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Gas chromatography-olfactometry (GC-O) analyses of the aroma components extracted from Pilsner-type beer were performed. The… Expand Herein, we report the first example of a paper-based screen-printed biosensor for the detection of ethanol in beer samples… Expand The Maillard reaction is important for beer color and flavor, but little is known about the occurrence of individual glycated… Expand Recent brewing trials indicated the occurrence of valuable bitter compounds in the hard resin fraction of hop. Aiming at the… Expand Although Maillard reaction plays a pivotal role during preparation of food, only few investigations concerning the role of… Expand The effect of marinating meat with Pilsner beer, nonalcoholic Pilsner beer, and Black beer (coded respectively PB, P0B, and BB… Expand This study investigates the risk of arsenic (As) exposure to the communities in rural Bengal, even when they have been supplied… Expand Genoderma lucidum among all other cultivated mushrooms is unique for its medicinal, rather than nutritional value. A woody… Expand With the aim of determining the formation of alpha-dicarbonyl intermediates during beer aging on the shelf, alpha-dicarbonyls… Expand ABSTRACT: Pelchat and Danowski found a significantly higher proportion of nontasters of 6‐n‐propylthiouracil (PROP) among… Expand