Comparison of carbonyl profiles from Czech and Spanish lagers: Traditional and modern technology

Contribution of staling compounds to the aged flavour of lager beer by studying their flavour thresholds

Daan Saison, David P. De Schutter, Bregt Uyttenhove et al. · Food Chemistry · 2008 · 244 citations

Agriculture, Chemistry, Food Science +14

Flavor chemistry of beer : part ii : flavour and threshold of 239 aroma volatiles

Morten Meilgaard · Medical Entomology and Zoology · 1975 · 234 citations

Agriculture, Chemistry, Food Science +15

Aging characteristics of different beer types

Bart Vanderhaegen, Filip Delvaux, Luk Daenen et al. · Food Chemistry · 2006 · 149 citations

Agriculture, Enology, Aging +8

Monitoring the influence of high-gravity brewing and fermentation temperature on flavour formation by analysis of gene expression levels in brewing yeast

Sofie Saerens, Pieter J. Verbelen, Nele Vanbeneden et al. · Applied Microbiology and Biotechnology · 2008 · 146 citations

Agriculture, Food Science, Molecular Biology +17

Flavor chemistry of beer : Part II : Flavor and threshold of 239 aroma volatiles

Morten Meilgaard · Medical Entomology and Zoology · 1975 · 144 citations

Agriculture, Chemistry, Food Science +14