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Chemometrics and Multivariate Analysis  
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Poster Sessions
Note: Click the poster number to view the full abstract text P-1 The influence of raw hop storage conditions on the quality of hops and beer. TSUNEHIRO IKEDA, Toru Kishimoto, Atsushi Suzuki, Tomoki Nanba, Nobuo Kaji, Yutaka Miyamoto, Tomomichi Oga, Kazunori Shibata, and Katsuyuki Kawatsura P-2 Nitrogen analysis in beer using a Zahm custom sample bottle. GREGORY C. KREDER P-3 The rapid characterisation of hop essential oils using GC-TOFMS. MARK T. ROBERTS and Alastair C. Lewis P-4 High-resolution hop essential oil analysis by using a comprehensive gas chromatography methodology. JEAN-PIERRE DUFOUR, Ph. Marriott, E. Reboul, M. Leus, R. Bietson and P. Silcock P-5 A standard mixture for assessing adsorption performances of SPME fibers as a function of extraction number. JEAN-PIERRE DUFOUR, Alexis Klein, Michelle Leus, and Pat Silcock P-6 A three-member genes family is responsible for the synthesis of short chain fatty acid esters during fermentation. JEAN-PIERRE DUFOUR, B. Llorente, B. Dujon, S. Kumara, K. Verstrepen and G. Derdelinckx P-7 Influence of bisulfite on the release of flavour volatiles from Schiff bases and N-adducts. JEAN-PIERRE DUFOUR and A. R. Hayman P-8 Influence of pH on beer staling. Laurence Gijs, Fabienne Chevance, Christine Guyot-Declerck, and SONIA COLLIN P-9 Critical stages of the brewing process for changes in antioxidant activity, color and flavor. HELEN WOFFENDEN, Jennifer Ames, and Sachin Chandra P-10 Fluorometric method for tracking fermentation rates in the brewery. D. McLEAN, J. Holcomb, K. Maxwell, J.B. Somes, and J.E. Fleming P-11 Thermoanalytical approach to identification of foreign substances in beer. KAZUTOSHI KITAI, Minoru Kobayashi, Yuji Onagawa, Isao Nadaoka, Yutaka Miyamoto, and Hiroshi Yamashita P-12 Impact of esterase activity in cold-filtered beer. PETR VESELY, Antonia Volgyi, Lance T. Lusk, Alfonso Navarro, John Seabrooks, and David Ryder P-13 Uptake of wort amino acids during beer production: Impact of yeast strain and fermentation conditions. PERPETE PHILIPPE, Santos Gumer, Bodart Etienne, and Sonia Collin P-14 Brewing yeast, gene expression and beer quality. Ian Dawes, Rachel Day, David Duan, Felicity Roddick, Grant Stanley, Paul Chambers, Meredith Chandler, Vince Higgins Aldo Lentini, and PETER ROGERS P-15 Application of ribotyping and RISA to assessment of microflora in brewery environments. ASAKO TAKEUCHI, Kazumaru Iijima, Koji Suzuki, Yutaka Miyamoto and Hiroshi Yamashita P-16 Real-time RT-PCR detection of beer-spoilage lactic acid bacteria. RIIKKA JUVONEN, Tiina Partanen, Auli Haikara, and Teija Koivula P-17 Rapid detection system of beer-spoilage bacteria by FISH. TAKAOMI YASUHARA, Yasuo Motoyama, Kazunori Shibata and Katsuyuki Kawatsura P-18 Grouping of Lactobacillus brevis strains using gyrB gene. YASUKAZU NAKAKITA, Hideo Maeba and Masachika Takashio P-19 Beta-glucan content and endo-betaglucanase activities of individual malted barley grains. ROBERTA MARINS DE SÁ and G. H. Palmer P-20 Application of compact high-performance ESR for malt quality estimation. KIYOSHI TAKOI, Hirotaka Kaneda, Toru Kikuchi, Junji Watari, Masachika Takashio, Junko Yoshimura, Naoko Nishita, Hiromi Yamazaki, and Junzo Yana P-21 Molecular breeding to improve grain yield in high quality two-row malting barley. S.E. ULLRICH, A. Kleinhofs, P-22 Identification and quantification of ochratoxin synthesizing fungi on cereals using real time PCR. MICHAEL VOETZ and Frank Rath P-23 Identification of characteristic flavor compounds in malt whisky. AKIRA WANIKAWA, Kenji Hosoi, Nobuaki Yamamoto and Kei-ichi Nakagawa P-24 A new method to assess mealiness and steeliness of barley samples. MARIA KOLIATSOU and Geoff H. Palmer P-25 A preliminary investigation on the use of a rapid test kit to detect the loss of germinative capacity during storage and handling of barley. X. S. YIN, J. E. Foster, M. Bowers, S. Schroeder, M. Izydorczyk, A. W. MacGregor, M.L.H. Gruwel, and S. Abrams P-26 Evaluating the malting and brewing characteristics of new Canadian malting barley varieties under the simulated commercial processing conditions. YUESHI LI, Richard Leach, Michael Edney, Michael Brophy, Aleksandar Egi, and Ken Sawatzky P-27 Prediction of the sensory characteristics of bottled beer related to instrumental measurements. Otoniel Corzo and NELSON BRACHO P-28 Prediction of the quality of canned beer related to oxygen concentration and temperature of storage. OTONIEL CORZO and Alfredo Marín © Copyright 2002 by the American Society of Brewing Chemists. All rights reserved. |
