Beer inevitably changes over time: the colour will darken, haze may form, and stale flavours
develop, while others fade. The challenge of maintaining the fresh flavour quality of beer …

Generally referred to as polyphenols (PPs), beer flavonoids such as the flavan‐3‐ols and
their condensed products, the proantho‐cyanidins, represent a class of readily oxidizable …

Electron spin resonance (ESR) spectroscopy is able to directly measure the chemical
species with unpaired electrons and has been widely used in a number of research fields …

Electron paramagnetic resonance (EPR) spectroscopy provides information about the
physical and chemical properties of materials by detecting paramagnetic states …

A relationship between EPR and spectrophotometric parameters related to beer staling and
antioxidant activity, was identified. AUC (area under the curve), intensity at 150 min (T150) …

Beer flavor stability is a key quality parameter as brewers seek to maintain the quality of their
product throughout the supply chain. The electron paramagnetic resonance (EPR) oxidative …

The trapping of a short-lived free radical with a diamagnetic spin trap to generate a
persistent spin adduct which could be characterized by its EPR spectrum constitutes the well …

Transition metals, including copper, iron, and manganese, are known to catalyze the
generation of reactive oxygen species (ROS) in beer leading to reduced product stability …

Dynamic nuclear polarization (DNP) of nuclei coupled to paramagnetic centers has been
used since the early years of magnetic resonance to obtain information about molecular …

The formation of short-lived and stable radicals was investigated using electron
paramagnetic resonance (EPR) spectroscopy and compared with hydroperoxides and …