ライフサイエンスコーパス: beer

1 performed analyses of selected real samples (beer).

2 ately and simultaneously seven mycotoxins in beer.

3 the odor and flavor descriptors of the green beer.

4 tives and other related indolic compounds in beer.

5 CC beer ranged from 398.1 to 688.7 mg GAE/L beer.

6 ethod is appropriate for routine analysis of beer.

7 n developed for the analysis of mycotoxin in beer.

8 idoids, and antioxidative activity of brewed beer.

9 tly produce and preserve large quantities of beer.

10 to the chemical and sensory profile of aged beer.

11 tea, grapefruit juice, red wine, liquor and beer.

12 ntially to the rewarding effects of drinking beer.

13 he analysis of medium and long chain FFAs in beer.

14 mines, 21 amino acids, and ammonium ions, in beer.

15 volume in meat stocks prepared with wine and beer.

16 ical method for the determination of FFAs in beer.

17 is related sometimes to gushing problems in beer.

18 ction of OPPs in real spiked samples such as beer.

19 derived bitterness character profiles of the beer.

20 products BOA or MBOA, have been reported in beer.

21 le and intensity of bitterness perception in beer.

22 the analysis of 41 (modified) mycotoxins in beer.

23 d functional characteristics of the finished beer.

24 ithin the concentration range found in lager beer.

25 alue, ranging from 116 to 148 kcal/500 mL of beer.

26 can be used as indicator of the quality of a beer.

27 rocapsules, for the production of a Pale Ale beer.

28 d G1, ochratoxin A, fumonisins B1 and B2) in beers.

29 utrescine content were found for small scale beers.

30 trol were also detected in most of the fruit beers.

31 posed method was tested on four experimental beers.

32 ool for monitoring the safety and quality of beers.

33 l (DON) and fumonisin B1 (FB1) in industrial beers.

34 zinoids by UPLC-QTOF MS was done on selected beers.

35 ajor benzoxazinoids in 32 wheat and four rye beers.

36 nation of the concentration of tryptamine in beers.

37 wheat beers and from 5.6 to 31.6mg/l in rye beers.

38 f the fruit beers in respect to conventional beers.

39 glycol) for determination of tannic acid in beers.

40 olic beers to 0.43%v/v in sour non-alcoholic beers.

41 ntration in the 5% ABV as compared to the 0% beers.

42 t beers in respect to conventional, no-fruit beers.

43 r the discrimination of industrial and craft beers.

44 positional and immunogenic analyses of wheat beers.

45 cromolecular compositions of classical lager beers.

46 d to impart colour, flavour and mouthfeel to beers.

47 t values, followed by grape, plum and orange beers.

48 peptides, respectively, in the investigated beers.

49 Of the wheat beers 22 samples and all of the rye beers contained benz

50 , measuring red species for milk, cheese and beer (4.9-5.5% error; 4.8-6.3% RSD; n = 5); and 5-400 ug

51 As sample preparation and purification of beer a combined solid phase extraction for trichothecene

52 Many studies have focused on differentiating beers according to type and brewing process.

53 Free fatty acids (FFA) content of beer affects the ability to form a stable head of foam a

54 During beer ageing, endogenous barrel microbes grow spontaneous

55 ker reactionism that directly leads to known beer aging indicators and can influence the final sensor

56 om other volatile compounds generated during beer aging.

57 Drinking beer/ale at median and 90th percentile levels (compared

58 l conditions under which a range of wort and beer analytes can be extracted and quantified were analy

59 alyses, to demonstrate (1) how aging affects beer and (2) how the results vary depending on the appli

60 ents of two artisanal alcoholic beverages (a beer and a liqueur).

61 eturned mean variations of 3.2% and 0.5% for beer and a standard solution, respectively.

62 volume = 30.0 l), 'Beer & Cider' (7%; median beer and cider volume = 36.3 l; median diet beverage vol

63 ages; fruit juices and milk-based beverages; beer and cider; wine; and bottled water.

