A preliminary investigation into differences in hops’ aroma attributes (English)
- New search for: Barry, Susan
- New search for: Muggah, Elizabeth M.
- New search for: McSweeney, Matthew B.
- New search for: Walker, Shane
- New search for: Barry, Susan
- New search for: Muggah, Elizabeth M.
- New search for: McSweeney, Matthew B.
- New search for: Walker, Shane
In:
International Journal of Food Science & Technology
;
53
, 3
;
804-811
;
2018
- Article (Journal) / Electronic Resource
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Title:A preliminary investigation into differences in hops’ aroma attributes
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Contributors:Barry, Susan ( author ) / Muggah, Elizabeth M. ( author ) / McSweeney, Matthew B. ( author ) / Walker, Shane ( author )
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Published in:International Journal of Food Science & Technology ; 53, 3 ; 804-811
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Publisher:
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Publication date:2018-03-01
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Size:8 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 53, Issue 3
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 557
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Characterisation of low‐digestible starch fractions isolated from amylosucrase‐modified waxy corn starchYoo, Hyeon Jeong / Kim, Ha Ram / Choi, Seung Jun / Park, Cheon‐Seok / Moon, Tae Wha et al. | 2018
- 564
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Effect of pulsed ultrasound treatment compared to continuous mode on microbiological and quality of Mirabelle plum during postharvest storageHashemi, Seyed Mohammad Bagher et al. | 2018
- 571
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Geographical characterisation of multifloral honeys from the Marche region (Italy) according to their antioxidant activity and colour using a chemometric approachCastiglioni, Sara / Stefano, Mariassunta / Pisani, Michela / Carloni, Patricia et al. | 2018
- 582
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Effects of calcium and zinc ions injection on caspase‐3 activation and tenderness in post‐mortem beef skeletal musclesHuang, Feng / Ding, Zhenjiang / Zhang, Chunjiang / Hu, Honghai / Zhang, Liang / Zhang, Hong et al. | 2018
- 590
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Effect of micronisation on dietary fibre content and hydration properties of lotus node powder fractionsHussain, Shehzad / Li, Jie / Jin, Wenjun / Yan, Shoulei / Wang, Qingzhang et al. | 2018
- 599
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Polysaccharides from Chinese Liupao dark tea and their protective effect against hyperlipidemiaMao, Yan / Wei, Baoyao / Teng, Jianwen / Xia, Ning / Zhao, Mouming / Huang, Li / Ye, Ying et al. | 2018
- 608
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Development and characterisation of polylactic acid–gliadin bilayer/trilayer films as carriers of thymolZhu, Jun‐You / Tang, Chuan‐He / Yin, Shou‐Wei / Yang, Xiao‐Quan et al. | 2018
- 619
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Application of an antimicrobial packaging material from chicken bone gelatine and cinnamon bark oil to mozzarella cheeseKim, Hyeri / Beak, Song‐Ee / Yang, So‐Young / Song, Kyung Bin et al. | 2018
- 626
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Double emulsion‐encapsulated guggul exhibits improved in vivo hypocholesterolaemic action in ratsLamba, Heena / Sabikhi, Latha / Aggarwal, Dipesh / Choudhary, Urmila / Reddi, Srinu / Kapila, Suman / Kapila, Rajeev et al. | 2018
- 634
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Functional orange juice enriched with encapsulated polyphenolic extract of lime waste and hesperidinAfkhami, Rana / Goli, Mohammad / Keramat, Javad et al. | 2018
- 644
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Impact of whey protein isolates and concentrates on the formation of protein nanoparticles‐stabilised Pickering emulsionsLi, Dong / Chen, Enmin / Chen, Huanle / Zhou, Huifang / Li, Bin / Li, Yan et al. | 2018
- 654
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Chicken breast quality – normal, pale, soft and exudative (PSE) and woody – influences the functional properties of meat battersChen, Hongqiang / Wang, HuHu / Qi, Jun / Wang, Mengyao / Xu, Xinglian / Zhou, Guanghong et al. | 2018
- 665
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Effects of deep‐fat frying temperature on antioxidant properties of whole wheat doughnutsNsabimana, Phénias / Powers, Joseph R. / Chew, Boon / Mattinson, Scott / Baik, Byung‐Kee et al. | 2018
- 676
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Production of bioactive proteins and peptides from the diatom Nitzschia laevis and comparison of their in vitro antioxidant activities with those from Spirulina platensis and Chlorella vulgarisAlzahrani, Mona Ahmed J. / Perera, Conrad O. / Hemar, Yacine et al. | 2018
- 683
