As the beer market is steadily expanding, it is important for the brewing industry to offer
consumers a product with the best organoleptic characteristics, flavour being one of the key …

In the present study we aimed at investigating, for the first time, phenolic compounds in
Brazilian beers of different types and styles. We also aimed at applying chemometrics for …

The consumers' interest towards beer consumption has been on the rise during the past
decade: new approaches and ingredients get tested, expanding the traditional recipe for …

Geopolymers have received considerable attention for their low cost, excellent mechanical
and physical properties, low energy consumption, and reduced greenhouse emissions …

Most chronic diseases have been demonstrated to have a link to nutrition. Within food and
nutritional research there is a major driver to understand the relationship between diet and …

An NMR and chemometric analytical approach to classify beers according to their brand
identity was developed within the European TRACE project (FP6‐2003‐FOOD‐2‐A, contract …

NMR has firmly established itself as an analytical tool that can quantify analyte
concentrations in complex mixtures in a rapid, cost-effective, accurate and precise manner …

High-field NMR is an expensive and important quality control technique. In recent years,
cheaper and simpler low-field NMR has become available as a new quality control …

Beer is the most common alcoholic beverage worldwide, and is an excellent source of
macro-and microelements, as well as phenolic compounds. In this study, a fast method for …

The antioxidant composition from four samples, brewer's spent grain (BSG), brewer's spent
yeast (BRY), a part of the process (POP—after hop addition), and craft beer (CRB) from five …