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Select item 100047871.

The Phenolic Compounds’ Role in Beer from Various Adjuncts

Irina N. Gribkova, Mikhail N. Eliseev, Irina V. Lazareva, Varvara A. Zakharova, Dmitrii A. Sviridov, Olesya S. Egorova, Valery I. Kozlov

Molecules. 2023 Mar; 28(5): 2295. Published online 2023 Mar 1. doi: 10.3390/molecules28052295

PMCID:: PMC10004787

Abstract Article PDF–2.8M

Select item 112435212.

Physiological Mechanisms by Which the Functional Ingredients in Beer Impact Human Health

Yawen Zeng, Hafiz Ghulam Muhu-Din Ahmed, Xia Li, Li’e Yang, Xiaoying Pu, Xiaomeng Yang, Tao Yang, Jiazhen Yang

Molecules. 2024 Jul; 29(13): 3110. Published online 2024 Jun 29. doi: 10.3390/molecules29133110

PMCID:: PMC11243521

Abstract Article PDF–1.2M

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Predicting and improving complex beer flavor through machine learning

Michiel Schreurs, Supinya Piampongsant, Miguel Roncoroni, Lloyd Cool, Beatriz Herrera-Malaver, Christophe Vanderaa, Florian A. Theßeling, Łukasz Kreft, Alexander Botzki, Philippe Malcorps, Luk Daenen, Tom Wenseleers, Kevin J. Verstrepen

Nat Commun. 2024; 15: 2368. Published online 2024 Mar 26. doi: 10.1038/s41467-024-46346-0

PMCID:: PMC10966102

Abstract Article PDF–12M

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The Influence of Hop Phenolic Compounds on Dry Hopping Beer Quality

Irina N. Gribkova, Larisa N. Kharlamova, Irina V. Lazareva, Maxim A. Zakharov, Varvara A. Zakharova, Valery I. Kozlov

Molecules. 2022 Feb; 27(3): 740. Published online 2022 Jan 24. doi: 10.3390/molecules27030740

PMCID:: PMC8838744

Abstract Article PDF–1.1M

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The Role of Bioactive Phenolic Compounds on the Impact of Beer on Health

Roberto Ambra, Gianni Pastore, Sabrina Lucchetti

Molecules. 2021 Jan; 26(2): 486. Published online 2021 Jan 18. doi: 10.3390/molecules26020486

PMCID:: PMC7831491

Abstract Article PDF–901K

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Association of Moderate Beer Consumption with the Gut Microbiota and SCFA of Healthy Adults

Natalia González-Zancada, Noemí Redondo-Useros, Ligia E. Díaz, Sonia Gómez-Martínez, Ascensión Marcos, Esther Nova

Molecules. 2020 Oct; 25(20): 4772. Published online 2020 Oct 17. doi: 10.3390/molecules25204772

PMCID:: PMC7587552

Abstract Article PDF–1.2M

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The Influence of Biomolecule Composition on Colloidal Beer Structure

Irina N. Gribkova, Michail N. Eliseev, Yuri D. Belkin, Maxim A. Zakharov, Olga A. Kosareva

Biomolecules. 2022 Jan; 12(1): 24. Published online 2021 Dec 24. doi: 10.3390/biom12010024

PMCID:: PMC8774254

Abstract Article PDF–620K

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Beer-gut microbiome alliance: a discussion of beer-mediated immunomodulation via the gut microbiome

Silu Zhang, Shuo Jin, Cui Zhang, Shumin Hu, Huajun Li

Front Nutr. 2023; 10: 1186927. Published online 2023 Jul 25. doi: 10.3389/fnut.2023.1186927

PMCID:: PMC10408452

Abstract Article PDF–806K

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Beer and Microbiota: Pathways for a Positive and Healthy Interaction

Corina-Aurelia Zugravu, Cosmin Medar, Loredana Sabina Cornelia Manolescu, Ciprian Constantin

Nutrients. 2023 Feb; 15(4): 844. Published online 2023 Feb 7. doi: 10.3390/nu15040844

PMCID:: PMC9966200

Abstract Article PDF–951K

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An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends

Mirella Nardini

Molecules. 2023 Apr; 28(7): 3221. Published online 2023 Apr 4. doi: 10.3390/molecules28073221

PMCID:: PMC10096009

Abstract Article PDF–545K

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Wine or Beer? Comparison, Changes and Improvement of Polyphenolic Compounds during Technological Phases

Sanja Radonjić, Vesna Maraš, Jovana Raičević, Tatjana Košmerl

Molecules. 2020 Nov; 25(21): 4960. Published online 2020 Oct 27. doi: 10.3390/molecules25214960

PMCID:: PMC7663142

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Alcoholic and Non-Alcoholic Beer Modulate Plasma and Macrophage microRNAs Differently in a Pilot Intervention in Humans with Cardiovascular Risk

Lidia Daimiel, Víctor Micó, Laura Díez-Ricote, Paloma Ruiz-Valderrey, Geoffrey Istas, Ana Rodríguez-Mateos, José María Ordovás

Nutrients. 2021 Jan; 13(1): 69. Published online 2020 Dec 28. doi: 10.3390/nu13010069

PMCID:: PMC7823561

Abstract Article PDF–4.3M

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Quantitation of Key Antioxidants and Their Contribution to the Oxidative Stability of Beer

Stefan Spreng, Corinna Dawid, Andreas Dunkel, Thomas Hofmann

J Agric Food Chem. 2024 Jul 24; 72(29): 16423–16437. Published online 2024 Jul 16. doi: 10.1021/acs.jafc.4c01000

PMCID:: PMC11273605

Abstract Article PDF–7.0M

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Features of Non-Alcoholic Beer on Cardiovascular Biomarkers. Can It Be a Substitute for Conventional Beer?

