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33. Christina Hahn. First wort hopping: An evaluation of its chemistry and sensory impact
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35. Kaylyn Kirkpatrick. Investigating enzymatic power of hops
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36. Margaux Huismann. Kinetic modeling of terpenes in packaged beers
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37. Ryan Foster. Identification of hop varieties and growing region by gas chromatography-sulfur chemiluminescence
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38. Mark Zunkel. The language of hops—Practical applications of a tasting scheme for hop flavor
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39. Kyle Putnam. Quantitative lateral flow assays for rapid determination of deoxynivalenol in barley and malt
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40. Liisa Otama. Rapid automated method to measure alpha-amylase activity in malt
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41. Miyuki Takahashi. Development of a new highly sensitive method for predicting gushing potentials in beer products
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42. Drew Budner. Statistically significant difference between the aroma profiles of beer brewed from sorghum and barley malt
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43. Drew Budner. Analysis of fermentable carbohydrates using high-performance liquid chromatography in gluten and gluten-free beer
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44. Lacy Cloninger. Alcohol by rapid distillation
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45. Marie Lawton. Mashing lactose into a fermentable adjunct
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46. Nils Rettberg. HS-SPME-FID–driven beer profiling targeting aroma-active monocarboxylic acids
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47. Nils Rettberg. Dilute and shoot—Comprehensive LC-Q-ToF-MS analysis of beer bitter acids
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48. Frank Verkoelen. Optical in-line alcohol measurement
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49. Anthony Lai. Rapid testing methods for beer analysis using infrared spectrometry and quality trait analysis
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50. Nils Rettberg. Rapid quantification of major hop aroma compounds in beer by static headspace GC-MS
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51. Maydelin Hernandez Espinosa. Automation of wet chemistry methods in brewery quality labs
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54. Shumin Hu. The influence of barley variety and malt modification on the wort amino acid spectrum
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55. Paul Barnes. Measuring beer color—A different language
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56. Jason Cohen. Predicting market preference from reviews of professional tasting panels on the Gastrograph system
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57. Bill Simpson. Selection and use of response scales in brewery taste tests
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58. Dawn Maskell. The future of brewing in a biobased economy
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59. Bradley Barnette. Quantification of hop acids present in spent brewer’s grain
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62. Peter Trabold. Evaluation of the Beer SpoilerAlert™ assay: Sensitivity, specificity, and adaptability
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64. Christian Paumi. Role of glutathione in yeast growth and fermentation for beer and wine production
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66. Michael Hornback, Ph.D.. New tools and method for concentration of microorganisms from American lager beers for spoilage detection
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67. Kelly Maher. Spoilage risk-based analysis of Lactobacillus and Pediococcus brewery isolates in beers having diverse properties
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68. Laura Marques. Yeast health and the impact yeast vitality has on beer flavor development during fermentation
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69. Dawn Maskell. High-gravity brewing for the craft brewer
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70. Lindsey Rodhouse. Phylogenetic diversity of the bacterial and fungal communities of craft beers throughout the brewing process
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71. Matthew Winans. Atlas of yeast diversity in North and South America, the quest for hidden yeast
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