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Effects of ball‐milling treatment on mussel (Mytilus edulis) protein: structure, functional properties and in vitro digestibilityYu, Cuiping / Cha, Yue / Wu, Fan / Fan, Weiwei / Xu, Xianbing / Du, Ming et al. | 2018
- 692
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Deodorisation of fish oil by nanofiltration membrane process: focus on volatile flavour compounds and fatty acids compositionFang, Yizhou / Gu, Saiqi / Zhang, Jianyou / Liu, Shulai / Ding, Yuting / Liu, Jianhua et al. | 2018
- 700
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Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rateBonilla, Jeannine / Poloni, Talita / Sobral, Paulo J. A. et al. | 2018
- 709
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Coupling effects of preheating time and extraction medium pH on red radish anthocyanin yield, glucosinolate degradation and off‐odour removalChen, Wentian / Karangwa, Eric / Yu, Jingyang / Duhoranimana, Emmanuel / Xia, Shuqin / Feng, Biao / Zhang, Xiaoming / Jia, Chensheng et al. | 2018
- 719
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Content of anthocyanins and glycoalkaloids in blue‐fleshed potatoes and changes in the content of α‐solanine and α‐chaconine during manufacture of fried and dried productsRytel, Elżbieta / Tajner‐Czopek, Agnieszka / Kita, Agnieszka / Kucharska, Alicja Z. / Sokół‐Łętowska, Anna / Hamouz, Karel et al. | 2018
- 728
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Antifungal resistance and physicochemical attributes of apricots coated with potassium sorbate‐added carboxymethyl cellulose‐based emulsionKowalczyk, Dariusz / Kordowska‐Wiater, Monika / Złotek, Urszula / Skrzypek, Tomasz et al. | 2018
- 735
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Physicochemical and digestion characteristics of flour and starch from eight Canadian red and green lentilsLu, Zhan‐Hui / Donner, Elizabeth / Tsao, Rong / Ramdath, D. Dan / Liu, Qiang et al. | 2018
- 747
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Production of squid emulsion sausages using pork skin and coconut powder mixture as fat replacersZhou, Tiantian / Zhao, Yana / Wu, Xiaomeng / Wang, Wenhang / Liu, Anjun et al. | 2018
- 755
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Inhibitory activities of kaempferol, galangin, carnosic acid and polydatin against glycation and α‐amylase and α‐glucosidase enzymesSheng, Zhanwu / Ai, Binling / Zheng, Lili / Zheng, Xiaoyan / Xu, Zhimin / Shen, Yixiao / Jin, Zhiqiang et al. | 2018
- 767
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Pellicle formation, microbial succession and lactic acid utilisation during the aerobic deteriorating process of Sichuan pickleRao, Yu / Qian, Yang / She, Xiao / Yang, Jiantao / He, Penghui / Jiang, Yunlu / Wang, Meng / Xiang, Wenliang et al. | 2018
- 776
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Shelf life and quality of probiotic yogurt produced with Lactobacillus acidophilus and GobdinErtem, Hatice / Çakmakçı, Songül et al. | 2018
- 784
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Optimisation of experimental conditions for binding of divalent iron to bioactive casein phosphopeptidesDelshadian, Zohre / Mortazavian, Amir Mohammad / Tabarzad, Maryam / Hosseini, Seyede Marzieh / Mohammadi, Reza / Rouhi, Milad / Salami, Maryam / Khosravi‐Darani, Kianoush et al. | 2018
- 794
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Transport of biodegradable polymeric particles loaded with grape seed extract across Caco‐2 cell monolayersFernández, Katherina F. / González, Marcelo A. / Parada, María S. et al. | 2018
- 804
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A preliminary investigation into differences in hops’ aroma attributesBarry, Susan / Muggah, Elizabeth M. / McSweeney, Matthew B. / Walker, Shane et al. | 2018
- 812
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Effects of wheat gluten hydrolysates fractionated by different methods on the growth and fermentation performances of brewer's yeast under high gravity fermentationZhou, Yongjing / Yang, Huirong / Zong, Xuyan / Cui, Chun / Mu, Lixia / Zhao, Haifeng et al. | 2018
- 819
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Quality aspects of fresh‐cut ‘long‐storage tomato’ as affected by package, calcium chloride and storage timePatanè, Cristina / Malvuccio, Angelo / Saita, Alessandro / Rizzarelli, Paola / Rapisarda, Marco / Rizzo, Valeria / Muratore, Giuseppe et al. | 2018
- 828
-
Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cookingZou, Yunhe / Zhang, Wangang / Kang, Dacheng / Zhou, Guanghong et al. | 2018
- 837
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Modelling the cross‐contamination of Listeria monocytogenes in pork during bowl choppingJiang, Ronghua / Wang, Xiang / Wang, Wen / Liu, Yangtai / Du, Jianping / Cui, Yang / Zhang, Chunyan / Dong, Qingli et al. | 2018
- 847
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Physical properties of supercritical fluid extrusion products composed of milk protein concentrate with carbohydratesLiu, Hongzhi / Hebb, Richard Lebaron / Putri, Novita / Rizvi, Syed S. H. et al. | 2018
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Issue Information| 2018