[HTML][HTML] The analysis of volatile compounds through flavoromics and machine learning to identify the origin of traditional Chinese fermented shrimp paste from …
K Lu, L Liu, Z Xu, W Xie - Lwt, 2022 - Elsevier
Traditional Chinese fermented shrimp paste is a national geographical indication product
with a distinctly regional flavor. The great commercial value and highly appreciated aroma …
with a distinctly regional flavor. The great commercial value and highly appreciated aroma …
[HTML][HTML] Maiorca wheat malt: A comprehensive analysis of physicochemical properties, volatile compounds, and sensory evaluation in brewing process and final …
IM Gugino, V Alfeo, MR Ashkezary, O Marconi… - Food Chemistry, 2024 - Elsevier
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 …
production, investigating its impact on the brewing process and beer quality at different …
[HTML][HTML] An integrative multi-omics approach aimed to gain insight on the effect of composition, style, yeast, and wheat species on wheat craft beer flavour
R De Flaviis, V Santarelli, S Grilli, G Sacchetti - Food Chemistry, 2024 - Elsevier
This study was aimed to unravel the effect of raw materials (barley and wheat), wheat
concentration (0, 25, 40, and 100%), wheat species (common and durum), beer style …
concentration (0, 25, 40, and 100%), wheat species (common and durum), beer style …
Heritage and modern wheat varieties discrimination by volatiles profiling. Is it a matter of flavor?
Nowadays, the interest in ancient wheat is increasing and this trend point towards the local
production of crops and is connected to sustainability. In this study, two ancient wheat …
production of crops and is connected to sustainability. In this study, two ancient wheat …
Tracking wheat variety and origin by the shape analysis of the volatiles fingerprint of wheat kernels and wheat beers
R De Flaviis, V Santarelli, G Sacchetti - Applied Sciences, 2022 - mdpi.com
The Volatile Organic Compounds (VOCs) of common wheat of different origin (variety and
altitude of cultivation) and craft wheat beers produced by using the wheat themselves were …
altitude of cultivation) and craft wheat beers produced by using the wheat themselves were …
Conventional and innovative extraction technologies to produce food‐grade hop extracts: influence on bitter acids content and volatile organic compounds profile
Hop extracts represent a natural alternative to synthetic food additives because of their high
content of bitter acids and volatile organic compounds (VOCs) with bittering, flavoring, and …
content of bitter acids and volatile organic compounds (VOCs) with bittering, flavoring, and …
[HTML][HTML] In-depth analysis of volatolomic and odorous profiles of novel craft beer by permutation test features selection and multivariate correlation analysis
This research explored the impact of binary cereal blends [barley with durum wheat (DW)
and soft wheat (CW)], four autochthonous yeast strains (9502, 9518, 14061 and 17290) and …
and soft wheat (CW)], four autochthonous yeast strains (9502, 9518, 14061 and 17290) and …
Wheat craft beer made from AFB1-contaminated wheat malt contains detectable mycotoxins, retains quality attributes, but differs in some fermentation metabolites
FF Bezerril, TC Pimentel, KP de Aquino… - Food Research …, 2023 - Elsevier
Levels of aflatoxin B 1 (AFB 1) were measured during the production of wheat craft beer
made with wheat malt contaminated with AFB 1 (1.23 µg/kg). A wheat craft beer made with …
made with wheat malt contaminated with AFB 1 (1.23 µg/kg). A wheat craft beer made with …
[HTML][HTML] Effects of brewing procedures and oenological yeasts on chemical composition, antioxidant activity, and sensory properties of emmer-based craft beers
Emmer is among the most ancient domesticated grains. In craft brewing, emmer is used in
an adjunct, due to its tannic astringency and typical nutty aroma. The aim of this study was to …
an adjunct, due to its tannic astringency and typical nutty aroma. The aim of this study was to …
Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers
A Pirrone, V Naselli, R Prestianni, IM Gugino… - Food Research …, 2025 - Elsevier
The craft beer industry is becoming increasingly interested in the production of innovative
beers. A novel approach, designated as “primary souring,” employs diverse yeast species …
beers. A novel approach, designated as “primary souring,” employs diverse yeast species …