An integrative multi-omics approach aimed to gain insight on the effect of composition, style, yeast, and wheat species on wheat craft beer flavour-Reference-Cited by-同舟云学术

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An integrative multi-omics approach aimed to gain insight on the effect of composition, style, yeast, and wheat species on wheat craft beer flavour

Published:2024-05 Issue: Volume:441 Page:138387
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

De Flaviis Riccardo,Santarelli Veronica^ORCID,Grilli Sergio,Sacchetti Giampiero

Publisher

Elsevier BV

Reference40 articles.

1. Biomarkers associated with cheese quality uncovered by integrative multi-omic analysis;Afshari;Food Control,2021

2. Identification of volatile organic compounds extracted by headspace solid-phase microextraction in specialty beers produced in Brazil;Alvim;Journal of the Institute of Brewing,2017

3. Single and interactive effects of unmalted cereals, hops, and yeasts on quality of white-inspired craft beers;Baiano;Beverages,2023

4. Stepwise canonical discriminant analysis of continuous digitalized signals: Application to chromatograms of wheat proteins;Bertrand;Journal of Chemometrics,1990

5. Combining SO-PLS and linear discriminant analysis for multi-block classification;Biancolillo;Chemometrics and Intelligent Laboratory Systems,2015

Cited by 4 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. Survival of the probiotic strain Lacticaseibacillus paracasei subsp. paracasei F19 in high-hopped beers;Food Research International;2024-11

2. Influence of wheat content and origin on the volatilome of craft wheat beer: An investigation by combined multivariate statistical approaches;Food Research International;2024-09

3. Optimisation of quality features of new wheat beers fermented through sequential inoculation of non-Saccharomyces and Saccharomyces yeasts;Heliyon;2024-09

4. Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics;Food Research International;2024-07

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