Heterocyclic compounds
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- Effect of non-enzymatic browning on flavour, colour and antioxidative activity of dark specialty malts – A review
- Antioxidative Activity of Heterocyclic Compounds Found in Coffee Volatiles Produced by Maillard Reaction
- Novel method for determination of heterocyclic compounds and their impact in brewing technology
- Flavour from crystal malt
- Flavour volatiles of ‘malt beverage’ from roasted sorghum
- Modelling flavour formation in roasted malt substrates under controlled conditions of time and temperature
- Flavors in Malt Whisky: A Review
- Thermal Volatile Generation in Barley Malt: Online MS Studies
- Nitrogen-containing heterocyclic compounds identified in the volatile flavor constituents of roasted beef
- Influence of beer marinades on the reduction of carcinogenic heterocyclic aromatic amines in charcoal-grilled pork meat
- Narziss, L.; Miedaner, H.; Schwill-Miedaner, A.; Schmidt, R. Nitrogen-heterocyclic compounds in malt, during wort production and in different beers Cerevisia (Belgium) 1986;11(3):121-134.
- Postfermentation Adjustment of Beer Quality Using Extracts from Speciality Malts
- Chemical characterization of differences between ales and lagers
- The 1990 Laurence Bishop Silver Medal Lecture* The desideratum for flavour control
- Formation of flavour components during the production of dark specialty malts
- Factors governing the content of some heterocyclic compounds in beer
- Basic compounds contributing to beer flavour
- Studies on the volatile composition in crystal malts by using HS-SPME–GC-MS
- Antioxidative Activity of Volatile Chemicals Extracted from Beer
- Structural Correlation of Some Heterocyclic Chalcone Analogues and Evaluation of Their Antioxidant Potential
- Antioxidant Properties of Heterocyclic Intermediates of the Maillard Reaction and Structurally Related Compounds
- Synthesis, characterization, and antioxidant activity of heterocyclic Schiff bases
- Antioxidative activity of heterocyclic compounds formed in Maillard reaction products
- Flavor Contribution and Formation of Heterocyclic Oxygen-Containing Key Aroma Compounds in Thermally Processed Foods
- Relationships between Antioxidant Activity, Color, and Flavor Compounds of Crystal Malt Extracts
- Formation of Flavor, Color, and Reducing Power during the Production Process of Dark Specialty Malts
- Comprehensive Analysis of Different Contemporary Barley Genotypes Enhances and Expands the Scope of Barley Contributions to Beer Flavor
- Mass Spectrometry Metabolomics of Hot Steep Malt Extracts and Association to Sensory Traits
- Pilot sensomic study revealing the potential of amino acids to highly influence sensory properties of a lager beer
- α‐Acetyl‐N‐heterocycles in the Maillard reaction
- Chapter 2 in Beer: A Quality Perspective