ライフサイエンスコーパス: beer

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

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

3 e, maltohexaose and maltoheptaose content of beer.

4 amount, to discriminate different styles of beer.

5 /L (maltoeptaose), even in the same style of beer.

6 r weight arabinoxylan fragments in the final beer.

7 ethod to be implemented in the production of beer.

8 system for detection of maltose in water or beer.

9 volume in meat stocks prepared with wine and beer.

10 nd limit of quantification were suitable for beer.

11 tation affects the antioxidant properties of beer.

12 content of the extract and the colour of the beer.

13 ical method for the determination of FFAs in beer.

14 is related sometimes to gushing problems in beer.

15 diluted pale lager beer and in nonalcoholic beer.

16 tial variation observed between RT and fresh beer.

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

18 derived bitterness character profiles of the beer.

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

20 le and intensity of bitterness perception in beer.

21 for the analysis of four white wines and six beers.

22 n negative mode was able to separate the six beers.

23 posed method was tested on four experimental beers.

24 ool for monitoring the safety and quality of beers.

25 indexes (IIs) of nonalcoholic and alcoholic beers.

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

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

28 ajor benzoxazinoids in 32 wheat and four rye beers.

29 nation of the concentration of tryptamine in beers.

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

31 nalysis was carried out using 2 SPT-positive beers, 2 SPT-negative beers, and barley, wheat, and maiz

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

33 ne after the consumption of a single dose of beer (330 mL).

34 ughly 14 g of pure alcohol (12 oz of regular beer, 5 oz of wine, or 1.5 oz of distilled spirits).

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

36 re the first to demonstrate a PIT effect for beer, accompanied by increased slow potentials in respon

37 The lipid content of a beer affects its ability to form a stable head of foam a

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

39 Lipids content of beer affects the ability to form a stable head of foam a

40 om other volatile compounds generated during beer aging.

41 rder to show an ET quantitative application, beer alcohol content was predicted from the array data e

42 In beer-allergic patients the diagnostic workup may point t

43 Most cases of beer allergy reported so far have been associated with h

44 most commonly consumed alcoholic beverages, beer among men and wine among women, were inversely asso

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

46 ory of urticaria and dyspnoea after drinking beer and a weak skin reactivity to commercial corn extra

47 nt underwent SPT with 36 different brands of beer and an open challenge with those scoring negative w

48 cereals are raw materials for production of beer and beer-based drinks, the occurrence mycotoxins in

49 /day within the Spanish diet, bread, pilsner beer and biscuits being the foods that contributed most.

50 , melanoidins from coffee, biscuits, pilsner beer and chocolate being those which possessed more anti

51 een two instrumental responses in pursuit of beer and chocolate reinforcers while their EEG reactivit

52 all of television advertising images for top beer and distilled spirits brands that aired nationally

53 ls in chemically complex backgrounds such as beer and fruit juice.

54 ntained 25 g available carbohydrate, and the beer and glucose solution with alcohol contained 21 g al

55 reased the risk of incident gout, especially beer and hard liquor.

56 ations were determined in diluted pale lager beer and in nonalcoholic beer.

57 GIs of beer and nonalcoholic beer were 119 and 80, and IIs were

58 that is required for feeding preference for beer and other sources that have fermenting yeast.

59 outs, Chinese cabbage, millet sprouts, light beer and parsley.

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

61 he concentrations of MEC in samples of lager beer and rum and cola drink were, respectively, 1.2 and

62 The presence of monoethyl carbonate (MEC) in beer and sparkling wine is demonstrated for the first ti

63 t of 70 samples analysed (7 apple juices, 14 beers and 9 tomato sauces) resulted positive to at least

64 at about 10 kDa against the two SPT-positive beers and against maize with both patient's serum and th

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

66 ication assessments that integrate both 2012 Beers and STOPP criteria and consider cancer diagnosis,

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

68 .9 ng/ml in red wine, 14.3 +/- 0.48 ng/ml in beer, and 15.7 +/- 1.4 ng/g in bread crumb.

69 er with 4.5% alcohol by volume, nonalcoholic beer, and a glucose solution with alcohol once and the r

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

71 two [(11)C]RAC PET scans: one while tasting beer, and one while tasting Gatorade.

