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Analytical determination of antioxidant capacity of hop-derived compounds in beer using specific rapid assays (ORAC, FRAP) and ESR-spectroscopy
There is a relationship between antioxidant activity and ageing stability of beer. The high-throughput antioxidant capacity assays ORAC and FRAP,...
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Study of the influence of hop polyphenols on the sensory stability of lager beer
Improving the sensory stability of beer is still a motivating challenge for brewing research Some hop constituents, polyphenols and alpha-acids are...
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Hop green sprouts preservation and valorisation as semi-finished and finished products: impact of different treatments on microstructural, physical and chemical traits
Hop plants, produce edible sprouts, with interesting qualities, but their conservation is very poor. In this study, the effect of different...
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Antibacterial Activity of Prenylated Flavonoids Isolated from Hop against Fish Pathogens Streptococcus iniae and Vibrio vulnificus
Reducing fish pathogenic bacteria outbreak is important as it results in economic losses in aquaculture. Antibiotics are an inevitable tool to...
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The tolerance of brewing-related microorganisms to isomerized hop products and the effect on beer stability and quality
The growth inhibitions of four commercially available isomerized hop products, in which dihydro iso-α-acids, tetrahydro iso-α-acids, and hexahydro...
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Static or dynamic dry-hop** of beer: a comparison of analytical and sensory beer profiles
Dry-hop** is widely used by breweries of all sizes to achieve an intense hop aroma. Static (5-day) and dynamic (120-min) dry-hop** was compared...
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Novel and efficient approach to identify hop cultivars (Humulus lupulus L.) using cultivar identification diagram strategy based on fingerprint of flavonol di- and tri-O-glycosides
The profile of flavonoids in hops ( Humulus lupulus L.) showed a significant cultivar diversity applicable for distinguishing cultivars. The aims of...
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The physical properties, antioxidant and antimicrobial activity of chitosan–gelatin edible films incorporated with the extract from hop plant
The aim of this study was to develop active films based on blends of gelatin and/or chitosan containing different bioactive agents (hop extract, hop α ...
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Use of Humulus lupulus and Origanum vulgare as Protection Agents Against Oxidative Deterioration in “Deep-Fried Process”: Frying Model Assay with Sunflower Oil and High-Oleic Peanuts
Sunflower oil and peanuts are susceptible to oxidation reactions during the frying process. This study aimed to evaluate the efficacy of hop and...
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Oxidative Protection of Sunflower Oil Used in Industrial Process at High Temperature by Volatile Components from Origanum vulgare and Humulus lupulus Essential Oils
Lipid oxidation is the principal process of edible oil degradation. Therefore, the objective was to determine the antioxidant effect of hop and...
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Increased volatile thiol release during beer fermentation using constructed interspecies yeast hybrids
Interspecies hybridization has been shown to be a powerful tool for develo** and improving brewing yeast in a number of industry-relevant respects....
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Planar chromatography of bactericidal active fractions of extracts obtained from selected varieties of hops
In this paper, an attempt was made to carry out a chromatographic analysis of fractions of extracts containing substances with bactericidal activity,...
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Exclusive Raw Material for Beer Production? Addressing Greener Extraction Techniques, the Relevance, and Prospects of Hops (Humulus lupulus L.) for the Food Industry
Hops ( Humulus lupulus L.) are known worldwide for their application in the food industry by providing both aroma and flavor to the beer. Considering...
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Comparative Study of Three Sample Preparation Methods for Multi-residue Extraction of Pesticide Residues in Hop Samples
Three sample preparation procedures were compared for a multi-residue analysis of pesticides in hops: (a) modified Hengel’s method based on...
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An accurate approach to assessing the hop particle size and its filtration behavior during dry hop**
The hop pelletizing is not only influenced by the hop variety and the associated α-acid contents, but also by many annual and regional variations. In...
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Raw Material for Beer Manufacturing
Malt, the principal brewing raw material, contains extractable components and enzymes. Barley is the main raw material used in making beer, second...
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New Hopanoid, Chemical Profiling Using UPLC-ESI-MS/MS and Biological Activities of Centaurea pumilio
Few studies have been conducted on phytochemical constituents and biological activities of Centaurea pumilio L. Hence, fractions of root ethanolic...
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Effects of the mashing process on polyphenols and antiradical activity of beer
Mashing is one of the key steps in beer brewing which influences the sensory quality of beer. Polyphenols can affect the quality and stability of...
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Evaluation of prenylflavonoids and hop bitter acids in surplus yeast
This study developed a high performance liquid chromatography with diode array detection (HPLC–DAD) and tandem mass spectrometry (MS–MS) method for...
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Cytotoxicity of di-rhamnolipids produced by Pseudomonas aeruginosa RA5 against human cancerous cell lines
Rhamnolipid biosurfactant produced by Pseudomonas aeruginosa , possesses non-toxicity, environmental compatibility, a wide range of pH (4–8),...
