Biblio
“Isomerization and Degradation Kinetics of Hop ( Humulus lupulus ) Acids in a Model Wort-Boiling System”, Journal of Agricultural and Food Chemistry, vol. 53, no. 11, pp. 4434 - 4439, 2005.
, “Factors Affecting Hop Bitter Acid Isomerization Kinetics in a Model Wort Boiling System”, Journal of the American Society of Brewing Chemists, vol. 647069785344359, no. 1, pp. 29 - 32, 2006.
, “Alpha-Acids Do Not Contribute Bitterness to Lager Beer”, Journal of the American Society of Brewing Chemists, vol. 6557992, no. 1, pp. 26 - 28, 2007.
, “Bitterness-Modifying Properties of Hop Polyphenols Extracted from Spent Hop Material”, Journal of the American Society of Brewing Chemists, vol. 66319191905059252749499953710879992, no. 3, pp. 174 - 183, 2008.
, “Foam-stabilizing effects and cling formation patterns of iso-alpha-acids and reduced iso-alpha-acids in lager beer.”, J Agric Food Chem, vol. 56, no. 18, pp. 8629-34, 2008.
, “Relative Bitterness of Reduced and Nonreduced Iso-α-Acids in Lager Beer”, Journal of the American Society of Brewing Chemists, vol. 66256089579108, no. 2, pp. 88 - 93, 2008.
, BeerBeer color. Elsevier, 2009, pp. 213 - 227.
, “The Bitter Qualities of Reduced and Nonreduced Iso-α-acids”, Journal of the American Society of Brewing Chemists, vol. 676625360579108, no. 1, pp. 8 - 13, 2009.
, “The Human Bitterness Detection Threshold of Iso-α-Acids and Tetrahydro-Iso-α-Acids in Lager Beer”, Journal of the American Society of Brewing Chemists, vol. 67196040498888108, no. 4, pp. 200 - 205, 2009.
, “A Discussion of Polyphenols in Beer Physical and Flavour Stability”, Journal of the Institute of Brewing, no. 41133Supplement123322214102122341-26633131-2313111221742432312310101111336125941841-41073221113111122332212, pp. 369 - 380, 2010.
, “Using a change-point model to describe temporal bitter relationships among hop-derived compounds”, Food Quality and Preference, vol. 21, no. 7, pp. 820 - 826, 2010.
, “Aphids”, in Companion to Beer, Oxford University Press, Inc., 2011.
, “Chelating Properties and Hydroxyl-Scavenging Activities of Hop α- and Iso-α-Acids”, Journal of the American Society of Brewing Chemists, vol. 692748461751812614010623425522422416585142653349115405332101792665147210882026122614294536654397116265114, no. 3, pp. 133 - 138, 2011.
, “Hop Breeding”, in Companion to Beer, Oxford University Press, Inc, 2011.
, Flavor Chemistry of Wine and Other Alcoholic Beverages, vol. 1104. Washington, DC: American Chemical Society, 2012.
, Flavor chemistry of wine and other alcoholic beverages. American Chemical Society, 2012.
, “Evaluation of Nonvolatile Chemistry Affecting Sensory Bitterness Intensity of Highly Hopped Beers.”, J Agric Food Chem, vol. 66, no. 13, pp. 3505-3513, 2018.
, “Evidence of Dextrin Hydrolyzing Enzymes in Cascade Hops ( Humulus lupulus).”, J Agric Food Chem, vol. 66, no. 34, pp. 9121-9126, 2018.
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