72 positive association was apparent for wine, beer, and spirits.

73 beverages (coffee, meal-replacement drinks, beer, and wine) were positively associated with the trea

74 P rabbit serum, whereas the two SPT-negative beers, and barley extract scored negative.

75 t using 2 SPT-positive beers, 2 SPT-negative beers, and barley, wheat, and maize extracts using both

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

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

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

79 Hops (Humulus lupulus), a main ingredient in beer, are valued as a source of bitter flavour and biolo

80 iation after 16weeks of storage, using fresh beer as a control.

81 eficiencies in relation to regular (alcohol) beers as shown by consumer evaluation.

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

83 oring, quality control, and determination of beer authenticity.

84 are raw materials for production of beer and beer-based drinks, the occurrence mycotoxins in 154 beer

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

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

87 et (chocolate, sweet wine, balsamic vinegar, beer, bread, breakfast cereals and biscuits) and their a

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

89 bitter acids in beer lee, a by-product from beer brewing process.

90 e MALDI-TOF-MS profiling as a rapid tool for beer brewing technology process monitoring, quality cont

91 In beer brewing, brewers worldwide strive to obtain product

92 te reinforcers while their EEG reactivity to beer, chocolate and neutral pictorial cues was recorded.

93 ic beverages worldwide, including palm wine, beer, cider, perry, and other plant sap- or fruit-derive

94 ut 70-80% of the total polyphenol content in beer comes from malt, and the remaining 30-20% from hops

95 ssociated to mycotoxins exposure for average beer consumers.

96 of European population to mycotoxins through beer consumption was assessed.

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

98 ccurred during mashing (54%), with fermented beer containing approximately 10% of the (77)Se initiall

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

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

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

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

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

104 PIMs were categorized by 2012 Beers Criteria, Screening Tool of Older Person's Prescri

105 identified using 2002 diagnosis-independent Beers criteria.

106 gnificantly larger slow potentials evoked by beer cues at various electrode clusters.

107 by increased slow potentials in response to beer cues, in social drinkers.

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

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

110 e concentration and the quality of lipids in beer depend on their composition in the raw materials an

111 as to verify the possibility to discriminate beers, depending on their style.

112 stored (RT) and cold temperature stored (CT) beer differed significantly from fresh, with the most su

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

114 principal component analysis put in evidence beer differences considering some fermentation condition

115 Despite that, for heavy beer drinkers, the contribution of this commodity to the

116 pack-years, quit 4 years ago), and drinks 3 beers each evening and more on weekends (up to a six-pac

117 Beers et al. reported that CD20 mAb-induced antigenic mo

118 d R2) and their related low- and non-alcohol beers (F1 and F2, respectively) from a Spanish manufactu

119 ell as between F1 and F2 and two non-alcohol beers (F3 and F4) from a non-Spanish producer.

120 itive foam properties of LTP1b would benefit beer fermentation and quality.

121 to monitor and assess process parameters in beer fermentation at different operative conditions.

122 to be used as a quality control tool in the beer fermentation process.

123 mentioned process parameters that define the beer fermentation.

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

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

126 Relative to the control flavor of Gatorade, beer flavor significantly increased self-reported desire

127 in beer while maintaining the typical wheat beer flavours.

128 Important proteins contributing to beer foam are lipid transfer proteins (LTPs), in particu

129 vo and prevent lipids from destabilising the beer foam.

130 7 of these compounds have been recognised in beer for the first time: feruloylquinic acid, caffeic ac

131 the conversion of complex yeast-fermentation beer from the corn kernel-to-ethanol industry into prima

132 nsorial descriptors of 32 samples of Pilsner beers from different brands were previously estimated by

133 Brewing lager beers from unmalted sorghum traditionally requires the u

134 Liquid foams are familiar from beer, frothed milk, or bubble baths; foams in general al

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

136 For separate alcoholic drinks, only beer had a positive significant effect on lumbar spine B

137 ompared with the reference glucose solution, beer had no significant effect on glucose or insulin IAU

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

139 es indicate a gradual improvement of bottled beer handling from the 1880s to the 1900s, with decreasi

140 e measurement of the glycemic index (GI) for beer has been considered challenging because of its low

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

142 of temperature on non-volatile compounds in beer has not been well characterised during storage.

