Flavour‐active volatile compounds in beer: production, regulation and control

AO Olaniran, L Hiralal, MP Mokoena… - Journal of the Institute …, 2017 - Wiley Online Library
Many classes of compounds have been shown to play an important role in the development
of flavour characteristics of beer. This significantly influences its taste and sensory …

Evaluating metabolic stress and plasmid stability in plasmid DNA production by Escherichia coli

F Silva, JA Queiroz, FC Domingues - Biotechnology advances, 2012 - Elsevier
In the context of recombinant DNA technology, the development of feasible and high-
yielding plasmid DNA production processes has regained attention as more evidence for its …

Iso-α-acids, bitterness and loss of beer quality during storage

I Caballero, CA Blanco, M Porras - Trends in Food Science & Technology, 2012 - Elsevier
The attractive flavor of beer changes rapidly upon storage and limits the shelf life of this
beverage. This degradation is due to several factors that may be associated with the …

Spectrofluorometric analysis combined with machine learning for geographical and varietal authentication, and prediction of phenolic compound concentrations in red …

RKR Ranaweera, AM Gilmore, DL Capone… - Food Chemistry, 2021 - Elsevier
Fluorescence spectroscopy is rapid, straightforward, selective, and sensitive, and can
provide the molecular fingerprint of a sample based on the presence of various …

Gold nanoparticle/carbon nanotube hybrids as an enhanced material for sensitive amperometric determination of tryptophan

Y Guo, S Guo, Y Fang, S Dong - Electrochimica Acta, 2010 - Elsevier
In this work, a highly sensitive electrochemical sensor for the determination of tryptophan
(Trp) was fabricate by electrodeposition of gold nanoparticles (AuNPs) onto carbon …

Poly-glutamic acid modified carbon nanotube-doped carbon paste electrode for sensitive detection of L-tryptophan

X Liu, L Luo, Y Ding, D Ye - Bioelectrochemistry, 2011 - Elsevier
A novel poly-glutamic acid (PGA) film modified carbon paste electrode (CPE) incorporating
carbon nanotubes (CNTs) was first prepared for the determination of l-tryptophan (l-Trp) …

Fluorescence spectroscopy and imaging instruments for food quality evaluation

E Sikorska, I Khmelinskii, M Sikorski - Evaluation technologies for food …, 2019 - Elsevier
Fluorescence spectroscopy studies fluorescent components directly in a food matrix.
Hyperspectral fluorescence imaging additionally reveals spatial distribution of fluorescent …

Excitation-emission matrix fluorescence spectroscopy coupled with multi-way chemometric techniques for characterization and classification of Chinese lager beers

H Fang, HL Wu, T Wang, WJ Long, AQ Chen, YJ Ding… - Food chemistry, 2021 - Elsevier
This paper proposed excitation-emission matrix fluorescence spectroscopy coupled with
multi-way chemometric techniques for characterization and classification of Chinese pale …

A review on the application of chemometrics and machine learning algorithms to evaluate beer authentication

NL da Costa, MS da Costa, R Barbosa - Food Analytical Methods, 2021 - Springer
Beer is considered one of the top three most popular drinks, being consumed all over the
world. During the last few decades, discrimination of beverages and food products has …

Analytical applications of second-order calibration methods

V Gómez, MP Callao - Analytica chimica acta, 2008 - Elsevier
Second-order calibration methods are gaining widespread acceptance among the analytical
community mainly because:(1) a wide range of analytical instrumentation is available that …