64 erably increased the antioxidant activity of beer and qualitatively and quantitatively improved its p

65 les analyzed did not contain kynurenic acid, beer and red wine samples as yeast-fermented foods were

66 he influence of the combination and order of beer and wine consumption on hangover intensity.

67 nclusion, our findings suggest that moderate beer and wine consumption, but not liquor consumption, m

68 BA content in beer and wine samples were 10.53 to 73.17 mg L(-1.)

69 Beer and wine, but not liquor, consumption was positivel

70 efore wine and you'll feel fine; wine before beer and you'll feel queer" exist in many languages.

71 efore wine and you'll feel fine; wine before beer and you'll feel queer" regarding moderate-to-severe

72 bly fueled by anthropogenic DOM contained in beer and/or urine.

73 glycon) varied from 1.7 to 21.9mg/l in wheat beers and from 5.6 to 31.6mg/l in rye beers.

74 Tannic acid is often used as additive in beers and is an important parameter to be evaluated in q

75 nolics contents than Groups I (non-alcoholic beers) and II (alcoholic beers with low bitterness).

76 chain elongation with undistilled ethanol in beer, and hydrogenotrophic methanogenesis.

77 iation of total alcohol, red and white wine, beer, and liquor with lethal prostate cancer and death.

78 omponents), on a natural fermented beverage, beer, and other carbohydrate mixtures, obtaining individ

79 distinguish between the aromas of red wine, beer, and vodka.

80 the decorated regions on a range of spirits, beer, and wine bottles.

81 files varied greatly between different wheat beers, and compared to rye beers the chemical diversity

82 oducts BOA (benzoxazolin-2-one), found in 15 beers, and MBOA (6-methoxy-benzoxazolin-2-one), found in

83 Palate fullness and mouthfeel of beer are key attributes of sensory beer quality.

84 on the habitual presence of ethanolamine in beers are presented.

85 mas when hydrolyzed, could have an impact on beer aroma profiles.

86 s study, goji berries were added to ale type beer at different stages of the production process in or

87 The first is a beer authentication sample set measured on five instrume

88 from different food sources (coffee, bread, beer, balsamic vinegar, sweet wine, biscuit, chocolate,

89 wer higher than 90% for distinguishing lager beers based on the raw materials employed in the brewing

90 In this study, the effects of novel beer-based marinades infused with herbs and spices on th

91 The findings suggest the unfiltered beer-based marinades were effective in reducing lipid ox

92 hs "Grape or grain but never the twain" and "Beer before wine and you'll feel fine; wine before beer

93 Old folk wisdoms such as "Beer before wine and you'll feel fine; wine before beer

94 lve of them were found for the first time in beer: benzoic acids, 2,4-dihydroxybenzoic acid, 2,3-dihy

95 ct of hop variety and hop aroma on perceived beer bitterness intensity and character was investigated

96 advances understanding of the complexity of beer bitterness perception by demonstrating that hop var

97 d on the decor of various wine bottles and a beer bottle, and Cd concentrations of up to 20000 mug g(

98 ins of Saccharomyces cerevisiae used to make beer, bread, and wine are genetically and phenotypically

99 Current work shows that beers brewed from wheat or rye malts, in addition to bar

100 gard sweet potato is a promising adjunct for beer brewing with nutraceutical properties due to its ri

101 wheat and barley as the main ingredients in beer brewing, but the chemical determination of the exac

102 ce for the likely starting materials used in beer brewing.

103 ops-derived volatiles in bottom-fermentation beers, but they were present in top and spontaneous.

104 e reports a chemometric analysis of 41 lager beers by evaluating analytical data of beer compositions

105 owever, the incorporation of adjuncts in the beer can add new organoleptic and functional characteris

106 idobacterium (bread crust, pilsner and black beers, chocolate and sweet wine melanoidins) and Faecali

107 juice/milk-based beverage volume = 30.0 l), 'Beer & Cider' (7%; median beer and cider volume = 36.3 l

108 for households in the classes SSB, Diet, and Beer & Cider.

