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Characterization of the Migration of Hop Volatiles into Different Crown Cork Liner Polymers and Can Coatings.
J Agric Food Chem. 2016 Apr 6;64(13):2737-45. doi: 10.1021/acs.jafc.6b00031. Epub 2016 Mar 28.
J Agric Food Chem. 2016.
PMID: 26996287
Relevance of Oxygen for the Formation of Strecker Aldehydes during Beer Production and Storage.
Wietstock PC, Kunz T, Methner FJ.
Wietstock PC, et al.
J Agric Food Chem. 2016 Oct 26;64(42):8035-8044. doi: 10.1021/acs.jafc.6b03502. Epub 2016 Oct 18.
J Agric Food Chem. 2016.
PMID: 27718561
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The Influence of Barley Proteome on Hop Bitter Acid Yield during Brewing.
Pinto MBC, Schmidt FL, Chen Z, Rappsilber J, Gibson B, Wietstock PC.
Pinto MBC, et al. Among authors: wietstock pc.
J Agric Food Chem. 2024 Sep 25;72(38):21166-21180. doi: 10.1021/acs.jafc.4c04396. Epub 2024 Sep 16.
J Agric Food Chem. 2024.
PMID: 39285157
Free PMC article.
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Addition of Hop (Humulus Lupulus L.) Bitter Acids Yields Modification of Malt Protein Aggregate Profiles during Wort Boiling.
Pinto MBC, Schmidt FL, Rappsilber J, Gibson B, Wietstock PC.
Pinto MBC, et al. Among authors: wietstock pc.
J Agric Food Chem. 2023 Apr 12;71(14):5700-5711. doi: 10.1021/acs.jafc.3c00185. Epub 2023 Mar 29.
J Agric Food Chem. 2023.
PMID: 36989404
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