ArticleMolecules (Basel, Switzerland)2020
Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
22 citing papers in PubMed.
- A data-driven roasting protocol for industrial production of fragrant camellia seed oil: Balancing flavor formation and safety control.Food chemistry: X · 2026Article
- Comparative analysis of fluorescent nanoparticles in beers using size-exclusion HPLC and Brix-normalized fluorescence spectroscopy.Frontiers in nutrition · 2026Article
- Malted Soybeans as a Substrate for Plant-Based Beverages-Analysis of Nutritional Properties, Antioxidant Activity, and Volatiles.Molecules (Basel, Switzerland) · 2025Article
- Sour Fruit Beers-Ethanol and Lactic Acid Fermentation in Beer Production.Molecules (Basel, Switzerland) · 2025Article
- Brewers' Spent Grain from Different Types of Malt: A Comprehensive Evaluation of Appearance, Structure, Chemical Composition, Antimicrobial Activity, and Volatile Emissions.Molecules (Basel, Switzerland) · 2025Article
- Nutritional Quality of Rye Bread with the Addition of Selected Malts from Beans.Molecules (Basel, Switzerland) · 2025Article
- From Conventional to Craft Beer: Perception, Source, and Production of Beer Color-A Systematic Review and Bibliometric Analysis.Foods (Basel, Switzerland) · 2024Review
- Preliminary research on the flavor substance and antioxidant capacity of beers produced with baking Qingke.Food chemistry: X · 2024Article
- Physiological Mechanisms by Which the Functional Ingredients in Beer Impact Human Health.Molecules (Basel, Switzerland) · 2024Review
- Effects of Dry-Hopping on Beer Chemistry and Sensory Properties-A Review.Molecules (Basel, Switzerland) · 2023Review
- Evaluation of volatile compound profiles and sensory properties of dark and pale beers fermented by different strains of brewing yeast.Scientific reports · 2023Article
- From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers.Foods (Basel, Switzerland) · 2022Review
- Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract.Molecules (Basel, Switzerland) · 2022Article
- Yeast Strains and Wort Color as Factors Affecting Effects of the Ethanol Fermentation Process.Molecules (Basel, Switzerland) · 2022Article
- Article
- A Simple Method for Evaluating the Bioactive Phenolic Compounds' Presence in Brazilian Craft Beers.Molecules (Basel, Switzerland) · 2021Article
- Properties of Dry Hopped Dark Beers with High Xanthohumol Content.Antioxidants (Basel, Switzerland) · 2021Article
- Impact of Dealcoholization by Osmotic Distillation on Metabolic Profile, Phenolic Content, and Antioxidant Capacity of Low Alcoholic Craft Beers with Different Malt Compositions.Journal of agricultural and food chemistry · 2021Article
- Analysis of Physicochemical Parameters of Congress Worts Prepared from Special Legume Seed Malts, Acquired with and without Use of Enzyme Preparations.Foods (Basel, Switzerland) · 2021Article
- Barley Melanoidins: Key Dietary Compounds With Potential Health Benefits.Frontiers in nutrition · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study was to assess the possibility of shaping properties of beers at the stage of brewing wort production with the use of various types of special malts (chocolate pale, chocolate dark, wheat chocolate, brown barley) and roasted barley grains. The carbohydrate profile, polyphenols content, antioxidant capacity, 5-hydroxymethylfurfural content, and the browning index level were analyzed. Statistical analysis showed significant differences in the values of the examined features between the samples. The sugars whose content was most affected by the addition of special malts were maltose and dextrins. The polyphenol content in worts with 10% of additive was 176.02-397.03 mg GAE/L, ferric reducing antioxidant power (FRAP) 1.32-2.07 mmol TE/L, and capacity to reduction radical generated from 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.