For the past 100 years, polyphenol research has played a central role in brewing science.
The class of phenolic substances comprises simple compounds built of 1 phenolic group as …

Flavonoids have elicited significant attention as a result of their importance in plants, their
influence on the properties of natural-product derived commodities and especially as a …

Glandular trichomes are specialized anatomical structures that accumulate secretions with
important biological roles in plant-environment interactions. These secretions also have …

Wine and beer are nowadays the most popular alcoholic beverages, and the benefits of their
moderate consumption have been extensively supported by the scientific community. The …

Genetics and environment both influence the content of hop (Humulus lupulus L.) aroma
compounds. The effects of these two factors on aroma glycosides, which can change the …

Hop (Humulus lupulus L. var Lupulus) is a diploid, dioecious plant with a history of
cultivation spanning more than one thousand years. Hop cones are valued for their use in …

Background Bitter acids (eg humulone) are prenylated polyketides synthesized in lupulin
glands of the hop plant (Humulus lupulus) which are important contributors to the bitter …

Hop (Humulus lupulus L.) cones are widely used by the beer industry to provide flavor,
aroma, and bitterness due to the presence of α-acids, β-acids, and volatile oil components …

Bitter acids, known for their use as beer flavoring and for their diverse biological activities,
are predominantly formed in hop (Humulus lupulus) glandular trichomes. Branched short …

To evaluate the intraspecific diversity of wild Humulus lupulus in Northern Italy, 22 hop
accessions were collected from distinct populations. The selected germplasm was …