Open Access
BIO Web Conf.
Volume 59, 2023
2023 5th International Conference on Biotechnology and Biomedicine (ICBB 2023)
Article Number 01016
Number of page(s) 5
Section Biotechnology and Cell Structure Analysis
Published online 08 May 2023
  • Laws, D., Grimmett, C. M., Bett, G., Scott, R. W., Marsh, A. S., & Wheldon, A. G.. (2013). Preparation of oil rich hop extracts and their addition to beer on the pilot - scale using liquid carbon dioxide*. Journal of the Institute of Brewing, 89(1), 28–33. [Google Scholar]
  • Praet, T., Opstaele, F. V., Jaskula-Goiris, B., Aerts, G., & Cooman, L. D. (2012). Biotransformations of hop-derived aroma compounds by saccharomyces cerevisiae upon fermentation. Cerevisia, 36(4), 125–132. [CrossRef] [Google Scholar]
  • Jirásko, R., Holčapek, M., Vrublová, E., Ulrichová, J., & Šimánek, V. (2010). Identification of new phase II metabolites of xanthohumol in rat in vivo biotransformation of hop extracts using highperformance liquid chromatography electrospray ionization tandem mass spectrometry. Journal of Chromatography A, 1217(25), 4100–4108. [CrossRef] [PubMed] [Google Scholar]
  • Shellhammer, Thomas, H., Algazzali, Victor, & Vollmer. (2017). Aroma properties of lager beer dryhopped with oxidized hops. Journal of the American Society of Brewing Chemists. [Google Scholar]
  • Nils, Rettberg Martin, Biendl Leif-Alexander, & Garbe. (2018). Hop aroma and hoppy beer flavor: chemical backgrounds and analytical tools—a review. Journal of the American Society of Brewing Chemists. [Google Scholar]
  • Kolayli, S., Şahіn, H., Ulusoy, E., & Tarhan, Ö. (2010). Phenolic Composition and Antioxidant Capacities of Helichrysum plicatum. Hacettepe Journal of Biology and Chemistry, 38(4), 269–276. [Google Scholar]
  • Shellhammer, Thomas, H., Vollmer, & Daniel, M. (2016). Influence of hop oil content and composition on hop aroma intensity in dry-hopped beer. Journal of the American Society of Brewing Chemists. [Google Scholar]
  • Goiris, K., de Ridder, M., de Rouck, G., Boeykens, A., Van Opstaele, F., Aerts, G., de Cooman, L., & de Keukeleire, D. (2002). The Oxygenated Sesquiterpenoid Fraction of Hops in Relation to the Spicy Hop Character of Beer. Journal of the Institute of Brewing, 108(1), 86–93. [CrossRef] [Google Scholar]
  • Nance, M. R., & Setzer, W. N.. (2011). Volatile components of aroma hops (humulus lupulus l.) commonly used in beer brewing. Journal of brewing & distilling. [Google Scholar]
  • Field, J. A., Nickerson, G., James, D. D., & Heider, C. (1996). Determination of Essential Oils in Hops by Headspace Solid-Phase Microextraction†. Journal of Agricultural and Food Chemistry, 44(7), 1768–1772. [CrossRef] [Google Scholar]
  • King, A., & Richard Dickinson, J. (2000). Biotransformation of monoterpene alcohols by Saccharomyces cerevisiae, Torulaspora delbrueckii and Kluyveromyces lactis. Yeast, 16(6), 499–506.<499::AID-YEA548>3.0.CO;2-E [CrossRef] [PubMed] [Google Scholar]
  • Yang, X., & Deinzer, M.. (1994). Hydrolysis and rearrangement reactions of caryophyllene oxide. Journal of Natural Products, 57(4), 514–517. [CrossRef] [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.