109 total alcohol especially red wine, and less beer/cider and spirits, more frequent drinking, and drin

110 An inverse association was found for beer/cider and spirits.

111 rincipal Component (Data) Analysis for craft beer classification.

112 te fullness and macromolecular fractions and beer composition parameters: original gravity, viscosity

113 crobes grow spontaneously and transform wort/beer composition, being Dekkera bruxellensis and Sacchar

114 lager beers by evaluating analytical data of beer compositions, palate fullness, and mouthfeel descri

115 ations between sensory attributes and native beer compounds have not been evaluated within the concen

116 f craft beers is an important issue for both beer consumers and producers.

117 consumption (P for nonlinearity = 0.003) and beer consumption (P for nonlinearity < 0.001); for wine

118 us, the human uptake of the alkaloids during beer consumption is in the low milligram range.

119 .66, 0.90) and 0.92 (95% CI: 0.81, 1.05) for beer consumption of 4.1-6.0 and >6.0 standard drinks/wee

120 he wheat beers 22 samples and all of the rye beers contained benzoxazinoids, or their breakdown produ

121 The novelty of this study was to brewed beers containing compounds from the group of iridoids.

122 Beers containing light-stable hop products (tetrahydro-i

123 more typical phenolic acids and flavonoids, beer contains also lesser-known compounds, such as horda

124 s of DON present in a naturally contaminated beer could be successfully identified, thus showing the

125 ) and Se(VI) and some food samples including beer, cow's milk, red wine, mixed fruit juice, date, app

126 to always avoid in older adults according to Beers criteria were implicated in 1.8% (95% CI, 1.5%-2.1

127 xpense in industrial crossflow filtration of beer, dairy foods and biotechnology products.

128 rium toxins including modified mycotoxins in beer (deoxynivalenol-3-glucoside, deoxynivalenol, 3-acet

129 These particles were tested for beer detoxification, and spheres composed of alginate an

130 The obtained beers differed significantly in terms of appearance, tas

131 Adding herbs/beer does not benefit their reductions.

132 catechin and quercetin content in all fruit beers examined.

133 Cherries beers exhibit the highest values, followed by grape, plu

134 ive formation, which can facilitate improved beer fermentation processing.

135 e synthesis of higher alcohols and esters in beer fermentations was investigated by headspace solid-p

136 en related to poor lautering performance and beer filtration problems.

137 These VOMs can influence the beer final flavour.

138 tudies dealing with the analysis of wort and beer flavour-related compounds by HS-SPME followed by GC

139 In this study, triplicates of 24 beers from three types of fermentation (top/bottom/spont

140 Brewing lager beers from unmalted sorghum traditionally requires the u

141 o show that benzoxazinoids can be present in beer glycosylated with three or four hexose units.

142 es in the small scale and large scale brewed beer groups, since the content of these components can v

143 was the most widely distributed in analysed beers (>21%) in the range from 0.6 to 12.3 ng mL(-1).

144 on analytical data, it was evident that the beers had been produced using a range of different raw m

145 The sour beers had several times higher antioxidative potential a

146 Beer has been one of the most consumed alcoholic beverag

147 Reduction of alcoholic strength of beer has been proposed and initiated as one potential wa

148 Phenolic compounds in beer have received considerable interest.

149 Beers high in polyphenol and hop acid contents were perc

150 The physical-chemical parameters of beer (i.e. pH, alcohol content, color and bitterness) we

151 (hop) flowers are a key ingredient in beer, imparting the beverage's aroma and bitterness prof

152 to establish maximum levels of mycotoxins in beer in Brazil and other countries in order to reduce he

153 feic acids was measured in most of the fruit beers in respect to conventional beers.

154 ere considerably higher in most of the fruit beers in respect to conventional, no-fruit beers.

155 ifications occurring during barrel ageing of beer, in controlled fermentation processes.

