Volatile Compound Profiling in Czech and Spanish Lager Beers in Relation to Used Production Technology

Flavor-active esters: Adding fruitiness to beer

Kevin J. Verstrepen, Guy Derdelinckx, J. P. Dufour et al. · Journal of Bioscience and Bioengineering · 2003 · 432 citations

Agriculture, Chemistry, Food Science +12

High-Gravity Brewing: Effects of Nutrition on Yeast Composition, Fermentative Ability, and Alcohol Production

Gregory P. Casey, C. A. Magnus, W. M. Ingledew · Applied and Environmental Microbiology · 1984 · 265 citations · Full text

Agriculture, Microbiology, Nutrition +17

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

Assessment of the aroma profiles of low-alcohol beers using HS-SPME–GC-MS

Montserrat Riu-Aumatell, Pere Miro, A. Serra-Cayuela et al. · Food Research International · 2014 · 142 citations

Agriculture, Food Science, Food Analysis +9

Alcohol-free Beer: Methods of Production, Sensorial Defects, and Healthful Effects

Sara Sohrabvandi, Mohammad Mousavi, Shabnam Razavi et al. · Food Reviews International · 2010 · 134 citations

Agriculture, Food Science, Beverage Management +12