Beer is one of the most consumed drinks around the world, containing a variety of
compounds that offer both appreciated sensorial characteristics and health advantages …

For the past 100 years, polyphenol research has played a central role in brewing science.
The class of phenolic substances comprises simple compounds built of 1 phenolic group as …

Female hop cones are used extensively in the brewing industry, but there is now increasing
interest in possible uses of hops for non-brewing purposes, especially in the pharmaceutical …

The antioxidant activity and phenolic composition of brewer's spent grain (BSG) extracts
obtained by microwave-assisted extraction from two malt types (light and dark malts) were …

This review provides an overview on the influence of malting and brewing on the overall
phenolic content of barley malt and beer. Beer phenolics are mainly originated from barley …

The acceptance of beer among consumers is most influenced by the taste and aroma.
Polyphenols are widely responsible for both. Whereas polyphenols do not always result in a …

The aim of this work was to find differences in the volatile and phenolic profiles of the
traditional Romanian apple brandy pălinca aged with various species of wood chips. Seven …

Malt is the main raw material for beer production, which determines not only its taste and
aroma profile, but to a large extent its biological value, as well. The aim of the present …

In the past several years researchers have focused on the study of the antioxidant properties
of barley and barley malt as well as their influence on beer quality. Some malt constituents …

A simple and reliable method for the simultaneous determination of nine phenolic
compounds in barley and malted barley was established, using liquid chromatography …