143 Phenolic compounds in beer have received considerable interest.

144 GI values published for alcohol-containing beers have underestimated the true glycemic effects.

145 Beers high in polyphenol and hop acid contents were perc

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

147 rbohydrate-rich beverages have been used for beer in epidemiologic studies.

148 ivity as well as tolerance to many different beers in an allergic patient.

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

150 unknown samples and their application in the beer industry.

151 The results showed that all of the beers investigated exhibit antioxidant properties.

152 The foaming of beer is a manifestation of this effect.

153 Habitual exposure to beer is associated with increased abundance of spoilage

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

155 Beer is the second most consumed alcoholic beverage in E

156 orption in the ITO, causing a deviation from Beer-Lambert absorption that results in an optimum ITO t

157 therein coincide with those predicted by the Beer-Lambert law for a range of ferricyanide concentrati

158 Quantitative analysis is governed by Beer-Lambert Law relationships.

159 early related to platinum concentration (the Beer-Lambert Law).

160 rotomography (SXCMT) and an extension of the Beer-Lambert law.

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

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

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

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

165 Beer lee is found to contain isoxanthohumol (36.2 mug/g)

166 of prenylflavonoids and hop bitter acids in beer lee, a by-product from beer brewing process.

167 r different types of alcoholic beverage (eg, beer, liquor, and wine) separately.

168 llfish, fish, peanuts, rice, butter, coffee, beer, liquor, total alcohol, and multivitamins were each

169 Beers made from malt extract were hopped with 3 distinct

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

171 The biosensor's estimate of maltose in beer matched that of a commercial enzyme-linked assay bu

172 Mass Spectrometry (MALDI-TOF-MS) analysis of beer mixed with 2,5-dihydroxybenzoic acid solution.

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

174 pot center were not found characteristic for beers of different source and technology.

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

176 useful for the analysis of highest incidence beer off-flavours.

177 cluding bread, cereals, fruit, jars of wine, beer, oil, meat, and poultry were included in the burial

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

179 tween alcohol intake (from wine but not from beer or spirits) and spine BMD (P = 0.01) and a negative

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

181 nt of commercial beers varied 6.5-fold, with beers originating from America having higher Se concentr

182 ory panel observations indicated significant beer oxidation after 12 and 16weeks of storage, with hig

183 candidate non-volatile metabolite marker for beer oxidation and staling.

184 These data support that temperature affected beer oxidation during short-term storage, and reveal 5-m

185 While no detailed record of beer pasteurization at the time is available, historic s

186 Brazilian beers phenolics profile was distinct from that of Europe

187 ct: responding for beer was increased when a beer picture was presented.

188 been used for an accurate identification of beer polyphenols.

189 d RED printed in green) and for alcohol (eg, BEER), positive (eg, HAPPY) and negative (eg, MAD) emoti

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

191 The interest in studying hops and beer prenylflavanoids, isoxanthohumol, xanthohumol, and

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

193 rom different raw materials commonly used in beer production, namely barley, corn and hop-derived pro

194 es of the effects of 20th century science on beer production.

195 In women, beer promoted the lowest blood alcohol levels over the 6

196 study, two important sensorial parameters of beer quality - bitterness and grain taste - were correla

197 or a long time because of their influence on beer quality and yeast metabolism.

198 fermentation as well as negative effects on beer quality.

199 and they may exert considerable influence on beer quality.

200 s (PCA) showed natural sample grouping among beer raw materials.

201 redominant chemical families in the targeted beer raw materials.

202 e alcoholic beverages used in the study were beer, red wine, whisky and "cachaca".

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

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

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

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

207 Guidelines such as Beer's criteria regarding appropriateness of medications

208 ssion tomography (PET), we hypothesized that beer's flavor alone can reduce the binding potential (BP

209 Quenching obeyed Beer's law in a concentration range of 20-260 microM.

210 The ninhydrin-cyanide system obeys Beer's law in the range from 20 mug L(-1) to 800 mug L(-

211 Compliance with Beer's law was also evident in a range of concentrations

212 Beer's law was obeyed in the concentration range of 0.6-

213 The Lambert-Beer's law was obeyed in the range of 0.07-3.0 mug mL(-1

214 Beer's law was obeyed up to 450 ng mL(-1) of iron.

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

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

217 timate maltose concentration in a commercial beer sample in a real-time, continuous flow format.

