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Journal of the American Society of Brewing Chemists最新文献

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Beer Foam is a Carrier of Aroma 啤酒泡沫是香气的载体
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2023-06-26 DOI: 10.1080/03610470.2023.2215686
H. Kaneda, T. Aikawa, Kaori Matsushita, S. Noba, Minoru Kobayashi
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引用次数: 0
Beer Brewed with Sake Yeast Strain Has Unique Sake-like Flavors 用清酒酵母菌酿造的啤酒具有独特的清酒风味
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2023-06-20 DOI: 10.1080/03610470.2023.2214567
Hironori Maruyama, Takuma Yamamiya, Atsuki Ozawa, E. Yamazaki, Narihiro Suzuki
{"title":"Beer Brewed with Sake Yeast Strain Has Unique Sake-like Flavors","authors":"Hironori Maruyama, Takuma Yamamiya, Atsuki Ozawa, E. Yamazaki, Narihiro Suzuki","doi":"10.1080/03610470.2023.2214567","DOIUrl":"https://doi.org/10.1080/03610470.2023.2214567","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":"1 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2023-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41445855","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Sequentially Pitching Lactic Acid Bacteria and Active Dry Yeasts for Sour Beer Production 序投乳酸菌和活性干酵母生产酸啤酒
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2023-06-20 DOI: 10.1080/03610470.2023.2215665
Lauranne Rochefort, O. Caille, L. Van Nedervelde
{"title":"Sequentially Pitching Lactic Acid Bacteria and Active Dry Yeasts for Sour Beer Production","authors":"Lauranne Rochefort, O. Caille, L. Van Nedervelde","doi":"10.1080/03610470.2023.2215665","DOIUrl":"https://doi.org/10.1080/03610470.2023.2215665","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":" ","pages":""},"PeriodicalIF":2.0,"publicationDate":"2023-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48571964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Preliminary Research on the Analytical and Volatile Profiles of Beers Produced with Raw Malt and Roasted Specialty Malts 生麦芽和焙烤特种麦芽啤酒分析及挥发性特征的初步研究
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2023-06-15 DOI: 10.1080/03610470.2023.2213604
Anju, K. Bhushan, G. S. Kocher
{"title":"Preliminary Research on the Analytical and Volatile Profiles of Beers Produced with Raw Malt and Roasted Specialty Malts","authors":"Anju, K. Bhushan, G. S. Kocher","doi":"10.1080/03610470.2023.2213604","DOIUrl":"https://doi.org/10.1080/03610470.2023.2213604","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":" ","pages":""},"PeriodicalIF":2.0,"publicationDate":"2023-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45067855","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Production Process and Physicochemical Characterization of the Guatemalan Artisanal Fermented Beverages Boj and Suchiles 危地马拉手工发酵饮料Boj和Suchiles的生产过程和理化特性
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2023-06-14 DOI: 10.1080/03610470.2023.2204300
Claudia Ronquillo Blau, Diego Escoto, M. Hutzler, M. Zarnkow, F. Jacob, J. Sampaio
{"title":"Production Process and Physicochemical Characterization of the Guatemalan Artisanal Fermented Beverages Boj and Suchiles","authors":"Claudia Ronquillo Blau, Diego Escoto, M. Hutzler, M. Zarnkow, F. Jacob, J. Sampaio","doi":"10.1080/03610470.2023.2204300","DOIUrl":"https://doi.org/10.1080/03610470.2023.2204300","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":" ","pages":""},"PeriodicalIF":2.0,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44665885","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Rapid Characterization of Hops (Humulus lupulus) Using DART-MS and Chemometrics 利用DART-MS和化学计学快速鉴定啤酒花
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2023-06-12 DOI: 10.1080/03610470.2023.2213238
Katie J. Nasiatka, H. Bettenhausen, J. Chaparro, A. Heuberger, J. Prenni
{"title":"Rapid Characterization of Hops (Humulus lupulus) Using DART-MS and Chemometrics","authors":"Katie J. Nasiatka, H. Bettenhausen, J. Chaparro, A. Heuberger, J. Prenni","doi":"10.1080/03610470.2023.2213238","DOIUrl":"https://doi.org/10.1080/03610470.2023.2213238","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":" ","pages":""},"PeriodicalIF":2.0,"publicationDate":"2023-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49395402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Nitrogen and Sulfur Fertility Practices: Influences on Hop Chemistry, Aroma, and Nitrate Accumulation 氮肥和硫肥对啤酒花化学、香气和硝酸盐积累的影响
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2023-05-18 DOI: 10.1080/03610470.2023.2204412
D. Gent, Mary H. Block, Stephen T. Massie, C. Phillips, Briana Richardson, T. Shellhammer, K. Trippe, M. Wiseman
{"title":"Nitrogen and Sulfur Fertility Practices: Influences on Hop Chemistry, Aroma, and Nitrate Accumulation","authors":"D. Gent, Mary H. Block, Stephen T. Massie, C. Phillips, Briana Richardson, T. Shellhammer, K. Trippe, M. Wiseman","doi":"10.1080/03610470.2023.2204412","DOIUrl":"https://doi.org/10.1080/03610470.2023.2204412","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":" ","pages":""},"PeriodicalIF":2.0,"publicationDate":"2023-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48605365","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Effect of Mash-In Temperature on the Characteristics and Flavor Stability of Pilsner-Type Beer 糖化温度对皮尔斯纳型啤酒特性及风味稳定性的影响
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2023-05-03 DOI: 10.1080/03610470.2023.2193919
T. Kishimoto, Yuri Hisatsune, O. Yamada
{"title":"The Effect of Mash-In Temperature on the Characteristics and Flavor Stability of Pilsner-Type Beer","authors":"T. Kishimoto, Yuri Hisatsune, O. Yamada","doi":"10.1080/03610470.2023.2193919","DOIUrl":"https://doi.org/10.1080/03610470.2023.2193919","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":" ","pages":""},"PeriodicalIF":2.0,"publicationDate":"2023-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47651070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Evaluating the Impact of High and Low Kilning Temperatures on Popular American Aroma Hops 评估高温和低温对美国香花啤酒花的影响
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2023-04-28 DOI: 10.1080/03610470.2023.2194838
Lindsey N. Rubottom, T. Shellhammer
{"title":"Evaluating the Impact of High and Low Kilning Temperatures on Popular American Aroma Hops","authors":"Lindsey N. Rubottom, T. Shellhammer","doi":"10.1080/03610470.2023.2194838","DOIUrl":"https://doi.org/10.1080/03610470.2023.2194838","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":" ","pages":""},"PeriodicalIF":2.0,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49590008","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Differences in Formation Mechanisms of Phenolic Off-Flavor Compounds among Yeast Species 不同酵母种类间酚类脱味化合物形成机制的差异
IF 2 4区 农林科学
Journal of the American Society of Brewing Chemists Pub Date : 2023-04-24 DOI: 10.1080/03610470.2023.2193921
T. Ogata, Miyuki Saito
{"title":"Differences in Formation Mechanisms of Phenolic Off-Flavor Compounds among Yeast Species","authors":"T. Ogata, Miyuki Saito","doi":"10.1080/03610470.2023.2193921","DOIUrl":"https://doi.org/10.1080/03610470.2023.2193921","url":null,"abstract":"","PeriodicalId":17225,"journal":{"name":"Journal of the American Society of Brewing Chemists","volume":" ","pages":""},"PeriodicalIF":2.0,"publicationDate":"2023-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45188742","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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