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References from The impact of beer-spoiling yeast on flavour development in non-alcoholic beers. Local targets link to admitted publications; unresolved targets remain external evidence.
Unresolved reference
1994 · External reference
Foaming properties of beer
10.1002/j.2050-0416.1985.tb04359.x · 1985 · External reference
Unresolved reference
2023 · External reference
Comprehensive analytical and sensory profiling of non-alcoholic beers and their pale lager beer counterparts
10.1002/jib.664 · 2021 · External reference
Screening and application of Cyberlindnera yeasts to produce a fruity, non-alcoholic beer
10.3390/fermentation5040103 · 2019 · External reference
A review of flavour formation in continuous beer fermentations
10.1002/j.2050-0416.2008.tb00299.x · 2008 · External reference
A review of methods of low alcohol and alcohol-free beer production
10.1016/j.jfoodeng.2011.09.020 · 2012 · External reference
Acrolein and other aldehydes in beer
1954 · External reference
Influence of different fermentation conditions on the analytical and sensory properties of craft beers: hopping, fermentation temperature and yeast strain
10.1016/j.jfca.2021.104278 · 2022 · External reference
Origin of ethylphenols in wines
10.1002/jsfa.2740600205 · 1992 · External reference
Relationships between the chemical composition and sensory evaluation of lager beers
10.1016/0950-3293(94)90021-3 · 1994 · External reference
Acetic acid production by Dekkera/Brettanomyces yeasts
10.1023/a:1014927129259 · 2002 · External reference
Unresolved reference
1933 · External reference
Unresolved reference
2018 · External reference
Validation of an analytical method using HS-SPME-GC/MS-SIM to assess the exposure risk to carbonyl compounds and furan derivatives through beer consumption
10.1080/19440049.2019.1672897 · 2019 · External reference
Fermentation and spoilage yeasts and their relevance for the beverage industry - a review
2012 · External reference
Acrolein, crotonaldehyde, and arecoline
2021 · External reference
Investigation of mashing regimes for low-alcohol beer production
10.1002/jib.351 · 2016 · External reference
Beer volatile compounds and their application to low-malt beer fermentation
10.1263/jbb.106.317 · 2008 · External reference
125th anniversary review: diacetyl and its control during brewery fermentation
2013 · External reference
Yeast and its importance to wine aroma
2000 · External reference
Basic aspects of food preservation by hurdle technology
10.1016/s0168-1605(00)00161-6 · 2000 · External reference
Analysis of growth inhibition and metabolism of hydroxycinnamic acids by brewing and spoilage strains of Brettanomyces yeast
10.3390/foods4040581 · 2015 · External reference
Flavor chemistry of beer. I. Flavour interaction between principal volatiles
1975 · External reference
Flavour chemistry of beer. II. Flavor and threshold of 239 aroma volatiles
1975 · External reference
Pathogens in beer
2009 · External reference
Influence of varying fermentation parameters of the yeast strain Cyberlindnera saturnus on the concentrations of selected flavor components in non-alcoholic beer focusing on (E)-β-damascenone
10.3390/foods11071038 · 2022 · External reference
Investigation of non-Saccharomyces yeast strains for their suitability for the production of non-alcoholic beers with novel flavor profiles
2022 · External reference
The production of low-alcohol and alcohol-free beers by limited fermentations
1990 · External reference
Flavour in low-alcohol beers
1993 · External reference
Synthesis of aroma components during the spontaneous fermentation of lambic and gueuze
10.1002/j.2050-0416.1975.tb06953.x · 1976 · External reference
Defining no and low (NoLo) alcohol products
10.3390/nu14183873 · 2022 · External reference
The chemical profiling of fatty acids during the brewing process
10.1002/jsfa.9369 · 2019 · External reference
Unresolved reference
2017 · External reference
Ester formation in brewery fermentations
10.1002/j.2050-0416.1990.tb01039.x · 1990 · External reference
Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast
10.1007/s00253-013-5470-0 · 2014 · External reference
Beer-spoiling yeasts: genomics, detection and control
2017 · External reference
The enhanced susceptibility of alcohol-free and low alcohol beers to microbiological spoilage: implications for draught dispense
10.1002/jib.670 · 2021 · External reference
Unresolved reference
2025 · External reference
Survival of Escherichia coli O157, Salmonella Enteritidis, Bacillus cereus and Clostridium botulinum in non-alcoholic beers
10.58430/jib.v130i4.61 · 2024 · External reference
Effect of carbonation on the survival of Escherichia coli and Salmonella enteritidis in non-alcoholic beer and the microbiological and physicochemical quality of draught products
2026 · External reference
Assessment of the aroma profiles of low-alcohol beers using HS-SPME–GC-MS
10.1016/j.foodres.2014.01.016 · 2014 · External reference
The two faces of microorganisms in traditional brewing and the implications for no- and low-alcohol beers
10.3389/fmicb.2024.1346724 · 2024 · External reference
The microbiological quality of draught no- and low-alcohol beers
10.58430/jib.v132i1.89 · 2026 · External reference
Physiological profiling of beer-spoiling yeast and the implications for no- and low-alcohol beers
2026 · External reference
Phenolic off-flavour problem caused by Saccharomyces wild yeast
1978 · External reference
Unresolved reference
2014 · External reference
Production of alcohol-free beer with elevated amounts of flavouring compounds using lager yeast mutants
2013 · External reference
Beer aroma compounds: key odorants, off-flavour compounds and improvement proposals
10.3390/foods14244287 · 2025 · External reference
Identification of undesirable white-colony-forming yeasts appeared on the surface of Japanese kimchi
10.1080/09168451.2017.1419853 · 2018 · External reference
Screening yeast strains for their ability to produce phenolic off-flavours: a simple method for determining phenols in wort and beer
10.1002/j.2050-0416.1981.tb04012.x · 1981 · External reference
Exploring the possibility of using Kazachstania exigua (ex. Saccharomyces exiguus) in wine production
2014 · External reference
Flavor-active esters: adding fruitiness to beer
10.1016/s1389-1723(03)90112-5 · 2003 · External reference
Diacetyl—a review: part I—analytical and biochemical considerations: part II—brewing experience
10.1002/j.2050-0416.1973.tb03567.x · 1973 · External reference
Effects of modernized fermentation on the microbial community succession and ethyl lactate metabolism in Chinese baijiu fermentation
10.1016/j.foodres.2022.111566 · 2022 · External reference
Unresolved reference
2016 · External reference
Welcome to the tidyverse
10.21105/joss.01686 · 2019 · External reference
Destabilization of beer foam by lipids: structural and interfacial effects
2003 · External reference
Brewing with unmalted cereal adjuncts: sensory and analytical impacts on beer quality
10.3390/beverages7010004 · 2021 · External reference