218 in Trolox Equivalents, e.g. muM trolox in a beer sample of 100ml.

219 ylhydrazyl) with the antioxidants found in a beer sample.

220 ral hours of continuous operation with lager beer samples (n = 40).

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

222 dy, we analyze the content of original lager beer samples from the 1880s, 1890s and 1900s with emphas

223 altooligosaccharides directly from untreated beer samples is presented.

224 carbohydrate mixtures as exemplified on six beer samples of different styles.

225 LDI sample spot, we were able to distinguish beer samples of the same brand produced by different bre

226 on the antioxidant activities of commercial beer samples was investigated using two-way hierarchical

227 sed drinks, the occurrence mycotoxins in 154 beer samples was topic of investigation in this study.

228 For this purpose beer samples were analyzed with the ET without any pretr

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

230 t and reliable determination of Fumonisin in beer samples with recovery rate of 87-105%.

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

232 ify and quantify volatile thiols in wine and beer samples.

233 cleavage during the production of different beer samples.

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

235 e profiles of starch fragments in commercial beer samples.

236 Non-alcohol beers show taste deficiencies in relation to regular (al

237 -18)mol) levels of RNA and DNA isolated from beer spoilage bacterial cells Lactobacillus brevis have

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

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

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

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

242 Beer SPT scored positive in 30/36 cases.

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

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

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

246 2012 Beers, STOPP, and HEDIS criteria classified 173 occurren

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

248 n glucose or insulin IAUCs, and nonalcoholic beer tended to reduce the glucose IAUC (P = 0.06) but no

249 tially a new raw material to produce organic beer that might have beneficial effects with its increas

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

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

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

253 While enniatins were not detectable in final beers, they were almost quantitatively transferred to sp

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

255 sed to recover the five ATs by apple juices, beers, tomato sauces, olives and dried basil.

256 at are typically not rich in sugars, such as beer, trigger attractive gustatory responses in Drosophi

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

258 tion to valued taste characteristics of each beer type.

259 r the discrimination of different commercial beer types is presented.

260 5-MTA on flavour and aging within different beer types.

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

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

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

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

265 The selenium content of commercial beers varied 6.5-fold, with beers originating from Ameri

266 - 5.4%, 98.6 +/- 6.4%, and 67.0 +/- 4.5% for beer, walnut, tomato and sour cherry samples, respective

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

268 ated a behavioral PIT effect: responding for beer was increased when a beer picture was presented.

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

270 Further, the immune reactive LTP of one beer was separated by HPLC and the chromatogram was comp

271 ee and total sulphur dioxide recommended for beers was applied directly to wines.

272 The Se concentration of 128 commercial beers was measured, using inductively coupled plasma-mas

273 carbohydrates content of brewpub commercial beers was very variable, ranging from 19.3 to 1469mg/L (

274 e alcohol consumption, specifically wine and beer, was associated with a lower hazard of abdominal ao

275 ns higher polyphenol amounts than the liquid beer waste.

276 GIs of beer and nonalcoholic beer were 119 and 80, and IIs were 130 and 88, respectiv

277 , intakes of green and black tea, soups, and beer were also individually associated with LSI values.

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

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

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

281 These beers were appraised sensorially to determine the impact

282 fteen different samples of Brazilian Pilsner beers were developed.

283 e antioxidant properties of various kinds of beers were investigated using electron paramagnetic reso

284 (6-methoxy-benzoxazolin-2-one), found in two beers, were measured at concentrations ranging from 2.4

285 d were further examined on a set of 17 lager beers, where the fingerprints containing protein signals

286 s of 400 L. brevis cells isolated from 1L of beer, which fits the "alarm signal" range (from 1 to 100

287 allows minimising the content of styrene in beer while maintaining the typical wheat beer flavours.

288 y (mean: 48 y) without baseline CAD reported beer, wine, and spirits consumption at baseline (1969-19

289 ation processes, including the production of beer, wine, sake, bread, and chocolate.

290 er design, 10 healthy volunteers were served beer with 4.5% alcohol by volume, nonalcoholic beer, and

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

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

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

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

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

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

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

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

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

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