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A-45. Yang He. Production of flavor compounds and expression of genes involved in higher alcohol and ester formation during industrial-scale high-gravity brewing
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A-46. Jan Biering. Oscillating conditions in yeast fermentation: Multiposition sensors and improved sampling for process optimization
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A-47. John Carvell. A comparison of new digital imaging technique for yeast cell counting and viability with traditional methods
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A-48. Ashima Nayyar. Correlation of cell surface properties of industrial yeast strains to their functional role in fermentation
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A-49. Gudrun Vogeser. Microbiology in process control made easy—Is PCR finally available for everybody?
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A-50. Alex Speers. Quantification and examination of zymolectin cell surface levels and other cell characteristics in brewing yeast sub-populations using a flow cytometric assay
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A-52. Taku Ota. Crossbreeding of bottom-fermenting yeast strains by a novel method for effective isolation of mating-competent cells
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A-53. Leo Chan. Image-based cytometric analysis of fluorescent viability and vitality staining methods for Saccharomyces cerevisiae
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A-54. Benjamin Haeffner. Spent grains as a renewable energy source: Procedural solutions to optimize the wet-fermentation process
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A-56. Gudrun Vogeser. Specific detection of bacteria and yeasts in downstream process control of beer and related products
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A-57. Tiffany Andres. Analyzing the sugar and flavor profile of Brettanomyes wild yeast during primary versus secondary fermentation
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A-58. Ruslan Hofmann. The influence of up- and downright bottle storage on oxygen permeation through crown corks
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A-59. Jason Porter. Manganese in brewing and beer
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A-60. Martina Gastl. Maltodextrins—The body builders!
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A-62. Zhumao Jiang. A novel approach to brew alcohol-free beer
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A-63. Frank Verkoelen. Differentiated total package oxygen (TPO) measurement for improved packaging and product quality
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A-65. Muriel Steele. Comparison of life cycle impacts of brewing with locally and conventionally sourced ingredients
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A-66. C. David Thornton. Value-added processing of brewery wastes for production of feed, fuel, and fertilizer utilizing larvae and algae
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A-68. Matthias Kern. Use of direct steam and inert gas for heating and mixing—A new mashing system with various advantages
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A-69. Daniel Vollmer. Oxidative storage conditions influence the aroma and flavor of Hallertauer Mittelfrüh in dry-hopped lager beer
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A-70. Daniel Sharp. Influence of hop regime, hop cultivar, and yeast on the hop aroma in beers using descriptive sensory analysis
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A-72. Gilles Goemaere. Improvement of beer flavor stability through wort protection against oxidation
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A-73. Yongxian Li. Variation of bitter substances from hop pellets during storage
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A-74. Meghan Peltz. Effect of ethanol content on sensory aroma detection thresholds of hop compounds in water and beer
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A-75. Ellen Parkin. Investigations into the bitterness of dry-hopped beer
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A-76. Sonia Collin. Polyfunctional thiol potential of new dual hop varieties for late- and dry-hopping: Flavor stability through beer aging
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A-77. Pattie Aron. Identification and characterization of 1,3-pentadiene in commercially produced hop extract and its potential impact on hop product and lager beer quality
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A-78. Brett Taubman. A comparative analysis of aroma active compounds in hops grown in North Carolina and the Pacific Northwest via headspace GC-MS
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A-79. David Riveros. Physical differences among class II hydrophobins affect their self-assembly mechanism and hence their gushing potential
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A-80. Linjiang Zhu. Emerging factors blocking wort filtration during beer brewing using corn starch as adjunct
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A-81. Simon Henke. About the influence of mass transfer phenomena on starch gelatinization during mashing
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A-82. Makoto Kawasaki. Novel two-phase wort boiling process for energy saving
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A-83. Philippe Cario. DE-free beer filtration: Innovative alternative to improve quality and cost efficiency on traditional equipment
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A-84. Katy Benson. Metabolomics and hopping
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A-85. Shumin Hu. Effect of glucanase, xylanase, and proteinase on starch degradation during mashing
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A-86. Austin Gregoire. An investigation into the use of hops in the whirlpool and the impact on wort during the whirlpool process
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A-87. Timothy D’Andrea. Thermal decomposition kinetics of iso-alpha- acids
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A-88. Hisato Imashuku. Improved utilization of alpha-acids and varied aroma characters by pre-incubation of hops
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A-89. Marcus Vinje. Evaluating differences between micromalted and laboratory germinated barley
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A-90. Gregg Hasman. Direct quantitative analysis of alpha- and beta- acids by electrospray ionization mass spectrometry
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A-91. Roman Ortiz. Analysis of selected aldehydes in packaged beer by solid-phase microextraction (SPME)-gas chromatography-negative chemical ionization mass spectrometry (GC-NCIMS)
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A-92. Peter Brugger. Influence of fluorescence of dark beers on haze measurement
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A-94. Luis Castro. Development and optimization of a solid-phase dynamic extraction (SPDE) method for volatile compound determination in beer
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A-95. Luis Castro. The use of stir bar sorptive extraction and solid- phase microextraction for the determination of beer flavor compounds
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A-96. Nils Rettberg. Retooling hop oil analysis—Enantioselective gas chromatography–mass spectrometry empowers the investigation of flavor and bioactive compounds
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A-97. Atsushi Ohuchi. Determination of ethanol in low alcohol beer by headspace GC-FID: 2013 BCOJ collaborative work
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A-98. Grant Ruehle. Instrumental methods for measuring flavor changes over the shelf life of beer
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A-101. Stanley Duke. Comparisons of barley malt amylolytic enzyme thermostabilities to wort osmolyte concentrations, malt extract, ASBC measures of malt quality, and initial enzyme activities
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A-102. Elizabeth Humston-Fulmer. Gas chromatography with time-offlight mass spectrometry for aroma profiling
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A-103. Brett Taubman. Profiling the shelf life and shelf stability of hop and malt driven beers using SBSE-TD-GC-MS/O and trained sensory panel evaluation
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A-104. Darrin Smith. Chemical profile analysis of beer using direct analysis in real time mass spectrometry (DART-MS)
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A-105. Jack Saad. Complete size characterization of diatomaceous earth
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A-106. Tove Wichmann. Escaping the event horizon of attenuation control’s black hole
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A-107. Javier Gomez-Lopez. Burnt caramel: From the flavor wheel to the tasting room
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