ArticleFoods (Basel, Switzerland)2022
Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Dietary melanoidins as emerging functional components: interactions with gut microbiota and implications for nutritional modulation of intestinal health.Frontiers in nutrition · 2025Review
- Application of Non-Foods (Basel, Switzerland) · 2024Article
- Optimisation of quality features of new wheat beers fermented through sequential inoculation of non-Heliyon · 2024Article
- Probiotic Yeasts and How to Find Them-Polish Wines of Spontaneous Fermentation as Source for Potentially Probiotic Yeasts.Foods (Basel, Switzerland) · 2023Article
- A multivariate approach to explore the volatolomic and sensory profiles of craft Italian Grape Ale beers produced with novelFrontiers in microbiology · 2023Article
- Effect of Hop Varieties and Forms in the Hopping Process on Non-Alcoholic Beer Quality.Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
9 authors.
Funding
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Abstract
Nowadays, there are many sorts of beer, however, some of them, despite the good sensory and other quality indicators, could contain high concentrations of undesirable compounds, such biogenic amines (BA). The yeast strain (YS), used for fermentation, can cause desirable as well as undesirable changes in beer. The aim of this study was to evaluate the contribution of different YS (A-
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Registered trials
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