Found 18 results
Author Title [ Type(Desc)] Year
Filters: Author is T. Shellhammer  [Clear All Filters]
Book
T. Shellhammer, BeerBeer color. Elsevier, 2009, pp. 213 - 227.
M. Qian and Shellhammer, T., Flavor chemistry of wine and other alcoholic beverages. American Chemical Society, 2012.
M. C. Qian and Shellhammer, T., Eds., Flavor Chemistry of Wine and Other Alcoholic Beverages, vol. 1104. Washington, DC: American Chemical Society, 2012.
Book Chapter
T. Shellhammer and Townsend, M. S., “Aphids”, in Companion to Beer, Oxford University Press, Inc., 2011.
M. S. Townsend and Shellhammer, T., “Hop Breeding”, in Companion to Beer, Oxford University Press, Inc, 2011.
Journal Article
A. Fritsch and Shellhammer, T., “Alpha-Acids Do Not Contribute Bitterness to Lager Beer”, Journal of the American Society of Brewing Chemists, vol. 6557992, no. 1, pp. 26 - 28, 2007.
A. Fritsch and Shellhammer, T., “The Bitter Qualities of Reduced and Nonreduced Iso-α-acids”, Journal of the American Society of Brewing Chemists, vol. 676625360579108, no. 1, pp. 8 - 13, 2009.
I. R. McLaughlin, Lederer, C., and Shellhammer, T., “Bitterness-Modifying Properties of Hop Polyphenols Extracted from Spent Hop Material”, Journal of the American Society of Brewing Chemists, vol. 66319191905059252749499953710879992, no. 3, pp. 174 - 183, 2008.
P. C. Wietstock and Shellhammer, T., “Chelating Properties and Hydroxyl-Scavenging Activities of Hop α- and Iso-α-Acids”, Journal of the American Society of Brewing Chemists, vol. 692748461751812614010623425522422416585142653349115405332101792665147210882026122614294536654397116265114, no. 3, pp. 133 - 138, 2011.
P. M. Aron and Shellhammer, T., “A Discussion of Polyphenols in Beer Physical and Flavour Stability”, Journal of the Institute of Brewing, no. 41133Supplement123322214102122341-26633131-2313111221742432312310101111336125941841-41073221113111122332212, pp. 369 - 380, 2010.
C. D. Hahn, Lafontaine, S. R., Pereira, C. B., and Shellhammer, T., “Evaluation of Nonvolatile Chemistry Affecting Sensory Bitterness Intensity of Highly Hopped Beers.”, J Agric Food Chem, vol. 66, no. 13, pp. 3505-3513, 2018.
K. R. Kirkpatrick and Shellhammer, T., “Evidence of Dextrin Hydrolyzing Enzymes in Cascade Hops ( Humulus lupulus).”, J Agric Food Chem, vol. 66, no. 34, pp. 9121-9126, 2018.
M. G. Malowicki and Shellhammer, T., “Factors Affecting Hop Bitter Acid Isomerization Kinetics in a Model Wort Boiling System”, Journal of the American Society of Brewing Chemists, vol. 647069785344359, no. 1, pp. 29 - 32, 2006.
T. Kunimune and Shellhammer, T., “Foam-stabilizing effects and cling formation patterns of iso-alpha-acids and reduced iso-alpha-acids in lager beer.”, J Agric Food Chem, vol. 56, no. 18, pp. 8629-34, 2008.
K. M. Kolpin and Shellhammer, T., “The Human Bitterness Detection Threshold of Iso-α-Acids and Tetrahydro-Iso-α-Acids in Lager Beer”, Journal of the American Society of Brewing Chemists, vol. 67196040498888108, no. 4, pp. 200 - 205, 2009.
M. G. Malowicki and Shellhammer, T., “Isomerization and Degradation Kinetics of Hop ( Humulus lupulus ) Acids in a Model Wort-Boiling System”, Journal of Agricultural and Food Chemistry, vol. 53, no. 11, pp. 4434 - 4439, 2005.
A. Fritsch and Shellhammer, T., “Relative Bitterness of Reduced and Nonreduced Iso-α-Acids in Lager Beer”, Journal of the American Society of Brewing Chemists, vol. 66256089579108, no. 2, pp. 88 - 93, 2008.
A. Fritsch, Gitelman, A., and Shellhammer, T., “Using a change-point model to describe temporal bitter relationships among hop-derived compounds”, Food Quality and Preference, vol. 21, no. 7, pp. 820 - 826, 2010.