Biblio

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.

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.

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.

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.

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.

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.

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.

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.

M. C. Qian, Shellhammer, T. H., and Wolfe, P., “The Effect of Pellet Processing and Exposure Time on Dry Hop Aroma Extraction”, vol. 1104, pp. 203 - 215, 2012.

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.

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.

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.

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.

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.

M. S. Townsend and Shellhammer, T., “Hop Breeding”, in Companion to Beer, Oxford University Press, Inc, 2011.

T. Shellhammer and Townsend, M. S., “Aphids”, in Companion to Beer, Oxford University Press, Inc., 2011.

W. Fan, Xu, Y., and Qian, M. C., Identification of Aroma Compounds in Chinese “Moutai” and “Langjiu” Liquors by Normal Phase Liquid Chromatography Fractionation Followed by Gas Chromatography/Olfactometry, vol. 1104. Washington, DC: American Chemical Society, 2012, pp. 303 - 338.

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.

T. Shellhammer, BeerBeer color. Elsevier, 2009, pp. 213 - 227.

Y. Fang and Qian, M. C., ACS Symposium SeriesFlavor Chemistry of Wine and Other Alcoholic BeveragesDevelopment of C6 and Other Volatile Compounds in Pinot Noir Grapes Determined by Stir Bar Sorptive Extraction-GC-MS, vol. 1104. Washington, DC: American Chemical Society, 2012, pp. 81 - 99.

Y. Fang and Qian, M. C., Accumulation of C13-Norisoprenoids and Other Aroma Volatiles in Glycoconjugate Form During the Development of Pinot Noir Grapes, vol. 1104. Washington, DC: American Chemical Society, 2012, pp. 101 - 115.