IPA beer
Selected indexed studies
- Yeast RNA-Protein Interactions Generate Beer Haze. (J Agric Food Chem, 2025) [PMID:40693493]
- Commercial craft beers produced in Uruguay: Volatile profile and physicochemical composition. (Food Res Int, 2023) [PMID:36737939]
- Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception. (Molecules, 2023) [PMID:36985492]
_Worker-drafted node — pending editorial review._
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Sources
- Yeast RNA-Protein Interactions Generate Beer Haze. (2025) pubmed
- Commercial craft beers produced in Uruguay: Volatile profile and physicochemical composition. (2023) pubmed
- Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception. (2023) pubmed
- Moderate India Pale Ale beer consumption promotes antigenotoxic and non-mutagenic effects in ex vivo and in vivo mice models. (2024) pubmed
- Moderate Beer Consumption Ameliorated Aging-Related Metabolic Disorders Induced by D-Galactose in Mice via Modulating Gut Microbiota Dysbiosis. (2025) pubmed
- The Effect of Dry Hopping Efficiency on β-Myrcene Dissolution into Beer. (2022) pubmed
- From Beer to Cheese: Characterization of Caseinolytic and Milk-Clotting Activities of Proteases Derived from Brewer's Spent Grain (BSG). (2024) pubmed
- Brewing with Whole Wheat Bread to Produce Different Beer Styles. (2025) pubmed
- Generation of the Antioxidant Hydroxytyrosol from Tyrosol Present in Beer and Red Wine in a Randomized Clinical Trial. (2019) pubmed
- Use of yeast biocapsules as a fungal-based immobilized cell technology for Indian Pale Ale-type beer brewing. (2022) pubmed