Marco Sancén, Asier Léniz, María Teresa Macarulla, Marcela González, Iñaki Milton-Laskibar, María P. Portillo

Nutrients. 2023 Jan; 15(1): 173. Published online 2022 Dec 30. doi: 10.3390/nu15010173

PMCID:: PMC9824297

Abstract Article PDF–300K

Select item 858708115.

Towards the Use of Adsorption Methods for the Removal of Purines from Beer

Catarina Almeida, Márcia C. Neves, Mara G. Freire

Molecules. 2021 Nov; 26(21): 6460. Published online 2021 Oct 26. doi: 10.3390/molecules26216460

PMCID:: PMC8587081

Abstract Article PDF–16M

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Aldehyde Accumulation in Aged Alcoholic Beer: Addressing Acetaldehyde Impacts on Upper Aerodigestive Tract Cancer Risks

Mariana Toledo Gonçalves Moreira, Patricia Ribeiro Pereira, Adriano Aquino, Carlos Adam Conte-Junior, Vania Margaret Flosi Paschoalin

Int J Mol Sci. 2022 Nov; 23(22): 14147. Published online 2022 Nov 16. doi: 10.3390/ijms232214147

PMCID:: PMC9698545

Abstract Article PDF–5.3M

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Mycotoxin profiling of 1000 beer samples with a special focus on craft beer

Jeroen Peters, Ruud van Dam, Ronald van Doorn, David Katerere, Franz Berthiller, Willem Haasnoot, Michel W. F. Nielen

PLoS One. 2017; 12(10): e0185887. Published online 2017 Oct 5. doi: 10.1371/journal.pone.0185887

PMCID:: PMC5628871

Abstract Article PDF–4.1M

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Process Optimization, Amino Acid Composition, and Antioxidant Activities of Protein and Polypeptide Extracted from Waste Beer Yeast

Lisha Zhu, Jianfeng Wang, Yincheng Feng, Hua Yin, Huafa Lai, Ruoshi Xiao, Sijia He, Zhaoxia Yang, Yi He

Molecules. 2022 Oct; 27(20): 6825. Published online 2022 Oct 12. doi: 10.3390/molecules27206825

PMCID:: PMC9611483

Abstract Article PDF–3.6M

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Beer Molecules and Its Sensory and Biological Properties: A Review

Bruno Vieira Humia, Klebson Silva Santos, Andriele Mendonça Barbosa, Monize Sawata, Marcelo da Costa Mendonça, Francine Ferreira Padilha

Molecules. 2019 Apr; 24(8): 1568. Published online 2019 Apr 20. doi: 10.3390/molecules24081568

PMCID:: PMC6515478

Abstract Article PDF–795K

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Effect of Ozone-Treated or Untreated Saskatoon Fruits (Amelanchier alnifolia Nutt.) Applied as an Additive on the Quality and Antioxidant Activity of Fruit Beers

Józef Gorzelany, Dorota Michałowska, Stanisław Pluta, Ireneusz Kapusta, Justyna Belcar

Molecules. 2022 Mar; 27(6): 1976. Published online 2022 Mar 18. doi: 10.3390/molecules27061976

PMCID:: PMC8954700

Abstract Article PDF–2.1M

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Figure 4

Principal component analysis (PCA) of beer and flavored beer. Scatter plot of scores from PC1 versus PC2 obtained using the concentrations (ppm) of the 59 different detected volatile compounds observed for beer samples analyzed after 30 days of maturation, and the relative loadings of the variables used. Beer CONTR: Beer with no added apple pomace; Beer UNST: beer with added unstarted apple pomace; Beer F: beer with added Lactobacillus rhamnosus 1473 fermented heated apple pomace; analyzed at 30 days of maturation.

From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring

Foods. 2019 Aug;8(8):309.
Fig. 4Hierarchical clustering arranges the beer samples’ FTICR mass spectra with regard to their beer type.

Color code of the observed clusters: lager beer blue; beer brewed with special grain red; wheat beer green; craft beer yellow; alcohol-free beer light blue. The cluster of QC lager beer samples is framed. The enlarged excerpt shows the cluster of one brewing site’s alcohol containing and alcohol-free beers. The samples’ order is stated below.

Decomposing the molecular complexity of brewing

NPJ Sci Food. 2020;4:11.
Figure 3

Effect of unstarted and fermented apple pomace addition on volatile composition of beer after 30 days of maturation. One-way ANOVA, Tukey’s test (p ≤ 0.05). letters a–c: mark significant differences/analogies among the samples. Beer CONTR: Beer with no added apple pomace (); Beer UNST: beer with added unstarted apple pomace (); Beer F: beer with added Lactobacillus rhamnosus 1473 fermented heated apple pomace ().

From Byproduct to Resource: Fermented Apple Pomace as Beer Flavoring

Foods. 2019 Aug;8(8):309.
Figure 4

Spider plot of the sensory analysis performed on beers. (A) Odor; (B) Taste. Beer samples: CTR, beer without mushroom powder; PRE5, beer with 5 g/L of mushroom powder added before fermentation; PRE10, beer with 10 g/L of mushroom powder added before fermentation; POST5, beer with 5 g/L of mushroom powder added after fermentation; POST10, beer with 10 g/L of mushroom powder added after fermentation. p value: *, p < 0.05; **, p < 0,01; ***, p < 0.001; n.s., not significant.

Technological and Organoleptic Parameters of Craft Beer Fortified with Powder of the Culinary–Medicinal Mushroom Pleurotus eryngii

J Fungi (Basel). 2023 Oct;9(10):1000.