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A-1. Chris Powell. The relationship between very high-gravity fermentations, yeast stress, and key performance indicators
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A-2. Chris Boulton. Proposals for improvements in the design and operation of high-capacity cylindroconical fermentation and conditioning vessels
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A-3. Chunfeng Liu. Biogenic amines during brewing process
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A-5. Karl Siebert. Chemesthesis: The third part of flavor perception
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A-6. Masaaki Habara. Accelerated test and quality assessment of tastes by using e-tongue
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A-7. Joanne Hort. Beyond bubbles: The contribution of carbonation to flavor perception in beer and variation in individual response
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A-8. Curtis Eaton. Happiness from hoppiness? Comparing emotional response to sensory properties of beer between the U.K. and Spain
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A-9. Christoph Neugrodda. Comparison of foam analysis methods and the impact of beer components
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A-10. Guy Derdelinckx. Primary gushing of beer under the magnifying glass of "exact science"
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A-11. Alicia Munoz Insa. Lightstruck flavor reduction by increasing polyphenol content in beer
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A-12. Norio Doi. Mechanism of dimethyl trisulfide formation in stored beer
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A-13. Patricia Pratt. Food Safety Modernization Act—Potential implications for the brewing industry
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A-14. Johannes Tippmann. Standards on draught beer in Germany
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A-15. Crispin Howitt. Development of ultra-low-gluten barley for brewing and food applications for subjects with gluten intolerance or coeliac disease
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A-16. Brett Taubman. Determination of prolamin concentrations in malt beverages using the RIDASCREEN gliadin competitive enzyme immunoassay
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A-17. Evan Evans. Malt screening for premature yeast flocculation (PYF) based on QPCR detection of the microbial genera associated with or causal of PYF
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A-18. Aaron MacLeod. Levels of starch degrading enzymes in new malting barley varieties grown in western Canada and their relationship with grain protein
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A-19. Jean Titze. Sour wort concentrate as an efficient alternative to traditional biological acidification or the use of acidified malt
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A-20. Yueshu Li. What can we expect from newer Canadian malting barley varieties?
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A-21. Leif-Alexander Garbe. The occurrence of trihydroxy fatty acids in beer—myths, facts, recent findings, and future trends
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A-22. Jörg Maxminer. A comparison of electron spin resonance (ESR) spectroscopy with other staling indices to assess the impacts of brewhouse gallotannin addition on beer flavor stability
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A-23. Marianne Lund. What is the fate of 1-hydroxyethyl radicals in beer? Do thiol-containing proteins and peptides play an antioxidative role?
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A-24. Ruslan Hofmann. Turbidity identification: Approach to differentiate the nature of beer deposits
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A-25. John Sheppard. What brewers should know about viability, vitality, and overall brewing fitness: A mini-review
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A-26. Konrad Müller-Auffermann. An alternative method for determining yeast vitality
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A-27. Dan Driscoll. Leveraging next generation sequencing in brewing quality control
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A-28. Kei Asada. Characteristic analyses of a special bottom-fermenting yeast with a fruity elegant flavor
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A-29. Luis Castro. Correlation between sensory analysis and volatile composition of beer using multivariate analysis: Effect of the beer matrix on the sensory perception and volatile fraction behavior
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A-30. Laura Marques. The use of electron paramagnetic resonance (EPR) technology for advancing sensory beer flavor stability predictions and brewery improvements
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A-31. Qi Li. Hydrogen bonding associations in dilution beer with high-gravity brewing
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A-32. Konrad Neumann. Tracking oxidative degradation of linoleic acid by incorporation of isotope labels in aroma active products cis- and trans-4,5-epoxy-2E-decenal
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A-33. Brad Rush. Understanding raw materials and their impact on the finished product
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A-34. Katrina Christiansen. Playing second fiddle: Making wheat malt user-friendly
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A-35. Konrad Müller-Auffermann. Characterization of the fermentation performances and properties of bottom-fermenting, industrial relevant yeast stems
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A-36. Rachel Hotchko. A survey of common lactones found in commercially produced dry-hopped beers
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A-37. Victor Algazzali. Bitterness intensity of hop acid oxidation products—Humulinones and hulupones
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A-39. Thomas Shellhammer. Varietal dependency of hop-derived water-soluble flavor precursors in beer
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A-40. Mark Zunkel. Characterization of Hallertau Mittelfrüh, Citra, and Topaz hops and their impact on the aroma properties of three single-hopped beers using whirlpool hopping
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A-41. Matthew Farber. Biotechnology, biosensors, and beer: The measurement of proteases relevant to brewing
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A-42. Kei Saeki. Analysis of beer foam stability-affecting vacuolar protease PrA and its relevant proteins
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A-44. Nils Rettberg. Lipid analysis in brewing—A case study
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