labeled precursors synthesized in the boiling kettle.
PubMed:	Probing plant polyketide biosynthesis.
PubMed:	Reduced urination rate while drinking beer with an unpleasant taste and off-flavor.
PubMed:	Immobilized yeast bioreactor systems for continuous beer fermentation
PubMed:	Determinants of the thirst-quenching character of beer.
PubMed:	Inactivation of MET10 in brewer's yeast specifically increases SO2 formation during beer production.
PubMed:	Microbial biocatalysis in the generation of flavor and fragrance chemicals.
PubMed:	Fractionation by SFE and microcolumn analysis of the essential oil and the bitter principles of hops.
PubMed:	Chromosomal Integration and Expression of Two Bacterial alpha-Acetolactate Decarboxylase Genes in Brewer's Yeast.
PubMed:	Attempts to train novices for beer flavor discrimination: a matter of taste.
PubMed:	Stimulus generalization of conditioned taste aversion in rats.
PubMed:	NTP Carcinogenesis Bioassay of L-Ascorbic Acid (Vitamin C) (CAS No. 50-81-7) in F344/N Rats and B6C3F1 Mice (Feed Study).
PubMed:	Flavor potentiators.
PubMed:	[Isomeric trihydroxy-octadecenoic acids in beer: Evidence for their presence and quantitative determination (author's transl)].
PubMed:	Enzymatic removal of diacetyl from beer. 3. Enzyme protection and regeneration of cofactor.