Direct detection of beer photodegradation in commercial bottles and introduction of a new Light-Struck Flavour Susceptibility Index
In the article, the researchers introduced the Light-Struck Flavour Susceptibility Index as a rate of beer susceptibility to light degradation and the formation of light-struck flavour (LSF).
Characterization of packaging ability to protect beer from light degradation and introduction of a new Packaging Riboflavin Index
This study introduced Packaging Riboflavin Index (PRFI) as a tool which quantitatively assesses the ability of packaging to protect beer from light damage.
A comparison of sensory evaluation and an electronic nose assay in the assessment of aroma in dry hopped beers
The aim of this work was to compare sensory evaluation and electronic nose technology used to assess aromas in dry hopped beers. An electronic nose based on gas chromatography was used for the first time.
