Physicochemical and sensory profile of Beauregard sweet potato beer-Reference-Cited by-同舟云学术

Physicochemical and sensory profile of Beauregard sweet potato beer

Published:2020-05 Issue: Volume:312 Page:126087
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Humia Bruno Vieira,Santos Klebson Silva,Schneider Jaderson Kleveston,Leal Ingrid Lessa,de Abreu Barreto Gabriele,Batista Thâmilla,Machado Bruna Aparecida Souza,Druzian Janice Izabel,Krause Laiza Canielas,da Costa Mendonça Marcelo,Padilha Francine Ferreira

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Determination of carboxylic acids in non-alcoholic beer samples by an ultrasonic-assisted dispersive micro-solid phase extraction based on Ni/Cu-Al layered double hydroxide nanocomposites followed by gas chromatography;Babaee;Ultrasonics Sonochemistry,2017

2. Separation of antibacterial biocompounds from Hancornia speciosa leaves by a sequential process of pressurized liquid extraction;Barbosa;Separation and Purification Technology,2019

3. Influence of malt source on beer chemistry, flavor, and flavor stability;Bettenhausen;Food Research International,2019

4. Specialty rice malt optimization and improvement of rice malt beer aspect and aroma;Ceccaroni;LWT-Food Science and Technology,2019

5. Beer produced via hydrodynamic cavitation retains higher amounts of xanthohumol and other hops prenylflavonoids;Ciriminna;LWT-Food Science And Technology,2018

Cited by 50 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Harnessing the health benefits of purple and yellow-fleshed sweet potatoes: Phytochemical composition, stabilization methods, and industrial utilization- A review;Food Chemistry: X;2024-10

2. Sweetpotatoes [ Ipomoea batatas (L.) lam]: the super food of the Next Century? An intensive review on their potential as a sustainable and versatile food source for future generations;CyTA - Journal of Food;2024-09-06

3. Applying huaimi (flos sophorae immaturus) as a brewing adjunct and its impact on sensory properties of beer;International Journal of Gastronomy and Food Science;2024-06

4. Unconventional raw materials used in beer and beer-like beverages production: Impact on metabolomics and sensory profile;Food Research International;2024-05

5. Effects of tea addition on antioxidant capacity, volatiles, and sensory quality of beer;Food Chemistry: X;2024-03