publication venue for

• A data base management system for flavor threshold information and an evaluation of strategies for identifying new flavor-active substances in beer
• A new calibration procedure for the determination of dimethyl sulfide in beer using gas chromatography with a flame-photometric detector
• A new medium for the detection of wild yeast in brewing culture yeast
• An improved system for the conductometric determination of hop alpha-acids
• Application of instrumental techniques in brewing chemistry - past, present, and future
• Application of ion chromatography to beer, wort, and brewing water
• Application of pattern-recognition techniques to the essential oil of hops
• Brewing laboratory automation. A review with special emphasis on the use of microcomputers
• Brewing process dimethyl sulfide measurements using a new calibration procedure for gas chromatography with flame-photometric detection
• Characterization of amorphous-particle haze
• Chemometrics in brewing - a review
• Comparison of polyphenol interactions with PVPP and haze-active protein
• Correlation of sensory and instrumental data in elucidating the effect of varietal differences on hop flavor in beer
• Determination of oxygen and nitrogen in packaged beer via gas chromatography
• Development of a method for assessing haze-active protein in beer by dye binding
• Effect of protein/polyphenol ratio on the size of haze particles
• Evaluation of a colorimetric method for determination of ascorbates in beer
• Evaluation of a model of organic acid flavor thresholds in beer
• Evaluation of multinitrogen source media for wild yeast detection in brewing culture yeast
• Factors affecting dissolved oxygen analysis in beer and water
• Gas chromatographic determination of beer volatiles by carbon disulfide extraction: Improved methodology, data handling, and interpretation
• High performance liquid chromatographic analysis of hop bittering components in hops, hop extracts, wort and beer
• High-performance liquid chromatography of hop compounds in brewing
• Mechanisms of beer colloidal stabilization
• Microcomputer automation of the conductometric titration of hop alpha-acids
• Microcomputer automation of titration
• Relationship of particle size to light scattering
• Routine use of a programmable calculator for computing alcohol, real extract, original gravity, and calories in beer
• The determination of ascorbates in beer by liquid chromatography with electrochemical detection
• The semi-routine use of capillary gas chromatography for analysis of aroma volatiles in beer
• The use of multivariate analysis of beer aroma volatile compound patterns to discern brand-to-brand and plant-to-plant differences
• Yeast counting by microscopy or by electronic particle counting