Biblio

Found 22 results
Author [ Title(Asc)] Type Year
Filters: Author is Shellhammer, Thomas H.  [Clear All Filters]
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R
A. Fritsch and Shellhammer, T., 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.
H
K. M. Kolpin and Shellhammer, T., 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.
M. S. Townsend and Shellhammer, T., Hop Breeding, in Companion to Beer, Oxford University Press, Inc, 2011.
F
T. Kunimune and Shellhammer, T., 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.
M. C. Qian and Shellhammer, T., Eds., Flavor Chemistry of Wine and Other Alcoholic Beverages, vol. 1104. Washington, DC: American Chemical Society, 2012.
M. Qian and Shellhammer, T., Flavor chemistry of wine and other alcoholic beverages. American Chemical Society, 2012.
M. G. Malowicki and Shellhammer, T., 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.
D
P. M. Aron and Shellhammer, T., 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.
C
P. C. Wietstock and Shellhammer, T., 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.
B
I. R. McLaughlin, Lederer, C., and Shellhammer, T., 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.
A. Fritsch and Shellhammer, T., 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.
T. Shellhammer, BeerBeer color. Elsevier, 2009, pp. 213 - 227.
A
T. Shellhammer and Townsend, M. S., Aphids, in Companion to Beer, Oxford University Press, Inc., 2011.
A. Fritsch and Shellhammer, T., 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.
Y. Fang and Qian, M. C., ACS Symposium SeriesFlavor Chemistry of Wine and Other Alcoholic BeveragesDevelopment of C6 and Other Volatile Compounds in Pinot Noir Grapes Determined by Stir Bar Sorptive Extraction-GC-MS, vol. 1104. Washington, DC: American Chemical Society, 2012, pp. 81 - 99.
Y. Fang and Qian, M. C., Accumulation of C13-Norisoprenoids and Other Aroma Volatiles in Glycoconjugate Form During the Development of Pinot Noir Grapes, vol. 1104. Washington, DC: American Chemical Society, 2012, pp. 101 - 115.