Food flavor plays an important role in the consumption and acceptance of food, food
production as well as food science research. Chromatography-mass spectrometry and …

The presence of physical, chemical, or microbiological contaminants in beer represents a
broad and worthy problem with potential implications for human health. The expansion of …

The aim of this study was to assess the possibility of sha** properties of beers at the stage
of brewing wort production with the use of various types of special malts (chocolate pale …

Consumers' demand for functional fermented food that can fulfill nutritional needs and help
maintain a balanced diet while also having a positive impact on one's health status is …

This study explores the potential of Maiorca wheat malt as an alternative ingredient in beer
production, investigating its impact on the brewing process and beer quality at different …

This study attempts to explore the suitable conditions for the detection of volatile flavor
compounds (VFCs) in Ningxiang pork by headspace solid-phase microextraction and gas …

To evaluate the differences in the volatile compound profile of dark and pale beers
fermented by different strains of brewer's yeast, gas chromatography with flame ionization …

The chromatographic analysis of volatile flavor and fragrance compounds is performed
routinely in several industries and in many fields of scientific research. Typical applications …

This study aims to evaluate the financial and economic feasibility of implementing a
biorefinery to process the solid waste, called brewers' spent grain, generated in the …

In recent years, interest in non-Saccharomyces yeasts for the innovation and development of
different and alternative beer styles has been increasing, especially for the microbrewing …