156 d flavouring agents in the food, tobacco and beer industries.

157 Identification of volatiles in beer is important for consumers acceptability.

158 tability is vital to the brewing industry as beer is often stored for an extended time under variable

159 Beer is one the most consumed alcoholic beverage in the

160 The authentication and traceability of craft beers is an important issue for both beer consumers and

161 cid, l-tryptophan ethyl ester) in commercial beers is reported for the first time.

162 The most common fermented beverage, lager beer, is produced by interspecies hybrids of the brewing

163 with EU standards and recommendations of The Beer Judge Certification Program.

164 on the release and perception of flavour in beer (lager and stout) at different ethanol levels (0 an

165 how experimentally, that deviations from the Beer-Lambert law of up to +/-10% occur.

166 d fitted with wavelength-dependent, modified Beer-Lambert Law.

167 action plots are assessed in the context of Beer-Lambert's law and provide combined with time-depend

168 under optically thick conditions, given that Beer-Lambert's law is valid.

169 The method obeys the Beers Law within the range of 0.05mugmL(-1)-6.0mugmL(-1)

170 Beers made from malt extract were hopped with 3 distinct

171 The beer maintained its volatile aroma compounds profile, sl

172 ndation for future improvements in the final beer-making process.

173 Ethyl alcohol content in the beers manufactured ranged from 0.41%v/v in traditional n

174 t of consumers in the still-developing craft beer market and the strict tax-related legal regulations

175 by the Gompertz equation, was halved in the beer obtained by encapsulated yeast in comparison with t

176 sing tryptamine in 10 different varieties of beers, obtaining recovery percentages close to 100%.

177 first time, phenolic compounds in Brazilian beers of different types and styles.

178 no studies concerning the discrimination of beers of the same type that differ only in style, using

179 Control-group subjects who drank only beer on the first intervention received only wine on the

180 microwave cooking combined with herbs and/or beer - on antibacterial and coccidiostat drugs stability

181 Wine abstaining but not beer or liquor abstaining was associated with poorer sur

182 Control group subjects consumed either only beer or only wine.

183 rted this view, others have attributed it to beer or spirits, with many suggesting that the drink typ

184 sides, which can change the aroma profile of beer over time, were examined in a preliminary study.

185 influencing the final characteristics of the beer, particularly its beneficial bioactivity.

186 Brazilian beers phenolics profile was distinct from that of Europe

187 Findings for fresh fruit, beer plus cider, bran cereal, and cereal were consistent

188 nd water), decreased intake of 4 food items (beer plus cider, processed meat, other cereals [e.g., co

189 ed levels of FB1 contamination in industrial beer, possibly due to the addition of contaminated adjun

190 Concentration of AA in beers post-maturation reached values higher than 20 mg/L

191 HPLC, and antioxidant activity of ten fruit beer produced adding fruits during the fermentation proc

192 sfer of Se, from biofortified grain to final beer product, is <10% under UK cultivation conditions, a

193 3600 BCE) installation for large-scale beer production located at the major pre-pharaonic polit

194 developed UHPLC-ESI-MS/MS method to monitor beer production, we demonstrated that hordenine and N-me

195 der conditions commonly found in barrel aged beer production: different pitching rates, high glucose

196 dicators and can influence the final sensory beer quality.

197 thfeel of beer are key attributes of sensory beer quality.

198 to predict the palate fullness intensity in beers (R(2)(C) = 0.7993).

199 ncentration of total polyphenols (F-C) in CC beer ranged from 398.1 to 688.7 mg GAE/L beer.

200 y in various fermented food products (bread, beer, red wine, white cheese, yoghurt, kefir and cocoa p

201 determine the Se concentration of commercial beers retailing in the UK, and (2) to test if the transf

202 eoxynivalenol and its metabolites for German beer revealed no significant contribution to intake of d

203 aimed at applying chemometrics for modeling beer's antioxidant capacity as a function of their physi

204 Using PLS, beer's antioxidant capacity measured by FRAP assay could

205 Single variate analysis (i.e., Beer's Law) is difficult to apply to the quantification

206 ecorded and epsilon calculated using Lambert-Beer's law.

