1. L. Guerdrum. A contemporary tool for a new age in brewing: Bringing modern science into everyday flavor analysis
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2. J. Hort. Measuring the emotional response to beer: The long and the short of it!
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3. B. Gadzov. Beer quality and stability on the market
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4. A. G. Barlow. New methods of sensory evaluation: Their implications and applications for drinkability assessment and beer–food pairing based upon statistical and consumer studies
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5. A. R. Bhat. Evaluating a portable yeast pitching skid for reliable and accurate pitching for craft breweries
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6. J. Carvell. Practical experiences with an automated yeast cell counter using methylene blue in breweries
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7. K. McCulley. Rapid yeast viability detection method in complex brewing samples using the Cellometer X2 image cytometry
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8. D. C. Sharp. Contributions from the β-glucosidase activity of brewing yeast to hoppy beer aroma
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9. T. Praet. Sesquiterpene oxidation products as key impact compounds for “kettle hop” aroma
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10. D. M. Vollmer. The influence of oil content on aroma in beer dry-hopped with Cascade
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11. J. Wei. Measurement of terpene alcohols and their stereoisomers in beer and the applications for improving beer hop aroma
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12. A. L. Heuberger. Non-volatile metabolites associated with flavor stability in beer
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13. N. Doi. What compound is primarily responsible for the metallic flavor in beer?
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14. N. Rettberg. Permeation of volatile organic compounds into packaged beer—Tools for practice oriented simulation and analysis
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15. Y. Katayama. Improvement of wort foam stability by yeast-derived substances
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16. C. Neugrodda. Influence of hop products and natural foam enhancer on beer foam
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17. Y. Zhou. The influence of beer protein components and content on beer colloidal and foam quality
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18. T. Kato. Fermentation ability of bottom fermenting yeast exhibiting defective entry into the quiescent state
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19. J. Bergsveinson. Search for genetic markers for lactic acid bacteria beer-spoilage and the role of dissolved CO2/pressure on bacterial growth in beer
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20. S. Deckers. Gushing Task Force: Round table on “primary gushing”
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21. C. Geissinger. Fusarium species on barley malt—Visual assessment as an appropriate tool?
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22. C. L. Almaguer. From raw materials to malts: Influence of the malting parameters on malt aroma development
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23. D. W. Herb. Barley contributions to beer flavor I: Effect of variety, location, and genotype × environment interaction on beer flavor
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24. C. I. Nnamchi. Influence of added commercial enzyme preparations and mashing temperature on extract recovery of laboratory malted Nigerian grown pearl millet and wheat
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25. K. L. Christiansen. Overcoming pre-harvest sprout damaged malt: The effects of enzyme addition
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26. D. Sedin. Development of a GC method for the analysis of twelve key fermentation derived volatiles utilizing deuterated internal standards, SPME, and SIM
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27. C. A. Hughey. Beeromics: From QC to IDs of differentially expressed compounds
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28. A. R. Spevacek. NMR metabolomics reveals molecular details of the brewing process
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29. F. Verkoelen. The evolution of CO2 measurement within the brewing industry: What does it bring to breweries and what will be the next step?
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30. M. Biendl. Hard resins: The complementary bitter fraction present in hops, pellets, and ethanol extract
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31. G. Hasman. Direct ESI-MS quantitation of bittering acids, isomerization, and oxidation products in hops and beer for calculation of the hop storage index and international bitterness units
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32. C. Schoenberger. The influence of mode of dry hopping on flavor stability of dry-hopped beers
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33. M. C. Qian. Key aroma compounds in “Centennial,” “Citra,” and “Nelson Sauvin” hop identified by aroma extract dilution analysis
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34. Y. Muraoka. Very high gravity brewing: Effects of the processes on fermentation in 30°Plato wort
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35. A. Speers. Monitoring of industrial ale and lager brewing fermentations
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36. T. Irie. Analysis of sugar attenuation with a curve-fitting method and its application for industrial fermentation control
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37. G. Zhou. Study on proanthocyanidins-rich beer
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38. B. M. Titus. The effects of polyphenols extracted during dry hopping on beer flavor stability
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39. D. J. Cook. A novel beer fining and stabilizing agent extracted from hops
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