A Comprehensive Evaluation of Flavor Instability of Beer (Part 1): Influence of Release of Bound State Aldehydes by Florian Lehnhardt, Arndt Nobis, Andreas Skornia, Thomas Becker, Martina Gastl

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The Influence of Proteolytic Malt Modification on the Aging Potential of Final Wort by Arndt Nobis, Florian Lehnhardt, Marcel Gebauer, Thomas Becker, Martina Gastl

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Effects of S-allyl glutathione disulphide and vinyl-dithiin isomers from garlic on the chronological lifespan of Saccharomyces cerevisiae by Florian Lehnhardt, Dong Liang, Qimin Chen, Restituto Tocmo, Michael Rychlik, Dejian Huang

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A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of <i>De Novo</i> Formation of Aging Aldehydes by Arndt Nobis, Melanie Kwasnicki, Florian Lehnhardt, Michael Hellwig, Thomas Henle, Thomas Becker, Martina Gastl

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Sensory and Olfactometry Chemometrics as Valuable Tools for Assessing Hops’ Aroma Impact on Dry-Hopped Beers: A Study with Wild Portuguese Genotypes by Júlio C. Machado, Florian Lehnhardt, Zita E. Martins, Miguel A. Faria, Hubert Kollmannsberger, Martina Gastl, Thomas Becker, Isabel M. P. L. V. O. Ferreira

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