207 ethylene glycol and diethylene glycol in 701 beer samples (from 67 different brands and 128 different

208 y and mass spectrometry in order to stratify beer samples according to their style.

209 ded better separation between aged and fresh beer samples and also easier interpretability.

210 nd finally applied for the analysis of forty beer samples collected from Italian supermarkets.

211 total, 61 different organic and conventional beer samples from Germany and all over the world were an

212 mometrics was employed to discriminate lager beer samples from two different classes, according to th

213 Beer samples showed increased antioxidant activity espec

214 NMR-based analysis of beer samples was sped developing a specific protocol ena

215 Exemplarily, chemical compounds of 43 beer samples were analyzed.

216 It was found that beer samples were found to contain kynurenine within the

217 Here, (1)H NMR analysis of 31 beer samples, differing for beer style and brewing metho

218 In total, 87 beer samples, produced worldwide, were analyzed for the

219 d in rather low contents in the investigated beer samples.

220 e profiles of starch fragments in commercial beer samples.

221 ugh a certified reference material (CRM) and beer samples.

222 nted in the quantification of tannic acid in beer samples.

223 in 167 samples of alcoholic beverages (craft beers, soft drinks, wines, and cider).

224 he most popular small and large-scale brewed beer sold in Italy was carried out.

225 alysis on the formation of the VPNC state of beer spoilage L. acetotolerans.

226 ctic acid bacteria (LAB) are the most common beer-spoilage bacteria regardless of beer type, and thus

227 volved in the ability of the hard-to-culture beer-spoilage bacterium Lactobacillus acetotolerans to e

228 A genome-wide transcriptional analysis of beer-spoilage L. acetotolerans strains BM-LA14526, BM-LA

229 head of foam and plays an important role in beer staling.

230 ed metabolomics on non-volatile compounds in beer stored at 37 degrees C between 1 and 14 days for tw

231 e examined the population genetic history of beer strains and found that ale strains and the S. cerev

232 We conclude that modern beer strains are the product of a historical melting pot

233 R analysis of 31 beer samples, differing for beer style and brewing method (craft or industrial) was

234 wed the highest capacity of discriminate the beer styles (IPA, Lager and Weiss).

235 tical results were affected by the different beer styles in the small scale and large scale brewed be

236 subspecialization and adaptation to specific beer styles, a process that was accompanied by extensive

237 content of these components can vary between beer styles.

238 allowed a satisfactory separation among all beer styles.

239 Analysis was used to select a sub-set of 10 beers that contained diverse concentrations of the analy

240 s an effective method to detect volatiles in beers that contribute to acceptability.

241 'harsh' and 'progressive' bitterness, whilst beers that had evidently been conventionally hopped were

242 n different wheat beers, and compared to rye beers the chemical diversity of benzoxazinoids was highe

243 and more cost-effective approaches of making beer throughout continuous fermentation process remains

244 d from 0.41%v/v in traditional non-alcoholic beers to 0.43%v/v in sour non-alcoholic beers.

245 Consumers preferred beers to which goji berries were added at the beginning

246 with an alcohol content ranging from 5% v/v (beer) to 53% v/v (whiskey).

247 dy reports an analytical approach addressing beer traceability and is the starting point for the deve

248 common beer-spoilage bacteria regardless of beer type, and thus pose significant problems for the br

249 5-MTA on flavour and aging within different beer types.

250 t 37 degrees C between 1 and 14 days for two beer types: an amber ale and an India pale ale.

251 Study group 1 consumed beer up to a breath alcohol concentration (BrAC) >=0.05%

252 oblems of the determination of tryptamine in beer up to now: low sensitivity and matrix effects.

253 ness character profile of each singly-hopped beer using a novel lexicon.

