Carlos Silva Ferreira

Dry Hopping with the Dual-Purpose Varieties Amarillo, Citra, Hallertau Blanc, Mosaic, and Sorachi Ace: Minor Contribution of Hop Terpenol Glucosides to Beer Flavors

Marie-Lucie Kankolongo Cibaka, Carlos Silva Ferreira, Laura Decourrière et al. · Journal of the American Society of Brewing Chemists · 2017 · 32 citations

Food Chemistry, Bitter Hops, Polyphenolics +14

Why Humulinones are Key Bitter Constituents Only After Dry Hopping: Comparison With Other Belgian Styles

Carlos Silva Ferreira, Eloi Thibault de Chanvalon, Etienne Bodart et al. · Journal of the American Society of Brewing Chemists · 2018 · 19 citations · Full text

Food Chemistry, Medicine, Key Bitter Constituents +8

Why Craft Brewers Should Be Advised to Use Bottle Refermentation to Improve Late-Hopped Beer Stability

Carlos Silva Ferreira, Etienne Bodart, Sonia Collin · Beverages · 2019 · 14 citations · Full text

Flavoromics, Food Analysis, Organic Chemistry +16

Fate of Hop and Fermentation Odorants in Commercial Belgian Dry-Hopped Beers over 2 Years of Bottle Storage: Key-Role of Oxidation and Hop Esterases

Carlos Silva Ferreira, Sonia Collin · Journal of the American Society of Brewing Chemists · 2020 · 13 citations · Full text

Flavoromics, Chemical Composition, Food Analysis +18

Why Catechin and Epicatechin from Early Hopping Impact the Color of Aged Dry-Hopped Beers while Flavan-3-ol Oligomers from Late and Dry Hopping Increase Colloidal Instability

Carlos Silva Ferreira, Margaux Simon, Sonia Collin · Journal of the American Society of Brewing Chemists · 2022 · 11 citations · Full text

Biology, Food Chemistry, Early Hopping Impact +14