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Structure, Organoleptic Properties, Quantification Methods, and Stability of Phenolic Compounds in Beer—A Review
Taylor & Francis Verlag | 2010|Keywords: flavor stability -
The interaction effect between vibrations and temperature simulating truck transport on the flavor stability of beer
Wiley | 2019|Keywords: beer flavor stability -
Effect of baking on the flavor stability of green tea beverages
Elsevier | 2020|Keywords: Flavor stability -
Impacts of Copper, Iron, and Manganese Metal Ions on the EPR Assessment of Beer Oxidative Stability
Taylor & Francis Verlag | 2018|Keywords: Beer; EPR spectroscopy; ESR; flavor stability; metal ions -
Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review
Taylor & Francis Verlag | 2021|Keywords: flavor stability -
The Use of Hop Polyphenols during Brewing to Improve Flavor Quality and Stability of Pilsner Beer
Taylor & Francis Verlag | 2014|Keywords: Flavor stability -
Identification of hydroxycinnamic acid derivatives of selected canadian and foreign commercial beer extracts and determination of their antioxidant properties
Elsevier | 2020|Keywords: Antioxidant potential and flavor stability -
Analysis of Beers from an 1840s’ Shipwreck
American Chemical Society | 2015|Keywords: flavor stability -
On the Origin of Free and Bound Staling Aldehydes in Beer
American Chemical Society | 2012|Keywords: flavor stability -
Instability of Hop-Derived 2-Methylbutyl Isobutyrate during Aging of Commercial Pasteurized and Unpasteurized Ales
Taylor & Francis Verlag | 2020|Keywords: flavor stability -
Decrease of Aged Beer Aroma by the Reducing Activity of Brewing Yeast
American Chemical Society | 2010|Keywords: flavor stability -
Accumulation of Hydrogen Peroxide in Barley Seeds – A Key Factor for Malt Quality?
Taylor & Francis Verlag | 2021|Keywords: Flavor stability -
Effect of Protease Treatment during Mashing on Protein-Derived Thiol Content and Flavor Stability of Beer during Storage
Taylor & Francis Verlag | 2015|Keywords: Flavor stability -
Novel Saccharomyces cerevisiae variants slow down the accumulation of staling aldehydes and improve beer shelf-life
Elsevier | 2022|Keywords: Flavor stability -
Forced into aging: Analytical prediction of the flavor-stability of lager beer. A review
Taylor & Francis Verlag | 2019|Keywords: flavor stability -
Old yeasts, young beer—The industrial relevance of yeast chronological life span
Wiley | 2021|Keywords: flavor stability -
Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese‐style sausage
Wiley | 2022|Keywords: flavor stability -
A Novel Approach to Develop Lager Yeast with Higher NADH Availability to Improve the Flavor Stability of Industrial Beer
Free accessDOAJ | 2021|Keywords: flavor stability -
Impacts of Adjunct Incorporation on Flavor Stability Metrics at Early Stages of Beer Production
Free accessTaylor & Francis Verlag | 2023|Keywords: beer flavor stability -
Flavor stability of high‐oleic peanuts stored at low humidity
Wiley | 1998|Keywords: Flavor stability
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