254 ication of furfural-a freshness indicator-in beer using a smartphone-based reader.

255 most detailed chemical profile of an ancient beer using modern spectrometric techniques and providing

256 methyltyramine concentrations in 24 types of beer varied between 1.05-6.32 and 0.59-4.61 mg/L, respec

257 These beer volatile fingerprints constitute a valuable tool to

258 The extraction of FFAs in beer was achieved via Liquid-Liquid Cartridge Extraction

259 of ethylene glycol and diethylene glycol in beer was developed and validated according to current le

260 gislated and emerging mycotoxins in malt and beer was evaluated for the first time.

261 conditions, a linear response to furfural in beer was obtained in the 39 to 500 mug L(-1) range, with

262 concentration, accounting for 184.6 mg LA/L beer, was found in the beer with juice made of coral-fru

263 ns higher polyphenol amounts than the liquid beer waste.

264 To investigate the constituents of ancient beer, we conducted a detailed IR and GC-MS based metabol

265 Volatile fingerprints of a lager beer were carried out throughout five brewing steps to c

266 f hydrolyzed gliadin from wheat and a barley beer were used.

267 These beers were also characterized by lower turbidity, high c

268 Thirty-four commercial lager beers were analysed for their hop bitter acid, phenolic

269 For this purpose, commercial beers were analyzed by a validated UHPLC-HRMS method and

270 These beers were appraised sensorially to determine the impact

271 Sour non-alcoholic beers were brewed with the addition of juice from fruits

272 Screened beers were clustered into groups differing significantly

273 cipes for traditional and sour non-alcoholic beers were developed in this study employing a special y

274 ential of seven commercially available wheat beers were evaluated using bottom-up MS with the aid of

275 genous compounds from different styles craft beers were identified by high performance liquid chromat

276 (6-methoxy-benzoxazolin-2-one), found in two beers, were measured at concentrations ranging from 2.4

277 were the monitored AAs in wort and finished beer, which were extracted through cation exchange resin

278 impact the sensory and flavour properties of beer, which would provide a basis for further investigat

279 were observed both for small and large scale beers, while average silicon content of two groups was s

280 aids with highly variable vanadium levels in beer, wine, and fruit juices.

281 t properties of various alcoholic beverages: beers, wines, tinctures, and strong spirits, including w

282 process condition to produce a Sweet potato beer with enhanced nutritional and antioxidant propertie

283 ing for 184.6 mg LA/L beer, was found in the beer with juice made of coral-fruit CC cultivar.

284 DPPH and FRAP assays was the highest in the beer with the addition of juice from red-fruit CC cultiv

285 d to determination of furfural in pale lager beers with different storage times at room temperature.

286 been used by the brewing industry to obtain beers with increased contents of flavor and bitterness c

287 ps I (non-alcoholic beers) and II (alcoholic beers with low bitterness).

288 In general, Group V (alcoholic beers with very high bitterness) presented higher refrac

289 erent bitterness character profiles for each beer, with hop aroma also found to change the hop variet

290 s profile was distinct from that of European beers, with high contents of gallic acid (0.5-14.7 mg/L)

291 producing renewable biofuels, hoppy flavored beer without hops, fatty acids, and tryptophan.

292 Beer wort beta-glucans are high-molecular-weight non-sta

293 The composition of beer wort in terms of amino acid (AA) content affects th

294 onitoring of top and bottom fermentations in beer wort samples.

295 o determine and characterize beta-glucans in beer wort using size exclusion chromatography coupled wi

296 ain interesting parameters of beta-glucan in beer wort, such as the molecular weight averages, fracti

297 immunogenic motifs, and consumption of wheat beers would pose risks for celiac patients.

298 wort was fermented with different commercial beer yeast (Abbaye, Diamond, SafAle, SafLager) in order

299 levant proteins (all wastes of dairy origin, beer yeast, malted barley germs, brewing cake, rapeseed

300 rvival in nature show decay, particularly in beer yeasts.